Gluten-Free Baked Pumpkin Donuts with Cinnamon Sugar – Easy & Delicious Homemade Recipe

A Historical Overview of Pumpkin Donuts

Pumpkin has been used in baking for centuries, with early American colonists creating pumpkin pies, breads, and cakes as a way to enjoy the plentiful autumn harvest. Donuts, originating from Dutch settlers’ “olykoeks” (oily cakes), became popular in the U.S. during the 19th century. Pumpkin donuts gained recognition as a seasonal favorite in the 20th century, often served at fall fairs and family gatherings. With today’s health-conscious baking trends, baked and gluten-free versions have become a modern way to enjoy this nostalgic treat without sacrificing flavor.

Gluten-Free Baked Pumpkin Donuts with Cinnamon Sugar – Easy & Delicious Homemade Recipe

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• Author: Jenny Cooks
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 12 donuts 1x

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Description

These warm, spiced, and irresistibly fluffy gluten-free pumpkin donuts are the ultimate fall indulgence. Baked instead of fried, they’re coated in a sweet cinnamon-sugar mix for that classic donut-shop feel—without the heaviness. Perfect for cozy weekends, Halloween parties, or Thanksgiving brunch, these donuts bring seasonal flavors to your kitchen while staying lighter and gluten-free. Enjoy them with a glass of milk, a hot latte, or as a festive dessert that everyone will love.

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Ingredients

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• 1 ½ cups gluten-free all-purpose flour (with xanthan gum)

• 1 cup pumpkin puree

• ½ cup brown sugar

• ¼ cup granulated sugar

• 2 large eggs

• ⅓ cup vegetable oil (or melted coconut oil)

• ½ cup milk (dairy or non-dairy)

• 1 tsp vanilla extract

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp cinnamon

• ½ tsp nutmeg

• ¼ tsp ground cloves

• ¼ tsp ginger

Cinnamon Sugar Coating:

• ½ cup granulated sugar

• 1 tsp ground cinnamon

• 3 tbsp melted butter (for brushing)

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Instructions

• Preheat oven to 350°F (175°C) and grease a donut pan.

• In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.

• In another bowl, mix pumpkin, sugars, eggs, oil, milk, and vanilla until smooth.

• Add wet mixture to dry ingredients and stir until just combined.

• Spoon batter into donut pan (about ¾ full).

• Bake 14–16 minutes, or until a toothpick comes out clean.

 

• Let donuts cool 5 minutes, then brush with melted butter and toss in cinnamon sugar.

  

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Notes

For dairy-free donuts, use almond milk and coconut oil.

Add a pinch of pumpkin spice to the coating for extra flavor.

Best enjoyed the same day but can be stored in an airtight container for 2 days.

FAQs

1. Do I need a donut pan for this recipe?
Yes, a donut pan gives these donuts their signature shape. If you don’t have one, you can bake them in a muffin tin—just adjust the baking time slightly.

2. Can I make these donuts dairy-free?
Absolutely! Simply use almond or oat milk and replace butter with melted coconut oil or vegan butter for the coating.

3. How do I keep baked donuts from drying out?
Avoid overbaking and store them properly in an airtight container. Brushing with melted butter before coating also helps lock in moisture.