Gluten-Free Pumpkin Donuts Recipe
Imagine the first cool bite of autumn — warm spices, tender cake, and a whisper of pumpkin — wrapped in a pillowy donut you can make at home without wheat. As a professional chef who’s spent years refining pastries and adapting classics for special diets, I’m excited to walk you through a complete, reliable, and delicious Gluten-Free Pumpkin Donuts Recipe. This post covers everything: why these donuts work, ingredient selection, two reliable cooking methods (baked and fried), step-by-step instructions, glazes and toppings, troubleshooting, storage, variations (vegan, low-sugar, filled, spiced), and serving ideas.
Whether you’re gluten-free by necessity or choice, this recipe is built to deliver the light texture and big autumnal flavor you want — without the gummy, dense pitfalls that sometimes plague gluten-free baking.
Why this Gluten-Free Pumpkin Donuts Recipe works
Gluten-free baking is a different science than wheat baking: you’re often replacing the structure that gluten provides. For a successful donut you need:
- A flour blend that mimics wheat’s balance of starches and proteins.
- Moisture and fat for tenderness (pumpkin is a hero here).
- A binder (eggs, or a vegan substitute) to give structure and help rise.
- Proper leavening and technique so the crumb is light, not gummy.
This Gluten-Free Pumpkin Donuts Recipe combines a certified gluten-free all-purpose blend with a touch of almond or oat flour (optional) for flavor and tenderness, cooked pumpkin puree for moisture and natural sweetness, and warm spices to create the classic pumpkin profile. The methods below give a reliable crumb whether you bake or fry.
Equipment you’ll need
Use the right tools — they make the difference between “close” and “perfect.”
- Mixing bowls (large and medium)
- Whisk and rubber spatula
- Electric hand mixer or stand mixer (optional but helpful)
- Measuring cups and spoons (spoon and level for flour)
- Sifter (or fine mesh sieve) for dry ingredients
- Donut pan (for baked version) OR thermometer and slotted spoon (for frying)
- Piping bag or resealable bag (for filling or piping batter)
- Cooling rack and baking tray
- Instant-read thermometer (helpful when frying)
Ingredients — full list
This ingredient list makes about 12 standard-size donuts (or ~24 mini donuts).
Dry ingredients
- 1 3/4 cups (210 g) gluten-free all-purpose flour blend*, spooned & leveled
*Choose blends with a mix of rice starch, tapioca starch, and xanthan gum already included. If your blend lacks xanthan gum, add 1/2 teaspoon. - 2 tablespoons (16 g) almond flour or oat flour (optional — adds tenderness and flavor)
- 1/2 cup (100 g) granulated sugar (or coconut sugar for deeper flavor)
- 1/4 cup (50 g) light brown sugar, packed
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (or allspice)
- 1/2 teaspoon fine sea salt
Wet ingredients
- 1 cup (240 g) canned or homemade pumpkin puree (not pumpkin pie filling)
- 2 large eggs, room temperature (or flax eggs for vegan option — see variations)
- 1/3 cup (80 ml) neutral oil (vegetable, grapeseed, or light olive oil) or melted coconut oil
- 1/4 cup (60 ml) buttermilk or plain dairy-free yogurt (adds tang and tenderness)
- 1 teaspoon vanilla extract
- Zest of 1/2 orange (optional — brightens the flavor)
For frying (if frying)
- Neutral oil with high smoke point (canola, vegetable, sunflower) — about 1–2 quarts depending on pan size
Glaze ideas (choose one)
- Classic cinnamon sugar: 1/2 cup sugar + 1 tsp cinnamon
- Powdered sugar glaze: 1 1/2 cups powdered sugar + 2–3 tbsp milk (dairy or dairy-free) + 1/2 tsp vanilla
- Maple glaze: 1 1/2 cups powdered sugar + 2 tbsp pure maple syrup + 2–3 tbsp milk
- Brown butter glaze: powdered sugar + browned butter + splash of cream and pinch of salt
Prep notes and ingredient tips
- Pumpkin puree vs pumpkin pie filling: Use plain pumpkin puree only. Pumpkin pie filling has sugar and spices and will throw off consistency and flavor.
