These gluten-free pumpkin donuts are soft and rolled in powdered sugar while still warm. Pumpkin puree and pumpkin pie spice give them real fall flavor without needing frosting or a glaze. You’ll need a donut pan, but beyond that it’s a simple batter you can have in the oven in about 12 minutes.
Pumpkin puree does double duty here, adding moisture and flavor without needing eggs. Regular or vegan butter both work, so it fits a few different diets without changing the result.
Why You’ll Love This Recipe
Ingredient Notes
- Gluten-Free Flour Blend – I use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag). It already has xanthan gum mixed in.
- Pumpkin Pie Spice – Store-bought works fine or you can use my homemade pumpkin pie spice if you want more control over the cinnamon-to-clove ratio.
- Pumpkin puree – Use pure pumpkin puree, not pumpkin pie filling. Pie filling already has sugar and spices added, which throws off the recipe.
- Butter – Regular or vegan both work here, just make sure it’s melted and cooled slightly before mixing.
Any milk works here
I used unsweetened almond milk originally, but regular milk, gluten-free oat milk, or whatever dairy or non-dairy milk you have on hand works the same way.
What to Do With Leftover Pumpkin Puree
You’ll only use 1/2 cup pumpkin puree in this recipe, so you’ll have some extra. If you want to bake with the extra, my gluten-free pumpkin snickerdoodles use about the same amount. For something a little fancier, pumpkin creme brulee turns the rest into a custard dessert. Or keep it breakfast-focused with my gluten-free pumpkin spice pancakes, which uses a little less puree than the other two.
Recipe FAQs
I’ve only tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag. Other brands can behave differently, especially without xanthan gum already mixed in, so results may vary if you swap it out.
You can, but I prefer powdered sugar for these. It’s a classic donut finish and it’s simple. If you want a glaze instead, a simple powdered sugar and milk glaze would work in its place.
Expert Tips
Storage Instructions
Storing: These are best the day they’re made. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. Hold off on the powdered sugar until right before serving. It soaks into the donut over time.
Freezing: Freeze the plain, uncoated donuts in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature, then roll in powdered sugar right before serving.
Reheating: Warm a donut in the microwave for about 10 seconds to soften it back up before coating or serving.
Serving Suggestions
Sausage sweet potato hash on the side gives you something savory next to all that sweetness. Gluten-free crustless mini quiches work well here too. They’re individually portioned, so they’re easy to set out next to the donuts without pulling out extra plates.
Gluten-Free Pumpkin Donuts
Ingredients
- 1½ cups (210 g) gluten-free flour blend - use Bob's Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag
- ½ cup (100 g) brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ¼ cup (57 g) butter - (regular or vegan), melted and cooled
- ½ cup (120 g) pure pumpkin puree
- ⅓ cup (80 g) milk - dairy or non-dairy
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- ½ cup (60 g) powdered sugar - for coating the donuts
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat the oven to 350°F. Lightly grease a donut pan with cooking spray.
- Wis together 1½ cups (210 g) gluten-free flour blend, ½ cup (100 g) brown sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, and 2 teaspoons pumpkin pie spice in a large bowl.
- In a separate bowl, whisk together the melted ¼ cup (57 g) butter, ½ cup (120 g) pure pumpkin puree, ⅓ cup (80 g) milk, 1 teaspoon apple cider vinegar, and 1 teaspoon vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Piper, spoon the batter into the prepared donut pan, filling each well to the top.
- Bake at 350°F for 10-12 minutes, until a toothpick inserted into the donut comes out clean.
- Let the donuts cool in the pan for a minute or two, then transfer to a wire rack.
- Add ½ cup (60 g) powdered sugar to a shallow bowl or plate. Roll each donut in the powdered sugar while still warm.
Video
Notes
- Flour: I use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag, which already has xanthan gum mixed in. Weigh it with a food scale for the most accurate results. I provided measurements in grams for your convenience.
- Puree: Use pure pumpkin puree, not pie filling. Pie filling has added sugar and spices that will throw off the recipe.
- Milk: any dairy or non-dairy milk works here. I’ve tested the recipe with both unsweetened almond milk and regular whole milk.
These came out good. My 2nd batch I put DF chocolate chips to add some more flavor.
I would like to know how long they stay fresh on the counter? In the fridge?
Thanks!!
Hi Nancy, They’re best the same day they’re made, but I usually keep them at room temp for 1-2 days after that and give them a quick 10 second microwave to make them warm and soft. The powdered sugar tends to soak into the donut as it sits so if I know I’m going to keep them a few days I won’t dust them in powdered sugar until I’m going to serve them.
The batter was way way too dry(????)
Did you weigh the flour? Sometimes if you scoop it with a measuring cup you may overdo it and that could cause the batter to be too dry.