Description
These Gluten-Free Baked Pumpkin Donuts are soft, moist, and perfectly spiced — a delicious fall-inspired treat that’s also dairy-free. Made with simple ingredients and baked (not fried), they’re a lighter way to enjoy your favorite donuts all season long.
Ingredients
For the Donuts
250 g gluten-free all-purpose flour blend (such as King Arthur Measure for Measure)
50 g fine almond flour
25 g cornstarch
1 ½ tsp pumpkin pie spice (or homemade – see notes)
1 ½ tsp baking powder
1 tsp kosher salt (Diamond Crystal recommended)
425 g pumpkin puree (one 15 oz can)
60 g neutral vegetable oil (sunflower, avocado, or canola)
3 large eggs
150 g granulated sugar
100 g light brown sugar
For the Cinnamon-Sugar Coating
50 g granulated sugar
1 tsp ground cinnamon
Instructions
-
Prepare the pans:
Lightly grease two standard 6-cavity donut pans with gluten-free nonstick spray. Set aside. -
Mix the wet ingredients:
In a large bowl, whisk together pumpkin puree, eggs, oil, granulated sugar, and brown sugar until smooth. -
Combine the dry ingredients:
In another bowl, sift together gluten-free flour blend, almond flour, cornstarch, baking powder, salt, and pumpkin pie spice. -
Make the batter:
Add the dry mixture to the wet ingredients. Whisk or fold gently with a spatula until fully combined and no dry spots remain. -
Fill the pans:
Transfer the batter to a piping bag (or ziplock bag with the tip cut off). Pipe the batter into the prepared donut pans, filling each well almost to the top without covering the center hole. Tap the pans lightly on the counter to release air bubbles. -
Rest and bake:
Allow the filled pans to rest for 10–15 minutes while preheating the oven to 350°F (175°C).
Bake for 15–18 minutes, or until a toothpick inserted in the center of a donut comes out clean. -
Cool and coat:
Let donuts cool in the pan for 2–3 minutes, then gently remove and place on a wire rack.
While still slightly warm, roll each donut in the cinnamon-sugar mixture to coat. -
Serve and enjoy!
These donuts taste best warm, but they’re still moist and flavorful for up to two days.
Notes
- Homemade Pumpkin Pie Spice:
Mix together 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and a pinch of cloves. - Nut-Free Option:
Replace almond flour with an equal amount of gluten-free flour blend. - No Donut Pan?
Bake the batter in a greased muffin pan for 16–20 minutes. Roll the baked “donut muffins” in cinnamon sugar. - Pumpkin Substitute:
Roasted butternut squash purée works beautifully. Drain or blot excess moisture before using. - Baking Tip:
Always measure gluten-free flours by weight (grams) for consistent results.