5-Ingredient Gluten Free Pumpkin Donuts That Will Amaze You

Oh my gosh, you guys – fall baking season is HERE, and you know what that means? It’s time for my absolute favorite gluten free pumpkin donuts! I’m obsessed with how these turn out – unbelievably soft and moist with that perfect cakey texture that makes you forget they’re gluten-free. The secret? A magical blend of warm spices (hello cinnamon and nutmeg!) paired with real pumpkin puree that gives them that gorgeous orange hue and autumnal flavor. Every single bite tastes like cozy sweater weather wrapped up in donut form. And trust me, these disappear FAST whenever I make them – my family inhales them straight from the pan!

Why You’ll Love These Gluten Free Pumpkin Donuts

Listen, these aren’t just any donuts – they’re little rounds of autumnal joy that happen to be gluten-free! Here’s why they’ve become my go-to fall treat:

• Unbelievably easy – Mix, pipe, bake! No fancy techniques needed
• Perfect fall flavors – That warm spice blend will make your kitchen smell amazing
• Moist texture – Thanks to the pumpkin puree, they stay soft for days
• Healthier option – No deep frying here, and they’re naturally lower in sugar
• Crowd pleaser – Even gluten-eaters can’t tell they’re GF!

Seriously, one batch and you’ll be hooked. They’re that good.

Ingredients for Gluten Free Pumpkin Donuts

Okay, let’s gather our goodies! Here’s exactly what you’ll need to make these dreamy donuts:

• 1 1/2 cups gluten-free flour blend (I use Bob’s Red Mill 1-to-1 with the blue label – it works perfectly!)
• 1 tsp baking powder (make sure it’s fresh!)
• 1/2 tsp baking soda
• 1 tsp cinnamon (the good stuff – none of that dusty old spice jar business)
• 1/2 tsp nutmeg (freshly grated if you’re feeling fancy)
• 1/4 tsp ginger
• 1/4 tsp cloves (trust me, this tiny amount makes all the difference)
• 1/2 cup pumpkin puree (not pie filling – just plain pumpkin, packed firmly into the measuring cup)
• 1/4 cup maple syrup (the real deal, please!)
• 1/4 cup coconut sugar (or brown sugar in a pinch)
• 1/4 cup almond milk (room temperature is best)
• 2 tbsp coconut oil, melted but not hot
• 1 tsp vanilla extract (the good stuff – no imitation here)
• 1 large egg (or flax egg if you’re going vegan – see notes below)

Ingredient Substitutions & Notes

Don’t stress if you’re missing something! Here’s how to adapt:

• Egg-free? Mix 1 tbsp ground flaxseed with 3 tbsp water, let sit 5 minutes to thicken – works great!
• No almond milk? Any milk (dairy or plant-based) works fine here.
• Out of coconut oil? Melted butter or neutral oil like avocado oil will do.
• Spice adjustments? Not a clove fan? Skip it! Love ginger? Add an extra pinch!

One important note: gluten-free flours vary wildly. Stick with a trusted 1-to-1 blend for best results – the donut texture depends on it!

Equipment You’ll Need

Don’t worry – you don’t need fancy gear for these gluten free pumpkin donuts! Here’s what’s essential:

• Donut pan (I love my nonstick one – makes life so easy)
• 2 mixing bowls (one for dry, one for wet ingredients)
• Whisk (or fork in a pinch)
• Piping bag or ziplock bag (for neat donut shapes – but a spoon works too if you’re lazy like me sometimes!)

That’s it! Now let’s make some magic happen.

How to Make Gluten Free Pumpkin Donuts

Alright, let’s get baking! These gluten free pumpkin donuts come together so easily – just follow these simple steps and you’ll be enjoying autumn-spiced goodness in no time.

