If you love pumpkin, this delicious gluten free pumpkin donut recipe will become your new favorite pumpkin recipe to make. They are full of delicious pumpkin and fall flavors. I share simple directions to make these donuts in a donut maker or baked in a donut pan!

A stack of three mini pumpkin donuts.

Something about the sweet earthiness of pumpkin makes me want to use it more when the weather begins to cool. Our weather in the Bay Area has transitioned to cool mornings and evenings yet hot afternoons. It is the perfect time for pumpkin recipes.

Check out all of my delicious Gluten Free Donuts recipes for even more donut love!

Powdered sugar dusted pumpkin donuts on a cooling rack.

Why This Donut Recipe Is Great:

  • One thing I love about the recipe is that this pumpkin gluten free donut recipe makes a healthy breakfast! Go ahead and eat them for breakfast! This is a sweet treat that has no guilt!
  • Your kitchen will smell incredible, with warm spices filling the air.
  • There is very low amount of sugar in this donut recipe. There is only 1/2 cup of coconut sugar. Another benefit to using coconut sugar is that it is low glycemic.
  • If you use the optional glaze, it uses honey, so these gluten free donuts are completely refined and sugar-free.
  • I include lots of almond flour to give the protein.
  • These donuts are baked and not fried, so they have fewer calories. They are the perfect fall treat!
  • I use simple, wholesome ingredients that you will find at your grocery store.

This is a great homemade gluten free pumpkin donut recipe for fall that your whole family will love. The donuts are moist and full of sweet pumpkin flavor. If you are looking for more fall desserts, try these Gluten Free Caramel Apple Donuts!

A gluten free pumpkin donut on a plate. A bite has been taken out of the mini donut.
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Ingredient Notes:

  • Gluten Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work. I just have not tested other flours.
  • Xanthan Gum or Guar Gum – If your gluten-free flour blend doesn’t include this, you must add one teaspoon.
  • Baking Powder – Use aluminum-free. Check Is Baking Powder Gluten Free to see if your brand is on the list.
  • Baking Soda – Be sure to use a gluten free baking soda.
  • Pumpkin Puree – I do not recommend using pumpkin pie filling.
  • Almond Flour – you can also use almond meal. See the FAQ below to see how to make these donuts nut-free.
  • Coconut Sugar – I used coconut sugar to make this recipe healthier and lower glycemic. You can also use brown sugar. Check Is Coconut Sugar Gluten Free to verify your brand is gluten free.
  • Almond Milk – I used unsweetened almond milk. You can use this or another non-dairy milk.
  • Pure Vanilla Extract – I do not recommend imitation vanilla in this recipe.
  • Coconut Oil – You can also use vegan butter or a different oil, like avocado oil, if you can’t eat coconut.
  • Eggs – Use size large.

Canned Pumpkin vs. Fresh Roasted Pumpkin

First, let’s talk about pumpkin puree. I used canned organic pumpkin to make this gluten free pumpkin donuts recipe. You can also use a non-organic pumpkin puree, but make sure it isn’t pumpkin pie filling.

If you love pumpkin too, try these Gluten Free Pumpkin Muffins or this Gluten Free Pumpkin Tart recipe.

How To Make Pumpkin Puree:

  1. Cut your pumpkin in half and remove the seeds.
  2. Brush the pumpkin halves with olive oil.
  3. Roast the pumpkin skin side down in a baking pan for 40 minutes until the pumpkin is soft.
  4. You will want to scoop out the cooked pumpkin and add it to a blender to make your puree. Add a little water so that your puree is very smooth. If the pumpkin puree is too thick, it will prevent these muffins from getting light and fluffy.

If you are looking for more gluten free nut-free donut recipes, try these Gluten Free Jelly Donuts or these Gluten Free Peanut Butter Donuts.

Recipe Step by Step Directions:

Dry pumpkin donut ingredients in a red mixing bowl.

Step 1: Add your dry ingredients to a large mixing bowl. Whisk together all dry ingredients.

The wet and dry ingredients in the red mixing bowl.

Step 2: Mix your wet ingredients in a small bowl.

Step 3: Pour the wet ingredients into your dry ingredients and mix. You do not want to overmix the batter to keep these homemade pumpkin donuts fluffy. I recommend mixing the batter until it is just barely mixed.

The pumpkin donut batter in the bowl.

Step 4: Your gluten free pumpkin donut batter will be on the thick side. This is normal, and your donuts will still be light and fluffy.

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Donut batter in the donut maker.

Step 5: Heat the donut maker and spray coconut oil in each cavity. The donut maker is non-stick, but the coconut oil gives these mini donuts a slightly crispy outside. Scoop the pumpkin donut batter into each donut section.

Note that the donut batter is a little thicker than expected. Don’t worry because I promise these donuts are still light and fluffy! If you love light and fluffy donuts, try this Gluten Free Vanilla Donuts.

Baking Directions:

You can use a metal or silicone doughnut pan or donut mold. If baking these donuts in a pan, add the donut batter to a large ziplock bag or pastry bag. If you use a ziplock bag, snip the corner and pipe the donut batter into each section of the donut pan. Bake in a preheated oven at 375º F.

Step 6: Optional, dust the donuts with powdered sugar or cinnamon sugar.. Be sure to check to see if your powdered sugar is gluten free.

Donut Maker vs. Donut Pan:

You can make this recipe in either a donut maker or a donut pan.

I love, love, love my Babycakes Donut Maker. It is the best part of making donuts. I always use this donut maker because it bakes the donuts and makes my donuts taste delicious. (You know what I mean, crispy on the outsides like they were fried…but there weren’t!!)

You can also use a donut pan to bake these donuts in your oven. Baked pumpkin donuts are so much healthier than fried.

