These Gluten Free Pumpkin Doughnuts are soft, flavorful and sweet. They are the perfect fall treat for after school or for taking to a class Halloween party. Once you've mastered this basic recipe, you'll use it again and again.
I love baking with pumpkin like this Pumpkin Baked Oatmeal, this Gluten Free Pumpkin Bread and we love these Pumpkin Popsicles.
Donuts are also one of my favorite things to make. I have made these Gluten Free Donuts a million times. I also love these Gluten Free Chocolate Donuts and Gluten Free Vanilla Donuts.
Why You'll Love These Gluten Free Pumpkin Donuts
- fluffy
- sweet
- flavorful
- easy
- infinitely adaptable
- gluten free
Ingredients
- gluten free all purpose flour (I love Bob's Red Mill and King Arthur just make sure it has xanthan gum)
- baking soda
- cream of tarter
- baking powder
- cinnamon (you can also substitute pumpkin pie spice)
- salt
- sugar
- unsalted butter
- pumpkin puree (100% pumpkin puree, not pumpkin pie filling)
- vanilla
- eggs (room temperature)
- milk (I used coconut but almond or cow's milk works too)
- powdered sugar
- pure maple syrup
- coconut milk
Instructions
- Preheat oven to 350 degrees. In a large bowl, whisk together the first seven dry ingredients, flour through sugar.
- Make a well in the center and add the melted and cooled butter, vanilla, eggs, pumpkin, and milk. Mix gently.
- Transfer mixture to a large baggie with the tip cut off. This makes it easy to pipe into the donut maker.
- Fill each well ¾ full without covering the middle section. If you do, your doughnuts won't have a hole.
- Cook for about 8-10 minutes.
- Mix frosting ingredients in a small bowl. Adjust the amount of milk to your liking. More milk = thinner icing.
- When donuts are cool drizzle the frosting on.
Storage
These donuts will keep covered on the counter for one to two days and up to 1 week in the refrigerator.
You can also freeze them for up to two months but do not frost them yet. You can thaw them overnight in the fridge then add the glaze.
Of you prefer vegan donuts, try these Gluten Free Vegan Pumpkin Donuts.
Happy fall! Hope you find time to make some Gluten Free Pumpkin Doughnuts.
Click here for all my gluten free recipes.
Easy Gluten Free Pumpkin Doughnuts
Ingredients
- 1 ½ cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
- 1½ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅔ cup sugar
- ½ cup unsalted butter melted and cooled
- ½ cup pumpkin puree
- ½ teaspoon vanilla
- 2 eggs
- ½ cup milk I used coconut
- Glaze:
- 1 cup powdered sugar
- 2 tablespoon pure maple syrup
- 2 tablespoon coconut milk more or less to preferred consistency
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the first seven dry ingredients, flour through sugar.
- Make a well in the center and add the melted and cooled butter, vanilla, eggs, pumpkin, and milk. Mix gently.
- Transfer mixture to a large baggie with the tip cut off. This makes it easy to pipe into the donut maker.
- Fill each well ¾ full without covering the middle section. If you do, your doughnuts won't have a hole.
- Cook for about 8-10 minutes.
- Allow to cool and make the frosting.
- Mix frosting ingredients in a small bowl. Adjust the amount of milk to your liking. More milk = thinner icing.
Nutrition
These doughnuts make the perfect treat!
I am never sick of donuts! These look SO good - and I love that they are gluten free, makes them even better. I love the photography for these too - makes me want to jump through the screen and grad one! (Or 2...)
I love baked doughnuts and do not feel as guilty about them as the fried ones. These sound delicious and I want to dive into a bowl of that frosting.
Yum!!! These look SO GOOD! My husband loves donuts and I like pumpkins so these seem like a win win for the two of us 🙂
These doughnuts sound amazing! Love that they're baked instead of fried - and wow -- that pumpkin!!!
These look so fun! I have to look for the donut pan. I would love to try these!
I'll take that whole tray Karen! These look delicious. I love the maple syrup in the glaze topping and the little sprinkle of pecans too! Happy Halloween!!
I think I'm having these for lunch! Haha! They look absolutely amazing. 🙂
Lovely donuts! I'm still enjoying all things pumpkin 🙂 Hope you had a wonderful Halloween 🙂
Baked doughnuts are the best, Love the frosting.
Love these - I've never made donuts before - but you're inspiring me, Karen. The maple glaze and pecans are a delicious combo! You did a great job updating the photos - they look gorgeous.
These look so good Karen 🙂 Perfect fall treat!
Loved these! Made another batch and subbed apple sauce for the pumpkin. Lighter in texture, but just as yummy!
These pumpkin doughnuts look stunning! I can't wait to give them a try! 🙂
I'm going to make these, but deep fry them instead of baking! Can't wait !!
These donuts looks so delish and adorable!! Can't believe they're gluten free! 😉