1. Preheat your oven to 350°F (175°C). This is crucial – gluten-free batters need consistent heat right from the start. While it’s heating, generously grease your donut pan with coconut oil or baking spray. Those little crevices need love too!
2. Whisk together dry ingredients in a medium bowl – flour blend, baking powder, baking soda, and all those warm spices. I like to give them a good stir to distribute everything evenly. No spice clumps allowed!
3. In a separate bowl, whisk together all the wet ingredients – pumpkin puree, maple syrup, coconut sugar, almond milk, melted coconut oil, vanilla, and egg (or flax egg). Whisk until it’s beautifully smooth and emulsified.
4. Gently combine wet and dry ingredients with a spatula. Here’s the key – mix JUST until no flour streaks remain. Overmixing makes gluten-free baked goods dense, and we want light, fluffy donuts!
5. Transfer batter to piping bag (or ziplock with a corner snipped off) and pipe into prepared donut molds, filling each about 3/4 full. No piping bag? No problem – carefully spoon it in. They’ll still taste amazing!
6. Bake for 10-12 minutes until the tops spring back when lightly pressed. My sweet spot is usually 11 minutes – the edges should be just starting to pull away from the pan.
7. Cool in pan 5 minutes before transferring to a wire rack. I know it’s tempting, but resist eating them immediately – they firm up perfectly as they cool!

Tips for Perfect Gluten Free Pumpkin Donuts

Here are my hard-won secrets for donut perfection:

• Don’t overmix! A few lumps are better than tough donuts.
• Grease every nook of that pan – gluten-free batters stick more than regular.
• Let them cool completely before glazing or dusting – patience pays off!
• Pumpkin puree matters – squeeze out excess liquid if it looks watery.
• Rotate pan halfway if your oven has hot spots for even baking.

Follow these, and you’ll have bakery-worthy gluten free pumpkin donuts every time!

Serving & Storage Tips

Oh, the joy of eating these gluten free pumpkin donuts fresh from the oven – that’s when they’re absolute perfection! I love them plain, but a simple dusting of powdered sugar or cinnamon sugar takes them over the top. For special occasions, drizzle with maple glaze (just mix powdered sugar with a splash of maple syrup and milk).

Store leftovers in an airtight container at room temperature – they’ll stay moist for about 2 days. If they last that long! For longer storage, freeze them in a single layer, then transfer to a freezer bag. Just pop one in the microwave for 15 seconds whenever a pumpkin craving hits.

Nutritional Information

Each of these glorious gluten free pumpkin donuts clocks in at about 180 calories, with 6g fat, 28g carbs (including 2g fiber and 8g sugar), and 3g protein. Of course, exact numbers will vary slightly based on your specific ingredients – especially if you tweak the sweeteners or flour blend. But hey, with pumpkin’s natural goodness and no deep frying, we’re calling this a win!

Frequently Asked Questions

Can I freeze these gluten free pumpkin donuts?
Absolutely! These freeze beautifully. Just let them cool completely, then store in an airtight container with parchment between layers. They’ll keep for up to 3 months. Thaw at room temperature or give them a quick 15-second zap in the microwave when the craving hits!

Can I use regular flour instead of gluten-free?
You sure can – swap in an equal amount of all-purpose flour if gluten isn’t an issue. The texture will be slightly different (a bit more chewy), but still delicious. Just skip the xanthan gum if your GF blend contains it!

How do I make these completely vegan?
Easy peasy! Use a flax egg (1 tbsp ground flax + 3 tbsp water) instead of the regular egg, and make sure your sugar is vegan-certified. Oh, and double-check that your GF flour blend doesn’t contain dairy – some do!

Why are my donuts sticking to the pan?
Ah, the gluten-free baking struggle! Make sure you grease every single nook of that pan REALLY well. I like using coconut oil or baking spray with flour in it. Letting them cool for 5 minutes before removing helps too – they firm up as they cool.

Can I make these as muffins instead?
Of course! Just grease a muffin tin and fill cups about 2/3 full. They’ll need a few extra minutes in the oven – start checking at 15 minutes. The spice flavor actually develops even more in muffin form!

Share Your Thoughts

Did you make these gluten free pumpkin donuts? I’d love to hear how they turned out! Leave a comment below or tag me on Instagram – your baking adventures make my day!

Print