Introduction
Welcome to your new favorite fall treat: baked Gluten-Free Pumpkin Donuts! These delightful donuts are incredibly soft, wonderfully fluffy, and packed with the warm spices of autumn. Forget the hassle of deep-frying; these are baked to perfection, making them a breeze to prepare. You can enjoy them simply coated in cinnamon sugar or lavishly topped with a rich brown sugar glaze for an extra touch of sweetness.
Why You’ll Love These Gluten-Free Pumpkin Donuts
You’ll adore these donuts for so many fantastic reasons! They simplify baking, bringing joy without the fuss.
- Effortlessly Easy: No need for a deep fryer or an electric mixer; these donuts come together with simple whisking.
- Soft & Fluffy Texture: Achieve that perfect bakery-style chew and tender crumb every single time.
- Quick to Make: From mixing to cooling, you’ll have delicious Gluten-Free Pumpkin Donuts ready in under 45 minutes.
- Versatile Toppings: Customize with a classic cinnamon sugar coating or a decadent brown sugar glaze.
- Satisfy Cravings: Perfectly curbs those sweet donut cravings, ideal for breakfast or dessert.
Ingredients
Gathering your ingredients is the first step to enjoying these delightful Gluten-Free Pumpkin Donuts. We’ve broken them down for easy preparation, ensuring you have everything you need for a delicious batch.
Dry Ingredients:
- 1 ½ cups gluten-free 1:1 baking flour (230g) (with xanthan gum)
- 2 teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice or ¾ teaspoon cinnamon, ¼ teaspoon nutmeg and ¼ teaspoon ginger
- 1 ¼ teaspoon salt
Wet Ingredients:
- 1 ½ cups pumpkin purée (340g) (100% pure)
- 3 large eggs
- ½ cup vegetable oil (100g)
- ½ cup brown sugar (100g)
- ½ cup white sugar (100g)
- 1 teaspoon vanilla extract
For Cinnamon Sugar Topping:
- ¼ cup white sugar (50g)
- 1 tablespoon cinnamon
For Brown Sugar Glaze:
- ¾ cup brown sugar (150g)
- ¼ cup milk or almond milk
- 1 tablespoon butter
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar (175g) (sifted)
- Optional: nuts or sprinkles for topping
Notes & Substitutions
Choosing the right ingredients ensures your Gluten-Free Pumpkin Donuts turn out perfectly. Always select quality components.
- Gluten-Free Flour: Use a reliable 1:1 gluten-free baking flour blend that already contains xanthan gum for the best texture. For more information on gluten-free flour options, consider resources like Beyond Celiac’s guide to gluten-free flours.
- Pumpkin Puree: Only use 100% pure pumpkin puree. Avoid canned pumpkin pie filling, as it contains added sugars and spices. Pumpkin puree offers several health benefits including fiber and vitamins.
- Oil: Vegetable oil works wonderfully here. You can also substitute it with an equal amount of melted coconut oil if preferred.
- Pumpkin Pie Spice: If you don’t have a pre-made blend, mix cinnamon, nutmeg, and ginger as specified above.
- Dairy-Free Option: For the glaze, simply swap out dairy milk for your favorite unsweetened almond milk and use a plant-based butter alternative.
Equipment
Making these baked Gluten-Free Pumpkin Donuts requires just a few basic kitchen tools. You won’t need anything fancy or expensive.
- Two 6-cavity non-stick donut pans
- Large mixing bowls (two)
- Whisk
- Large Ziploc bag (for piping batter)
- Medium saucepan (for glaze)
- Wire cooling rack
- Baking sheet (to catch glaze drips)
Instructions
Creating these delicious Gluten-Free Pumpkin Donuts is straightforward and fun. Follow these step-by-step instructions for perfect results every time. We’ve included options for both cinnamon sugar and a rich brown sugar glaze.
Prepare Donuts:
- Preheat the oven to 375F (190°C). Lightly grease two 6-cavity non-stick donut pans with cooking spray.
- In a medium bowl, whisk together the dry ingredients: gluten-free 1:1 baking flour, baking powder, pumpkin pie spice, and salt.
- In a large bowl, whisk together the wet ingredients: pumpkin puree, eggs, vegetable oil, brown sugar, white sugar, and vanilla extract until smooth and well combined.
