Easy Gluten-Free Pumpkin Donuts Recipe in 18 Min

Oh, hey there, fellow pumpkin spice lovers! Is there anything that screams “FALL!” more than a warm, fluffy donut bursting with pumpkin-y goodness? I think not! And trust me, this Gluten-Free Pumpkin Donuts Recipe is about to become your new obsession. Seriously, even my non-gluten-free friends are hooked – they can’t even tell the difference!

I remember one chilly October morning, I was craving something sweet but didn’t want to deal with a complicated recipe. That’s when I decided to whip up these little beauties. The smell alone, you guys, pure autumn magic! Think cinnamon, nutmeg, and sweet pumpkin all swirled together. Mmm! My kids devoured them in minutes, and I knew I had a winner.

The best part? This recipe is ridiculously easy. No fancy equipment needed, and you probably already have most of the ingredients in your pantry. Plus, they’re baked, not fried, so you can feel a *little* bit better about indulging. So, if you’re looking for a quick, gluten-free treat that’s packed with fall flavor, you’ve come to the right place. Let’s get baking!

Why You’ll Love This Gluten-Free Pumpkin Donuts Recipe

Okay, so why should you even bother making these donuts? Let me tell you, it’s a no-brainer! Here’s the lowdown:

Quick and Easy to Make

Seriously, I’m talking minimal effort, maximum reward. If I can do it on a busy weeknight, you definitely can!

Perfect Fall Flavor

That pumpkin spice blend? It’s like autumn in every single bite. You just can’t beat it!

Gluten-Free Goodness

Yup, you heard right! These are totally gluten-free, so everyone can enjoy them. No one gets left out of the donut party!

Baked, Not Fried

Hello, healthier treat! Baking means less grease and less guilt. Win-win!

Ingredients for the Gluten-Free Pumpkin Donuts Recipe

Alright, let’s talk ingredients! Nothing too crazy here, I promise. You probably have most of this stuff already! But let’s break it down to make sure we’re all on the same page. Trust me, using the right stuff *really* makes a difference with gluten-free goodies.

Dry Ingredients

• Gluten-free all-purpose flour (1 1/2 cups). Make sure it’s a blend that contains xanthan gum, or add about 1/2 tsp xanthan gum yourself!
• Baking powder (1 teaspoon) – for that nice, fluffy rise!
• Baking soda (1/2 teaspoon) – gives it a little extra oomph.
• Salt (1/2 teaspoon) – just a pinch to balance out the sweetness.
• Pumpkin pie spice (1 teaspoon) – this is key for that authentic fall flavor!

Wet Ingredients

• Granulated sugar (1/2 cup) – for sweetness, of course!
• Brown sugar, packed (1/4 cup) – adds a little molasses-y goodness. Make sure you *pack* it in the measuring cup!
• Pumpkin puree (1/2 cup) – NOT pumpkin pie filling! Just plain pumpkin.
• Milk (1/4 cup) – any kind works, even non-dairy!
• Melted butter (2 tablespoons) – unsalted is best, then you can control the saltiness.
• Large egg (1) – because it binds everything together.
• Vanilla extract (1 teaspoon) – a little touch of magic!

Glaze Ingredients

Okay, so the glaze is where you can get creative! But here are two super easy options to get you started:

• Simple Glaze: Powdered sugar and a splash of milk. Whisk ’em together until smooth!
• Cream Cheese Glaze: Cream cheese, softened butter, vanilla extract, and powdered sugar. Beat it all together until it’s dreamy!

Yum! Now you have everything you need! Let’s get baking!

How to Make the Best Gluten-Free Pumpkin Donuts Recipe: Step-by-Step Instructions

Okay, friends, here comes the fun part! Let’s walk through how to make these amazing gluten-free pumpkin donuts. Don’t worry, it’s easier than you think! Just follow these steps, and you’ll be enjoying warm, spiced donuts in no time. Promise!

Preparing the Oven and Donut Pan

First things first: crank that oven up to 350°F (175°C). You want it nice and hot before those donuts go in! While it’s preheating, grease your donut pan like there’s no tomorrow. Seriously, don’t skimp! I use cooking spray, but you could also use butter or shortening. Nobody wants a stuck donut!

Mixing the Dry Ingredients

Grab a big bowl and throw in all those dry ingredients: the gluten-free flour, baking powder, baking soda, salt, and pumpkin pie spice. Now, whisk it all together like you mean it! This helps distribute everything evenly and prevents any weird clumps. We want a smooth batter, not a lumpy one!

Combining the Wet Ingredients

In a separate bowl (less dishes later!), mix together the granulated sugar, brown sugar, pumpkin puree, milk, melted butter, egg, and vanilla extract. Whisk it all until it’s nicely combined and looks kinda creamy. Mmm, smells good already, doesn’t it?

Combining Wet and Dry

Okay, here’s where we bring it all together! Pour the wet ingredients into the bowl with the dry ingredients. Now, gently mix everything together until *just* combined. This is super important: do NOT overmix! Overmixing makes the donuts tough, and nobody wants that. A few streaks of flour are okay – they’ll disappear in the oven.

Filling the Donut Pan

Time to get those donuts in the pan! The easiest way to do this is with a piping bag or a zip-top bag. If you’re using a zip-top bag, just snip off a corner. Fill the bag with batter and then carefully pipe it into each donut cavity, filling it about 3/4 full. Don’t overfill, or you’ll end up with a mess!

Baking the Donuts

Pop that donut pan into the preheated oven and bake for 15-18 minutes. Keep an eye on them! You’ll know they’re done when a toothpick inserted into the center comes out clean. The edges should also be lightly golden brown.

