Gluten-Free Pumpkin Donuts

A GFDalesio favorite, these gluten-free pumpkin donuts are baked to perfection. Serve them as a fall treat or Thanksgiving breakfast; no matter what, they will be a hit all season long. They have an amazing comforting flavor profile, with the classic blend of pumpkin with traditional autumn spices, like cinnamon and pumpkin pie spice. So moist and tender, they have a cake-style texture that makes it hard to imagine you are eating fiber-packed donuts.

Gluten-Free Pumpkin Donuts Ingredients

• oil — creates a moist texture
• eggs — bind ingredients together and create a moist, fluffy texture
• sugar — adds the right amount of sweetness without it being overpowering
• pumpkin pie puree — not pumpkin pie filling, adds fiber and the pumpkin flavor
• Pumpkin pie spice — adds the pumpkin flavoring, I like McCormick
• cinnamon — traditional fall seasoning
• gluten-free flour — binds everything together and creates a cake-type batter
• gluten-free baking powder — helps the donuts to rise, traditionally used for cakes

Why our family loves this recipe

My son loves these donuts without the powdered sugar and enjoys them in his lunch.

They are goated.

Gabriel Dalesio

I love them because I’m a huge pumpkin fan, who tries to add more fiber into my diet, but I also have a very strong sweet tooth.

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Gluten-Free Pumpkin Donut Recipe Variations

This recipe calls for coconut oil, but the best oil alternatives that still produce a moist donut include:

• Sunflower Oil: A neutral-flavored oil that works well in spiced cakes.
• Canola Oil: The top choice for a neutral flavor, ensuring the pumpkin and spice flavors dominate.
• Avocado Oil: A healthier option with a high smoke point and neutral taste, though more expensive.
• Vegetable Oil: A cost-effective, neutral-flavored, and widely available option.
• Melted Butter or Ghee: Provides a richer, more buttery flavor, which pairs well with spices.

Additional Sugars to Try:

• Monk Fruit (Granulated or Golden): A popular zero-calorie, zero-glycemic, and keto-friendly choice. It can be used 1:1 for sugar and is excellent in the batter and for cinnamon-sugar coatings.
• Stevia: 1 tsp of stevia for 1 cup of sugar (check specific brand labels).
• Other sugars require you to adjust the ratio of wet to dry ingredients, so check before adding in.

Coating variation

Remove the sugar coating for those who don’t like it, or add it right before serving the donut.

Servings

This recipe yields 6 donuts; however, if you want to cut the calories, you can divide the batter into 12 donuts.

Pastry Bag

Try scooping the batter into a pastry bag with a basic circular tip instead of a storage bag.

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How to Store It

Store leftovers in airtight containers or storage bags for 3–4 days, and reheat in a microwave for 30 seconds to 1 minute. I’m not a super fan of reheated eggs because they get rubbery. However, if you are doing meal prep, I suggest cooking the eggs more on the runny side, so that they actually cook to perfection when you reheat them.

Did you make Gluten-Free Pumpkin Donuts?

Share your comments and feedback below.

• Would you make it again?
• Did you customize it?
• What add-ins did you try?
• Do you have any pro tips?

Also, don’t forget to share your photos on Instagram and tag @gfdalesio. Use hashtags #GFDalesio #FamilyFriendly #GlutenFree

What’s Next?

Create new family traditions in the kitchen or discover more gluten-free favorites at GFDalesio.com.

You might also love:

• Gluten-Free Chex Mix
• Autumn Apple Harvest Salad