- Add the dry ingredients to the wet mixture. Whisk gently until just combined. Be careful not to overmix the batter.
- Fill the donut pans with the batter. The easiest way to do this is to place a large Ziploc bag in a measuring cup, then fill it with the batter. Cut a corner off the end of the bag and pipe the batter evenly into the donut pan cavities. Fill each cavity about two-thirds full.
- Bake the donuts for 20-25 minutes, or until a toothpick inserted into the center of a donut comes out clean. The donuts should be golden brown and spring back when lightly touched.
- Empty the donuts out onto a wire cooling rack immediately after baking. Let them cool slightly before topping.
For Cinnamon Sugar Donuts:
- In a shallow dish or a medium-sized Ziploc bag, mix together the ¼ cup white sugar and 1 tablespoon cinnamon.
- While the baked Gluten-Free Pumpkin Donuts are still warm (but no longer fragile from being just out of the oven), gently shake them in the bag with the cinnamon-sugar mixture until fully coated. Serve immediately for the best taste.
For Brown Sugar Glazed Donuts:
- Combine the ¾ cup brown sugar, ¼ cup milk, 1 tablespoon butter, and ¼ teaspoon salt in a medium saucepan over medium heat.
- Stir continuously until the butter has melted and the mixture is smooth. Bring the mixture to a gentle simmer.
- Allow the glaze to simmer for 1 minute, then remove the saucepan from the heat.
- Whisk in the 1 teaspoon vanilla extract and the 1 ½ cups sifted powdered sugar until the glaze is smooth and fully combined.
- Let the icing cool for 5 minutes. This will allow it to thicken slightly to a good dipping consistency.
- Dip the tops of the cooled Gluten-Free Pumpkin Donuts into the warm icing. Place dipped donuts on a wire rack set over a baking sheet. This allows any excess icing to drip off, preventing a sticky mess.
- If the icing becomes too thick as you are dipping, add a tiny bit more milk or warm it briefly in the microwave or on the stove to thin it out.
- Top with chopped nuts or sprinkles immediately before the glaze sets for an extra decorative touch and crunch.
Pro Tips & Troubleshooting
Achieving perfect Gluten-Free Pumpkin Donuts is simple with these expert tips. Keep these in mind for consistent results.
- Measure Flour Correctly: Spoon your gluten-free flour into the measuring cup, then level it off with a straight edge. Don’t scoop directly from the bag.
- Don’t Overmix Batter: Mix until just combined. Overmixing develops gluten (even in GF flour sometimes!) and can lead to tough donuts.
- Use Room Temperature Ingredients: Eggs and pumpkin puree at room temperature create a smoother, more uniform batter, ensuring even baking.
- Piping Bag Method: Using a large Ziploc bag with a corner snipped off is the cleanest and easiest way to fill donut cavities without mess.
- Don’t Overbake: Check for doneness with a toothpick. Overbaked donuts will be dry. They should be golden and spring back lightly.
- Adjust Glaze Consistency: If your brown sugar glaze is too thick, add milk a teaspoon at a time. If too thin, add a bit more sifted powdered sugar.
Serving, Storage, & Variations
These Gluten-Free Pumpkin Donuts are incredibly versatile. Enjoy them fresh, store them for later, or experiment with new flavors!
Serving Suggestions:
Serve your donuts warm for the absolute best flavor and tender texture. They pair wonderfully with a cup of coffee or a glass of milk.
Storage:
- Room Temperature: Store plain or cinnamon-sugar coated donuts in an airtight container at room temperature for 1-2 days.
- Refrigerate: Glazed donuts are best refrigerated in an airtight container for up to 1 week due to the fresh glaze.
- Airtight Container: Always use an airtight container to keep them fresh and prevent them from drying out.
Make-Ahead & Freezing:
- Freeze Plain Donuts: Freeze unglazed, plain Gluten-Free Pumpkin Donuts for up to 2-3 months in a freezer-safe bag or container.
- Thawing: Thaw them overnight in the refrigerator, or briefly on the counter.
- Reheating: Warm gently in the microwave for 10-15 seconds before glazing or coating.
- Glaze Just Before Serving: For the best presentation, glaze thawed donuts just before serving.
