I perfected a Gluten Free Baked Pumpkin Donut Recipe that comes together in under 30 minutes, is baked not fried, and keeps each donut to just 150 calories while highlighting classic fall spices.

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I wasn’t expecting much when I started testing this Gluten Free Baked Pumpkin Donut Recipe, but one bite changed my mind. The mix of canned pumpkin puree and a hit of ground cinnamon makes them strangely addictive, like fall in a tiny ring.

They’re light yet not dry, just sweet enough to make you second guess the bakery next door. I kept tweaking because I wanted honest flavor with fewer calories, and somehow these hit that sweet spot.

If you like things simple but a little clever, these will make you curious enough to try one before breakfast.

Ingredients

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Gluten free flour: light often made from rice or tapioca, less protein than wheat, still versatile
Pumpkin puree: moist, full of fiber and vitamin A, adds natural sweetness not sugar
Eggs: protein rich, helps bind and leaven, adds richness and structure to batter
Brown sugar: packed brown sugar gives molasses notes, sweetens and keeps donuts moist dont
Maple syrup or honey: liquid sweetener adds flavor, thins batter slightly, natural sugars but calorie dense
Coconut oil or butter: fat for tenderness and browning, coconut gives mild flavor, both add calories
Cinnamon and spices: tiny amounts add warm aroma, no calories, big flavor punch feel cozy
Optional glaze powdered sugar: simple sweet finish, adds sweetness and sheen, thin with milk to drizzle

Ingredient Quantities

1 1/2 cups gluten free all purpose flour (1 to 1 blend)

1 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/8 tsp ground cloves

1/2 tsp fine sea salt

1 cup canned pumpkin puree not pumpkin pie filling

2 large eggs, room temperature

1/3 cup packed light brown sugar

1/4 cup pure maple syrup or honey

1/4 cup melted coconut oil or melted unsalted butter, cooled a bit

1/4 cup milk (dairy or unsweetened almond)

1 tsp pure vanilla extract

Optional glaze: 3/4 cup powdered sugar

Optional glaze: 1 to 2 tbsp milk or almond milk

Optional glaze: 1/4 tsp ground cinnamon

How to Make this

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1. Preheat oven to 350 F (175 C) and grease a 6 or 12 cavity donut pan well with nonstick spray or brush with oil, a little flour dusting helps the gluten free donuts release easy.

2. In a bowl whisk together 1 1/2 cups gluten free all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves and 1/2 tsp fine sea salt so its all evenly mixed.

3. In another bowl combine 1 cup canned pumpkin puree not pumpkin pie filling, 2 large eggs (room temp), 1/3 cup packed light brown sugar, 1/4 cup pure maple syrup or honey, 1/4 cup melted coconut oil or melted unsalted butter cooled a bit, 1/4 cup milk (dairy or unsweetened almond) and 1 tsp pure vanilla extract; whisk until smooth.

4. Pour the wet into the dry and fold together just until combined, dont overmix — batter should be thick but pourable. Let it rest 3 to 5 minutes so the gluten free flour hydrates, this helps texture.

5. Transfer batter to a piping bag or a zip top bag with the corner snipped off, or spoon into the donut wells filling about 3/4 full. A quick hack: press the bag from the middle for even filling, dont overfill or theyll overflow.

6. Bake 12 to 14 minutes for standard donuts (a little less for mini), or until tops spring back and a toothpick comes out clean. Let them sit in the pan 3 to 5 minutes then turn out onto a cooling rack to cool completely so glaze wont slide off.

7. For the optional glaze whisk together 3/4 cup powdered sugar with 1 to 2 tbsp milk or almond milk until smooth, add 1/4 tsp ground cinnamon. Adjust milk/sugar to get the thickness you want, thinner for a drip glaze thicker for a coat.

8. Dip cooled donuts into the glaze or spoon glaze over them, let excess drip off on the rack and allow to set about 10 minutes. If you want a shinier finish add a little melted butter to the glaze.

9. Store donuts in an airtight container at room temp up to 2 days or refrigerate for longer, warm gently in the microwave for 8 to 10 seconds before serving if you like them soft and cozy.

