Gluten-free (and kinda healthy?) baked pumpkin donuts are every donut lover’s dream come true. These gluten-free pumpkin donuts have a lovely light and fluffy texture, the perfect amount of warm spices, and just the right amount of sweetness. Keep them simple and delicious by tossing them in cinnamon sugar once fully baked. Did I mention they are also dairy-free aside from gluten-free? And since they are baked cake style they are for sure healthy (At least healthier than their deep-fried yeasted relatives)
- Recipe Ingredient Notes
- Special Equipment to make Baked Donuts
- How to make Gluten Free Pumpkin Donuts
- Storage & Freezing
- Can I make Gluten Free Pumpkin Donuts without a Donut Pan?
- Can I use homemade pumpkin puree to make Pumpkin Donuts?
- FAQ for Gluten Free Baked Pumpkin Donuts
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: I recommend using a “structure flour heavy” blend here like my own gluten free multipuporse blend or King Arthur Measure for Measure. A flour blend like Cup4Cup is too heavy on cornstarch and will give you a dense, gummy batter. If you use a gluten-free flour blend without added xanthan, please add 1 teaspoon to the batter.
Almond Flour: the addition of almond flour gives those gluten-free baked pumpkin donuts their beautiful structure and crumb. If you prefer to keep this recipe nut free, please substitute the almond flour with the same amount of gluten-free flour. Please make sure to use Almond Flour and not Almond Meal. Almond Meal is on the coarse side since it’s made from ground-up whole almonds. Almond flour is finely ground and blanched almonds. Since the skin of the almonds has been removed, almond flour is very fine, almost like a powder. This makes it a fabulous addition to gluten-free baking. (Pro Tip: Check the baking aisle at your local Aldi – their Almond flour is exceptional)
Canned Pumpkin: Please make sure to buy 100% canned pumpkin and not pumpkin pie filling. They often sit next to each other on shelves at the grocery store and have very similar labels. As much as I love making everything from scratch, canned pumpkin is very convenient.
Pumpkin Pie Spice Mix: Pumpkin Pie Spice is a blend of cinnamon, ginger, nutmeg, and cloves. If you do not have it in your pantry you can substitute it with my easy homemade pumpkin pie spice blend.
Homemade Pumpkin Pie Spice
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
¼ teaspoon ground cloves
Special Equipment to make Baked Donuts
You will need two donut pans to make this recipe for my Healthy Gluten Free Baked Pumpkin Donuts. I use the donut pans from Wilton. While they are available on Amazon, I recommend checking your local craft store such as Michaels. Please stay away from using a silicone pan since they are very flimsy and will work poorly.
For piping the donut batter into the donut pan, I use a disposable piping bag but you can also use a ziplock bag.
How to make Gluten Free Pumpkin Donuts
Gluten Free Pumpkin Donuts take no time to make – all you really need is a mixing bowl, a whisk, and a flexible spatula. No need to use a stand mixer or an electric hand mixer.
Step 1: In a large mixing bowl combine the pumpkin puree, brown sugar, granulated white sugar, neutral oil, and eggs. Whisk until smooth and fully combined.
Step 2: Add the sifted ingredients to the wet ingredients and whisk together. You may need to switch to a flexible spatula to make sure everything is combined and no flour clumps remain.
Step 3: Transfer the gluten-free pumpkin donut batter to a pastry bag or a large ziplock bag.
Step 4: Spray the donut pans with nonstick spray and fill each well with the donut batter. You can totally fill them all the way to the top – just make sure not to cover the center of each donut.
Step 5: Gently tap the donut pans against the counter which will help release the air bubbles caught in the piped donuts.
Step 6: Allow the donuts to rest on your counter while the oven preheats to 350F. Just a 10-15 minute rest will help with the hydration of the flour.
Step 7: Place both donuts pans in the oven and bake for 15-18 minutes or until a cake tester/toothpick inserted in the center comes out clean.
Step 8: Remove the doughnut pans from the oven and allow them to cool for about 1-2 minutes. In the meantime combine the white sugar and cinnamon in a medium-sized bowl to make the Cinnamon Sugar Coating.
Step 9: Remove the donuts from the pan and toss them in the cinnamon sugar. Place them on a wire rack to cool completely or enjoy this sweet treat still warm.
Storage & Freezing
Gluten Free Pumpkin Donuts are the best when freshly baked and still warm. They are the perfect fall treat. Serve them with a mug of homemade hot cocoa or some apple cider for a delicious fall treat.