Cooling and Glazing

Once they’re baked, let the donuts cool in the pan for a few minutes before carefully transferring them to a wire rack to cool completely. This is important because they’re fragile when they’re warm! Once they’re cool, glaze them as desired! I’m partial to a simple powdered sugar glaze myself! Enjoy!

Tips for a Perfect Gluten-Free Pumpkin Donuts Recipe

Want to make sure your donuts are total perfection? Of course, you do! Here are a few little secrets I’ve learned along the way to help you nail it every single time:

Measuring Flour Accurately

Okay, this is a big one, especially with gluten-free baking! Seriously, ditch the measuring cups and grab a kitchen scale. Weighing your flour is the *only* way to get consistent results. Trust me on this one!

Don’t Overmix the Batter

I know I said it before, but it’s worth repeating: DO NOT OVERMIX! Overmixing develops the gluten (even in gluten-free flour!), which makes the donuts tough and chewy. Mix until *just* combined, and then step away!

Cool Completely Before Glazing

Patience, my friend! I know it’s tempting to glaze those donuts while they’re still warm, but resist! If you glaze them too soon, the glaze will melt right off and you’ll have a sticky mess. Ugh! Let them cool completely, and then get your glaze on!

Gluten-Free Pumpkin Donuts Recipe Variations

Okay, so you’ve mastered the basic recipe? Awesome! Now, let’s get a little crazy and try some fun variations! I love tweaking recipes to make them my own, and you totally should too! Here are a few ideas to get you started:

Spice Variations

Feeling adventurous? Play around with the spices! Add a little extra cinnamon for a warmer flavor, or try a pinch of nutmeg or cloves for a little extra zing! You can even use a chai spice blend – yum!

Glaze Options

Let’s talk glaze! The possibilities are endless! Maple glaze is amazing with pumpkin, or how about a rich chocolate glaze? You could even do a simple vanilla glaze with a sprinkle of cinnamon on top. Get creative!

Add-Ins

Want to add a little something extra to the batter? Throw in some chocolate chips (mini ones work best!), chopped walnuts or pecans, or even some dried cranberries. Ooh, or a swirl of peanut butter! Go wild!

Serving Suggestions for Your Gluten-Free Pumpkin Donuts Recipe

Okay, you’ve got your donuts. Now what? Well, they’re pretty amazing on their own, but here are a few ideas to take them to the next level! Because, why not?

Coffee or Tea

Seriously, a warm cup of coffee or tea is the PERFECT accompaniment to these donuts. I personally love a good pumpkin spice latte (duh!), but any kind of coffee or tea will do the trick!

Whipped Cream

A dollop of whipped cream on top? Yes, please! It adds a little extra sweetness and creaminess that’s just divine. Plus, it looks pretty!

Fresh Fruit

Want to feel a little bit healthy? Serve your donuts with a side of fresh fruit! Apple slices, berries, or even a few orange segments would be delicious. It’s all about balance, right?

Storing Your Gluten-Free Pumpkin Donuts Recipe

Okay, so you’ve made a batch of these amazing donuts, and somehow… you have leftovers? Wow! Here’s how to keep them fresh (ish) so you can enjoy them later!

Storage Instructions

Pop those donuts into an airtight container. That’s key! They’ll stay pretty good at room temperature for a day or two. But honestly, they’re best enjoyed fresh, so don’t wait too long!

Reheating Instructions

Want that warm, fresh-baked feeling again? Just zap a donut in the microwave for like, 10-15 seconds. Careful, it can get hot! This makes them all soft and gooey again. Mmm!

Frequently Asked Questions About This Gluten-Free Pumpkin Donuts Recipe

Got questions? I got answers! Here are some of the most common things people ask me about these delicious gluten-free pumpkin donuts. Don’t be shy – if you have another question, leave a comment below!

Can I use a different type of flour?

Okay, so this is a tricky one. I’ve only tested this recipe with a gluten-free all-purpose blend that already contains xanthan gum. If you use a different blend, you *might* need to add a little xanthan gum yourself (about 1/2 teaspoon) to help bind everything together. Otherwise, they might be a bit crumbly. You could try almond flour, but the texture will change *a lot* and they might not rise as well. So, stick with a blend if you can!

Can I make these donuts vegan?

Totally! To make these gluten-free pumpkin donuts vegan, you’ll need to swap out the egg and the milk. For the egg, try using a flax egg (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water, let it sit for 5 minutes to thicken). For the milk, any non-dairy milk will work – almond, soy, oat, whatever you like! Just keep in mind that the texture and flavor *might* be slightly different.

Can I freeze these donuts?

Yup! If you have more donuts than you can handle (lucky you!), you can definitely freeze them. Just let them cool completely, then wrap them individually in plastic wrap and pop them into a freezer-safe bag or container. They’ll keep in the freezer for up to 2 months. When you’re ready to eat one, just thaw it at room temperature or zap it in the microwave for a few seconds.

What if I don’t have pumpkin pie spice?

No pumpkin pie spice? No problem! You can easily make your own! Just mix together 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of cloves. Boom! Instant pumpkin pie spice. You can adjust the amounts to your liking, but that’s a good starting point!

Nutritional Information for Gluten-Free Pumpkin Donuts Recipe

Okay, so you’re probably wondering about the nutritional info, right? It’s good to know what you’re eating! Just a heads-up: these are *estimates* based on the ingredients I used. Actual values might vary a bit depending on the specific brands and substitutions you make.

But, roughly speaking, you’re looking at (per donut):

• Calories: Around 250
• Fat: About 12g
• Protein: Roughly 3g
• Carbs: Give or take 35g

Hey, they’re donuts! Enjoy ’em in moderation, okay?

Enjoy Your Gluten-Free Pumpkin Donuts Recipe!

Alright, that’s it! Go bake some donuts and let me know what you think! Leave a comment or rating – I wanna hear all about your pumpkin donut adventures!

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