Imagine waking up to a warm tray of gluten free pumpkin donuts on a crisp Fall morning... With this easy one-bowl recipe, you can make the dream a reality in only 30 minutes or prep and baking time! This gluten free pumpkin donuts recipe makes 10-12 soft and flavorful pumpkin cake donuts with a spiced sugar topping (+ two other toppings you'll love!).
These beauties are baked rather than fried, and with our coconut butter glaze, taste just like the real deal! If that’s not amazing enough, they are gluten free, dairy free, and paleo, all while packing in a healthy dose of almond flour protein and pumpkin for an energy-packed snack.
Why I love Gluten-Free Baked Pumpkin Donuts
- Gluten free - I love a good donut and as a gluten-free eater it’s hard to come by at a donut shop. Skip the long lines, of super sugary floury donuts and make your own. You’ll love knowing exactly what’s going into the recipe!
- Dairy-free - This recipe doesn’t even need dairy when it has coconut butter for the glaze and pumpkin for classic donut texture and flavor.
- Baked - Yes! No frying is necessary for these baked pumpkin donuts.
- One bowl - Any recipe that has minimal cleanup is a winner in my book.
- Soft and moist - These gluten free doughnuts have an irresistible texture and are so soft from the use of pumpkin.
Ingredients for Gluten- and Dairy-free Pumpkin Donuts
If you’re already a gluten-free baker, you likely have these pantry items on hand. If not, you just need a few specialty ingredients to make these baked pumpkin donuts in the oven.
- Flour - I use a mix of almond and cassava flour. I haven’t tried this recipe with a substitute so this is the mix I recommend for the best result.
- Levening - Baking soda and an egg.⠀
- Coconut sugar - You can substitute any granulated sugar. Skip using maple syrup or honey for a sweetener, though. It will not bake up correctly with this substitution.
- Coconut butter - If you’re not dairy-free regular unsalted butter could be used. Make sure it is melted but NOT hot.
- Pureed pumpkin - Make sure to use 100% pumpkin puree and not pumpkin pie filling.
- Flavoring - Vanilla and salt. You can add a teaspoon or so of pumpkin pie spice for extra flavor.
See the recipe card for quantities.
How to Make Pumpkin Donuts Gluten-Free
One bowl, a donut pan, and a few ingredients result in the BEST pumpkin donuts!
Step 1: Preheat the oven and grease a donut pan.
Step 2: Whisk the dry ingredients in a large bowl: flour, baking soda, and salt.
Step 3: Stir in the remaining ingredients: sugar, egg, butter, pumpkin, and vanilla.
Step 4: Fill each up of the donut pan ¾ of the way.
Step 5: Bake until golden brown and the toothpick come out clean.
We won’t hold you in suspense any longer - here’s the super easy recipe that will lead you to the best gluten free donut you’ve ever had!
The Best Gluten Free Pumpkin Donuts Toppings:
Spiced Sugar
Mix ½ cup coconut sugar, ½ tsp cinnamon, and a pinch of nutmeg well in a bowl.
Using a silicon brush, brush the donut tops with liquid coconut oil and submerge in spiced sugar. We only sugar one side, though you could do both!
Sprinkles
Using a silicon brush, brush the donut tops with liquid coconut oil.
Drop sprinkles onto the donuts or submerge for heavily sprinkled donuts.
Note: You can make an easy glaze by mixing water or plant-based milk with the confectioner's sugar, though most have corn starch (which we are avoiding).
Whipped Coconut Cream
Whisk 1 cup coconut cream with 2 tsp maple syrup. Smother, drizzle or dip!
How will you top yours?
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Donut Recipe Tips
Enjoy your pumpkin donuts with a cup of warm coffee for breakfast or a glass of plant-based milk for dessert. Here are a few tips to get perfect donuts everytime.
- Grease the pan: Lightly grease your donut pan to prevent any sticking.
- Pipe the donut batter: This makes filling the donut pan so much easier! Use a piping bag or a gallon ziplock bag with the tip cut off.
- Use the toothpick method: You can’t go wrong with the classic clean toothpick method to check for doneness.
How to Store Donuts
Store these easy pumpkin donuts in an air-tight container at room temperature for 1-2 days or up to 5 days in the refrigerator.
Freeze plain donuts for up to 3 months in an air-tight container. Thaw overnight in the fridge and pop in the microwave for 10 seconds. Add glaze or sugar topping before serving.
Looking for other easy & delicious pumpkin recipes? Try these!
- Gluten Free Pumpkin Pancakes: the perfect paleo brunch ❤︎
- Paleo Pumpkin Muffins >> the perfect take-along snack!
- Crustless Gluten Free Pumpkin Pie
- Pumpkin Latte Donuts using regular flour
We love to see how you use our delicious gluten-free recipes! Please share your creation in a photo on instagram and be sure to tag #vibrantlygfree .
With love and gratitude,
❤︎ Jamie
Gluten Free Pumpkin Donuts Recipe
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Baked Pumpkin Donuts with Spiced Sugar >> Gluten Free, Dairy Free, & Paleo
- Total Time: 30 mins
- Yield: 10-12 1x
- Diet: Gluten Free
Description
These easy gluten-free Baked Pumpkin Donuts use almond flour, coconut sugar, and pumpkin puree for a healthier treat that is still very indulgent!
Ingredients
- 1 ¼ cups (120 g) almond flour⠀
- 1 cup (140 g) cassava flour ⠀
- 1 ¼ tsp baking soda⠀
- ¼ tsp salt⠀
- ¾ cup + 2 Tbsp (210 g) coconut sugar (can substitute any granulated sugar)⠀
- 1 egg⠀
- ½ cup (120 ml) coconut butter, liquid but not hot⠀
- ½ cup (120 ml) canned pureed pumpkin⠀
- 1 tsp vanilla extract⠀
- See topping instructions below recipe
Instructions
- Preheat oven to 350 deg F (175 C) and lightly grease a donut pan. In a large mixing bowl, combine almond flour, cassava flour, baking soda, and salt. Whisk or stir ingredients to mix thoroughly.⠀
- Add coconut sugar, egg, coconut butter, pumpkin, and vanilla extract to dry ingredients. Mix well.⠀
- Spoon batter into the donut pan, filling each cup about ¾ of the way.⠀
- Bake for 20 minutes or until the tops are golden brown and a toothpick inserted in the center of a donut ring comes out clean. ⠀
- When the donuts have cooled completely, sugar or frost and enjoy!
Notes
Substituting a liquid sugar like honey or maple syrup for the granulated sugar is not recommended as it changes the texture of the donuts.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast, Brunch, Baked Good, Dessert, Snack
- Method: Baking
- Cuisine: Gluten Free, Dairy Free, Paleo, Vegetarian
Keywords: Pumpkin Donuts, Gluten-Free Donuts
Katerina
These look absolutely marvellous, Jamie! I love using my donut pan - there's just something about that round donut shape that makes everything taste better, don't you think? I haven't used cassava flour before - very excited to give this a go! Thanks for sharing.
★★★★★
Celiac Sojourness
Thank you for your kind words Katerina! I absolutely agree that the perfectly round donut shape makes everything taste better! I'm new to cassava flour but am really liking it as a grain free option. Enjoy these! Pop back over and let us know how it goes ❤️
Celiac Nana
Yum! These are delicious as-is. Next time I make them (this weekend!) I plan to melt a few chocolate chips and spread ithe chocolate on the top and add sprinkles. Can't wait!!!
★★★★★