Gluten Free Baked Pumpkin Donuts
DONUTS!! Donuts are hands down the one thing I miss the most since going gluten free. If you follow me, then you hear me talk about donuts a lot. That’s why these healthy gluten free baked pumpkin donuts are a huge hit in my house.
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Gluten Free Baked Pumpkin Donuts
Pumpkin Gluten Free Baked Donuts
Gluten Free Baked Pumpkin Donuts
Pumpkin Gluten Free Baked Donuts
How do I make these gluten free baked pumpkin donuts?
1. Preheat your oven to 350°F.
2. In a stand mixer, cream the eggs with the sugar and vanilla.
3. Once creamed, add the pumpkin and dairy free milk while the stand mixer is on low.
4. Add the baking powder, xanthan gum, all the spices and salt.
5. Beat for one minute and then add the GF all purpose flour.
6. On medium speed, beat for an additional 5 minutes scraping down the sides halfway through. Grease your donut pan (I use coconut oil) and then spoon the batter in.
7. Bake for about 20 minutes or until a toothpick comes out clean.
8. Once done, allow the donut pan to sit for 5 minutes. Transfer the donuts onto a cooling rack lined with parchment paper and allow to completely cool before frosting.
Glaze:
1 In a bowl whisk together all of the ingredients until the glaze is smooth. Drop the donuts directly into the glaze and pick up with one finger. Lay the donuts glaze side up on parchment paper and allow to sit for 30 minutes before serving. For best flavor frost before serving.
Gluten and Dairy Free Pumpkin Donuts with Maple Glaze
These easy gluten free cake donuts are a fun fall treat that everyone will love.
Ingredients
Donuts
- 2 Eggs
- ¾ Cup Sugar
- 1 tsp. Vanilla
- 1 Cup Brown Sugar
- 1 Cup Pureed Pumpkin
- 1 Cup Dairy Free Milk I used coconut
- 3 tsp. Baking Powder
- 2 Cups GF All Purpose Flour
- 1 tsp. Xanthan Gum
- 1 tsp. Pumpkin Pie Spice
- Dash of Salt
- 1 tsp. Cinnamon
- ¼ tsp. Nutmeg
Glaze:
- 2 Cups Powdered Sugar
- 1 ½ tsp. Vanilla
- ½ tsp. Cinnamon
- ½ tsp. Maple Extract Maple Extract
- ½ TBSP. Coconut Milk any dairy free milk will do
Instructions
Donuts
-
Preheat your oven to 350°F.
-
In a stand mixer, cream the eggs with the sugar and vanilla.
-
Once creamed, add the pumpkin and dairy free milk while the stand mixer is on low.
-
Add the baking powder, xanthan gum, all the spices and salt.
-
Beat for one minute and then add the GF all purpose flour.
-
On medium speed, beat for an additional 5 minutes scraping down the sides halfway through. Grease your donut pan (I use coconut oil) and then spoon the batter in.
-
Bake for about 20 minutes or until a toothpick comes out clean.
-
Once done, allow the donut pan to sit for 5 minutes. Transfer the donuts onto a cooling rack lined with parchment paper and allow to completely cool before frosting.
Glaze:
-
1 In a bowl whisk together all of the ingredients until the glaze is smooth. Drop the donuts directly into the glaze and pick up with one finger. Lay the donuts glaze side up on parchment paper and allow to sit for 30 minutes before serving.
If you love this recipe you will love all of the recipes (over 100 of them) in my cookbook. Click HERE to order your copy!


Do the Pumpkin Doenuts need all that sugar, could it be reduced to 3/4 c total?
You could reduce the amount of powdered sugar for the frosting, but you will want to use a lot less liquid.
Is there a substitute for xanthum gum? Could I use psyllium husk? Thank you for sharing these recipes.
In place of xanthan gum guar gum is great. Psyllium husk will do the job, but doesn’t work quite as well as xg and gg.
Is it possible to just add maple syrup for the glaze? I don’t have maple extract
You could, but the maple flavor will be very faint.
This looks so good! What a great allergen friendly recipe to make for weekend brunch!
Thanks for sharing! Does it keep long?
You can refrigerate them for a few days, but I would recommend doing that unfrosted. You can also freeze the donuts for about 6 weeks unfrosted.