If you’ve been longing for a cozy, flavorful treat that’s safe for gluten sensitivities and bursting with the warm spices of autumn, this Gluten-Free Pumpkin Donuts Recipe is your new best friend in the kitchen. Imagine biting into a soft, tender donut infused with real pumpkin goodness and perfectly balanced spices that make every morning (or snack time) feel like an indulgent celebration. This recipe marries simplicity with ultimate comfort, offering a delightful way to enjoy donuts without the gluten. Once you try these, they’ll quickly become your go-to fall favorite and a crowd-pleaser at every gathering.
Ingredients You’ll Need
These ingredients are straightforward yet play essential roles in making your gluten-free pumpkin donuts irresistibly moist, flavorful, and tender. Each one is carefully chosen to enhance texture, taste, and that lovely autumn hue.
- 1 cup canned pumpkin puree: Adds natural moisture, vibrant color, and that unmistakable pumpkin flavor we crave.
- 2 large eggs: Provide structure and help bind everything together for those perfect donut bites.
- 1/2 cup brown sugar: Offers sweetness with a hint of molasses for depth and a tender crumb.
- 1/4 cup coconut oil, melted: Keeps the donuts moist while adding a subtle tropical richness.
- 1 teaspoon vanilla extract: Enhances all the flavors with a warm, aromatic touch.
- 1 cup gluten-free all-purpose flour: Makes this recipe safe for gluten-free diets without sacrificing texture.
- 1/2 teaspoon baking powder: Gives gentle lift to keep the donuts light and airy.
- 1/2 teaspoon baking soda: Works with acids in the pumpkin and sugar to create tenderness.
- 1/2 teaspoon ground cinnamon: The cornerstone spice that ignites cozy fall vibes.
- 1/4 teaspoon ground nutmeg: Adds a warm, nutty undertone that pairs beautifully with pumpkin.
- 1/4 teaspoon ground ginger: Provides a subtle spicy kick to balance sweetness.
- 1/4 teaspoon salt: Enhances all the flavors and keeps the sweetness in check.
How to Make Gluten-Free Pumpkin Donuts Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Lightly grease a donut pan with non-stick cooking spray to ensure your donuts slide right out after baking and keep their perfect shape.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the canned pumpkin puree, eggs, brown sugar, melted coconut oil, and vanilla extract until everything is smooth and well combined. This wet mixture will become the flavorful base of your donuts.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift together the gluten-free all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Sifting helps distribute all the spices and leavening agents evenly for a consistent batter.
Step 4: Bring Wet and Dry Ingredients Together
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix—that’s the secret to keeping your donuts tender and light without a dense or gummy texture.
Step 5: Fill the Donut Pan
Transfer the batter to a piping bag or use a large Ziploc bag with the corner snipped off, then pipe the batter into the prepared donut pan cavities. Fill each about three-quarters full to give them room to rise beautifully.
Step 6: Bake to Perfection
Pop the pan into your preheated oven and bake for 12 to 15 minutes. You’ll know they’re done when the donuts turn lightly golden and a toothpick inserted into the center comes out clean—no sticky batter here!
Step 7: Cool Before Removing
Allow the donuts to cool in the pan for a few minutes. This step helps them set so they won’t break apart when you transfer them to a wire rack to cool completely.
Step 8: Optional Finishing Touches
If you’re feeling fancy, dust the cooled donuts with powdered sugar or glaze them with a simple icing made from powdered sugar and a splash of milk. These final touches elevate the presentation and add a sweet kiss of extra flavor.
How to Serve Gluten-Free Pumpkin Donuts Recipe
Garnishes
Enhance your donuts with a dusting of powdered sugar or drizzle a vanilla glaze for a glossy finish. Chopped nuts or a sprinkle of cinnamon sugar also add a lovely texture contrast and flavor boost.
Side Dishes
Pair these pumpkin donuts with a steaming mug of spiced chai tea or rich coffee for the ultimate cozy combo. Fresh fruit or a dollop of whipped cream also complement these treats beautifully without overpowering the pumpkin’s warm spices.
