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Easy Gluten Free Pumpkin Doughnuts

Easy Gluten Free Pumpkin Doughnuts

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.
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Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 12
Calories: 229kcal
Author: Karen Kelly


  • 1 ½ cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon cream of tartar
  • teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 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


  • 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.


Calories: 229kcal | Carbohydrates: 35g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 40mg | Potassium: 115mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1865IU | Vitamin C: 0.4mg | Calcium: 57mg | Iron: 0.9mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.