Store any leftover donuts you may have in an airtight container for 2-3 days. Reheat them in the microwave at 50% for 30 seconds.
To freeze baked gluten free donuts, cool the baked donuts completely but do not coat them in sugar before freezing. Place them on a sheet tray and once fully frozen transfer them to an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature or nuke in the microwave until fully thawed. To coat them in sugar you can lightly brush them with some butter and dip them into the cinnamon mixture.
Can I make Gluten Free Pumpkin Donuts without a Donut Pan?
Yes! If you don’t have a donut pan you can bake the batter in a standard muffin pan. Spray the pan generously with nonstick spray and divide the batter between the wells. Bake for 16-20 minutes (baking times depends on how full you fill the wells) or until a cake tester comes out clean. Remove the muffin pan from the oven and allow the “Donut Muffins” to cool for a few minutes. Remove them from the pan and toss them in the cinnamon sugar as directed in this gluten-free pumpkin donuts recipe.
Can I use homemade pumpkin puree to make Pumpkin Donuts?
Canned pumpkins can be difficult to find outside of the US. BUT, butternut squash should be available. Which is the perfect substitute for pumpkin. You will just need a medium-sized butternut squash (around 24oz/700 grams), a sheet tray, an oven, and a food processor or blender.
Preheat to 400F/200°C. Split the butternut squash lengthways, remove seeds, and place cut-side down on a foil-lined aluminum baking sheet. Roast it until fork-tender which can take about 45 minutes depending on the size of the squash and your oven. Remove it from the oven and allow for it to cool until you can handle it. Remove the “flesh” from the squash and puree it with a food processor or blender. Use this in the recipe. Please be aware, that sometimes homemade squash puree is “wetter” than canned pumpkin. So you may need to plot it with some paper towels or drain it in a colander lined with some cheesecloth to remove some of the moisture.
FAQ for Gluten Free Baked Pumpkin Donuts
This recipe calls for 3 eggs therefore I do not recommend leaving them out or substituting them with an egg replacement.
This happens when your baked (healthy) pumpkin donuts have cooled down too much before dipping them into the cinnamon sugar. You can lightly brush them with some butter if you like and then dip them into the cinnamon sugar.
Please use 175 grams of all-purpose flour if you would like to make this recipe for Healthy Baked Gluten Free Pumpkin Donuts with regular flour.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to baking. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
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Gluten Free Pumpkin Donuts
- 250 grams Gluten Free Multipurpose Blend
- 50 grams Almond Flour
- 25 grams Corn Starch
- 1 ½ teaspoons pumpkin pie spice mix (see Note)
- 1 ½ teaspoons baking powder
- 1 teaspoon Diamond Kosher Salt
- 425 grams pure pumpkin puree ( 1 standard US can)
- 60 grams neutral vegetable oil
- 3 large eggs
- 150 grams granulated white sugar
- 100 grams light brown sugar
For the Cinnamon Sugar Coating combine the following
- 50 grams of granulated white sugar
- 1 teaspoon ground cinnamon
How to make Gluten Free Baked Pumpkin Donuts
- Lightly grease two standard doughnut pans with gluten free non stick spray and set aside.
- In a large bowl, whisk together with a whisk the oil, eggs, both sugars and pumpkin puree until smooth.
- In a separate bowl, sift together the gluten free multipurpose flour, almond flour, corn starch, baking powder, salt and pumpkin pie spice.
- Add your sifted dry ingredients to your wet ingredients and with a whisk whisk together until smooth.
- With a piping bag (you can use a DIY piping bag made from a large ziplock bag) fill the wells of the doughnut pans. You can fill them to the top. Tab the pans against your kitchen counter to release trapped air bubbles.
- Let the donuts rest for 10-15 minutes before baking and In the meantime reheat your oven to 350F.
- Bake the doughnuts for 15 to 17 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
- Remove the doughnut pans from the oven and let them for about 3 to 5 minutes. After they've cooled a bit, loosen their edges, and transfer them to a rack.
- While the doughnuts are still warm coat them in cinnamon-sugar.
- Those gluten free baked pumpkin donuts are the best when eaten fresh but can be stored at room temperature for up to 2 days.
Homemade pumpkin pie spice blend: Combine 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon of ground ginger and a pinch of ground cloves.
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Amount Per Serving: Calories: 204
Calories are a guestimate and randomly generated.