Easy Homemade Pumpkin Donuts Recipe

I created a Gluten Free Baked Pumpkin Donut Recipe that comes together in under 30 minutes, is baked not fried, gluten-free, and only 150 calories each while featuring classic pumpkin spice.

I still can’t believe how good these easy homemade pumpkin donuts turned out, and I had low expectations at first. Think of this as my goofy answer to a Gluten Free Baked Pumpkin Donut Recipe that actually tastes like fall, minus any fuss.

They’re baked not fried, ready in under 30 minutes, and only about 150 calories each so you can feel a little less guilty. I used a gluten free all purpose flour blend and canned pumpkin puree (not pumpkin pie filling) so the texture is tender but not too soft.

If you want Pumpkin Donuts Gluten Free that surprise you, try these.

Ingredients

• Gluten free all purpose flour blend: Gives structure, some fiber and protein depending on mix, can be a little crumbly.
• Coconut sugar or light brown sugar: Sweetens gently, caramel notes, adds moisture but still sugar so watch portions.
• Canned pumpkin puree: Packed with fiber and vitamin A moist texture not sweet, earthy flavor.
• Eggs: Binders that add protein and lift, they help set the donut, simple and reliable.
• Almond milk or other milk: Thins batter, mild nutty notes when almond used, usually lower calories.
• Coconut oil or neutral oil: Adds richness and tenderness, subtle coconut taste if used, keeps donuts soft.
• Plain Greek yogurt (optional): Extra moistness and tang, adds protein, can make batter a bit denser.

Ingredient Quantities

• 1 1/4 cups gluten free all purpose flour blend (1:1 GF mix)
• 1/3 cup coconut sugar or light brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/4 tsp fine sea salt
• 1/2 cup canned pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 1/4 cup unsweetened almond milk or other milk
• 2 tbsp melted coconut oil or neutral oil
• 1 tsp vanilla extract
• 2 tbsp plain Greek yogurt (optional for extra moist donuts)

How to Make this

1. Preheat your oven to 350 F and grease a donut pan well with a little melted coconut oil or a neutral oil so the donuts wont stick. If you dont have a donut pan use a muffin tin and fill wells less full.

2. In a bowl sift or whisk together 1 1/4 cups gluten free all purpose flour blend, 1/3 cup coconut sugar (or light brown sugar), 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves, and 1/4 tsp fine sea salt. Spoon and level the flour for best results.

3. In a separate bowl whisk the wet ingredients: 1/2 cup canned pumpkin puree, 2 large eggs (room temp if you can), 1/4 cup unsweetened almond milk, 2 tbsp melted coconut oil (or other neutral oil), 1 tsp vanilla extract, and 2 tbsp plain Greek yogurt if you want extra moist donuts.

4. Pour the wet mixture into the dry and stir gently until just combined. Dont overmix; a few small lumps are fine and will keep the donuts tender.

5. Transfer the batter to a piping bag or a zip top bag with a corner snipped off, or use a spoon. Fill each donut well about 3/4 full so theres room to rise. Wipe any batter off the center post so donuts release cleanly.

6. Bake for about 10 to 12 minutes, until the tops spring back and a toothpick comes out clean. Oven times vary so start checking at 9 minutes.

7. Let the donuts cool in the pan 5 minutes, then carefully invert onto a wire rack to cool completely. They finish setting as they cool so dont try to force them out too hot.

8. Quick finish options: if you skipped Greek yogurt in the batter you can thin 2 tbsp Greek yogurt with a teaspoon or two of almond milk and spread as a quick glaze, or brush with a little melted coconut oil and sprinkle a pinch of cinnamon. Use what you have, theyre forgiving.

9. Store cooled donuts in an airtight container at room temp for up to 3 days or refrigerate for up to a week. Rewarm briefly in the microwave for 10 to 15 seconds before serving if you like them warm.

Equipment Needed

1. Oven set to 350 F
2. Donut pan or muffin tin
3. Two mixing bowls (one for dry, one for wet)
4. Measuring cups and spoons
5. Whisk
6. Silicone spatula or wooden spoon
7. Piping bag or zip top bag with a corner snipped off
8. Wire cooling rack
9. Toothpick or cake tester

FAQ

Easy Homemade Pumpkin Donuts Recipe Substitutions and Variations

• Gluten free all purpose flour blend: If you don’t need GF, use regular all purpose flour cup for cup. Quick DIY GF mix to replace the 1 1/4 cups: combine 3/4 cup white rice flour plus 1/4 cup tapioca starch plus 1/4 cup potato starch and add 1/2 teaspoon xanthan gum if your store mix usually has a binder. Texture will be a bit different with almond or coconut flour so those need recipe tweaks.
• Coconut sugar or light brown sugar: swap with granulated sugar or dark brown sugar in the same amount. If you prefer liquid sweeteners like maple syrup or honey, use about 1/4 to 1/3 cup and reduce the milk by the same amount since its wet.
• Canned pumpkin puree: use equal parts cooked mashed sweet potato or roasted butternut squash puree. Applesauce works in a pinch but lower the sugar a bit cause it tends to be sweeter, and dont use pumpkin pie filling.
• Unsweetened almond milk or other milk: any milk works one to one, dairy milk, oat, soy or full fat coconut are all fine. If you swap in buttermilk or plain yogurt thin them a little with water to reach a 1/4 cup consistency, and if youre using very rich milks you might skip the optional yogurt.

Pro Tips

– Let the batter sit 10 to 15 minutes before filling the pan so the gluten free flour can fully hydrate; it smooths out the crumb and cuts down on grittiness. If your blend has no binder, stir in about 1/4 teaspoon xanthan gum or 1/2 teaspoon psyllium husk to help the donuts hold together.

– Warm your eggs slightly and mix the wet ingredients until just combined so everything emulsifies easier; too much beating will make the donuts tough. Use a small scoop or a snipped zip bag for neater filling, and wipe any batter off the center post so they release cleanly.

– Watch the oven closely near the end of the bake and pull them when the tops spring back and a toothpick shows a few moist crumbs not wet batter; they continue to set as they cool so a touch underdone is better than overbaked.

– If you want an even softer result, fold in an extra tablespoon of yogurt or a tablespoon of applesauce for moisture without adding fat. For crisper edges, brush very lightly with melted oil and broil for 20 to 30 seconds but keep an eye on them, broilers vary.

– For storage: freeze cooled donuts flat on a tray then stack with parchment between layers in a freezer bag so they dont stick; thaw on the counter or zap 10 to 15 seconds in the microwave for a fresh-out-of-the-oven feel.