1. Can I make these pumpkin donuts without a donut pan?

Yes, you can! If you don’t have a donut pan, you can easily use a muffin tin instead. For mini muffins, bake them for 12-15 minutes, and for regular muffins, bake for 20-25 minutes at 350°F.

2. Can I use regular flour instead of gluten-free flour?

If you're not concerned about making these donuts gluten-free, you can use all-purpose flour in place of the gluten-free flour. However, this will change the texture, and the donuts may not be as light and airy as with gluten-free flour.

3. How long do these pumpkin donuts last?

Baked pumpkin donuts will last for 2-3 days when stored in an airtight container at room temperature. For the best texture, it’s recommended to enjoy them within a day or two.

4. Can I freeze pumpkin donuts?

Unfortunately, these pumpkin donuts do not freeze well. It's best to enjoy them fresh or store them at room temperature for a few days

Pumpkin Donuts Recipe – Easy, Gluten-Free & 30-Minutes

Name: Pumpkin Donuts Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1.5 cups gluten-free all-purpose flour; 1.5 teaspoons baking powder; 1.5 teaspoons pumpkin pie spice; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1.5 cups canned pumpkin puree (not pumpkin pie filling); 4 large eggs, at room temperature; 1/4 cup melted coconut oil; 1.5 cups granulated sugar; 1/2 teaspoon cornstarch; 1/4 cup melted butter (optional, for brushing); 1 cup granulated sugar (for cinnamon sugar coating); 1/4 cup ground cinnamon (for cinnamon sugar coating)

Description

These gluten-free pumpkin donuts are the perfect fall treat—fluffy, spiced, and bursting with the warmth of pumpkin and cinnamon. They’re incredibly easy to make, with minimal prep time, and are a healthier option compared to traditional fried donuts. Whether you’re baking for a family breakfast or a cozy autumn snack, these pumpkin donuts will quickly become a favorite.

Ingredients

Scale

1.5 cups gluten-free all-purpose flour
1.5 teaspoons baking powder
1.5 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1.5 cups canned pumpkin puree (not pumpkin pie filling)
4 large eggs, at room temperature
1/4 cup melted coconut oil
1.5 cups granulated sugar
1/2 teaspoon cornstarch
1/4 cup melted butter (optional, for brushing)
1 cup granulated sugar (for cinnamon sugar coating)
1/4 cup ground cinnamon (for cinnamon sugar coating)

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Instructions

Preheat your oven to 350°F (175°C) and grease your donut pans or mini muffin pans.
In a large bowl, mix the melted coconut oil, eggs, sugar, pumpkin puree, cinnamon, nutmeg, pumpkin pie spice, salt, and baking powder until smooth.
Sift in the gluten-free flour and cornstarch, and mix until smooth but thick.
Fill each donut mold about 3/4 full with the batter (around 1/4 cup per mold). Smooth the tops with a spatula.
Bake in the oven for 15-17 minutes, until the tops are golden brown and firm to the touch.
Let the donuts cool for 2-3 minutes. While cooling, prepare the cinnamon sugar by mixing 1 cup of sugar and 1/4 cup cinnamon in a bowl.
Carefully remove the donuts from the pans, brush them with melted butter (if using), and coat them in the cinnamon sugar mixture.

Notes

Do not overmix the batter to avoid dense donuts.
Use cooking spray to grease the donut pans to ensure easy removal.
Let the coconut oil cool slightly before mixing it with other ingredients.
Store the donuts in an airtight container at room temperature for up to 2-3 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast, Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 donut
Calories: 150
Sugar: 18g
Sodium: 100mg
Fat: 7g
Saturated Fat: 6g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 2g
Cholesterol: 30mg