These incredible gluten-free pumpkin donut holes are true fried cake donuts. They are soft on the inside and crisp on the outside if enjoyed immediately! You can glaze them, dip them in cinnamon sugar, or simply dust them with powdered sugar to keep it simple and old-fashioned.
They are made with gluten-free flour, pumpkin puree, spices, and a few other common baking ingredients. This recipe is easily made dairy-free, egg-free, and vegan.
Fall is the best time to enjoy these gluten free pumpkin donut holes! I love making them to share as a snack in October when we are well into pumpkin season. They are perfect to munch on while decorating the house for halloween, to surprise kids when they get home from school on a Friday, or when having friends over for coffee or gluten-free beer!
These pumpkin donuts were inspired by my amazing Gluten Free Apple Fritters and baked Paleo Pumpkin Donuts! Both are absolutely delicious and fun variations of this recipe.
For more amazing gluten-free pumpkin recipes, check out my Gluten Free Pumpkin Bread, Gluten-Free Pumpkin Pancakes, Almond Flour Pumpkin Muffins, Gluten-Free Vegan Pumpkin Pie, Pumpkin Chia Pudding, Crustless Pumpkin Pie, and Pumpkin Spice Whipped Cream.
For a pumpkin coffee to enjoy alongside these gluten-free pumpkin donuts, add some Pumpkin Spice Creamer to your morning coffee or try an easy Pumpkin Spice Latte!
How to make it (with photos)
True gluten-free pumpkin spice donuts are easy to make with this recipe! They are also allergy-friendly.
Ingredient Notes + Substitutions
One of the best things about this gluten-free pumpkin donuts recipe is that it uses only a few ingredients.
All Purpose Gluten-free Flour
I used Bob's Red Mill 1-to-1 Gluten-Free Flour blend which is a rice flour blend that contains xanthan gum. Most other 1-to-1 gluten-free flours should work just fine. If using regular flour (not gluten-free), use 2 cups or measure by weight to 250 grams.
Pumpkin Puree
These donuts have the best texture with a thick pumpkin puree like Libby's brand. Some of the organic brands are watery, and you may need to decrease the amount of milk if using these brands. Check the step-by-step photos in the "instructions" section below to match my batter texture.
Avoid anything labeled "pumpkin pie filling" since it already has sweeteners, spices, and other additives that can create a different result.
More Ingredient Notes
- Sugar - While some of my other pumpkin recipes use brown sugar, I recommend regular white sugar for this one. With the maple syrup, I found that the brown sugar flavor was overpowering. For the vegan variation, use organic sugar or vegan-friendly sugar.
- Milk - To keep this recipe dairy-free and vegan, use a plant-based milk. I used unsweetened almond milk. Oat milk, dairy milk, or other non-dairy milks will work too.
- Gluten-free baking powder - In the USA, Clabber Girl and Rumford brands are gluten-free. Always double check the label for additives.
- Pumpkin pie spice - I recommend my own Pumpkin Pie Spice Recipe with ground cinnamon, nutmeg, ginger, and allspice.
You also need salt, pure maple syrup, and vegetable oil (for deep frying) to make this fried donut recipe.
See the recipe card for a full list of ingredients with quantities.
Topping Variations
Here are three fun ways to top your gluten-free pumpkin donut holes!
Powdered Sugar
This was our favorite topping when eating the donuts fresh! It's simple and classic, and a fine dusting of powdered sugar maintains the crispy outside we love. With just powdered sugar, these donut holes have a traditional homespun charm.
Cinnamon Sugar
If you plan on eating the donuts later, it's nice to coat some of them in cinnamon sugar. You can use either powdered or granulated sugar. Mix ½ cup of sugar with 2 teaspoons of cinnamon. Place the cinnamon sugar in a large food storage bag. Then add the donuts a few at a time and shake gently until covered.
Old Fashioned Glaze
To make a simple glaze, mix 1 cup of powdered sugar with 1 tablespoon of milk or water. Sift the powdered sugar to keep the glaze smooth, and add more milk or water as needed to reach your desired consistency. Dip the donut holes in the glaze then set them on a wire cooling rack over a baking sheet to dry.
Step-by-Step Instructions
This gluten-free pumpkin donut holes recipe uses one bowl plus a frying pan or dutch oven for cooking the donuts. It's a very simple must-make Fall recipe!
- Dry Ingredients: In a large bowl, add the gluten-free flour, sugar, baking powder, pumpkin pie spice, and salt. Whisk together.
