These Easy 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 truly hope that you guys aren’t getting sick of donuts yet. They are always my most shared and pinned recipes so I’ve decided to update an old one with some prettier photos. I made these again the other day and changed them just a bit. The old recipe had a cinnamon sugar coating while these have a maple glaze. The donut recipe is the same.
These Easy Gluten Free Pumpkin Doughnuts are not deep fried and have a light and fluffy texture. I swear you can’t tell they are gluten free and it’s way better than paying for gluten free ones at Whole Foods!
Once you get this recipe down, you can use it to make my other popular donut recipes…
- Gluten-Free Doughnuts (Krispy Kreme Copycat)
- Gluten-Free Apple Cider Doughnuts
- Gluten-Free Chocolate Doughnuts
I use my Wilton Donut Pan all the time. The kids think it’s such a treat to have donuts for breakfast on the weekends or when they have sleepovers. You can serve them straight up with no icing to cut down on the sugar or go crazy with toppings; icing, sprinkles, nuts and chocolate shavings.
The only flour I have ever used for these donuts is Bob’s Red Mill 1 to 1 Gluten Free Flour. I am sure all purpose flour would work but if you want it gluten-free, I’d stick to Bob’s. This recipe is infinitely adaptable so use your imagination and mix it up.
These Easy Gluten Free Pumpkin Doughnuts are…
- fluffy
- sweet
- flavorful
- easy
- infinitely adaptable
- gluten free
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 1/2 cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
- ¼ tsp baking soda
- ¼ tsp cream of tartar
- 1½ tsp baking powder
- 1/2 tsp cinnamon
- ¼ tsp salt
- ⅔ cup sugar
- 1/2 cup unsalted butter melted and cooled
- 1/2 cup pumpkin puree
- 1/2 tsp vanilla
- 2 eggs
- 1/2 cup milk I used coconut
- Glaze:
- 1 cup powdered sugar
- 2 tbsp pure maple syrup
- 2 tbsp 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 3/4 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.
Consuelo | Honey & Figs
October 20, 2015 at 5:14 PMThese donuts looks so delish and adorable!! Can’t believe they’re gluten free! 😉
Karen Kelly
October 20, 2015 at 5:16 PMThanks!
Summer
October 31, 2016 at 5:01 AMThese doughnuts make the perfect treat!
Karen Kelly
October 31, 2016 at 8:40 AMThanks Summer!
Michelle | The Secret Ingredient Is
October 31, 2016 at 10:01 AMI 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…)
Karen Kelly
October 31, 2016 at 10:13 AMThanks Michelle. I could never get sick of them either!
Helen @ Fuss Free Flavours
October 31, 2016 at 10:05 AMI 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.
Karen Kelly
October 31, 2016 at 10:13 AMThanks Helen!
Liz @ I Heart Vegetables
October 31, 2016 at 10:12 AMYum!!! These look SO GOOD! My husband loves donuts and I like pumpkins so these seem like a win win for the two of us 🙂
Karen Kelly
October 31, 2016 at 10:13 AMThanks Liz!
Lisa |Garlic and Zest
October 31, 2016 at 10:16 AMThese doughnuts sound amazing! Love that they’re baked instead of fried – and wow — that pumpkin!!!
Karen Kelly
October 31, 2016 at 10:17 AMThanks Lisa! Happy Halloween!
Beth @ Binky's Culinary Carnival
October 31, 2016 at 11:04 AMThese look so fun! I have to look for the donut pan. I would love to try these!
Karen Kelly
October 31, 2016 at 11:33 AMThanks Beth!
Mary Ann | The Beach House Kitchen
October 31, 2016 at 11:08 AMI’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!!
Karen Kelly
October 31, 2016 at 11:33 AMHappy Halloween to you too Mary Ann! Jealous of your kitchen!
Raia
October 31, 2016 at 12:17 PMI think I’m having these for lunch! Haha! They look absolutely amazing. 🙂
Karen Kelly
November 1, 2016 at 11:20 AMThanks Raia!
Jennifer @ Seasons and Suppers
November 1, 2016 at 8:19 AMLovely donuts! I’m still enjoying all things pumpkin 🙂 Hope you had a wonderful Halloween 🙂
Karen Kelly
November 1, 2016 at 11:19 AMYou too Jennifer!
cheri
November 1, 2016 at 5:00 PMBaked doughnuts are the best, Love the frosting.
Green Valley Kitchen
November 2, 2016 at 11:27 AMLove 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.
Karen Kelly
November 2, 2016 at 2:05 PMThat means a lot coming from you. Thank you!
Ami@NaiveCookCooks
November 11, 2016 at 3:20 PMThese look so good Karen 🙂 Perfect fall treat!
Cindy Barrack Celt
November 11, 2016 at 5:48 PMLoved these! Made another batch and subbed apple sauce for the pumpkin. Lighter in texture, but just as yummy!
Karen Kelly
November 11, 2016 at 5:58 PMCindy, I’m so glad you liked them. I appreciate you taking the time to leave a comment.
Vesna @ VespressoCooking
November 23, 2016 at 5:07 AMThese pumpkin doughnuts look stunning! I can’t wait to give them a try! 🙂
Karen Kelly
November 23, 2016 at 9:47 AMThanks Vesna!
Vieve
August 31, 2018 at 4:09 PMI’m going to make these, but deep fry them instead of baking! Can’t wait !!
Karen Kelly
September 1, 2018 at 5:29 PMLet me know how it goes bc I have been wondering if this would work!