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    Home » Gluten Free Dessert Recipes

    Baked Pumpkin Donuts

    Published: Aug 6, 2021 · Modified: Aug 13, 2022 by Lee · This post may contain affiliate links · 15 Comments .

    Jump to Recipe

    Soft cakey pumpkin donut base topped with brown sugar icing and a maple glaze make up these amazing Baked Pumpkin Donuts. Each bite is sweet and delicious you’d never even know they’re gluten free, nut free, egg free and easily vegan! The most perfect treat for autumn or any time of the year!

    Several Pumpkin Donuts sit on a baking tray spaced apart.

    I know pumpkin desserts are usually only associated with autumn but quite frankly not every place in the world gets to experience a cool crisp autumn. 

    Everyone should be able to enjoy pumpkin treats like my pumpkin bread with cream cheese frosting, my Pumpkin Chocolate Chip Cookies and my Chocolate Chip Pumpkin Bars at any time of the year!

    So yes, these baked pumpkin donuts are perfect for crisp fall air but they’re just as delicious at any time of the year, just like my Pumpkin Cupcakes and my pumpkin banana muffins!

    Love donuts? Check out my Maple Donuts, Triple Chocolate Donuts, Red Velvet Donuts and Baked Apple Cider Donuts.

    Jump to:
    • Ingredient Notes
    • Substitutions and Variations
    • Can These Donuts be Vegan?
    • How to Make Baked Pumpkin Donuts
    • Expert Baking Tips 
    • Other Donut Recipes You'll Love
    • 📖 Recipe
    • Baked Pumpkin Donuts

    Ingredient Notes

    • Brown Sugar: Light and dark brown sugar are in the donut itself for that molasses like flavor and both types are also in the icing!
    • Pure Pumpkin: Of course we need this for our pumpkin donuts! Make sure to use this and not pumpkin pie filling, just like in my Pumpkin Snickerdoodle Cookies.
    • Cinnamon: This spice gives the donuts that mild woody flavor that pairs perfectly with the brown sugars and pumpkin.
    • Maple Syrup: I like to use pure grade a maple syrup for my glaze. It’s sweet and delicious. 

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions and Variations

    Can These Donuts be Vegan?

    How to Make these Vegan

    • Make sure your gluten free flour is free from dairy.
    • Use a non dairy milk of choice.
    • Make sure to use vegan baking sticks.
    • Read the label on your pumpkin purée to make sure there are no hidden ingredients. 
    • Use only pure maple syrup. 

    How to Make Baked Pumpkin Donuts

    Here are the step by step instructions to make these donuts!

    For the Donuts

    Step 1: Grease the Pans and Preheat the Oven

    Preheat the oven to 350 degrees Fahrenheit. Grease two donut pans and set aside.

    Step 2: Whisk the Dry Ingredients Together

    Whisk the gluten free flour, baking powder, baking soda, salt, and cinnamon together in a large bowl until combined. Set aside. 

    Step 3: Make the Cornstarch Water

    In a small bowl, combine the cornstarch and water with a spoon until it is thin and watery. It will be thick and tacky at first.

    Step 3: Mix the Wet Ingredients

    In a medium bowl, whisk the oil, brown sugars, cornstarch water mixture, pumpkin puree, milk, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.

    Step 4: Pipe the Batter

    Spoon the batter into a zip topped bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling almost all the way. Smooth the tops with a knife, spatula or back of a spoon. This is important with gluten free otherwise they might end up misshapen. 

    Step 5: Bake

    Bake for 11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts in the pan for a few minutes then transfer to a cooling rack. Repeat with remaining batter.

    For the Icing

    Step 1: Heat the Ingredients

    Combine the brown sugars, water and butter or vegan baking stick in a medium saucepan over medium heat. Stir until the butter has melted and mixture is smooth. Bring to a simmer. Allow to simmer for 1 minute then remove from heat and whisk in the vanilla extract and sifted confectioners’ sugar until smooth and combined. Taste, then add a pinch of salt. Let the icing cool for 5 minutes to slightly thicken.

