Gluten free donuts get a fall makeover. Baked pumpkin and warm spices, they are perfect with a cup of coffee or cider. I used King Arthur Flour’s recipe for baked donuts and just swapped out the all-purpose flour for a gluten free blend.
If you do a lot of gluten free baking you can save money by making your own blend. Here’s my favorite gluten free flour blend. If you don’t feel like making your own gluten free flour blend, you can purchase King Arthur’s gluten free blend. You can also make mini-donuts and use this pan.
I like pumpkin things, like pumpkin ravioli, pumpkin bread and pumpkin pancakes. These pumpkin spice donuts just scream autumn, but you can certainly make them year-round! (This post was originally published on September 10th, 2012 and has been updated. As an Amazon Affiliate, I earn commission on qualifying purchases.)
How to make these gluten free donuts.
This recipe is super simple to make. KAF’s recipe makes 15 donuts. If you want mini donuts, this recipe will yield about 2 1/2 dozen. Because they are baked and not deep-fried, I guess they’re a little healthier as far as donuts go? I also substituted avocado oil for the vegetable oil to keep them even healthier. Mix the eggs and pumpkin puree together. A hand mixer or even a whisk will do. No need to get out the stand mixer.
Add the sugar and mix well. Then mix the dry ingredients together. Fold in the dry ingredients and mix just until blended.
Don’t over-mix. Fill a donut pan 3/4 full. I use this donut pan.
Bake 15-18 minutes just until they spring back when lightly touched. Let them cool about 5 minutes before coating them in cinnamon sugar or pumpkin spice sugar.
How do you store baked donuts?
I keep them in an airtight container, and they will stay fresh and moist for a day or two.
Can I freeze these donuts?
Wrap them individually or place in a zip-lock bag. To defrost, wrap in a slightly damp paper towel and heat on low just until slightly warm.
Can I use a sugar substitute?
Yes. A one-to-one sugar substitute like Swerve will work in this recipe. Other sugar substitutes have not been tested, and unless they are a one-to-one ratio will not have the same results.
I hope you enjoy this pumpkin spice gluten free donut recipe.
Gluten free baked pumpkin donuts
- 1/2 cup vegetable oil coconut oil or avocado oil
- 3 large eggs
- 1 1/2 cups canned pumpkin 12 ounces
- 1 1/2 cups granulated sugar 11.3 ounces
- 8 ounces gluten free flour blend or all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice or 3/4 teaspoon ground cinnamon, plus a heaping teaspoon each, ground nutmeg and ground ginger.
- 1 1/2 teaspoons kosher salt
- Preheat oven to 350 degrees F. Lightly grease donut pan.
- Beat eggs, oil and pumpkin until smooth. Add sugar and mix well.
- In a separate bowl mix flour, salt, baking powder and pumpkin pie spice
- Add dry ingredients to the pumpkin mixture just until incorporated.
- Fill donut pan about 3/4 full. Recipe makes about 15 donuts, so if you don't have 2 pans, you'll have to bake in 2 or 3 batches. Bake doughnuts for 15 to 18 minutes or until they spring back when touched.
- Remove the doughnuts from the oven, let cool about 5 minutes, then loosen and remove from tin and transfer to a rack.
- While they are still warm gently shake them in a bag with cinnamon sugar or pumpkin pie spice sugar.