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.

Ingredients

Scale

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.

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.