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…
- 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
- 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
- 1 cup powdered sugar
- 2 tbsp pure maple syrup
- 2 tbsp coconut milk more or less to preferred consistency
- 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.