If you love pumpkin, this delicious gluten-free pumpkin donut recipe will become your new favorite pumpkin recipe. They are full of delicious pumpkin and fall flavors. I share simple directions to make these homemade donuts in a donut maker or baked in a donut pan!
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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 Donut recipes for even more donut love!
Why these gluten free pumpkin donuts are so popular:
- 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 a very low amount of sugar in this donut recipe. There is only 1/2 cup of coconut sugar. Another benefit of coconut sugar is that it is low in glycemic content.
- 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!
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!”
shonda, blog comment
Allergen Information:
These homemade baked pumpkin donuts are gluten-free, dairy-free, soy-free, and oat-free. If you are nut-free, see the Frequently Asked Questions section below for a nut-free version of these gluten free pumpkin donuts.
Make these gluten-free pumpkin donuts 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.
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
- Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested the flour blends listed above. That doesn’t mean others will not work. I just have not tested other flours.
- Xanthan Gum or Guar Gum – You must add one teaspoon if your gluten-free flour blend doesn’t include this.
- Baking Powder – Use aluminum-free. Read Is Baking Powder Gluten Free to see if your brand is on the list.
- Pumpkin Puree – I do not recommend using pumpkin pie filling.
- Almond Flour – I like to use Anthony’s Almond Flour because they batch test to ensure it is not cross-contaminated with gluten. You can also use almond meal. See the FAQ below for instructions on how to make these donuts nut-free.
- Coconut Sugar – I used coconut sugar to make this recipe healthier and less glycemic. You can also use brown sugar. Check Is Coconut Sugar Gluten Free to verify your brand is gluten free.
- Non-Dairy 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:
- Cut your pumpkin in half and remove the seeds.
- Brush the pumpkin halves with olive oil.
- Roast the pumpkin skin side down in a baking pan for 40 minutes until the pumpkin is soft.
- 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.
Step by Step Photos and Directions:
Step 1: Add your dry ingredients to a large
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Step 2: Mix your wet ingredients in a small bowl.
Step 3: Pour the wet ingredients into the dry ingredients and mix. To keep these homemade pumpkin donuts fluffy, you do not want to overmix the batter. I recommend mixing the batter until it is just barely mixed.
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.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 5: Heat the donut maker and spray coconut oil in each cavity. The Babycakes 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 using 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 them taste delicious. (You know what I mean: crispy on the outsides like they were fried…but they 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!!
Frequently Asked Questions:
You can freeze these pumpkin donuts, so make a double batch!!
Yes, you can easily make this gluten free donut recipe nut-free too. Instead of almond flour, substitute 1/3 cup with an additional gluten-free flour blend.
You can store these donuts fresh in the refrigerator for up to 3 days in an airtight container. When they are cooled to room temperature, you can also freeze them. I put them into a freezer-safe zip bag.
More Delicious Gluten Free Donut Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Pumpkin Donuts with Honey Glaze
Equipment
Ingredients
For the Donuts:
- 1 cup almond flour *see note
- 1 ¼ cup gluten free flour blend *see note
- 1 teaspoon baking powder aluminum-free
- ⅛ teaspoon salt
- ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ cup coconut sugar *see note
- 2 large eggs
- 3 tablespoons maple syrup
- 4 ounces pumpkin puree *see note
- ¼ teaspoon ground nutmeg
- ½ cup non-dairy or regular milk *see note
- 1 teaspoon pure vanilla extract
- ½ cup melted coconut oil
Optional glaze
- 2 tablespoons honey
- 1 teaspoon heavy cream
Optional powdered sugar dusting
- ⅓ cup powdered sugar
- ½ teaspoon ground cinnamon
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Instructions
- Preheat your Babycakes donut maker.
- In a large mixing bowl, blend 1 cup almond flour, 1 1/4 cup gluten free flour blend, 1 teaspoon baking powder, 1/8 teaspoon salt, 1/2 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 cup coconut sugar. Use a wire whisk to blend.
- In a medium bowl, blend 2 large eggs, 3 tablespoons maple syrup, 4 ounces pumpkin puree, 1/2 cup non-dairy or regular milk, 1 teaspoon pure vanilla extract, and 1/2 cup melted coconut oil. Whisk to blend.
- Pour 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 2 tablespoons honey and 1 teaspoon heavy cream. Dip the cooled donuts into the glaze and set them back on the rack.
Notes
- 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 flour brands.
- If your gluten free flour blend doesn’t contain Xanthan Gum, add 3/4 teaspoon to your dry ingredients.
- I prefer almond flour, but you can also use almond meal.
- If you prefer, you can use brown sugar instead of coconut sugar.
- Please do not use pumpkin pie filling.
- You can use any non-dairy milk.
- Feel free to use a donut maker or bake in the oven in a donut pan.
- These donuts will keep fresh for up to 4 days in an airtight 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, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
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.
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!
I am so glad you loved these donuts, Shonda. I love you were able to sub the applesauce instead of oils to make it work for your body.
How long would I bake it for and at what temp if I chose to use the oven?
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.
Could you use puréed butternut squash instead of pumpkin?
Hi Vina, puréed butternut or even sweet potato would work well.
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
Hi Jeannie, I recommend baking them at 350 degrees F for 20 minutes. Check them, but depending on the size of your pan they should be baked in 20 min.
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.
You can easily make these in a muffin or hamburger tin, just keep an eye as they will need longer to bake.
I don’t see on here how much nutmeg you used. Could you please let me know
Hi Brenda, I checked and it should be 1/4 tsp nutmeg. I added it in for clarification. Thank you so much!
this recipe looks great, I would have to bake mine in the oven but you dont give a time, or temperature for this, thanks.
Hi Cathy, Thank you for your note. I recommend baking at 350º F in an oven donut pan.
For the glaze, it says combine honey and cream, but the only other ingredients listed for the glaze are sugars. What cream? Thanks!
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.
You have one teaspoon vanilla listed twice in the ingredient list…is that a typo?
Thanks
Oh my gosh, yes, just one teaspoon. Thank you so much for letting me know. I have this fixed now.
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.
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!!
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.
If I cook them in the oven: what temp and how long? Thanks.
Hi Jessica, Bake at 350 degrees for 10-15 minutes depending on your pan size.
I’ve never tried pumpkin donuts before but I think you’ve just inspired me to give them a go! They look so delish!! Thanks for sharing 🙂
I love that…maybe with some bacon?
Hi Sandi.
Can you please tell me in cups or spoons how much butter to use. I don’t buy it in sticks. Thanks. These look wonderful. I love almond and pumpkin. Nice glaze idea, avoiding icing sugar is much healthier.
Debbie
Hi Debbie, this recipe calls for a stick of butter, which equals 1/2 cup. Thank you so much, let me know how you like these 🙂
is it just me or am I missing the butter? I see a 1/2 cup of coconut oil melted but no butter.
I am struggling to see where you see me list butter. This is a dairy-free recipe so there is no butter in it.
Do you have to use a baby cakes maker? Or do you think you could just use your oven?
Hi Amy, Feel free to use your oven 🙂
Can we bake them in a donut pan? I do not have a Babycakes maker
Yes, they come out pretty delicious using a pan.
Hi,these look really good! Would it be possible to do them in the oven?
Yes, definitely feel free to bake these in the oven.
I’ve not been quite ready to admit summer’s over and make the switch to fall recipes. These donuts are prompting me to cross over though!
I agree Julia 🙂