Donuts are so popular in the Fearless Dining household…if you crave donuts too, check out all of my Best Gluten Free Donuts Recipes. And, if you are a pumpkin fanatic, don’t miss my best gluten free pumpkin recipes!!

Two gluten free pumpkin donuts on a plate. One mini donut has a bite taken out

Make Them Egg-Free!

I transitioned it to egg free using two flax eggs. It is delicate but amazing flavor!!! We used Wilson donut pans. 425 degrees F for 7-9 minutes. I let them cool for 4 minutes before transferring them to a cooling rack.”

Jessica K.

Tips and Recipe FAQ:

Can you freeze these donuts?

You can freeze these pumpkin donuts, so make a double batch!!

Can you make this gluten free pumpkin donut recipe nut-free?

Yes, you can easily make this gluten free donut recipe nut-free too. Instead of almond flour, substitute 1/3 cup additional gluten free flour blend.

How long will these donuts keep fresh?

Store these donuts fresh in the refrigerator for up to 3 days in an airtight container.

More Delicious Gluten Free Pumpkin Recipes:

Gluten Free Pumpkin Donuts with Honey Glaze

Sandi Gaertner
Easy healthy gluten free pumpkin donut recipe.
4.96 from 22 votes
dairy free allergen icon
gluten free allergy icon
soy free allergy icon
vegetarian icon
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Gluten Free Donut Recipes
Cuisine American
Servings 18 donuts
Calories 167 kcal

Ingredients
  

For the Donuts:

  • 1 cup almond flour *see note
  • 1 ¼ cup Gluten free flour blend *see note
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • teaspoon salt
  • ½ teaspoon ginger
  • 1 teaspoon cinnamon
  • ½ cup coconut sugar *see note
  • 2 large eggs
  • 3 tablespoons maple syrup
  • 4 ounces pumpkin puree *see note
  • ¼ teaspoon nutmeg
  • ½ cup almond milk *see note
  • 1 teaspoon pure vanilla extract
  • ½ cup coconut oil melted

Optional glaze

  • 2 tablespoons honey
  • 1 teaspoon cream

Optional powdered sugar dusting

  • cup powdered sugar
  • ½ teaspoon cinnamon

Instructions
 

  • Preheat your Babycakes donut maker.
  • In a large bowl, blend all of the dry ingredients and whisk to blend.
  • In a medium bowl, blend all wet ingredients.
  • Add the wet ingredients into the dry and gently mix until just blended.
  • Ensure the green light is on the donut maker, which indicates it is heated up and ready.
  • Place a spoonful of donut batter into each donut cup.
  • Close the lid.
  • Cook 2-3 minutes until cooked.
  • Remove donuts on to a cooling rack.

For Optional Glaze

  • Blend the honey and cream. Dip cooled donuts into the glaze and set back on the rack.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. That doesn’t mean others will not work, I just have not tested other flours
  2. If your gluten free flour blend doesn’t contain Xanthan Gum, add 1 teaspoon to your dry ingredients.
  3. You can also use almond meal.
  4. If you prefer, you can use brown sugar instead of coconut sugar.
  5. Please do not use pumpkin pie filling.
  6. You can use any non-dairy milk.
  7. Feel free to use a donut maker or bake in the oven in a donut pan.
  8. These donuts will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 167kcalCarbohydrates: 18gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 19mgSodium: 163mgPotassium: 38mgFiber: 2gSugar: 10gVitamin A: 1011IUVitamin C: 1mgCalcium: 41mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

This recipe was updated with more detailed directions from an old September 2018 post.

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Recipe Rating




64 Comments

  1. 5 stars
    I made these on a cold evening, and they were delicious! The only thing I changed was the coconut oil. I used mostly unsweetened applesauce with just a couple tablespoons of the coconut oil. My body does not process oils and fats well, so this usually works fine for me. My husband even approved of these which made me very happy!

    1. Hi Vina, the baking time will vary because there are so many different donut pans of different sizes and depths for the batter. I would bake for 15 minutes and check them to see if they need more time.

  2. If you are using a regular donut rin and baking these in the oven, what temperature should you bake them on and for how long?
    Thank you

  3. These look wonderful! I love the idea of baking these instead of deep frying them. I don’t have a donut pan, would it be possible to use a muffin pan instead?? I do have individual hamburger bun tins. I could use that instead – it just wouldn’t have a hole in the middle.

  4. 4 stars
    this recipe looks great, I would have to bake mine in the oven but you dont give a time, or temperature for this, thanks.

  5. For the glaze, it says combine honey and cream, but the only other ingredients listed for the glaze are sugars. What cream? Thanks!

    1. Hi Babs, That cream was for an optional glaze. It looks like when I switched recipe card programs, it didn’t add the right code for it to show. I corrected this, I hope it helps.

  6. Look at the height of those babies! I’m seriously amazed by boisterous baked goods made with such healthful ingredients.

    1. Hi Sylvia, I would think the batter would be great for muffins, but I am not sure how light they would be. I do have a delicious light and fluffy pumpkin muffin recipe already on my site if you put pumpkin muffin into the search bar.

  7. Sandi – I cannot WAIT to make these. They sound incredible and like you, I am a pumpkin addict when the season rolls in. As I have that Keto thing going on, I am just trying to gauge if this is an indulgence I can partake in if I don’t glaze them with honey. Is there any chance you have the donut breakout without the honey so I can check my carbs? Also thinking I could sub in a powdered stevia for coconut sugar if that’s a big carb contributor. So stoked – this weekend – on my baking list!!

    1. I can’t wait to hear how you like this recipe Carmen. I love these donuts without the glaze. I have never baked with Stevia, so I am not sure how these will turn out. I would love if you could let me know how stevia works. I don’t have a breakdown but My Fitness Pal has a section where you can enter ingredients to see the carbs.