Creative Ways to Present
Try stacking the donuts into a rustic tower on a wooden board for gatherings, or place individual donuts in pretty paper cups for easy serving. You could also sandwich a spread of cream cheese frosting between two donuts for a decadent twist everyone will adore.
Make Ahead and Storage
Storing Leftovers
Keep your leftover gluten-free pumpkin donuts in an airtight container at room temperature for up to 2 days. To prevent them from drying out, add a slice of bread or a damp paper towel inside the container.
Freezing
These donuts freeze beautifully! Wrap each donut individually in plastic wrap, then store them in a freezer-safe bag for up to 3 months. Thaw at room temperature when you’re ready to enjoy a quick treat.
Reheating
Warm your donuts in the microwave for 15 to 20 seconds to revive that soft, fresh-from-the-oven feel. If you want a slightly crispy exterior, pop them in a toaster oven for a couple of minutes instead.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just be sure to cook and puree the fresh pumpkin first, then let it cool before using. The texture and flavor might vary slightly but will still be delicious.
Is it necessary to melt the coconut oil?
Melting the coconut oil helps it blend uniformly with other wet ingredients, ensuring a smooth batter and moist donuts. If your coconut oil is liquid at room temperature, you can use it as is.
Can I make these donuts vegan?
You can try substituting the eggs with flax eggs or applesauce and using a vegan-friendly sugar alternative. Keep in mind the texture may differ, but they can still turn out tasty.
What flour brands work best for gluten-free baking?
Look for a quality gluten-free all-purpose flour blend that contains xanthan gum or guar gum for proper binding, such as King Arthur or Bob’s Red Mill blends. This ensures your donuts hold together well and have good texture.
How can I add a glaze to the donuts?
A simple glaze is easy to make by mixing powdered sugar with a splash of milk or water until smooth. Drizzle it over cooled donuts with a spoon or dip the tops directly for a shiny finish.
Final Thoughts
This Gluten-Free Pumpkin Donuts Recipe is a total game changer for anyone who loves the flavors of fall but needs to avoid gluten. The balance of spices, moist texture, and natural pumpkin sweetness will win your heart and keep you coming back for more. I truly hope you give these donuts a try—they make every day feel a little warmer and every snack a delightful moment to savor.
Print
Gluten-Free Pumpkin Donuts Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8-10 donuts
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These delicious Gluten-Free Pumpkin Donuts are a perfect fall treat, combining the warm flavors of pumpkin and spices with a tender, moist texture. Easy to prepare and baked to perfection, these donuts offer a gluten-free alternative that’s perfect for breakfast or an afternoon snack.
Ingredients
Wet Ingredients
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup brown sugar
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Lightly grease a donut pan with non-stick cooking spray to ensure the donuts release easily once baked.
- Mix wet ingredients: In a large mixing bowl, whisk together the canned pumpkin puree, eggs, brown sugar, melted coconut oil, and vanilla extract until the mixture is smooth and well combined.
- Sift and combine dry ingredients: In a separate bowl, sift together the gluten-free all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt to evenly distribute the spices and leavening agents.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing, which can make the donuts tough.
- Fill the donut pan: Transfer the batter to a piping bag or a large Ziploc bag with a corner snipped off. Pipe the batter evenly into the prepared donut pan cavities, filling each about 3/4 full.
- Bake the donuts: Place the pan in the preheated oven and bake for 12-15 minutes, or until the donuts are lightly golden and a toothpick inserted into the center comes out clean.
- Cool the donuts: Allow the donuts to cool in the pan for a few minutes before carefully transferring them to a wire rack to cool completely, which prevents sogginess.
- Optional finishing touch: Sprinkle with powdered sugar or glaze the donuts using a simple icing made from powdered sugar mixed with a splash of milk for added sweetness and a delightful finish.
Notes
- Use canned pumpkin puree for best consistency and flavor; avoid pumpkin pie filling which is spiced and sweetened.
- Ensure all ingredients, especially the coconut oil, are at room temperature for better mixing.
- Do not overmix the batter to keep the donuts light and tender.
- If you don’t have a donut pan, you can use a muffin pan and adjust baking time slightly.
- Store donuts in an airtight container at room temperature for 2-3 days or freeze for longer storage.