- Flour blend: Not all blends are created equal. Pick a blend that’s versatile for baking. If your blend is gritty, whisk it with almond or oat flour for silkier texture.
- Room temperature ingredients create better emulsion and volume. Let eggs and liquid ingredients sit at room temp for 20–30 minutes.
- Measure flour correctly: Scoop the cup into the flour and level off; do not pack — gluten-free flours compact differently, so weighing is best if you can.
- Buttermilk substitute: Add 1 tablespoon lemon juice or white vinegar to 1/4 cup milk/dairy-free milk; let sit 5 minutes.
Step-by-step: Baked Gluten-Free Pumpkin Donuts (easier, cleaner)
Baked donuts are fast, lower-fat, and forgiving — perfect for weeknights and brunch.
1. Preheat and prepare
Preheat oven to 350°F (175°C). Lightly grease a donut pan with oil or nonstick spray and dust lightly with flour (use gluten-free flour) — this prevents sticking.
2. Dry mix
In a medium bowl, whisk together the gluten-free all-purpose flour, almond/oat flour (if using), baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk well to distribute the spices evenly.
3. Wet mix
In a large bowl, whisk the pumpkin puree, eggs, oil, buttermilk, vanilla, and orange zest until smooth. Add granulated and brown sugar and whisk just until combined.
4. Combine
Fold the dry ingredients into the wet mixture with a spatula until just combined — don’t overmix. The batter will be thicker than cake batter but still pipeable. If it seems excessively thick, add 1–2 tablespoons of milk.
5. Pipe or spoon into pan
Transfer batter to a piping bag (or resealable bag with the corner snipped) and pipe into donut wells about 3/4 full. Alternatively, use two spoons to fill wells.
6. Bake
Bake for 12–14 minutes, or until the donuts spring back lightly and a toothpick comes out with a few moist crumbs (don’t overbake). For mini donuts, 8–9 minutes is typical.
7. Cool and glaze
Let donuts cool 4–5 minutes in the pan, then transfer to a rack to cool slightly before dipping in glaze. Glaze while donuts are still warm for the best adhesion.
Step-by-step: Fried Gluten-Free Pumpkin Donuts (classic texture)
If you want the golden, slightly crisp exterior of traditional donuts, frying is the way. Frying yields a more indulgent result and takes a bit more attention.
1. Heat the oil
Pour oil into a heavy pot or Dutch oven to a depth of 2–3 inches. Heat over medium until oil reaches 350°F (175°C). Use an instant-read thermometer — maintaining temperature is key.
2. Batter consistency
Frying calls for a slightly thicker batter to hold shape when dropped into oil. Use the same batter as baking; if it’s too thin, refrigerate 10–15 minutes to firm up slightly.
3. Fry
Using a small scoop or piping bag, carefully pipe rounds of batter into the oil. Fry in small batches to avoid temperature drop. Fry 1–2 minutes per side, until evenly golden brown. Use a slotted spoon to transfer to a rack lined with paper towels briefly to drain.
4. Finish and sugar
While still warm, toss in cinnamon sugar or dip in glaze. For filled donuts, cool slightly then pipe filling into the side.
Glaze and topping options
Glaze is where you can tailor sweetness and personality.
Simple powdered sugar glaze
Whisk 1 1/2 cups powdered sugar with 2–3 tbsp milk and 1/2 tsp vanilla until smooth. Dip the top of the donut, let excess drip, then set on a cooling rack.
Maple glaze
Combine powdered sugar with pure maple syrup and milk as needed. This glaze pairs wonderfully with pumpkin.
Brown butter glaze
Melt 4 tbsp unsalted butter in a small pan until it foams and the milk solids brown and smell nutty. Remove from heat, let cool slightly, then whisk into powdered sugar and a tablespoon of cream until glossy.
