As the leaves turn vibrant shades of orange and gold, there’s nothing quite like the comforting aroma of freshly baked goods wafting through the kitchen. This season calls for a special treat, and that’s where these Gluten-Free Pumpkin Donuts come in. Inspired by the enchanting flavors of fall, these donuts are not just a sweet delight—they’re a warm hug on a chilly day.
I discovered this recipe during a weekend baking spree, determined to create something indulgent yet kind to my gluten-sensitive friends. With their soft, moist texture and a dusting of cinnamon sugar, these donuts are a perfect way to break free from the fast-food rut and embrace homemade goodness. Trust me, even the most ardent donut lover won’t miss the gluten! Join me in whipping up a batch of these delicious donuts that promise to impress and satisfy.
Why You'll Love This Gluten-Free Pumpkin Donuts
- These Gluten-Free Pumpkin Donuts are incredibly easy to make, requiring just 5 minutes of prep time and 16 minutes of baking.
- The rich pumpkin flavor combined with warm spices creates a delightful taste that perfectly embodies the essence of fall.
- They are versatile enough to be enjoyed as a cozy breakfast treat or a sweet afternoon snack, making them perfect for any occasion.
- Visually appealing with a beautiful dusting of cinnamon sugar, these donuts will impress both family and friends without keeping you in the kitchen for hours.
Gluten-Free Pumpkin Donuts Ingredients
• A delightful collection to create perfect donuts!
For the Batter
- Coconut oil – adds moisture and a subtle flavor, perfect for gluten-free baking.
- Large eggs – bind the ingredients together while giving a rich texture.
- Granulated sugar – sweetens the donuts for a deliciously satisfying treat.
- Pumpkin purée – provides moisture, flavor, and a lovely autumn hue.
- Pumpkin pie spice – infuses the donuts with a warm, comforting aroma.
- Ground cinnamon – enhances the pumpkin flavor and adds warm spice notes.
- Bob’s Red Mill 1-to-1 baking flour – a great gluten-free substitute that behaves like traditional flour.
- Salt – balances the sweetness and enhances all flavors.
- Gluten-free baking powder – ensures the donuts rise and stay fluffy.
For the Glaze
- Powdered sugar – creates a sweet, smooth glaze that coats the donuts beautifully.
- Ground cinnamon – sprinkles a final touch of warmth to the glaze, complementing the pumpkin flavor perfectly.
Enjoy crafting these delightful gluten-free pumpkin donuts that promise to bring joy to every bite!
How to Make Gluten-Free Pumpkin Donuts
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Preheat your oven to 350°F (175°C) and grease a donut pan thoroughly. This ensures that your delightful donuts will slide out easily once baked, preventing any sticky surprises!
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Mix together the melted coconut oil and granulated sugar in a large bowl until well combined. This blend will help create a sweet, moist base for your donuts, setting the stage for deliciousness.
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Add the room temperature eggs and pumpkin purée into the mixture, and mix well. The pumpkin purée adds moisture and a lovely autumn flavor that you’ll adore with every bite.
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Whisk together the dry ingredients separately: pumpkin pie spice, ground cinnamon, baking flour, salt, and baking powder. It’s essential for a well-balanced flavor and fluffy texture in your donuts.
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Combine the dry ingredients with the wet mixture, stirring gently until just combined. Avoid over-mixing to keep your donuts light and airy—this is the secret to their softness!
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Fill the donut pan with the batter, ensuring each mold is about ¾ full. This will give your donuts the perfect shape as they rise and expand in the oven.
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Bake for about 16 minutes, or until a toothpick inserted into a donut comes out clean. Keep an eye on them for that golden brown color, which signals they’re ready to shine!
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Cool the donuts slightly before glazing. Combine powdered sugar and ground cinnamon in a bowl for the glaze, then gently coat the tops of your cooled donuts for that sweet finish.
Optional: Dust with extra cinnamon sugar for a delightful crunch.
Exact quantities are listed in the recipe card below.
Gluten-Free Pumpkin Donuts Variations
Feel free to get creative with these delightful donuts, enhancing your baking experience with a few simple tweaks!
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Nut-Free: Substitute the coconut oil with applesauce or sunflower oil for a nut-free alternative, maintaining moisture without the flavors of nuts.
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Spicy Kick: Add a pinch of cayenne pepper or ginger to the dry ingredients. This will elevate the flavor profile and give your donuts a warm, spicy edge.
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Chocolate Lover’s: Fold in ½ cup of dairy-free chocolate chips into the batter for a rich twist that chocolate aficionados will love.
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Maple Sweetened: Replace granulated sugar with maple syrup or coconut sugar to give your donuts a unique sweetness, perfect for those who prefer alternative sweeteners.
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Pumpkin Cream Cheese Filling: Pipe a sweet cream cheese mixture into the center of each donut before baking for a delightful surprise in every bite.
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Vegan: Substitute eggs with flaxseed meal (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg), and use a plant-based milk to make these donuts vegan-friendly.
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Gluten-Free Flour Blend: Experiment with a different gluten-free flour mix, like coconut or almond flour, for varying textures and flavors that will surprise your palate!
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Fruit Zest: Add the zest of an orange or lemon to the mixture for a refreshing citrus note that brightens the overall flavor of your donuts.
Each of these variations promises to give your Gluten-Free Pumpkin Donuts a unique flair while keeping your baking journey fun and delicious!
Make Ahead Options
These Gluten-Free Pumpkin Donuts are perfect for meal prep, saving you time for busy mornings or last-minute gatherings. You can prepare the donut batter up to 24 hours in advance and store it in an airtight container in the refrigerator, which preserves the flavors and keeps everything fresh. When you’re ready to bake, simply fill the greased donut pan and put it in the oven as directed. Additionally, you can mix the glaze ahead of time and refrigerate it as well; just give it a stir before using. This way, you’ll have delicious, homemade Gluten-Free Pumpkin Donuts ready to enjoy with minimal effort, ensuring they taste just as delightful as when freshly made!