Equipment Needed

1. Oven that reaches 350 F
2. 6 or 12 cavity donut pan, plus nonstick spray or a pastry brush and a little flour for dusting
3. Two mixing bowls, one for dry stuff and one for wet stuff
4. Whisk and a rubber spatula for folding, don’t overmix
5. Measuring cups and spoons (including 1/4 cup and teaspoons)
6. Piping bag or zip top bag with the corner snipped, or a spoon for filling wells
7. Cooling rack and a small tray or plate to catch drips
8. Small bowl and spoon for the glaze plus a toothpick to check doneness

FAQ

Q: Can I use regular all purpose wheat flour instead of the gluten free 1 to 1 blend? A: Yes you can swap in regular AP flour 1 for 1, but the texture will be a bit chewier and less crumbly. If you do use wheat flour you might find the donuts rise a little differently so keep an eye on bake time, start checking a minute or two earlier.

Q: The recipe calls for canned pumpkin puree not pumpkin pie filling, what's the difference and why does it matter? A: Pumpkin puree is plain cooked pumpkin, pie filling has added sugar and spices. Using pie filling will make the donuts sweeter and could throw off texture, so stick with plain puree for predictable results.

Q: My gluten free blend doesn't have xanthan gum, do I need to add anything? A: If your blend lacks a binder add 1/4 teaspoon xanthan gum to help the donuts hold together and get a better crumb. If your 1 to 1 blend already lists xanthan or psyllium then skip extra.

Q: Can I make these in a muffin tin or fry them instead of using a donut pan? A: Yes make-muffins by filling a standard muffin tin about 3/4 full and bake 4 to 6 minutes longer than the donut time, watch for a toothpick to come out clean. Frying is possible but not recommended with this batter it was written for baking, frying will need less liquid and a different method.

Q: How should I store and reheat the donuts so they stay moist? A: Keep unglazed donuts in an airtight container at room temp up to 2 days, or refrigerate up to 4 to 5 days. Freeze unglazed on a sheet then transfer to a bag for up to 2 months. To reheat thawed donuts warm in a 300 F oven 8 to 12 minutes or microwave 12 to 20 seconds, but dont overdo it or they'll dry out.

Q: Any tips for making the glaze and keeping it dairy free? A: Start with 1 tablespoon milk then whisk into 3/4 cup powdered sugar, add more milk 1/4 teaspoon at a time until it reaches a thick pourable glaze, stir in 1/4 teaspoon cinnamon if you like. For dairy free use almond milk or oat milk, and cool the donuts fully before glazing so it sets nicely.

Easy Homemade Pumpkin Donuts Recipe Substitutions and Variations

1 1/2 cups gluten free all purpose flour (1 to 1 blend): If you don’t need GF, use regular all purpose flour cup for cup (1 1/2 cups). For a nuttier, lower carb option try almond flour, use about 1 1/4 cups and add an extra egg or 1 tbsp ground flax + 3 tbsp water for structure, it will be denser. Oat flour can work too, use 1 1/4 cups and stir in 1/2 to 1 tsp xanthan gum or an extra egg so the donuts don’t crumble.
2 large eggs, room temperature: For vegan or egg-free, 1 egg = 1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 minutes. You can also use 1/4 cup unsweetened applesauce per egg for moistness, but the texture will be a bit cake-like. Commercial egg replacer works 1:1 too.
1/4 cup pure maple syrup or honey: Swap with agave nectar or light corn syrup cup for cup (1/4 cup). If you only have granulated sugar, use 1/3 cup and warm the wet ingredients a bit so it dissolves, but expect a slightly less moist crumb.
1/4 cup melted coconut oil or melted unsalted butter, cooled a bit: Use neutral vegetable oil (canola or sunflower) 1:1 for the same moisture, or replace half the fat with unsweetened applesauce (so 2 tbsp applesauce + 2 tbsp oil) to cut calories, though donuts will be softer and less crisp.

Pro Tips

– Weigh or spoon and level your gluten free flour instead of scooping straight from the bag, GF blends vary a lot so too much makes the donuts dense. If your blend doesnt already have a binder, stir in about 1/4 tsp xanthan gum for better structure.