    Step 2: Dip the Donuts

    Dip the tops of the pumpkin donuts into the warm icing. If icing is getting too thick as you’re dipping, add a little more water or warm back up in the microwave or on the stove to thin out. Place dipped donuts on a wire rack placed on top of wax or parchment paper so any excess icing can drip off. Let icing harden. 

    Step 3: Make the Maple Drizzle

    Combine all ingredients together with a whisk and drizzle on top of brown sugar icing once it has cooled. Enjoy!

    A stack of three gluten free and nut free Pumpkin Donuts.

    Expert Baking Tips 

    • Fill the Donut Pans- Make sure you fill them to almost the top. Filling them this much helps them get that nice height.
    • Smooth the Tops- Before they go into the oven, take the back of a small spoon or a butter knife and smooth any lumps on the tops of the donuts. Many gluten free flours tend to remain the way you put them so if they are bumpy, that’s how they will look when baked.
    White maple drizzle streaks the brown sugar icing of Pumpkin Donuts.

    Other Donut Recipes You'll Love

    • A stack of four glazed chocolate donuts.
      Glazed Chocolate Donuts
    • Rainbow colored bread shows through the bite of a Rainbow Donut.
      Rainbow Donuts
    • A stack of three delicious gluten free Cinnamon Sugar Donuts.
      Cinnamon Sugar Donuts
    • A stack of three Happy Birthday Donuts with raspberry frosting and sprinkles.
      Happy Birthday Donuts

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    A stack of three gluten free and nut free Pumpkin Donuts.

    Baked Pumpkin Donuts

    Author: Lee
    Soft cakey pumpkin donut base topped with brown sugar icing and a maple glaze make up these amazing Pumpkin Donuts. Each bite is sweet and delicious you’d never even know they’re gluten free, nut free, egg free and easily vegan! The most perfect treat for autumn or any time of the year!
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 11 minutes mins
    Total Time 31 minutes mins
    Course Dessert
    Cuisine American
    Servings 14 Donuts
    Calories 332 kcal

    Ingredients
     
     

    For the Donuts:

    • 1 ¾ cups gluten free flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 2 teaspoons ground cinnamon
    • ½ cup vegetable oil
    • ¼ cup dark brown sugar
    • ½ cup light brown sugar
    • 4 heaping tablespoons of cornstarch mixed with 6 tablespoons of water
    • 1 cup pumpkin purée
    • ½ cup plus 2 tablespoons milk of choice
    • 1 teaspoon pure vanilla extract

    For the Brown Sugar Icing:

    • ½ cup dark brown sugar
    • ¼ cup light brown sugar
    • ¼ cup water
    • 1 tablespoon unsalted butter or vegan baking stick
    • ½ teaspoon pure vanilla extract
    • 1.5 cups confectioners sugar sifted
    • Pinch of salt

    For the Maple Drizzle:

    • 1.5 cups confectioners sugar
    • 2 tablespoons pure maple syrup
    • 2 tablespoons of water

    Instructions
     

    • Preheat the oven to 350 degrees Fahrenheit. Grease two donut pans and set aside.
    • Make the donuts: Whisk the gluten free flour, baking powder, baking soda, salt, and cinnamon together in a large bowl until combined. Set aside. 
    • In a small bowl, combine the cornstarch and water with a spoon until it is thin and watery. It will be thick and tacky at first.
    • In a medium bowl, whisk the oil, brown sugars, cornstarch water mixture, pumpkin puree, milk, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
    • Spoon the batter into a zip topped bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling almost all the way. Smooth the tops with a knife, spatula or back of a spoon. This is important with gluten free otherwise they might end up misshapen. 
    • Bake for 11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts in the pan for a few minutes then transfer to a cooling rack. Repeat with remaining batter.
    • Make the Icing: Combine the brown sugars, water and butter or vegan baking stick in a medium saucepan over medium heat. Stir until the butter has melted and mixture is smooth. Bring to a simmer. Allow to simmer for 1 minute then remove from heat and whisk in the vanilla extract and sifted confectioners’ sugar until smooth and combined. Taste, then add a pinch of salt. Let the icing cool for 5 minutes to slightly thicken. Dip the tops of the pumpkin donuts into the warm icing. If icing is getting too thick as you’re dipping, add a little more water or warm back up in the microwave or on the stove to thin out. Place dipped donuts on a wire rack placed on top of wax or parchment paper so any excess icing can drip off. Let icing harden. 
    • For the Maple Drizzle: Combine all ingredients together with a whisk and drizzle on top of brown sugar icing once it has cooled. Enjoy!

