Soft Gluten-Free Pumpkin Donuts – Ever crave a donut that’s soft, full of flavor, and gluten-free? These Soft Gluten-Free Pumpkin Donuts are exactly what you’ve been waiting for. Made with real pumpkin purée and a perfect blend of spices, these donuts are everything fall dreams are made of. Plus, they’re quick to whip up, and the best part? You get to choose between a cozy cinnamon sugar coating or a rich, indulgent brown sugar glaze. Why not both, right?
So, the first time I made these, I wasn’t sure how they’d turn out. Gluten-free baking can be tricky, you know? But I had some leftover pumpkin purée staring at me from the fridge, and I thought, “Let’s give this a shot.” My husband was skeptical—”Gluten-free donuts?”—but my kid was excited the second I said “donuts.” The smell of pumpkin and spices filled the house, and when they came out of the oven, warm and golden, it was game over. My husband devoured his first one, and my little one didn’t even wait for the glaze. That’s when I knew—this recipe was a keeper.
What makes this Soft Gluten-Free Pumpkin Donuts truly special?
These donuts hit all the right notes. They’re soft, fluffy, and packed with pumpkin flavor, without any of that dense, dry texture you sometimes get with gluten-free baked goods. The cinnamon sugar coating adds a sweet crunch, and the brown sugar glaze? It’s like a donut dressed up for a fancy party. And the best part? They’re so easy to make! No one will believe they’re gluten-free, and if you’re not gluten-free? You’ll still love them just as much. They’re the kind of treat you can whip up for breakfast, dessert, or just because—because who really needs an excuse for donuts?
What You Need To Make This Soft Gluten-Free Pumpkin Donuts Recipe?
Gluten-Free 1:1 Baking Flour: This is the hero of the recipe. It’s what makes these donuts soft and fluffy without the gluten. You don’t have to worry about blending different flours—just grab a good 1:1 gluten-free flour, and you’re good to go.
Pumpkin Purée: Make sure you’re using pure pumpkin purée, not the sweetened pumpkin pie filling. The purée adds moisture and that cozy pumpkin flavor we all love without making the donuts too sweet. It’s basically the star of the show.
Pumpkin Pie Spice: If you have it, great! If not, you can make your own blend with cinnamon, nutmeg, and ginger. This spice mix gives the donuts that warm, fall vibe we all crave.
Brown Sugar & White Sugar: We’re using both types of sugar here for a reason. Brown sugar gives the donuts a deeper, richer flavor, while the white sugar helps keep them light and sweet. It’s the perfect balance.
Eggs: Eggs help bind everything together and give the donuts a fluffy texture. Don’t skip these—they’re essential to getting that soft, donut-y goodness.
Vegetable Oil: This is what keeps the donuts moist. You could swap it for melted coconut oil or another neutral oil if you prefer, but I like how simple and reliable vegetable oil is here.
Cinnamon Sugar & Brown Sugar Glaze: Whether you go for the cinnamon sugar coating or the glaze (or both!), these toppings make the donuts extra special. The cinnamon sugar adds a sweet crunch, while the glaze brings that rich, caramel-like finish. Seriously, both are delicious!
Steps To Make Soft Gluten-Free Pumpkin Donuts:
First things first, preheat your oven to 375°F. You’ll want to lightly grease two 6-cavity donut pans with a little cooking spray—don’t skip this part, trust me.
In a medium bowl, whisk together all your dry ingredients: the gluten-free flour, baking powder, pumpkin pie spice, and salt. Easy, right?
Now, in a larger bowl, mix together the pumpkin purée, eggs, oil, brown sugar, white sugar, and vanilla. Whisk it all up until it’s smooth and everything’s nicely combined.
Time to bring it all together! Gradually add your dry ingredients to the wet ingredients and whisk until the batter is nice and smooth.
Here’s a little trick to make filling the donut pans super easy: grab a large Ziploc bag and place it in a measuring cup. Fill the bag with the batter, then snip off the corner to pipe the batter neatly into the donut pans. No mess!
Pop the pans in the oven and bake for about 20-25 minutes. You’ll know they’re ready when a toothpick comes out clean. Then, carefully take the donuts out of the pans and let them cool on a wire rack.
For Cinnamon Sugar Donuts: Mix together the sugar and cinnamon in a small bowl. While the donuts are still warm but not too hot, gently toss them in the cinnamon sugar mix. They’re going to smell amazing.
