Gluten-Free Pumpkin Donuts Recipe That Actually Works

These gluten-free pumpkin donuts are soft, cakey, and coated in a warm cinnamon-sugar finish. Made with almond flour, pumpkin puree and cozy fall spices, they’re a healthier paleo-friendly baked donut that still satisfies a true donut craving.

There’s something about a donut that instantly brightens the day. These pumpkin donuts are easy to make, grain-free and perfect for autumn mornings or an afternoon treat. They’re baked, not fried, and use simple wholesome ingredients to create a tender, flavorful donut with minimal effort.

The ingredient list is straightforward: almond flour for a gluten-free base, pumpkin puree for moisture and flavor, eggs for structure, warm spices for that classic pumpkin profile, and your preferred granulated sweetener. I typically use monk fruit sweetener to keep the sugar low, but coconut sugar or a conventional granulated sweetener will work too. After baking, I lightly coat each donut with a thin layer of oil or butter and roll them in a cinnamon-sugar mixture for a nostalgic finish.

Ingredients you’ll need

You can make these pumpkin cake donuts in one bowl with a few wholesome pantry staples.

• Eggs: 3 eggs provide structure and a light crumb.
• Pumpkin puree: 1 cup canned or homemade pumpkin puree.
• Almond flour or almond meal: 2 cups almond meal keeps these donuts gluten free and adds healthy fats.
• Cinnamon & cloves: warm spices (1 teaspoon cinnamon, ⅛ teaspoon cloves) for cozy flavor.
• Sweetener: ¼ cup monk fruit sweetener or coconut sugar (or another granulated sweetener of choice).
• Baking powder: 1 teaspoon to help the donuts rise.
• Coconut oil spray or melted butter: to grease the pan and help the cinnamon-sugar coating adhere.

How to make the best gluten-free pumpkin donuts

Preheat the oven to 350°F (160°C fan forced) and grease a donut pan with oil spray.

Wet ingredients: In a large bowl combine the pumpkin puree and eggs, whisking until smooth.

Dry ingredients: Add the almond flour, sweetener, baking powder and spices. Stir until the batter is smooth and lump-free.

Fill the pan: Spoon or pipe the batter into the donut cavities, filling each about ¾ full.

Bake: Bake for 25–27 minutes, or until a toothpick inserted comes out clean.

Cool and remove: Let the donuts cool in the pan for a few minutes, then carefully flip the pan and tap to release the donuts. Allow them to cool on a wire rack.

Cinnamon sugar coating: Combine the granulated sweetener and cinnamon in a shallow bowl. Lightly spray or brush each cooled donut with coconut oil or melted butter, then roll in the cinnamon-sugar to coat.

Baking Tips And Tricks

• Fill each donut cavity to about ¾ full — the batter will rise while baking.
• Use a teaspoon to portion the batter or a piping bag for neater rings.
• No donut pan? Use a muffin pan and place a small piece of folded foil in the center of each cavity to form a donut hole.
• Let the donuts cool fully before removing them from the pan to avoid sticking or breaking.
• Spray a metal donut pan well with oil spray before filling to ensure easy release.

How To Store Baked Pumpkin Donuts

Store cooled donuts in an airtight container lined with paper towel to absorb excess moisture. They keep at room temperature for up to 3 days, in the fridge for up to 7 days, or frozen for up to one month. Thaw frozen donuts at room temperature or briefly warm in the oven before serving.

Other pumpkin recipe ideas

If you enjoy these pumpkin donuts, try other fall-inspired bakes like pumpkin baked oatmeal, mini paleo pumpkin pies, pumpkin donut holes, or vegan pumpkin bread with a nut crumble topping.

If you make these gluten-free pumpkin donuts or have questions, leave a comment and share any tweaks you made—I love hearing feedback!

Gluten Free Pumpkin Donuts

---

3.5 from 2 reviews

• Author: Caitlin Rule
• Total Time: 35 minutes
• Yield: 12 donuts