Soft & Fluffy Gluten-Free Baked Pumpkin Donuts (Dairy-Free Too!)

These gluten-free baked pumpkin donuts are the ultimate cozy-season treat — soft, tender, and warmly spiced with cinnamon, nutmeg, and cloves. They’re naturally gluten-free and dairy-free, made with wholesome ingredients, and baked instead of fried for a lighter, healthier twist on a fall classic.

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Whether you enjoy them plain or coated in cinnamon sugar, these donuts are bursting with pumpkin flavor and an irresistible soft crumb that’ll have you reaching for “just one more.” Perfect for breakfast, brunch, or an afternoon pick-me-up with coffee or tea.

Recipe Ingredient Notes

Gluten-Free Flour Blend
For the best results, choose a high-structure gluten-free flour blend such as King Arthur Measure-for-Measure or a homemade mix rich in rice flour and starch. Avoid blends overly heavy in cornstarch (like Cup4Cup), as they tend to create a dense, gummy texture.
👉 Tip: If your blend doesn’t already include xanthan gum, add 1 teaspoon to stabilize the batter.

Almond Flour
A touch of almond flour adds moisture, structure, and that bakery-style crumb we all love. For a nut-free version, simply replace the almond flour with an equal amount of your gluten-free flour blend. Make sure to use fine almond flour, not almond meal — the finer grind helps keep the donuts soft and smooth.

Pumpkin Puree
You’ll need 100% pure canned pumpkin, not pumpkin pie filling. The puree gives natural sweetness, fiber, and that classic fall color. If you’re outside the U.S. and can’t find canned pumpkin, you can make your own with roasted butternut squash (instructions below).

Pumpkin Pie Spice
This spice blend is the heart of these donuts. Use store-bought pumpkin pie spice, or make your own mix by combining:

• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves

This homemade blend keeps beautifully in a sealed jar for months.

Special Equipment for Baked Donuts

To make perfectly shaped baked pumpkin donuts, you’ll need:

• Two standard donut pans (6-cavity each). Metal pans like Wilton’s Non-Stick Donut Pan work best.
• A piping bag or large ziplock bag to neatly fill the pans.
  Avoid silicone molds — they’re too flexible and make it harder to get evenly baked, golden donuts.

How to Make Gluten-Free Pumpkin Donuts

These donuts come together in under an hour — no mixer required! Here’s the step-by-step process:

Step 1 – Mix the Wet Ingredients

In a large mixing bowl, whisk together:

• pumpkin puree
• eggs
• granulated sugar and brown sugar
• neutral oil (like sunflower, avocado, or canola)

Whisk until the mixture is smooth and glossy.

Step 2 – Combine the Dry Ingredients

In a separate bowl, sift together:

• gluten-free flour blend
• almond flour
• cornstarch
• baking powder
• pumpkin pie spice
• salt

Sifting helps aerate the flour and prevents clumps.

Step 3 – Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture. Use a flexible spatula to fold everything together until the batter is smooth and no streaks of flour remain.

Step 4 – Fill the Donut Pans

Lightly spray the donut pans with gluten-free nonstick spray. Transfer the batter into a piping bag (or a ziplock with a corner snipped off) and pipe into each donut well until almost full — just avoid covering the center hole.

Tap the pans gently on the counter to release any air bubbles.

Step 5 – Rest the Batter

Let the filled pans rest for about 10–15 minutes at room temperature. This short rest allows the gluten-free flours to hydrate, resulting in a fluffier, lighter texture.

Step 6 – Bake

Preheat your oven to 350°F (175°C) and bake the donuts for 15–18 minutes, or until a toothpick inserted in the center comes out clean.

Step 7 – Cool and Coat

Let the donuts cool in the pan for 2–3 minutes, then gently loosen and transfer them to a wire rack.
While they’re still slightly warm, roll each donut in a cinnamon-sugar mixture (see recipe card). This coating adds the perfect sweet crunch.

Storage & Freezing Tips

Freshly baked pumpkin donuts taste heavenly warm from the oven, but they also store beautifully.

• At Room Temperature: Keep them in an airtight container for up to 2–3 days.
• To Reheat: Microwave at 50% power for about 25–30 seconds to bring back their softness.
• To Freeze: Skip the cinnamon-sugar coating, freeze the cooled donuts on a tray, then store in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave before tossing in cinnamon sugar.

No Donut Pan? No Problem!

You can absolutely make these donuts without a donut pan.
Use a muffin tin instead! Simply grease the cups, divide the batter evenly, and bake for 16–20 minutes until a tester comes out clean. Once baked, toss your “donut muffins” in cinnamon sugar — they’ll taste just as good.

Using Homemade Pumpkin Puree

If canned pumpkin isn’t available, try this simple method using butternut squash:

1. Preheat oven to 400°F (200°C).
2. Slice a medium butternut squash in half lengthwise, remove seeds, and place cut-side down on a foil-lined tray.
3. Roast for about 40–45 minutes, until fork-tender.
4. Scoop out the flesh and blend until smooth.
5. If the puree seems watery, drain it in a fine sieve or blot with paper towels.

Homemade puree works wonderfully — just make sure to remove excess moisture for the best texture.

Baking Notes & Tips

• Salt: Recipes are tested with Diamond Crystal Kosher Salt. If you use Morton’s or another fine salt, reduce the amount slightly (it’s denser and saltier).
• Baking by Weight: For accuracy, measure ingredients in grams using a digital scale. Gluten-free flours can vary widely by volume, so weighing ensures perfect results every time.
• Oven Settings: All tests are done with a conventional oven. If you’re using a convection (fan) oven, lower the temperature by about 15–20°F and watch closely — convection tends to dry out baked goods faster.
• Hydration Rest: Don’t skip the 10-minute rest before baking; it gives the flours time to absorb the liquid and prevents graininess.

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