These Gluten Free Pumpkin Donuts are light, fluffy and incredibly delicious. They are easy to make, baked in the oven and gluten free friendly!

Gluten Free Pumpkin Donuts with a Maple Syrup Glaze

Craving a pumpkin donut but don’t want to go anywhere to get them? Especially if it’s not the typical “pumpkin season”, this recipe is perfect for you! It’s easy to make and incredibly delicious.

These donuts come out so moist and are just as delicious as a fried donut.

I like to top them with a delicious maple glaze of a pumpkin spice sugar mixture. However, I love eating them plain as well.

Main Ingredients

Ingredients to Make Gluten Free Pumpkin Donuts measured out in glass bowls.

Why you will LOVE these Pumpkin Donuts with a Maple Glaze

  • They are light and fluffy! The texture comes out perfect without too much effort.
  • No yeast required
  • You don’t need a mixer or any fancy equipment
  • They are just as delicious plain as they are with the maple glaze
  • Made with simple ingredients in the comfort of your home

Can I make my own Pumpkin Pie Spice?

To get 1 teaspoon of pumpkin pie spice, use ¾ teaspoon cinnamon and a ¼ teaspoon of each of the following: ginger, allspice, cloves or nutmeg.

How to Make Gluten Free Pumpkin Donuts

  1. Preheat the oven to 350 degrees F
  2. Spray a donut pan with non-stick spray of choice, set aside
  3. In a large mixing bowl, add both sugars and melted butter
  4. Mix until combined and the butter is fully absorbed into the sugar
  5. Add in the egg and pumpkin puree
  6. Fold in the dry ingredients until just combined
  7. Add the batter to a piping bag or ziplock bag. Cut the top and pipe the batter into the greased pan. The batter should barely reach the top of the pan.
  8. Bake the donuts for 14-16 minutes
  9. Remove from the oven and let cool in the pan for about 10 minutes
  10. Transfer the donuts to a cooling rack
  11. While the donuts are cooling, make the maple glaze. Add 1/2 tbsp of half & half or milk at a time until you reach the desired consistency
  12. Once completely cooled, top with the maple glaze
  13. Enjoy!

Frequently Asked Questions

Can I use regular all purpose flour for this recipe?

Yes! Substitute at a 1:1 ratio.

Would it be possible to use oil instead of the butter?

You can! I haven’t tested this yet but I would recommend using 3 tbsp of oil in replace of the 1/4 cup of butter.

The end result may be affected in terms of the texture of the cake and flavor depending on the kind of oil you use.

Do these Gluten Free Pumpkin Donuts have yeast?

Nope! These are more of a cake style donut just baked in the oven instead of fried.

Can I use a sweetener other than maple syrup in the glaze?

Yes, you could use honey or date syrup. However, you can also omit it completely and add more milk / half and half as needed.

How do I store the donuts?

If possible, store without the glaze then add on as desired.

Store the donuts at room temperature for up to 3 days. Leave a corner of the container lifted to let air circulate. This will prevent the donuts from getting mushy.

Or store in an airtight container in the fridge for up to 5 days and a freezer for 2 months.

Gluten Free Pumpkin Donuts topped with a maple syrup glaze or pumpkin spice sugar coating.
Gluten Free Pumpkin Donuts with a Maple Syrup Glaze or Pumpkin Spice and Sugar Coating.
5 stars (1 rating)

Gluten Free Pumpkin Donuts

Yield: 8 Donuts
These Gluten Free Pumpkin Donuts are light, fluffy and incredibly delicious. They are easy to make, baked in the oven and gluten free friendly!

Ingredients
 

Pumpkin Donuts

  • 1 cup all purpose gluten-free flour, or regular all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 2 tsp pumpkin spice
  • 1/2 cup granulated sugar
  • 1/3 cup + 2 tbsp dark brown sugar, packed
  • 1/4 cup salted butter, melted
  • 2 large eggs
  • 3/4 cup pumpkin puree

Maple Glaze

  • 1 cup powdered sugar
  • 1-2 tbsp half & half , or milk
  • 1 tbsp maple syrup

Instructions
 

  • Preheat the oven to 350 degrees F
  • Spray a donut pan with non-stick spray of choice, set aside
  • In a large mixing bowl, add both sugars and melted butter
  • Mix until combined and the butter is fully absorbed into the sugar
  • Add in the egg and pumpkin puree
  • Fold in the dry ingredients until just combined
  • Add the batter to a piping bag or ziplock bag. Cut the top and pipe the batter into the greased pan. The batter should barely reach the top of the pan.
  • Bake the donuts for 14-16 minutes
  • Remove from the oven and let cool in the pan for about 10 minutes
  • Transfer the donuts to a cooling rack
  • While the donuts are cooling, make the maple glaze. Add 1/2 tbsp of half & half or milk at a time until you reach the desired consistency
  • Once completely cooled, top with the maple glaze
  • Enjoy!

Nutrition

Serving: 1donut, Calories: 218kcal, Carbohydrates: 36g, Protein: 3g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 57mg, Sodium: 148mg, Potassium: 88mg, Fiber: 2g, Sugar: 24g, Vitamin A: 3819IU, Vitamin C: 1mg, Calcium: 47mg, Iron: 1mg
Author: Jessica Selensky
Course: Breakfast, Dessert
Cuisine: American
Keywords: baked donuts, donuts, donuts recipe, gluten free, gluten free donuts, pumpkin donuts

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