This gluten-free pumpkin donuts recipe has been my go-to fall treat ever since a chilly October weekend when I first craved something cozy but healthier. I still remember pulling a batch from the oven, the warm scent of cinnamon and nutmeg filling the kitchen. One bite of that soft, cake-like donut, topped with sticky brown sugar icing, sealed the deal—I was hooked. These easy gluten-free pumpkin donuts are ready in just 30 minutes and pack a punch of autumn spice, soft texture, and just the right amount of sweetness. Bonus: they’re also dairy-free, making them a perfect treat for more folks to enjoy.
If you’ve been searching for the best gluten-free pumpkin donuts or how to make baked gluten-free pumpkin donuts at home, this is the one.
Why You’ll Love This Recipe
- Super soft and moist with rich pumpkin flavor
- Completely dairy-free and gluten-free
- Baked, not fried, so healthier and less mess
- Ready in just 30 minutes start to finish
- Easy to customize with different toppings
- Beginner-friendly and fuss-free method
A Cozy Bite of History
Pumpkin donuts have roots in American autumn traditions, often appearing at county fairs or harvest festivals. With the rise of gluten-free diets and healthy baking trends, the recipe has evolved into what you see here: a soft, spiced, healthier version that’s friendly to more dietary needs—just like our baked pumpkin donuts or pumpkin banana bread.
Ingredients for Gluten-Free Pumpkin Donuts
Main Ingredients:
- 2 cups gluten-free 1-1 flour blend
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 cup pumpkin puree
- 1/2 cup avocado oil or melted refined coconut oil
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup sugar
- 1/2 cup almond milk
- 1 teaspoon vanilla extract
Brown Sugar Icing:
- 3/4 cup packed brown sugar
- 1/4 cup almond milk
- 1 tablespoon dairy-free butter
- 1/2 teaspoon vanilla extract
- 1½ cups powdered sugar
- pinch of sea salt
Step-by-Step Instructions
Preheat & Prep the Pans
Preheat oven to 350°F and grease two donut pans. I use avocado oil spray for a clean, even coat.
Mix Dry Ingredients
In a large bowl, whisk the gluten-free flour, baking powder, baking soda, sea salt, and spices. Set aside.
Combine Wet Ingredients
In another bowl, whisk pumpkin puree, oils, both sugars, eggs, almond milk, and vanilla.
Mix Batter
Pour the wet mix into the dry. Whisk until the gluten-free pumpkin donuts batter is smooth and evenly mixed.
Pipe into Donut Pan
Transfer batter to a zip-top bag, snip the corner, and pipe it into your donut pans, filling each mold ¾ full.
Bake to Perfection
Bake for 11–12 minutes. When done, the tops should spring back when lightly pressed.
Cool Completely
Let donuts rest in the pan for 2 minutes, then transfer to a wire rack to cool for 10–15 minutes.
Make Brown Sugar Icing
Simmer brown sugar, almond milk, and dairy-free butter in a saucepan. Whisk until smooth, remove from heat, and stir in vanilla and powdered sugar. Let cool for 5 minutes.
Dip and Set
Dip each cooled donut top in the icing. Place back on the rack to let the icing set.
For more donut tips, check out our pumpkin muffins and pumpkin streusel muffins to keep the fall flavors going.
Pro Tips for Success
- Use a good-quality gluten-free 1:1 flour for best texture.
- Don’t overmix—this keeps donuts soft and fluffy.
- Let them cool completely before icing.
- Add crushed pecans or pumpkin seeds on top for crunch.
- You can swap almond milk for oat or soy if preferred.
Delicious Variations
Healthy Pumpkin Donuts
Use coconut sugar and unsweetened almond milk for a cleaner version.
Paleo Pumpkin Donuts
Swap flour for almond and tapioca flours; replace brown sugar with maple syrup.
Gluten-Free Pumpkin Spice Donuts
Add extra cinnamon, allspice, and a dash of clove for bold pumpkin spice flavor.
For inspiration, see our pumpkin pie energy balls and pumpkin chocolate chip muffins.
Serving Suggestions
Serve these gluten-free pumpkin donuts with:
- Hot chai tea or pumpkin spice latte
- Vanilla oat milk for a dairy-free twist
- Breakfast brunch boards with pumpkin overnight oats
- Dessert with whipped coconut cream
Nutrition Information (Per Donut)
- Calories: ~220
- Carbs: 28g
- Protein: 2g
- Fat: 10g
- Sugar: 15g
- Sodium: 140mg
Note: Varies slightly with icing and ingredient swaps.
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze without icing for up to 2 months.
Reheat: Warm in the microwave for 10–15 seconds before serving.
FAQs
Do Krispy Kreme make gluten-free doughnuts?
No, Krispy Kreme currently does not offer certified gluten-free donuts.
Can gluten-free people have donuts?
Yes, if they’re made with certified gluten-free ingredients—like these!
Does Krispy Kreme have a pumpkin donut?
Yes, they have a seasonal pumpkin spice donut, but it is not gluten-free.
Does Walmart sell gluten-free donuts?
Yes, Walmart offers packaged gluten-free donuts in select stores and online.
Related Recipes You’ll Love
Now You Try It
Now you know how to make the best gluten-free pumpkin donuts — soft, warm, spiced, and completely dairy-free. Have you made your own twist? Share it in the comments, save this recipe for later, and keep baking joyfully!
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Gluten-Free Pumpkin Donuts – 30-Min Fall Favorite Recipe
- Total Time: 30 minutes
- Yield: 12 donuts 1x
Description
Soft, spiced, and completely dairy-free, these gluten-free pumpkin donuts are baked to perfection with warm fall flavors and finished with a sticky brown sugar glaze.
Ingredients
2 cups gluten-free 1-1 flour blend
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon sea salt
2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 cup pumpkin puree
1/2 cup avocado oil or melted refined coconut oil
1/2 cup brown sugar
2 eggs
1/2 cup sugar
1/2 cup almond milk
1 teaspoon vanilla extract
Brown Sugar Icing:
3/4 cup packed brown sugar
1/4 cup almond milk
1 tablespoon dairy-free butter
1/2 teaspoon vanilla extract
1 and 1/2 cups powdered sugar
Pinch of sea salt
Instructions
1. Preheat oven to 350°F and grease two donut pans.
2. In a large bowl, whisk gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
3. In another bowl, whisk pumpkin puree, oil, sugars, eggs, almond milk, and vanilla.
4. Combine wet and dry ingredients until smooth.
5. Transfer batter to a zip-top bag, snip the corner, and pipe into donut pans.
6. Bake for 11–12 minutes until tops spring back when tapped.
7. Cool in pans for 2 minutes, then transfer to a wire rack.
8. Make icing by simmering brown sugar, almond milk, and butter until smooth.
9. Remove from heat, whisk in vanilla and powdered sugar, then cool for 5 minutes.
10. Dip cooled donuts in icing and let set on rack.
Notes
Use a quality gluten-free flour blend for best results.
Let donuts cool before icing to avoid melting.
Top with chopped nuts or seeds for texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 15g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: gluten-free pumpkin donuts, easy gluten-free pumpkin donut recipe, baked gluten-free pumpkin donuts, healthy pumpkin donuts, paleo pumpkin donuts, recipe for gluten-free pumpkin donuts