Gluten-Free Pumpkin Donuts

These gluten-free pumpkin donuts are soft and rolled in powdered sugar while still warm. Pumpkin puree and pumpkin pie spice give them real fall flavor without needing frosting or a glaze. You’ll need a donut pan, but beyond that it’s a simple batter you can have in the oven in about 12 minutes.

Pumpkin puree does double duty here, adding moisture and flavor without needing eggs. Regular or vegan butter both work, so it fits a few different diets without changing the result.

Why You’ll Love This Recipe

• No mixer needed. Just two bowls and a whisk, then straight into the donut pan.
• Freezes well. Make a batch ahead and pull one out whenever you want a pumpkin donut.
• Soft, not dense. These stay light and tender, not heavy like some baked donuts can turn out.

Ingredient Notes

• Gluten-Free Flour Blend – I use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag). It already has xanthan gum mixed in.
• Pumpkin Pie Spice – Store-bought works fine or you can use my homemade pumpkin pie spice if you want more control over the cinnamon-to-clove ratio.
• Pumpkin puree – Use pure pumpkin puree, not pumpkin pie filling. Pie filling already has sugar and spices added, which throws off the recipe.
• Butter – Regular or vegan both work here, just make sure it’s melted and cooled slightly before mixing.

Any milk works here

I used unsweetened almond milk originally, but regular milk, gluten-free oat milk, or whatever dairy or non-dairy milk you have on hand works the same way.

What to Do With Leftover Pumpkin Puree

You’ll only use 1/2 cup pumpkin puree in this recipe, so you’ll have some extra. If you want to bake with the extra, my gluten-free pumpkin snickerdoodles use about the same amount. For something a little fancier, pumpkin creme brulee turns the rest into a custard dessert. Or keep it breakfast-focused with my gluten-free pumpkin spice pancakes , which uses a little less puree than the other two.

Recipe FAQs

I’ve only tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag. Other brands can behave differently, especially without xanthan gum already mixed in, so results may vary if you swap it out.

You can, but I prefer powdered sugar for these. It’s a classic donut finish and it’s simple. If you want a glaze instead, a simple powdered sugar and milk glaze would work in its place.

Expert Tips

• Pipe the batter instead of spooning it. A piping bag or zip-top bag with the corner snipped off fills the wells evenly without getting batter outside of the well.
• Check for doneness at 10 minutes. These bake fast, and a m inute or two too long dries them out. A toothpick inserted into the donuts should come out clean when they’re ready.
• Let them cool for a minute before removing from the pan. They’re delicate right out of the oven, and a short rest makes them much easier to transfer without breaking.

Storage Instructions

Storing: These are best the day they’re made. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. Hold off on the powdered sugar until right before serving. It soaks into the donut over time.

Freezing: Freeze the plain, uncoated donuts in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature, then roll in powdered sugar right before serving.

Reheating: Warm a donut in the microwave for about 10 seconds to soften it back up before coating or serving.

Serving Suggestions

Sausage sweet potato hash on the side gives you something savory next to all that sweetness. Gluten-free crustless mini quiches work well here too. They’re individually portioned, so they’re easy to set out next to the donuts without pulling out extra plates.