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Perfect Baked Gluten-Free Pumpkin Donuts in 30 Minutes

baked gluten-free pumpkin donuts - featured image
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These baked gluten-free pumpkin donuts are tender, spiced with cinnamon and nutmeg, and topped with a simple cinnamon-sugar coating. They come together in about 30 minutes and are perfect for cozy fall mornings.

Ingredients

Scale
  • 1 ½ cups gluten-free all-purpose flour blend (e.g., King Arthur Measure for Measure or Bob’s Red Mill 1-to-1)
  • ½ cup oat flour (certified gluten-free if needed)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
  • 1 teaspoon ground cinnamon
  • 2 large eggs, room temperature
  • ¾ cup packed light brown sugar
  • ½ cup pumpkin puree (100% pure pumpkin, not pie filling)
  • ⅓ cup melted coconut oil (or vegetable oil or melted butter)
  • ¼ cup milk of choice (dairy, almond, oat, or coconut)
  • 1 teaspoon vanilla extract
  • ¼ cup melted butter (or dairy-free butter substitute, for topping)
  • ½ cup granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Spray a 6-cavity donut pan generously with non-stick cooking spray.
  2. In a large mixing bowl, whisk together the gluten-free all-purpose flour, oat flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until evenly combined.
  3. In a separate medium bowl, whisk together the eggs, brown sugar, pumpkin puree, melted coconut oil, milk, and vanilla extract until smooth and the brown sugar has mostly dissolved.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until no streaks of flour remain. The batter will be thick, like muffin batter.
  5. Transfer the batter to a piping bag or a zip-top bag with a ½-inch corner snipped off. Pipe the batter into the prepared donut pan, filling each cavity about ¾ full.
  6. Bake for 10-12 minutes, or until the donuts are golden brown around the edges and a toothpick inserted into the thickest part comes out clean.
  7. Let the donuts cool in the pan for 5 minutes. Then gently run a small offset spatula or butter knife around the edges to loosen them, and transfer to a wire cooling rack. Let cool for another 5 minutes.
  8. While the donuts cool, prepare the topping: Melt the butter in a small bowl. In a separate shallow bowl, mix the granulated sugar and cinnamon together.
  9. Once the donuts are cool enough to handle but still warm, brush each one lightly with melted butter, then dip into the cinnamon-sugar mixture, turning to coat all sides. Tap off any excess.
  10. Serve immediately or store for later. For a second batch, let the pan cool completely before re-greasing and refilling.

Notes

For best texture, ensure pumpkin puree isn’t watery; drain in a fine-mesh strainer for 10 minutes if needed. Don’t overmix the batter. Use room temperature ingredients to prevent coconut oil from solidifying. Pipe batter for even filling. Let pan cool between batches. Test doneness with a toothpick. Make topping while donuts bake. Store in an airtight container at room temperature for up to 2 days; freeze uncoated donuts for up to 3 months.

Nutrition

Keywords: gluten-free pumpkin donuts, baked donuts, pumpkin spice, fall baking, gluten-free breakfast

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