These Gluten-Free Pumpkin Donuts are soft, baked donuts made with real pumpkin puree, warm fall spices, and oat flour for a naturally gluten-free base. Lightly sweetened with maple syrup and baked instead of fried, they deliver classic pumpkin donut flavor with minimal prep and simple ingredients.
A Quick Look at the Recipe
✅ Recipe Name: Gluten-Free Pumpkin Donuts
🕒 Ready In: ~25 minutes
👪 Serves: 12 donuts
🍽 Calories: ~190 per donut (estimated)
🥣 Main Ingredients: Pumpkin puree, oat flour, eggs, maple syrup, coconut oil, spices
📖 Dietary Info: Gluten free; dairy free
👌 Difficulty: Easy - mix and bake
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The batter comes together easily in one bowl and bakes up tender and cake-like in a donut pan. Cinnamon, nutmeg, ginger, and clove add cozy fall flavor without overpowering the pumpkin, making these donuts perfect for breakfast, snacks, or a simple seasonal treat.
If you love cozy fall baking, you might also enjoy our Pumpkin Chocolate Chip Bars, Healthy Apple Crisp, Sweet Potato Brownies, or Einkorn Banana Bread. These simple recipes are perfect for make-ahead breakfasts, snacks, or seasonal treats.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love these Gluten-Free Pumpkin Donuts:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Gluten-Free Pumpkin Donuts:
- Recipe Notes & Tips:
- How to Store:
- Gluten-Free Pumpkin Donuts FAQs:
- More Pumpkin Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Gluten-Free Pumpkin Donuts
Why You'll Love these Gluten-Free Pumpkin Donuts:
Baked Not Fried: These donuts are baked in the oven, making them easier to prepare and lighter than traditional fried donuts.
Naturally Gluten Free: Made with oat flour instead of gluten-free flour blends for a simple, wholesome base.
Perfect Fall Flavor: Pumpkin puree and warm spices create a cozy, classic pumpkin donut taste.
Soft and Cake-Like: The texture bakes up tender and fluffy with a moist crumb.
Easy to Make: The batter comes together quickly in one bowl with minimal prep and cleanup.
Key Ingredients:
- pumpkin puree. Use pure pumpkin, not pumpkin pie filling, for the best flavor and texture.
- eggs. Provide structure and help the donuts rise. Use room temperature eggs for smoother mixing.
- maple syrup. Naturally sweetens the donuts and pairs perfectly with pumpkin and spices. Honey can be used as a substitute.
- oat flour. Keeps the donuts wholesome and gluten-free friendly. Store-bought or homemade oat flour (blended oats) both work.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Different flour: Use certified gluten-free oat flour or finely ground oats if making your own.
- Dairy-free option: This recipe is already dairy free, but be sure to use coconut oil or another dairy-free fat.
- Sweetener swap: Replace maple syrup with honey if not strictly vegan.
- Extra spice: Add a pinch of pumpkin pie spice or extra cinnamon for a stronger fall flavor.
- Glaze option: Drizzle with a simple maple glaze or dust with cinnamon sugar after baking for a sweeter finish.
How to Make Gluten-Free Pumpkin Donuts:
- Preheat oven to 350°F. Grease a donut pan with coconut oil or nonstick spray.
- In a large bowl, whisk together pumpkin puree, eggs, maple syrup, coconut oil, and vanilla until smooth.
- In another bowl, combine oat flour, cinnamon, baking powder, salt, nutmeg, clove, and ginger.
- Add dry ingredients to wet ingredients and stir until just combined. Do not over mix.
- Spoon or pipe batter into the prepared donut pan, filling each cavity about ¾ full.
- Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with cinnamon sugar or drizzle with a simple glaze before serving.
Recipe Notes & Tips:
- Use pure pumpkin puree: Be sure to use 100 percent pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Measure oat flour correctly: Spoon and level the oat flour to avoid dense donuts, especially when using homemade oat flour.
- Do not over mix: Stir just until the batter comes together to keep the donuts light and tender.
- Check for doneness early: Oat flour donuts can dry out if overbaked, so start checking at the 15 minute mark.
- Serving Suggestions: Enjoy these pumpkin donuts on their own or pair them with recipes like Crockpot Hot Chocolate, or Masala Chai for a cozy fall breakfast or snack.
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How to Store:
Room Temperature: Store cooled donuts in an airtight container for up to 2 days.
Refrigerator: Keep in an airtight container for up to 5 days. Warm briefly in the microwave before serving.
Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw at room temperature or warm gently before serving.
Gluten-Free Pumpkin Donuts FAQs:
Gluten-free pumpkin donuts can turn out dry if too much oat flour is used or if they are over baked, since oat flour absorbs moisture quickly.
Gluten-free pumpkin donuts made with oat flour and eggs do not need xanthan gum because the eggs provide enough structure for baked donuts.
Gluten-free pumpkin donuts can be dairy free when made with coconut oil or another dairy-free fat and without any dairy-based glazes.
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Gluten-Free Pumpkin Donuts
Ingredients
- 1 cup pumpkin puree
- 2 eggs
- ⅓ cup maple syrup
- ⅓ cup coconut oil
- 1 teaspoon vanilla extract
- 1 cup oat flour
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ¼ teaspoon clove
- ¼ teaspoon ginger
Instructions
- Preheat oven to 350°F. Grease a donut pan with coconut oil or nonstick spray.
- In a large bowl, whisk together pumpkin puree, eggs, maple syrup, coconut oil, and vanilla until smooth.
- In another bowl, combine oat flour, cinnamon, baking powder, salt, nutmeg, clove, and ginger.
- Add dry ingredients to wet ingredients and stir until just combined. Do not over mix.
- Spoon or pipe batter into the prepared donut pan, filling each cavity about ¾ full.
- Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with cinnamon sugar or drizzle with a simple glaze before serving.
Nutrition
Notes
- Use pure pumpkin puree: Be sure to use 100 percent pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Measure oat flour correctly: Spoon and level the oat flour to avoid dense donuts, especially when using homemade oat flour.
- Do not over mix: Stir just until the batter comes together to keep the donuts light and tender.
- Check for doneness early: Oat flour donuts can dry out if overbaked, so start checking at the 15 minute mark.
- Serving Suggestions: Enjoy these pumpkin donuts on their own or pair them with recipes like Crockpot Hot Chocolate, or Masala Chai for a cozy fall breakfast or snack.
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