What to Serve with Gluten-Free Pumpkin Donuts?
As you savor the delightful essence of these donuts, let’s create a charming meal around them.
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Coffee or Latte: The warm, robust flavors beautifully complement that sweet pumpkin taste, creating the ultimate cozy experience.
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Chai Tea: The spiced notes pair wonderfully with the pumpkin, enhancing its flavors while adding a comforting warmth to your morning routine.
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Fresh Fruit Salad: A bright mix of seasonal fruits balances the richness of the donuts, giving a refreshing, healthy contrast.
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Maple Syrup Drizzle: A touch of maple syrup adds a sweet, sticky elegance that perfectly enhances the flavors of cinnamon and pumpkin.
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Whipped Cream Topping: Light and airy, it adds a luscious finish to your donuts, making each bite feel indulgent.
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Cream Cheese Spread: Soft and tangy, this spread adds a creamy texture that contrasts nicely with the soft donut, elevating the whole experience.
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Vanilla Ice Cream: For a sweet dessert server, this pairing complements the flavors in a delightful way and adds a cooling effect.
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Spiced Apple Cider: Warm cider infused with spices mirrors the pumpkin’s flavors, creating a perfectly festive pairing for fall.
How to Store and Freeze Gluten-Free Pumpkin Donuts
Room Temperature: Keep your gluten-free pumpkin donuts in an airtight container for up to 2 days. Enjoy them fresh for the best taste and texture!
Fridge: If you want to extend their shelf life, store the donuts in the fridge for up to 5 days. Make sure they’re well-wrapped to prevent drying out.
Freezer: For longer storage, freeze the glazed donuts in a single layer, then transfer to an airtight container. They can last up to 3 months, ensuring a delightful treat whenever you crave one!
Reheating: To enjoy chilled or frozen donuts, simply reheat them in the microwave for about 10-15 seconds, or pop them in a warm oven for a few minutes, reviving that fresh-baked goodness.
Chef's Helpful Tips
- To ensure your Gluten-Free Pumpkin Donuts rise properly, make sure your baking powder is fresh as expired leavening agents won’t provide the lift needed.
- Mixing in your wet and dry ingredients gently until just combined will prevent overworking the batter, leading to light and fluffy donuts.
- If you find the batter too thick, you can add a splash of almond milk or coconut milk to achieve the desired consistency.
- Remember to cool the donuts completely before glazing them to prevent the glaze from melting off.
Gluten-Free Pumpkin Donuts Recipe FAQs
What is the best way to select ripe pumpkins for pumpkin purée?
Absolutely! When choosing a pumpkin for purée, look for one that is firm and heavy for its size, with a smooth, blemish-free skin. A good rule of thumb is to select pumpkins that are deep orange in color, as this indicates ripeness and optimal flavor. Small to medium-sized pumpkins, often labeled as ‘sugar pumpkins’, are the best for purée.
How should I store leftover gluten-free pumpkin donuts?
Very! For room temperature storage, place your gluten-free pumpkin donuts in an airtight container lined with parchment paper to absorb moisture. They can stay fresh for up to 2 days. If you’d like to refrigerate them, simply wrap them in plastic wrap or foil and store them in the fridge for up to 5 days. Remember, allow them to come to room temperature before enjoying!
Can these gluten-free pumpkin donuts be frozen?
Absolutely! To freeze your donuts, first allow them to cool completely. Then, place them in a single layer on a baking sheet and freeze until solid—this usually takes about 1-2 hours. Once frozen, transfer them to an airtight freezer bag or container and store for up to 3 months. Remember to label them so you don’t forget when they were made!
What if my donuts come out dense or gummy?
No worries! If your gluten-free pumpkin donuts turn out dense or gummy, it might be due to overmixing the batter. Gluten-free flours require a gentle touch, so mix the wet and dry ingredients until just combined! Also, be sure your baking powder is fresh, as expired leavening agents can affect the texture. If you want to lighten the batter, adding a tablespoon of almond milk can help too.
Are gluten-free pumpkin donuts safe for those with nut allergies?
Definitely! This recipe specifically uses coconut oil and Bob’s Red Mill 1-to-1 baking flour, which are typically safe for those with nut allergies. However, make sure to double-check all ingredient labels, especially the baking flour, to confirm there are no nut-derived products in the mix. As always, if you have severe allergies, consult with a healthcare professional.
How can I make these donuts vegan?
Great question! To adapt this recipe into a vegan version, simply replace the two large eggs with a flaxseed meal or chia seed egg. To do this, mix 2 tablespoons of ground flaxseed or chia seeds with 6 tablespoons of water, allowing it to sit for about 5 minutes until it thickens. This will bind your batter just like eggs, giving you fluffy and delicious gluten-free pumpkin donuts!
Gluten-Free Pumpkin Donuts
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a donut pan thoroughly.
- Mix together the melted coconut oil and granulated sugar in a large bowl until well combined.
- Add the room temperature eggs and pumpkin purée into the mixture, and mix well.
- Whisk together the dry ingredients separately: pumpkin pie spice, ground cinnamon, baking flour, salt, and baking powder.
- Combine the dry ingredients with the wet mixture, stirring gently until just combined.
- Fill the donut pan with the batter, ensuring each mold is about ¾ full.
- Bake for about 16 minutes, or until a toothpick inserted into a donut comes out clean.
- Cool the donuts slightly before glazing, then coat the tops with the glaze.
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