If you’re looking for a delicious and easy-to-make fall treat, these Gluten Free Pumpkin Donuts are the perfect choice. Packed with warm spices and the rich flavor of pumpkin, these donuts are sure to become a family favorite. Whether you’re new to gluten-free baking or a seasoned pro, this recipe is simple, quick, and incredibly satisfying.

These donuts capture the essence of autumn with each bite. They are perfect for breakfast, dessert, or a midday snack. Plus, they’re baked, not fried, which means less mess and a healthier treat. Let’s dive into why you’ll love this recipe and how to make these delightful pumpkin gluten free donuts.

Why You’ll Love This Gluten Free Pumpkin Donuts

• Easy to Make: Simple steps that even beginners can follow.
• Deliciously Spiced: The perfect balance of pumpkin and spices.
• Healthier Option: Baked instead of fried for a lighter treat.
• Gluten-Free: Suitable for those with gluten sensitivities.
• Versatile: Great for breakfast, dessert, or a snack.
• Kid-Friendly: Loved by kids and adults alike.

Ingredients for Gluten Free Pumpkin Donuts

Dry Ingredients:

• 1 ½ cups (180 g) gluten-free all-purpose flour with xanthan gum
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp pumpkin pie spice
• ½ tsp cinnamon

Wet Ingredients:

• ½ cup (120 g) pumpkin purée
• ½ cup (100 g) brown sugar
• ¼ cup (60 ml) vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• ¼ cup (60 ml) milk

How to Make Gluten Free Pumpkin Donuts — Step by Step

1. Preheat: Set your oven to 350°F (175°C) and lightly grease a 12-cavity donut pan.
2. Mix Dry Ingredients: In a bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon.
3. Combine Wet Ingredients: In another bowl, whisk the pumpkin purée, brown sugar, oil, egg, vanilla, and milk until smooth.
4. Combine Mixtures: Add the dry ingredients to the wet ingredients and mix just until combined. Be careful not to overmix.
5. Prepare the Pan: Transfer the batter to a piping bag or zip-top bag. Pipe evenly into the donut pan, filling each cavity about ¾ full.
6. Bake: Bake for 12–15 minutes, until the donuts spring back when lightly pressed.
7. Cool: Let the donuts cool in the pan for about 5 minutes, then transfer to a wire rack.

Tips and Tricks for the Best Gluten Free Pumpkin Donuts

• Use Fresh Spices: Fresh spices will enhance the flavor significantly.
• Don’t Overmix: Overmixing can lead to dense donuts.
• Use a Piping Bag: This makes filling the donut pan much easier.
• Check Doneness: Donuts should spring back when lightly pressed.
• Experiment with Toppings: Try glazing or dusting with powdered sugar.

Storage and Make-Ahead

Store these GF Pumpkin Donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to a week. To freeze, place them in a freezer-safe bag and store for up to three months. Reheat in the oven at 350°F (175°C) for about 5 minutes or until warm.

Frequently Asked Questions

Can I use almond flour in this gluten free pumpkin donut recipe?

Yes, you can substitute almond flour, but the texture will be different. You might need to adjust the liquid ingredients.

Are these pumpkin gluten free donuts suitable for vegans?

With substitutions like flax eggs and non-dairy milk, this recipe can be made vegan-friendly.

How can I make these donuts without a donut pan?

You can use a muffin tin instead, but they won’t have the classic donut shape.

What is the best way to store these donuts?

Store them in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. Freeze for longer storage.

Now that you know how to make these delightful donuts, it’s time to try this gluten free pumpkin donut recipe. Let us know how they turn out in the comments below! Don’t forget to share this recipe with friends and join our Facebook group for more gluten-free recipes and tips!