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Cozy Baked Gluten-Free Pumpkin Donuts: Easy Fall Recipe

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These tender, warmly spiced gluten-free pumpkin donuts are baked, not fried, and ready in under 30 minutes. They’re a crowd-pleasing fall treat that even non-gluten-free eaters will love.

Ingredients

Scale
  • 1 ½ cups (210g) gluten-free all-purpose flour blend (with xanthan gum, e.g., Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure)
  • 1 cup (245g) 100% pure pumpkin puree (not pumpkin pie filling)
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 2 large eggs, at room temperature (or 2 flax eggs for vegan)
  • ¼ cup (60ml) vegetable oil (avocado or canola)
  • ¼ cup (60ml) milk (dairy, almond, oat, or soy)
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • For the Cinnamon Sugar Coating:
  • 3 tablespoons unsalted butter, melted
  • ½ cup (100g) granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a standard 6-cavity donut pan with non-stick spray or melted butter.
  2. In a large mixing bowl, whisk together gluten-free flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until smooth and glossy.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined (a few lumps are fine; do not overmix).
  5. Transfer batter to a piping bag or ziploc bag (snip off the corner). Pipe batter evenly into the donut pan, filling each cavity about ¾ full.
  6. Bake for 12-15 minutes, until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
  7. Let donuts cool in the pan for 5 minutes, then turn out onto a wire cooling rack to cool completely.
  8. While donuts cool, melt 3 tablespoons butter in a small bowl. In a separate shallow bowl, whisk together ½ cup granulated sugar and 1 tablespoon cinnamon.
  9. Once donuts are completely cool, brush each donut lightly with melted butter, then press into the cinnamon sugar mixture to coat evenly. Tap off excess.
  10. Serve immediately for best texture.

Notes

For best results, use a gluten-free flour blend that contains xanthan gum. If your blend doesn’t, add ½ teaspoon xanthan gum. Ensure donuts are completely cool before coating to prevent soggy sugar. For vegan option, use flax eggs and plant-based milk/butter. Batter can also be baked in a mini muffin tin for donut holes (8-10 minutes).

Nutrition

Keywords: gluten-free pumpkin donuts, baked donuts, fall recipe, pumpkin spice, easy donuts, gluten-free breakfast

Find it online: https://gleamgulp.com/cozy-baked-gluten-free-pumpkin-donuts-easy-fall-recipe/