Gluten-Free Pumpkin Donuts

My favorite fall treat is the first bite of a warm pumpkin donut. Soft, spiced, and perfectly sweet, these gluten-free pumpkin donuts bring all the cozy fall flavors you crave without any of the gluten. They’re baked instead of fried, making them lighter and easier to whip up for breakfast, brunch, or a weekend treat.

These donuts are topped with a glossy chocolate glaze that’s rich and velvety, perfectly complementing the warm pumpkin spice. Whether you’re gluten-free or not, this recipe is a must-try for any pumpkin lover looking for a sweet way to celebrate the season.

Heather’s Notes

• Make-ahead friendly: You can bake them the night before and glaze in the morning for a fresh, bakery-style finish.
• Baked, not fried: These pumpkin donuts are oven-baked for a healthier, easier cleanup.
• Perfect fall flavor: Pumpkin puree and pumpkin pie spice bring that irresistible autumn warmth.
• Soft, moist texture: Olive oil and pumpkin puree make these donuts tender and never dry.
• Easy to make gluten-free: Works with your favorite 1:1 gluten-free flour blend or all-purpose flour if gluten isn’t a concern.

Ingredient List

• Gluten-Free Flour (or All Purpose Flour): Use a high-quality 1:1 gluten-free blend that includes xanthan gum for structure. If gluten isn’t an issue, all-purpose flour works beautifully.
• Light Brown Sugar: Adds deep caramel notes that pair perfectly with pumpkin and spice while keeping the donuts soft and moist.
• Pumpkin Puree: The heart of the recipe, pumpkin puree provides natural sweetness, moisture, and that distinct fall flavor. Make sure to use pure pumpkin, not pumpkin pie filling.
• Granulated Sugar: Balances the earthiness of pumpkin and gives the donuts their sweet, cake-like crumb.
• Baking Soda: Helps the donuts rise and creates that light, fluffy texture every donut needs.
• Kosher Salt: A pinch of salt enhances all the sweet and spicy flavors, making each bite more balanced.
• Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves that infuses the batter with cozy, aromatic warmth. Make your own or use store-bought.
• Eggs: Provide structure and help bind the ingredients together, giving the donuts their soft, tender crumb.
• Vanilla Extract: Adds a layer of sweetness and warmth that rounds out the flavors perfectly.
• Olive Oil: Gives the donuts a moist, rich texture without overpowering the pumpkin flavor. You can also use melted butter or coconut oil if you prefer.

Chocolate Glaze: A glossy finish that takes these donuts to bakery-level perfection.

• Powdered Sugar: Creates a smooth, sweet base for the glaze.
• Butter: Adds richness and shine while helping the glaze set.
• Milk: Thins the glaze to the perfect consistency for dipping.
• Corn Syrup: Gives the glaze that professional sheen and helps it stay soft.
• Vanilla Extract: Enhances the chocolate flavor and adds warmth.
• Bittersweet Chocolate: Deep, rich, and slightly bitter chocolate balances the sweetness of the glaze and the donuts.

Subs & Variations

• Dairy-Free Option: Use dairy-free butter and plant-based milk for both the donuts and the glaze.
• Refined Sugar-Free: Replace the sugars with coconut sugar or maple sugar for a more natural sweetness.
• Pumpkin Spice Swap: If you’re out of pumpkin pie spice, use a mix of cinnamon, nutmeg, and ginger instead.
• Maple Glaze Alternative: Skip the chocolate glaze and drizzle with a maple glaze made from powdered sugar, maple syrup, and milk.
• Add-ins: Stir in mini chocolate chips, chopped nuts, or a swirl of cream cheese for extra indulgence.

Find the full printable recipe card with exact measurements and step-by-step instructions below.

How to Make Pumpkin Donuts

1. Preheat your oven to 350°F (175°C) and lightly grease a donut pan.
2. Mix dry ingredients: In a large bowl, whisk together gluten-free flour, baking soda, pumpkin pie spice, salt, and both sugars.
3. Combine wet ingredients: In another bowl, whisk pumpkin puree, eggs, vanilla, and olive oil until smooth.
4. Combine wet and dry: Add the wet mixture to the dry ingredients and stir until just combined. Don’t overmix to keep the donuts tender.
5. Fill the pan: Spoon or pipe the batter into the donut pan, filling each cavity about 2/3 full.
6. Bake: Bake for 18-20 minutes, or until the donuts spring back when lightly pressed. Let cool in the pan for 5 minutes, then transfer to a wire rack.
7. Make the glaze: In a small saucepan, combine butter, milk, corn syrup, and vanilla. Heat until butter melts. Remove from heat and stir in bittersweet chocolate until melted. Whisk in powdered sugar until smooth.
8. Dip and set: Dip cooled donuts into the chocolate glaze and place on a rack until set. For extra shine, dip twice!

Tips for Storing

• Freeze unglazed donuts for up to 2 months, then thaw and glaze before serving.
• Store leftover donuts in an airtight container at room temperature for up to 2 days.
• Refrigerate for up to 5 days for best freshness.
• To reheat, warm briefly in the microwave for 10–15 seconds.

FAQs

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