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A stack of baked pumpkin donuts with cinnamon sticks.

Baked Pumpkin Donuts - Gluten-Free and Vegan

Soft and pillowy baked pumpkin donuts rolled in powdered sugar for a sweet breakfast treat. These donuts are gluten-free, dairy-free and vegan, and are great for entertaining for brunch. Fall into Autumn with this easy recipe that's on the table in just under 30 minutes. 
5 from 7 votes
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 6 donuts
Calories: 177kcal
Author: Megan


  • 1 + 1/2 cups gluten-free flour blend
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup vegan butter (melted and cooled)
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup unsweetened almond milk
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup powdered sugar


  • Preheat the oven to 350F. Grease a donut pan with cooking spray.
  • In a large bowl, combine the gluten-free flour, brown sugar, baking soda, baking powder, salt, pumpkin pie spice and whisk together.
  • Add in melted vegan butter, pumpkin puree, almond milk, apple cider vinegar and vanilla. Whisk to combine.
  • Spoon the batter into the donut pan wells or pipe it with a pastry bag.
  • Bake at 350F for 10-12 minutes, until a toothpick inserted into the donut comes out clean.
  • Let cool for a few minutes and then turn donuts out onto wire rack. 
  • Pour powdered sugar into a shallow bowl. Press donuts into the powdered sugar on both sides. 
  • Best served the same day. 


Calories: 177kcal | Carbohydrates: 30g | Fat: 6g | Saturated Fat: 1g | Sodium: 462mg | Potassium: 133mg | Sugar: 28g | Vitamin A: 3535IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 0.6mg
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