The tender sweetness of scrumptious, pumpkin spice flavored gluten free pumpkin donuts! It doesn’t get much better than these heavenly bites!
If the words ‘pumpkin’ and ‘donut’ make you swoon, then this is the recipe for you… add in some cinnamon, sugar and pumpkin pie spice and it’s a plateful of delicious. Actually it’s a plateful of Gluten Free Pumpkin Donuts. They’re tasty, easy to make and mixed in just one bowl. And they’re baked not fried!
And with a short prep/bake time, they’ll be ready to eat in about 30 minutes so there’s less waiting and more time for enjoying these popular, pumpkin spice flavored donuts.
What kind of pumpkin is used for these gluten free pumpkin donuts?
Pumpkin is sold in so many different ways, it’s tough to know which one to use sometimes! But the one used for this recipe and in these gluten free pumpkin muffins is the canned pumpkin without any added spices or seasonings. It’s often called just ‘canned pumpkin’ or ‘pumpkin puree’. Basically just the pumpkin, nothing added. Steer clear of pumpkin pie filling or anything labeled with the word pie – it often has spices and other ingredients added.
What is pumpkin pie spice made of?
Pumpkin pie spice isn’t actually one spice – it’s a combination of spices that’s been bottled into it’s own aroma-filled spice mix. Pumpkin pie spice is made of cinnamon, nutmeg, cloves, ginger and allspice. That’s it. And it works deliciously in all the pumpkin loving recipes like muffins, bread and even pumpkin waffles and pumpkin scones.
What’s the Best Way to Fill a donut pan without making a huge mess?
These donut pans by Wilton are absolutely wonderful for any baked donut recipe, but if you’re looking at your amazing donut pan thinking how messy it will be to fill it up with batter, you’re in luck – this donut-pan filling tip is coming to your rescue!
Once the batter is mixed and ready to be portioned in the donut pan, take a large, gallon size baggie and carefully add the batter to the bag. Use a large spoon to add it. Then cut a 1/2 inch size hole at the corner of one of the bottom ends of the bag. Then ‘pipe’ each donut pan cavity slowly with batter.
Tips for making these gluten free pumpkin donuts
Room temperature ingredients
Make sure to bring all your gluten free pumpkin donut ingredients to room temperature. This ensures that each ingredient gets thoroughly mixed. And makes for a light and tender donut!
Use the Gluten Free Flour Mix found on Gluten-free-bread
The gluten free flour mix used for these donuts is the one found here: Gluten Free Flour Mix. This recipe will make about 9 cups of flour mix, which is perfect to keep on hand for other recipes, like these gluten free biscuits. And a big bonus… it contains no xanthan gum!
Top the gluten free pumpkin donuts after they’ve cooled slightly
The mouthwatering, buttery cinnamon-pumpkin pie spice topping is the perfect finishing touch to these gluten free pumpkin donuts. But, as hard as it is, wait just a few minutes after baking to top them. Many breads, but especially gluten free breads, don’t fully finish the baking process in the oven – they need those few minutes after baking to really come together and firm up.
And if you don’t feel like a topping, these donuts taste delicious without it too.
Anxious to sink your teeth into some tasty gluten free pumpkin donuts?
Gluten Free Pumpkin Donuts
- ½ cup canola oil
- 3 large eggs
- 3/4 cups granulated sugar
- 1 ½ tsp. baking powder
- 1 ½ tsp. pumpkin pie spice
- 1 tsp. salt
- ½ tsp. ground cinnamon
- ¼ tsp. nutmeg
- 1 ½ cups canned pumpkin puree
- 1 ¾ cups gluten free flour mix
- 1 Tbsp. pumpkin pie spice
- 1 Tbsp. ground cinnamon
- 4 Tbsp. butter melted
- ½ cup sugar
- Preheat oven to 350 degrees.
- Whisk together oil and eggs in a large bowl.
- Add in sugar, baking powder, spices, salt and pumpkin puree. Combine thoroughly.
- Add in flour and stir until smooth.
- Fill a large, gallon size plastic bag with batter. Cut a ½ inch hole at a corner. Use the bag to ‘pipe’ batter into lightly greased donut pan. Fill the pan full with batter.
- Bake for about 17 minutes on the center rack. Let the donuts cool on a cooling rack before topping.
- Place the melted butter into one bowl. In a separate bowl, mix together the pumpkin pie spice, cinnamon and sugar. Dip the donuts into the butter, then dip them into the spice mixture.
- Make sure all ingredients are at room temperature.
- Cut off a corner of a large plastic bag for an easy way to fill a donut pan.
- Let the donuts cool slightly before topping them.
Recipe was originally published 8/17/2013, updated 10/23/2019 with new pictures and better directions.
Looking for more tasty pumpkin recipes?
And check out these helpful gluten free baking tips!
- How to Make a Gluten Free Flour Mix
- How to Make Gluten Free Bisquick
- Alternatives to Xanthan Gum in Gluten Free Baking