Easy Gluten-Free Pumpkin Donuts Recipe

Introduction

These easy gluten-free pumpkin donuts are a perfect fall treat that’s both moist and flavorful. Made with warm spices and a luscious pumpkin base, they’re ideal for breakfast or dessert. The dairy-free glaze adds a delicious finishing touch that everyone will love.

Ingredients

• 2 cups gluten-free 1-to-1 flour blend
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 teaspoons cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 cup pumpkin puree
• 1/2 cup avocado oil or melted refined coconut oil
• 1/2 cup brown sugar
• 2 eggs
• 1/2 cup sugar
• 1/2 cup almond milk
• 1 teaspoon vanilla extract
• 3/4 cup packed brown sugar (for icing)
• 1/4 cup almond milk (for icing)
• 1 tablespoon dairy-free butter
• 1/2 teaspoon vanilla extract (for icing)
• 1 and 1/2 cups powdered sugar
• Pinch of sea salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease two donut pans with non-stick spray.
2. Step 2: In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and sea salt.
3. Step 3: In a medium bowl, combine the pumpkin puree, avocado oil, brown sugar, sugar, eggs, almond milk, and vanilla extract. Whisk until well blended.
4. Step 4: Pour the wet mixture into the dry ingredients and whisk until you have a smooth batter.
5. Step 5: Transfer the batter into a resealable bag, seal it, and cut a small corner to create a piping bag.
6. Step 6: Pipe the batter into the donut pans, filling each section about three-quarters full.
7. Step 7: Bake for 11-12 minutes until the donuts are golden brown and springy to the touch.
8. Step 8: Let the donuts cool in the pan for 2 minutes, then transfer them to a wire rack to cool completely.
9. Step 9: Sift the powdered sugar into a bowl. In a saucepan, combine the brown sugar, almond milk, and dairy-free butter for the icing.
10. Step 10: Heat the icing mixture until smooth, then whisk in the sifted powdered sugar and let it cool for 5 minutes.
11. Step 11: Dip the tops of the cooled donuts into the icing, then place them back on the wire rack to allow the icing to set.

Tips & Variations

• For a richer flavor, try swapping pumpkin puree with sweet potato puree.
• If you prefer a vegan option, substitute eggs with flax eggs and use a plant-based milk.
• Use maple syrup or honey as a natural sweetener alternative in the batter.
• Add chopped nuts or dairy-free chocolate chips into the batter for added texture.
• Ensure your gluten-free flour blend contains xanthan gum for best texture, or add 1/2 teaspoon if it doesn’t.

Storage

Store the donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in a microwave for 10-15 seconds before serving. The glaze may soften when refrigerated but will firm up again as it comes to room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these donuts without a donut pan?

Yes, you can bake the batter in a muffin tin for donut holes or use a round cake pan and cut out donut shapes once cooled, though the shape will not be traditional.

Is it necessary to use avocado oil or coconut oil?

These oils provide a neutral flavor and good moisture, but you can substitute with any mild-flavored oil like vegetable or canola oil if preferred.

Easy Gluten-Free Pumpkin Donuts Recipe

---

★★★★★

4.5 from 55 reviews

• Author: Lila
• Total Time: 27 minutes
• Yield: 12 servings 1x
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

These easy gluten-free pumpkin donuts are a delightful fall treat that combines warm spices with moist pumpkin goodness. Baked to perfection and topped with a smooth dairy-free glaze, these donuts are perfect for a cozy breakfast or snack all season long.

---

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups gluten-free 1-1 flour blend
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 teaspoons cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg

Wet Ingredients

• 1 cup pumpkin puree
• 1/2 cup avocado oil or melted refined coconut oil
• 1/2 cup brown sugar
• 2 eggs
• 1/2 cup sugar
• 1/2 cup almond milk
• 1 teaspoon vanilla extract

Icing

• 3/4 cup packed brown sugar
• 1/4 cup almond milk
• 1 tablespoon dairy-free butter
• 1/2 teaspoon vanilla extract
• 1 and 1/2 cups powdered sugar
• Pinch of sea salt

---

Instructions

1. Preheat: Preheat your oven to 350°F (175°C) and grease two donut pans with non-stick spray to ensure the donuts do not stick.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, baking soda, cinnamon, ginger, nutmeg, and sea salt until fully combined for a consistent spice distribution.
3. Combine Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, avocado oil or melted refined coconut oil, brown sugar, sugar, eggs, almond milk, and vanilla extract until smooth and fully blended.
4. Make Batter: Pour the wet mixture into the dry ingredients and whisk them together until you achieve a smooth batter without lumps.
5. Prepare for Baking: Transfer the batter into a resealable plastic bag, seal it, and cut a small corner to create a piping bag for easy filling of the donut pans.
6. Fill Pans: Pipe the batter evenly into the prepared donut pans, filling each cavity about 3/4 full to allow room for rising.
7. Bake: Bake the donuts in the preheated oven for 11-12 minutes, until they are golden brown on top and spring back when lightly touched.
8. Cool Donuts: Let the donuts cool in the pans for about 2 minutes, then transfer them to a wire rack to cool completely to room temperature before icing.
9. Prepare Icing: Sift the powdered sugar into a bowl. Meanwhile, in a small saucepan, combine brown sugar, almond milk, and dairy-free butter and heat gently until the mixture becomes smooth.
10. Combine Icing Ingredients: Whisk the sifted powdered sugar into the warm brown sugar mixture until fully incorporated and smooth. Allow the icing to cool for 5 minutes so it thickens slightly.
11. Dip Donuts: Once the donuts are completely cooled, dip the tops into the prepared icing and place them back on the wire rack allowing the icing to set properly before serving.

Notes

• Use a gluten-free flour blend labeled as 1-1 for best texture.
• Avocado oil or refined coconut oil can be substituted with another neutral-flavored oil.
• Make sure donuts are completely cooled before icing to prevent melting.
• The icing is dairy-free, making these donuts suitable for those avoiding dairy.
• Donuts can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: gluten-free pumpkin donuts, pumpkin donuts, baked donuts, gluten-free baking, autumn desserts, dairy-free glaze