Cinnamon sugar
Brush donuts with a little melted butter and toss in a shallow bowl of cinnamon and sugar (2 parts sugar : 1 part cinnamon).
Cream cheese glaze
For an ultra-creamier finish, fold 2 oz softened cream cheese into powdered sugar and enough milk to reach glaze consistency; add a splash of vanilla.
Savory crunch: toasted pepitas or crushed pecans
Sprinkle chopped toasted pecans, pepitas, or granola over the glaze before it sets.
Variations & adaptations
This recipe is a strong base — here are chef-tested variations.
Vegan Gluten-Free Pumpkin Donuts
- Replace eggs with 2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water, whisked).
- Use dairy-free yogurt instead of buttermilk or a combination of plant milk + vinegar.
- Use neutral oil or melted coconut oil.
- Note: flax eggs produce a slightly denser texture; beat batter gently and don’t overmix.
Sugar-Reduced or Naturally Sweetened
- Reduce granulated sugar to 1/3 cup and increase brown sugar to 1/3 cup for moisture.
- Replace white sugar with coconut sugar 1:1 for lower GI and deeper flavor.
- For low-sugar glaze, use a light dusting of cinnamon rather than a full sugar glaze.
Spiced or Chai Pumpkin Donuts
- Add 1/2 tsp cardamom and a pinch of black pepper for a chai twist.
- Increase cinnamon to 1 1/2 tsp for a warmer profile.
Filled Donuts (custard, jam, or chocolate)
- Fry the donuts for best filling adhesion, but baked also works.
- Use a piping tip and a pastry bag to inject jam, pastry cream, or chocolate ganache after frying.
Mini Donuts & Donut Holes
- Use a mini donut pan or fry smaller dollops. Cook time drops significantly; watch closely.
Almond Flour-Forward (naturally gluten-free flour)
- Increase almond flour to 1/2 cup and reduce all-purpose GF flour slightly for a denser, more moist crumb and a subtle nutty flavor.
Troubleshooting — common problems and fixes
Donuts are dense or gummy
- Likely causes: overmixing, too much liquid, compacted flour. Fixes: fold gently, weigh ingredients, use room temp ingredients, and don’t overfill pan or overwork batter.
- If frying: ensure oil is hot enough. Low oil temp causes long frying and oil absorption.
Donuts stick to pan
- Either pan wasn’t greased well or pan is low quality. Use a good nonstick donut pan, grease thoroughly, and dust with a touch of gf flour.
Donuts crack on top
- Overbaked or oven too hot. Reduce temperature by 10–15°F and watch for spring-back.
Spices are flat
- Use fresh ground spices. Toast whole spices lightly in a dry pan and grind for extra intensity.
Make-ahead, freezing, and storage
Short term (1–2 days)
Store glazed donuts in an airtight container at room temperature. If glazed, layer with parchment to prevent sticking.
Refrigeration
If your glaze contains cream cheese, store refrigerated up to 3 days. Bring to room temperature before serving for best flavor.
Freezing
Freeze unglazed donuts individually on a tray until firm, then transfer to a zip bag or airtight container for up to 2 months. Thaw overnight in the fridge or at room temperature and refresh in a 300°F oven for 5–8 minutes if you like them warm.
Make-ahead batter
You can prepare batter and refrigerate for up to 24 hours — but fresh-baked is best. Chilled batter may be slightly thicker; bring to room temp before piping.
Serving suggestions — how to present like a pro
- Serve warm (slightly warmed in an oven or microwave) with a dusting of powdered sugar or a drizzle of warm glaze.
- Pair with hot coffee, chai tea, or a spiced latte. The spices in the donuts sing with robust coffee.
- Create a brunch board: donuts, sliced apples, pecans, Greek yogurt, and a pot of spiced cider.
- For a dessert platter, present mini donuts next to whipped cream, caramel sauce, and fresh sliced pears.
