Gluten-Free Baked Pumpkin Donuts – Easy Fall Treat

Baked Pumpkin Donuts – Gluten Free are the ultimate autumnal treat, and I’m so excited to share my perfected recipe with you! There’s something inherently comforting about the warm spices and sweet, tender crumb of a good pumpkin donut. They’re the perfect companion to a steaming mug of coffee or tea on a crisp morning, and they bring a touch of cozy indulgence to any occasion. What makes these particular Baked Pumpkin Donuts – Gluten Free so special? Well, beyond being wonderfully flavorful and satisfyingly moist, they’re crafted without any gluten, meaning everyone can get in on this deliciousness. You won’t believe they’re gluten-free; they’re so light and airy, with that signature soft texture that makes donuts so irresistible. Get ready to fill your kitchen with the most incredible autumn aroma!

Gluten-Free Baked Pumpkin Donuts

Fall flavors are truly magical, and one of my absolute favorite ways to celebrate the season is with warm, spiced pumpkin treats. This year, I wanted to create a recipe for baked pumpkin donuts that are not only incredibly delicious but also completely gluten-free. These donuts are surprisingly simple to make, requiring no frying and coming together with minimal fuss. They boast a tender, moist crumb infused with the comforting aroma of pumpkin and warm spices. Get ready to fill your kitchen with the most delightful scent!

Ingredients:

• 1.5 cups canned pumpkin puree – not pumpkin pie filling
• 4 large eggs – at room temperature
• 1/4 cup melted coconut oil
• 1.5 cups granulated sugar
• 1.5 teaspoons baking powder
• 1.5 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 + 3/4 cup gluten-free all-purpose flour
• 1/2 teaspoon cornstarch
• 1 cup granulated sugar
• 1/4 cup ground cinnamon
• Melted butter – optional.

Getting Started: Preparing the Dough

The foundation of these delightful donuts lies in a perfectly balanced batter. We’ll start by combining our wet ingredients. In a large mixing bowl, whisk together the canned pumpkin puree, room temperature large eggs, and melted coconut oil. It’s important that your eggs are at room temperature as this helps them emulsify more easily with the other ingredients, leading to a smoother batter. If you forget to take them out in advance, you can quickly warm them by placing them in a bowl of warm (not hot) water for about 5-10 minutes.

Next, we’ll incorporate the sugar and dry leavening agents for the donut batter. Add 1.5 cups of granulated sugar to the pumpkin mixture. Then, sprinkle in the baking powder, pumpkin pie spice, ground cinnamon, ground nutmeg, and salt. Whisk everything together until it’s well combined and the sugar is mostly dissolved. This spice blend is key to that classic pumpkin pie flavor we all love.

Now it’s time for the gluten-free flour and cornstarch. In a separate medium bowl, whisk together the 1 + 3/4 cup of gluten-free all-purpose flour and the 1/2 teaspoon of cornstarch. The cornstarch helps to create a lighter texture in gluten-free baking, so don’t skip this! Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough donuts. A few small lumps are perfectly fine. The batter should be thick but pourable. If it seems too thick, you can add a tablespoon of milk (dairy or non-dairy) at a time until it reaches your desired consistency.

Baking the Donuts

Preheat your oven to 350°F (175°C). Grease your donut pans generously. If you have a non-stick donut pan, a light spray of cooking oil or a brush of melted butter should suffice. For regular donut pans, a more thorough greasing is recommended to ensure the donuts release easily.

Carefully spoon or pipe the batter into the prepared donut pans, filling each cavity about two-thirds of the way full. You don’t want to overfill them, as they will puff up as they bake. A piping bag or a Ziploc bag with the corner snipped off makes this step much neater.

Bake for 18-22 minutes, or until a toothpick inserted into the center of a donut comes out clean. The exact baking time will depend on your oven and the size of your donut molds. Keep an eye on them towards the end of the baking time. Once baked, let the donuts cool in the pans for about 5-10 minutes before gently inverting them onto a wire rack to cool completely. This cooling period is crucial for them to firm up.

Creating the Cinnamon Sugar Coating

While our donuts are cooling, we’ll prepare the irresistible cinnamon sugar coating. This is the perfect finishing touch that adds that extra burst of flavor and texture. In a shallow bowl or pie plate, combine the 1 cup of granulated sugar and the 1/4 cup of ground cinnamon. Whisk them together thoroughly until the cinnamon is evenly distributed throughout the sugar.