    Nutrition

    Calories: 332kcalCarbohydrates: 63gProtein: 2gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 3mgSodium: 205mgPotassium: 54mgFiber: 2gSugar: 51gVitamin A: 40IUVitamin C: 1mgCalcium: 64mgIron: 1mg
    Tried this recipe?Let us know how it was!

    This recipe was adapted from Sally's Baking Addiction Baked Pumpkin Donut recipe.

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    • Fresh, silky smooth and sweet Purple Blueberry Curd in a glass jar.
      Blueberry Curd
    • Pile of Strawberry Shortbread Cookies with one missing a bite exposing its lite and sugary interior.
      Strawberry Shortbread Cookies
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    Reader Interactions

    Comments

    1. Veronica

      January 26, 2023 at 10:37 pm

      5 stars
      Delicious! The gluten eating people in my house wanted seconds!

      Reply
      • Lee

        January 26, 2023 at 11:17 pm

        Thanks so so much!

        Reply
    2. Hannah

      October 26, 2022 at 8:49 pm

      5 stars
      So delicious! We made these on a whim— love that these are all common/pantry ingredients and still vegan/gf! I subbed coconut sugar for the brown sugars and it worked perfectly. Thanks for a yummy and allergen friendly fall recipe!

      Reply
      • Lee

        October 26, 2022 at 8:58 pm

        I'm so glad!! Thank you!

        Reply
    3. Jessica

      October 10, 2022 at 3:58 pm

      5 stars
      These doughnuts made a fantastic dessert for my Thanksgiving supper! They came out perfect, not too sweet, nice and soft and the icing was really delicious. Great recipe!!!

      Reply
    4. Nicole

      September 24, 2022 at 11:11 am

      5 stars
      Delicious!! These came out great and I highly recommend!

      Reply
      • Lee

        September 25, 2022 at 10:54 am

        Thank you so so much!

        Reply
      • Steve

        November 11, 2022 at 11:58 pm

        5 stars
        So delicious!

        Reply
    5. Marissa Engelhard

      August 31, 2022 at 7:09 am

      5 stars
      These donuts are excellent! I chose not to frost them, and they were still sweet enough for me. I might add some mini chocolate chips next time. I ate one and froze the rest. I just left one out overnight to thaw and then put it in the microwave for 30 seconds. Delicious! I highly recommend!

      Reply
      • Lee

        August 31, 2022 at 10:50 pm

        Thanks so much!!!

        Reply
      • Lee

        September 01, 2022 at 10:28 am

        Thanks so much!

        Reply
    6. Tyler Nicole R

      September 01, 2021 at 4:14 pm

      5 stars
      Absolutely perfect. They baked up very nicely, about 16 minutes for me. I used a mini bundt cake pan with 6 channels (4” bundts) and filled them half way with batter. Pretty donuts! The brown sugar icing is so delightful, perfectly sweet and I didn’t feel the need to add salt. The maple drizzle is subtle and complements the brown sugar icing. Can’t wait to make more as we welcome autumn.

      Reply
      • Lee

        September 02, 2021 at 4:19 am

        Thanks so much!!!

        Reply
    7. John

      August 15, 2021 at 7:46 pm

      5 stars
      These looks so good! I can’t wait to try these donuts!

      Reply
    8. John

      August 15, 2021 at 7:46 pm

      5 stars
      These looks so good! I can’t wait to try them!

      Reply
    5 from 12 votes (3 ratings without comment)

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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