Flavor pairings
These donuts harmonize with:
- Nuts: pecans, walnuts, almonds
- Citrus: orange zest brightens the spice
- Caramel and maple: pair naturally with pumpkin
- Dark chocolate: bitter contrast to warm spices
- Vanilla bean or cream cheese: for richness
Tips from the chef
- Texture is everything — aim for a tender, fine crumb. If your blend is very starchy, add 1–2 tablespoons of almond flour to soften.
- Spice balance — cinnamon should be dominant, with ginger and nutmeg supporting. Taste your spice mix dry to make sure it’s lively.
- Use canned pumpkin in cooler months — it’s consistent and reliable. If you roast fresh pumpkin, drain excess moisture.
- Control sweetness with the glaze, not the donut. Keep the donut moderately sweet and let the glaze provide the finishing sweetness.
- Test bake one donut if you’re unsure about oven time or batter thickness — it saves the batch.
- Don’t overcrowd frying oil — it drops the temperature and makes greasy donuts.
Final notes and encouragement
Making the perfect Gluten-Free Pumpkin Donuts Recipe is about technique, attention to texture, and balancing moisture and structure. With the tips and variations above, you can adapt this recipe to your dietary needs and flavor preferences while still achieving that tender, spiced, pumpkin-forward donut that tastes like fall in every bite.
Gluten-Free Pumpkin Donuts Recipe
Ingredients
Dry Ingredients:
- 1 ¾ cups 210 g gluten-free all-purpose flour blend
- 2 tbsp 16 g almond flour or oat flour (optional)
- ½ cup 100 g granulated sugar
- ¼ cup 50 g light brown sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp fine sea salt
Wet Ingredients:
- 1 cup 240 g pumpkin puree
- 2 large eggs or flax eggs for vegan option
- ⅓ cup 80 ml neutral oil or melted coconut oil
- ¼ cup 60 ml buttermilk or dairy-free yogurt
- 1 tsp vanilla extract
- Zest of ½ orange optional
Optional Glazes:
- Powdered Sugar Glaze: 1 ½ cups powdered sugar + 2–3 tbsp milk + ½ tsp vanilla
- Maple Glaze: 1 ½ cups powdered sugar + 2 tbsp maple syrup + 2 tbsp milk
- Cinnamon Sugar Coating: ½ cup sugar + 1 tsp cinnamon
Instructions
For Baked Donuts:
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease a donut pan with oil or nonstick spray.
- Mix Dry Ingredients: In a bowl, whisk together gluten-free flour, almond flour, baking powder, baking soda, salt, and spices.
- Mix Wet Ingredients: In a separate bowl, whisk pumpkin puree, eggs, oil, buttermilk, vanilla, and orange zest until smooth. Add sugars and whisk again.
- Combine: Fold dry mixture into the wet mixture until just combined. Batter should be thick but pipeable.
- Fill Pan: Spoon or pipe batter into donut wells, filling each about ¾ full.
- Bake: Bake 12–14 minutes, until donuts spring back when touched. Cool 5 minutes, then transfer to a rack.
- Glaze or Coat: Dip warm donuts in glaze or toss with cinnamon sugar.
For Fried Donuts:
- Heat Oil: Fill a heavy pot with 2–3 inches of neutral oil; heat to 350°F (175°C).
- Scoop & Fry: Drop small spoonfuls or piped rings of batter into oil. Fry 1–2 minutes per side until golden brown.
- Drain & Coat: Transfer to paper towels, then roll warm donuts in cinnamon sugar or dip in glaze.
Notes
- Storage: Store at room temperature for 2 days or refrigerate up to 4. Freeze unglazed donuts for up to 2 months.
- Make-Ahead: Batter can rest in the fridge overnight.
- Vegan Option: Replace eggs with 2 flax eggs and use dairy-free milk/yogurt.
- Tip: Don’t over mix the batter — it can make donuts dense.
- Serving Suggestion: Enjoy warm with coffee, chai, or a drizzle of maple glaze.