Once the donuts have cooled enough to handle but are still slightly warm, it’s time to coat them. You have two delightful options here. For a classic coating, gently roll each warm donut in the cinnamon sugar mixture until it’s evenly coated. Make sure to get into all the nooks and crannies.

Alternatively, for a richer flavor and a slightly different texture, you can brush each warm donut with melted butter first, and then roll them in the cinnamon sugar. This step is entirely optional but highly recommended if you’re looking for an extra decadent treat. The butter helps the cinnamon sugar adhere beautifully and adds a lovely sheen to the donuts.

Allow the coated donuts to cool completely on the wire rack before serving. This allows the coating to set slightly, preventing it from becoming too messy. These gluten-free baked pumpkin donuts are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to two days. Enjoy every delicious, spiced bite!

Conclusion:

And there you have it! These baked pumpkin donuts are a truly wonderful treat, offering all the cozy, spiced flavors of fall in a delightfully light and tender gluten-free package. The beauty of this recipe lies in its simplicity and the incredible results, proving that gluten-free baking can be just as delicious, if not more so, than traditional methods. They’re perfect for a weekend brunch, an after-school snack, or even a thoughtful homemade gift.

I love serving these warm, perhaps with a steaming mug of coffee or a creamy chai latte. For a touch of extra indulgence, try drizzling them with a simple maple glaze, a cream cheese frosting, or even a sprinkle of cinnamon sugar. Feel free to experiment with other autumnal spices like nutmeg, cloves, or even a pinch of ginger in your batter. You could also add chopped pecans or walnuts for added crunch!

I truly encourage you to give these baked pumpkin donuts a try. They are surprisingly easy to whip up, and the aroma that fills your kitchen while they bake is simply irresistible. I’m confident you’ll love them as much as I do!

Frequently Asked Questions:

Can I make these donuts dairy-free?

Absolutely! To make these baked pumpkin donuts dairy-free, you can substitute the milk with your favorite non-dairy alternative like almond milk, oat milk, or soy milk. For the butter, a good quality vegan butter or coconut oil (melted and slightly cooled) will work wonderfully. The texture might be slightly different, but they will still be incredibly tasty!

How should I store leftover donuts?

Store any leftover baked pumpkin donuts in an airtight container at room temperature for up to 2-3 days. If you live in a warmer climate or want them to last a bit longer, you can also refrigerate them, though they might become a little firmer. Gently warm them in a toaster oven or microwave before serving to bring back their delicious softness.

Can I use fresh pumpkin puree instead of canned?

Yes, you can! If using fresh pumpkin puree, make sure it’s well-drained to avoid excess moisture, which can affect the donut’s texture. Roast or steam your pumpkin until very tender, then puree it until smooth. Canned pumpkin puree is generally more consistent in texture and moisture content, which is why it’s often recommended in recipes, but fresh can certainly be used with a little extra attention to draining.

Baked Pumpkin Donuts – Gluten Free

Delicious and moist gluten-free baked pumpkin donuts with a warm cinnamon-sugar coating.

Prep Time
15 Minutes

Cook Time
20 Minutes

Total Time
35 Minutes

Servings
12

Ingredients

• 1.5 cups canned pumpkin puree – not pumpkin pie filling
• 4 large eggs – at room temperature
• 1/4 cup melted coconut oil
• 1.5 cups granulated sugar
• 1.5 teaspoons baking powder
• 1.5 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 + 3/4 cup gluten-free all-purpose flour
• 1/2 teaspoon cornstarch
• 1 cup granulated sugar
• 1/4 cup ground cinnamon
• Melted butter – optional

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Grease and flour a donut pan.
2. Step 2
   In a large bowl, whisk together the pumpkin puree, eggs, melted coconut oil, and 1.5 cups of granulated sugar until well combined.
3. Step 3
   In a separate medium bowl, whisk together the gluten-free all-purpose flour, cornstarch, baking powder, pumpkin pie spice, ground cinnamon, ground nutmeg, and salt.
4. Step 4
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Step 5
   Spoon or pipe the batter into the prepared donut pan, filling each cavity about two-thirds full.
6. Step 6
   Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7
   While the donuts are baking, combine 1 cup of granulated sugar and 1/4 cup of ground cinnamon in a shallow dish for the topping.
8. Step 8
   Once the donuts are baked, let them cool in the pan for a few minutes before carefully inverting them onto a wire rack to cool completely. If using, brush warm donuts with melted butter before coating them in the cinnamon-sugar mixture.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.