- Wet Ingredients: Add the pumpkin puree, milk, and maple syrup to the dry ingredient mixture. Stir until just combined. The batter will be sticky.
- Oil: Heat the oil to 350 degrees F in a large deep fry pan or dutch oven.
- Form the Donut Holes: Use a melon baller or tablespoon to scoop the batter and place it into the hot oil. Add 6-8 donut holes to the pan at a time, leaving some space between them. After about a minute, use a spatula to gently slide under each donut hole so they don't stick to the bottom.
- Fry: Cook the pumpkin donut holes for 3-5 minutes total, flipping or rolling with a spatula, until they are crispy and a deep golden brown on all sides. Meanwhile, put a wire cooling rack on top of a baking sheet.
- Cool: Transfer the cooked pumpkin donut holes from the oil to the wire cooling rack using tongs or two forks. Allow to cool for 7-10 minutes before sprinkling with powdered sugar if you like. Enjoy!
Expert Tips
Make amazing gluten-free pumpkin donuts with these expert tips.
Be careful not to over-mix the batter.
Most baked goods get a squishy glue-y texture when over-mixed. I think it is even more of a problem with gluten-free baked goods.
Unless stated otherwise in the recipe, always mix wet and dry ingredients until just combined. It's better to have a few flour lumps than to over-mix!
Save the frying oil for more uses.
You can save the frying oil for up to 2 months or 8 uses in a cool dry place. To do this safely, use a fine strainer, or nut milk bag placed over a strainer, to filter out any leftover food particles. Then seal it in an airtight container. Always check for a rancid smell before future uses.
Recipe FAQs
Here I answered some frequently asked questions about this gluten-free pumpkin donut holes recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
After waiting for these gluten-free pumpkin donut holes to cool completely, store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
The best way to reheat leftover fried donut holes is in an air fryer, convection oven, or regular oven. Set the temperature to 350 degrees F. Place the donuts on a wire rack if possible. If using the oven, set the wire rack on a baking sheet. Let the donut holes heat through. This took about 7 minutes in my oven. They should be warm and soft on the inside and the outside should crisp up again!
You can make a simple deep fryer with a dutch oven on the stove, so there is no need to have a special deep fryer for making donuts. It is helpful to also have a cooking thermometer to monitor the temperature of the oil.
Donuts will burn if the temperature of the oil is too hot, if they are not turned soon or frequently enough, or if they are sticking to the sides or bottom of the fryer.
Related gluten-free pumpkin recipes to consider...
Looking for more gluten-free pumpkin recipes like these gluten-free pumpkin donuts? Check these out:
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📖 Recipe
Gluten-Free Pumpkin Donut Holes
Ingredients
- 1 ¾ cup + 2 tablespoons gluten-free all purpose flour (250 grams)
- ½ cup granulated sugar (100 grams)
- 2 teaspoons gluten-free baking powder
- ¾ teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 ¼ cup pumpkin puree (295 ml)
- ¼ cup milk of choice , unsweetened if using dairy-free milk (60 ml)
- ½ cup maple syrup (120 ml)
- 7 cups vegetable oil , for frying (1600 ml)
- 1 tablespoon powdered sugar to sprinkle on top , optional
Instructions
- Dry Ingredients: In a large bowl, add the gluten-free flour, sugar, baking powder, pumpkin pie spice, and salt. Whisk together.
- Wet Ingredients: Add the pumpkin puree, milk, and maple syrup to the dry ingredient mixture. Stir until just combined. The batter will be sticky.
- Oil: Heat the oil to 350 degrees F in a large deep fry pan or dutch oven.
- Form the Donut Holes: Use a melon baller or tablespoon to scoop the batter and place it into the hot oil. Add 6-8 donut holes to the pan at a time, leaving some space between them. After about a minute, use a spatula to gently slide under each donut hole so they don't stick to the bottom.
- Fry: Cook the pumpkin donut holes for 3-5 minutes total, flipping or rolling with a spatula, until they are crispy and a deep golden brown on all sides. Meanwhile, put a wire cooling rack on top of a baking sheet.
- Cool: Transfer the cooked pumpkin donut holes from the oil to the wire cooling rack using tongs or two forks. Allow to cool for 7-10 minutes before sprinkling with powdered sugar if you like. Enjoy!
Callen says
Finally fried gluten free donuts and these are SO easy! I made them in under 30 minutes and my friends and family loved them too. I stuck with simple powdered sugar as a topping. Please make an easy krispy kreme copycat next!