For Brown Sugar Glazed Donuts: In a saucepan over medium heat, stir together the brown sugar, milk, butter, and salt. Let it melt and come to a simmer for about a minute. Then, remove from the heat, stir in the vanilla and sifted powdered sugar until smooth. Dip the tops of the donuts in the glaze, and if you’re feeling fancy, top them with nuts or sprinkles while the glaze is still warm.
Tip:
Here’s a little secret to make sure your gluten-free pumpkin donuts turn out perfectly: don’t overfill the donut pans! I know it’s tempting, but filling them only about halfway ensures the donuts will rise nicely and keep that perfect shape. If you overfill, you might end up with something that looks more like a muffin with a hole! And when you’re dipping the donuts into the brown sugar glaze, if the glaze starts getting too thick, just pop it back on the stove for a few seconds or add a splash of milk to thin it out again. That way, it stays perfectly smooth and ready for dipping without any fuss. Oh, and one last thing: these donuts are best when eaten fresh, so enjoy them the day you make them!
Frequently Asked Questions:
Can I make these donuts ahead of time?
Yes, you can! If you want to prep them ahead of time, I recommend making the donuts and storing them at room temperature in an airtight container for up to 2 days. Just hold off on the glaze or cinnamon sugar until you’re ready to serve, so they stay nice and fresh.
What can I use if I don’t have a donut pan?
No donut pan? No problem! You can easily use a muffin tin instead. Just pipe or spoon the batter into the muffin cups and bake as directed. They’ll come out more like little pumpkin donut muffins, but they’ll still taste amazing!
How do I store leftover donuts?
If you somehow have any leftovers, you can store them in an airtight container at room temperature for up to two days. For longer storage, you can freeze them (without the glaze) and just reheat them when you’re ready to enjoy. Add the glaze or cinnamon sugar after thawing for best results!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Soft Gluten-Free Pumpkin Donuts
Ingredients
Dry Ingredients:
- 1 ½ c gluten-free 1:1 baking flour 230 grams
- 2 tsps baking powder
- 1 ½ tsps pumpkin pie spice or ¾ tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp ginger
- 1 ¼ tsp salt
Other Ingredients:
- 1 ½ c pumpkin purée 340 grams
- 3 large eggs
- ½ c vegetable oil 100 grams
- ½ c brown sugar 100 grams
- ½ c white sugar 100 grams
- 1 tsp vanilla extract
For the Cinnamon Sugar:
- ¼ c white sugar 50 grams
- 1 tablespoon cinnamon
For the Brown Sugar Glaze:
- ¾ c brown sugar 150 grams
- ¼ c milk or almond milk
- 1 tablespoon butter
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 ½ c powdered sugar 175 grams, sifted
- Nuts or sprinkles for topping
Instructions
- Start by preheating your oven to 375°F. While the oven heats up, lightly grease two 6-cavity non-stick donut pans with cooking spray to make sure nothing sticks.
- In a medium bowl, toss all the dry ingredients together and give them a good whisk to mix everything up. In a separate, larger bowl, mix the pumpkin purée, eggs, oil, brown sugar, white sugar, and vanilla extract until everything is nice and smooth.
- Now, add your dry ingredients to the wet ingredients and whisk until fully combined.
- Here’s a little trick: grab a large Ziploc bag, place it in a measuring cup, and fill it with the donut batter. Then, cut off one of the corners and pipe the batter neatly into the donut pans. Super easy and way less messy!
- Pop the donut pans into the oven and bake for about 20-25 minutes. You’ll know they’re done when you stick a toothpick in the center and it comes out clean—no sticky batter. Once baked, carefully transfer the donuts to a wire cooling rack.
For Cinnamon Sugar Donuts:
- Stir the cinnamon and sugar together in a small bowl until they're nicely combined. While the donuts are still warm but firm enough to handle, toss them gently in a bag with the cinnamon-sugar mixture. Give them a quick shake to make sure they're evenly coated.
For Brown Sugar Glazed Donuts:
- In a medium saucepan, combine the brown sugar, milk, butter, and salt over medium heat. Stir until the butter melts and the mixture becomes smooth. Let it simmer for about a minute, then remove from the heat and stir in the vanilla extract and sifted powdered sugar until the icing is smooth. Let it cool for about 5 minutes to thicken slightly, then dip the tops of your donuts into the warm glaze. If the icing starts to get too thick, add a little more milk or gently reheat it to thin it out. Place the glazed donuts on a wire rack set over a baking sheet to catch any drips. Sprinkle with nuts or sprinkles before the glaze sets.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