Variations:
- Mini Donut Muffins: Pour the batter into a greased mini muffin pan and adjust baking time to 12-18 minutes, checking with a toothpick.
- Different Spices: Experiment with extra allspice, a touch of cardamom, or a stronger ginger flavor in your spice blend.
- Cream Cheese Glaze: For an extra decadent treat, try a simple cream cheese glaze instead of the brown sugar option.
- Chocolate Drizzle: Add a drizzle of melted dark or white chocolate over the finished donuts.
Nutrition
Here’s the nutritional breakdown for one of these delicious Gluten-Free Pumpkin Donuts. These values are approximate and can vary based on specific ingredients and serving sizes. Enjoy them as a delightful treat!
| Nutrient | Amount |
|---|---|
| Calories | 314 kcal |
| Carbohydrates | 54 g |
| Protein | 2 g |
| Fat | 11 g |
| Saturated Fat | 9 g |
| Trans Fat | 1 g |
| Cholesterol | 44 mg |
| Sodium | 326 mg |
| Fiber | 1 g |
| Sugar | 51 g |
| Vitamin A | 4866 IU |
| Vitamin C | 1 mg |
| Calcium | 77 mg |
| Iron | 1 mg |
FAQ
Got questions about making these delightful Gluten-Free Pumpkin Donuts? We have the answers to help you bake with confidence!
- Can I make these dairy-free? Yes, absolutely! Use your favorite dairy-free milk alternative and a plant-based butter substitute for the brown sugar glaze.
- Can these be fried? This specific recipe is formulated for baked donuts, designed for a tender, cake-like texture. Frying would require significant modifications to the batter.
- What kind of gluten-free flour works best? A 1:1 all-purpose gluten-free baking blend that contains xanthan gum is highly recommended for optimal texture in these Gluten-Free Pumpkin Donuts.
- How do I know when the donuts are done baking? A simple toothpick test works wonders. Insert a toothpick into the center of a donut; if it comes out clean, your donuts are ready.
- Can I use pumpkin pie filling instead of pumpkin puree? No, always use 100% pure pumpkin puree. Pumpkin pie filling contains added sugars and spices, which would alter the flavor and consistency of your donuts.
Conclusion
You now have the perfect recipe for incredibly soft and fluffy Gluten-Free Pumpkin Donuts! This easy, baked recipe is ideal for anyone, especially busy parents and beginners, to enjoy the cozy flavors of fall without any fuss. Whether you choose the simple cinnamon sugar or a decadent brown sugar glaze, these donuts are sure to become a beloved autumn tradition. Go ahead, bake a batch, and savor the delightful taste of homemade Gluten-Free Pumpkin Donuts today!
Gluten-Free Pumpkin Donuts (Soft & Fluffy)
These soft and fluffy gluten-free pumpkin donuts are a perfect autumn treat. Choose between a sweet cinnamon sugar coating or a rich brown sugar glaze for a delightful homemade dessert.
Ingredients
Equipment
Method
Instructions
- Preheat oven to 375°F and lightly grease two 6-cavity non-stick donut pans.
- In a medium bowl, whisk dry ingredients; in a large bowl, whisk pumpkin, eggs, oil, sugars, and vanilla until smooth.
- Add the dry ingredients to the wet mixture and whisk until just combined.
- Transfer batter to a large Ziploc bag, snip a corner, and pipe into donut pans.
- Bake for 20-25 minutes until a toothpick comes out clean, then transfer donuts to a wire cooling rack.
For Cinnamon Sugar Donuts
- Mix sugar and cinnamon; while donuts are warm but not fragile, shake them gently in a bag with the cinnamon-sugar mixture.
For Brown Sugar Glazed Donuts
- In a saucepan, combine brown sugar, milk, butter, and salt; simmer for 1 minute until smooth, then remove from heat.
- Whisk in vanilla and powdered sugar until smooth; cool for 5 minutes to thicken slightly, then dip donut tops into the warm icing, adjusting consistency as needed.
- Place glazed donuts on a wire rack over a baking sheet and top with nuts or sprinkles before the glaze sets.
Notes
For best results, do not overmix the batter. When applying cinnamon sugar, ensure donuts are warm but not fragile. If making the brown sugar glaze, adjust its consistency with a little extra milk or by gently reheating it if it thickens too much.
