Gluten-Free Pumpkin Donuts Recipe
These Gluten-Free Pumpkin Donuts are soft, moist, and filled with cozy fall flavors of pumpkin and warm spices. Baked or fried to perfection, they’re an easy, allergy-friendly treat perfect for breakfast, brunch, or dessert — no one will believe they’re gluten-free!
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.