– Let the batter rest a little longer than you think, 5 to 10 minutes helps the flours fully hydrate and gives a less gritty crumb. While it rests, preheat the oven so the first minute in the heat helps set the rise.

– Use melted butter for a richer flavor, coconut oil if you need dairy free, or do half and half for a lighter crumb. Also let the fat cool a bit before mixing with eggs so you dont start cooking them.

– For even, consistent donuts use a piping bag or a small cookie scoop and tap the pan gently to remove big air bubbles. Don’t overfill the wells, and let cooled donuts sit on a rack before glazing so the glaze will stick instead of sliding off.

– Make the glaze smooth by sifting the powdered sugar and add a pinch of salt to round out the sweetness. If you want a glossy finish add a teaspoon of melted butter or a little light corn syrup. Store unglazed donuts airtight in a single layer or freeze them flat then glaze after thawing for best texture.

Easy Homemade Pumpkin Donuts Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I perfected a Gluten Free Baked Pumpkin Donut Recipe that comes together in under 30 minutes, is baked not fried, and keeps each donut to just 150 calories while highlighting classic fall spices.

Servings

servings

Calories

162

kcal

Equipment: 1. Oven that reaches 350 F
2. 6 or 12 cavity donut pan, plus nonstick spray or a pastry brush and a little flour for dusting
3. Two mixing bowls, one for dry stuff and one for wet stuff
4. Whisk and a rubber spatula for folding, don’t overmix
5. Measuring cups and spoons (including 1/4 cup and teaspoons)
6. Piping bag or zip top bag with the corner snipped, or a spoon for filling wells
7. Cooling rack and a small tray or plate to catch drips
8. Small bowl and spoon for the glaze plus a toothpick to check doneness

Ingredients

1 1/2 cups gluten free all purpose flour (1 to 1 blend)
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp fine sea salt
1 cup canned pumpkin puree not pumpkin pie filling
2 large eggs, room temperature
1/3 cup packed light brown sugar
1/4 cup pure maple syrup or honey
1/4 cup melted coconut oil or melted unsalted butter, cooled a bit
1/4 cup milk (dairy or unsweetened almond)
1 tsp pure vanilla extract
Optional glaze: 3/4 cup powdered sugar
Optional glaze: 1 to 2 tbsp milk or almond milk
Optional glaze: 1/4 tsp ground cinnamon

Directions

Preheat oven to 350 F (175 C) and grease a 6 or 12 cavity donut pan well with nonstick spray or brush with oil, a little flour dusting helps the gluten free donuts release easy.
In a bowl whisk together 1 1/2 cups gluten free all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves and 1/2 tsp fine sea salt so its all evenly mixed.
In another bowl combine 1 cup canned pumpkin puree not pumpkin pie filling, 2 large eggs (room temp), 1/3 cup packed light brown sugar, 1/4 cup pure maple syrup or honey, 1/4 cup melted coconut oil or melted unsalted butter cooled a bit, 1/4 cup milk (dairy or unsweetened almond) and 1 tsp pure vanilla extract; whisk until smooth.
Pour the wet into the dry and fold together just until combined, dont overmix — batter should be thick but pourable. Let it rest 3 to 5 minutes so the gluten free flour hydrates, this helps texture.
Transfer batter to a piping bag or a zip top bag with the corner snipped off, or spoon into the donut wells filling about 3/4 full. A quick hack: press the bag from the middle for even filling, dont overfill or theyll overflow.
Bake 12 to 14 minutes for standard donuts (a little less for mini), or until tops spring back and a toothpick comes out clean. Let them sit in the pan 3 to 5 minutes then turn out onto a cooling rack to cool completely so glaze wont slide off.
For the optional glaze whisk together 3/4 cup powdered sugar with 1 to 2 tbsp milk or almond milk until smooth, add 1/4 tsp ground cinnamon. Adjust milk/sugar to get the thickness you want, thinner for a drip glaze thicker for a coat.
Dip cooled donuts into the glaze or spoon glaze over them, let excess drip off on the rack and allow to set about 10 minutes. If you want a shinier finish add a little melted butter to the glaze.
Store donuts in an airtight container at room temp up to 2 days or refrigerate for longer, warm gently in the microwave for 8 to 10 seconds before serving if you like them soft and cozy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.