Fall for Flavor: Gluten-Free Pumpkin Doughnuts

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As the leaves start to turn fiery shades of red and gold, and the air takes on that unmistakable crispness, it can mean only one thing: fall has arrived! And with fall comes a cornucopia of delicious treats, one of our favorites being the beloved pumpkin spice doughnut. But what if you’re gluten-free and don’t want to miss out on all the pumpkin spice fun? Fear not, because we’ve got the perfect solution: Baked Gluten-Free Pumpkin Doughnuts!

gluten free pumpkin doughnuts

The Great Pumpkin (Spice) Adventure

The journey to creating the ultimate gluten-free pumpkin doughnut starts, of course, with the star of the season: the pumpkin. But don’t worry; we won’t ask you to start from scratch by gutting and roasting your own pumpkins. (Though if you wanted to here’s how to roast your own pumpkin.) Canned pumpkin puree is your best friend here.

The Pumpkin Spice Magic

Pumpkin spice is the enchanting blend of cinnamon, nutmeg, cloves, ginger, cardamom and allspice that makes everything taste like a warm, cozy hug. When added to doughnuts, it turns them into little rings of autumnal delight. Plus, your kitchen will smell heavenly while they’re baking!

Gluten-Free Flour Magic

For our gluten-free doughnuts, we’re using a trusty gluten-free flour blend. It’s essential to pick a good-quality blend that doesn’t compromise on taste or texture. You’ll be amazed at how close these doughnuts come to their gluten-filled counterparts.

The Perfect Doughnut Pan

To achieve that classic doughnut shape without the deep frying, you’ll need a doughnut pan. These come in various shapes and sizes, but this recipe calls for standard size doughnut pans. And don’t forget to grease it up with gluten free cooking spray or butter to ensure easy doughnut removal!

gluten free pumpkin doughnuts on a cooling rack

The Recipe

Here’s a simple recipe to get you started on your gluten-free pumpkin spice doughnut adventure:

For The Doughnuts

  • 1¾ cups all-purpose gluten-free flour blend 
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon each ground cardamom, ground ginger, ground nutmeg, ground allspice
  • ½ teaspoon xanthan gum omit if your flour blend already contains it
  • ⅓ cup vegetable oil
  • ½ cup brown sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • ¾ cup pumpkin puree not pumpkin pie filling
  • ½ cup whole milk

For The Sugar Coating

  • 9 tablespoons butter melted
  • ⅔ cup granulated sugar
  • 2 teaspoons cinnamon

Instructions

  1. Preheat the oven to 425°F degrees, and spray 2 standard (6 count) doughnut pans with gluten-free cooking spray. Set aside.
  2. Whisk together the flour, baking powder, salt, spices, and xanthan gum in a large bowl. Add the oil, brown sugar, egg, pumpkin puree, and milk and whisk until smooth.
  3. Spoon batter into a pastry bag and snip about 1 inch from the bottom. Alternatively, put batter into a large zip top bag and snip an inch from one of the bottom corners. Fill each doughnut cup 3/4 full – this recipe will make approximately 9 doughnuts (or 12 thinner ones).
  4. Bake for about 8 to 9 minutes, until the tops spring back when touched. Twist doughnuts in pan to loosen and turn them carefully out on a wire rack to cool completely. Set rack with cooled doughnuts over a piece of waxed paper or foil for easier clean up.
  5. Place sugar and cinnamon in a medium bowl. Then, dip or brush the doughnuts on all sides in the melted butter, then place in the bowl and use your hands or a spoon to roll the doughnut in the sugar mixture so it is evenly coated. Serve immediately. These are best when eaten the same day.
gluten free pumpkin doughnuts - close up

Sugar + Spice Topping

Now, let’s talk about the topping. Here we’ve just brushed them with butter and rolled them in a cinnamon sugar mixture. But you can go the classic route with a simple powdered sugar glaze mixed with a hint of pumpkin spice. Or you can get creative with a cream cheese frosting drizzle, crushed nuts, or even some mini chocolate chips for an extra decadent twist. You do you!

Fall’s Perfect Treat

With your freshly baked, gluten-free pumpkin spice doughnuts in hand, it’s time to savor the flavors of fall. These doughnuts make for an excellent breakfast treat, an afternoon pick-me-up with a cup of coffee, or a delightful dessert after a hearty meal.

So, this fall, dive into the season’s best flavors and celebrate the magic of autumn with these scrumptious, homemade baked gluten-free pumpkin doughnuts. They’re sure to become a favorite in no time!

Happy pumpkin spice season!

Even More Gluten Free Doughnuts to Try

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a stack of gluten free pumpkin doughnuts

Gluten-Free Pumpkin Doughnuts (Baked)

Alison Needham
Dive into the season's best flavors and celebrate the magic of autumn with these scrumptious, homemade baked gluten-free pumpkin doughnuts.
Prep Time 15 minutes
Cook Time 8 minutes
Course Breakfast
Cuisine American
Servings 9 doughnuts
Calories 307 kcal

Equipment

Ingredients
 
 

For The Doughnuts

For The Sugar Coating

Instructions
 

  • Preheat the oven to 425°F degrees, and spray 2 standard (6 count) doughnut pans with gluten-free cooking spray. Set aside.
  • Whisk together the flour, baking powder, salt, spices, and xanthan gum in a large bowl. Add the oil, brown sugar, egg, pumpkin puree, and milk and whisk until smooth.
  • Spoon batter into a pastry bag and snip about 1 inch from the bottom. Alternatively, put batter into a large zip top bag and snip an inch from one of the bottom corners. Fill each doughnut cup 3/4 full – this recipe will make approximately 9 doughnuts (or 12 thinner ones).
  • Bake for about 8 to 9 minutes, until the tops spring back when touched. Twist doughnuts in pan to loosen and turn them carefully out on a wire rack to cool completely. Set rack with cooled doughnuts over a piece of waxed paper or foil for easier clean up.
  • Place sugar and cinnamon in a medium bowl. Then, dip or brush the doughnuts on all sides in the melted butter, then place in the bowl and use your hands or a spoon to roll the doughnut in the sugar mixture so it is evenly coated. Serve immediately. These are best when eaten the same day.

Nutrition

Serving: 1doughnutCalories: 307kcalCarbohydrates: 47gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 50mgSodium: 330mgPotassium: 93mgFiber: 3gSugar: 29gVitamin A: 3578IUVitamin C: 1mgCalcium: 113mgIron: 1mg
Keyword gluten free baked doughnuts, Gluten Free Doughnuts, gluten free pumpkin doughnuts, pumpkin doughnuts
Tried this recipe?Let us know how it was!
Gluten Free Pumpkin Doughnuts

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