Fall for Flavor: Gluten-Free Pumpkin Doughnuts
Indulge in the flavors of fall with these delicious gluten-free pumpkin doughnuts! Soft, spiced, and easy to make, they’re the perfect autumn treat for everyone to enjoy.
Jump to Recipe
These gluten-free pumpkin doughnuts are everything you love about fall in one bite! Warm spices, rich pumpkin flavor, and a soft, tender crumb make them the perfect cozy treat. Whether you’re looking for a festive breakfast, a seasonal snack, or a sweet treat to pair with your favorite coffee, these doughnuts deliver all the fall feels—without the gluten! Bonus: they’re super easy to whip up and even easier to devour.
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!
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
- 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.
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
- Best Gluten Free Doughnuts for Fall
- Strawberry Shortcake Gluten Free Doughnuts
- Baked Gluten-Free Apple Cider Doughnuts
Gluten-Free Pumpkin Doughnuts (Baked)
Equipment
Ingredients
For The Doughnuts
- 1¾ cups all-purpose gluten-free flour blend I prefer Bobs Red Mill 1-to-1
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon 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
- 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
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