Baked Pumpkin Spice Donuts Gluten-free Print Recipe Print Recipe

In a moment of weakness, I bought a donut pan.

I don’t even eat donuts. I take that back. I USE to eat those maple bars when I was a kid. Oh AND any donuts with sprinkles.

Then I got older and 1. I didn’t like the way I felt after eating themย  and 2. they went straight to my ass.

Now, these little guys are no krispy kremes, BUT for being gluten-free, dairy-free AND oil-free, they’re pretty damn delicious!

They’re light and airy with the perfect amount of sweetness that won’t leave your stomach turning.

Previously featured in Matchbook.

Pumpkin Spice Donuts, gluten-free

PRINT Recipe


  • 2 cups gluten-free flour [or all-purpose if no allergies]
  • 1/2 cup brown sugar, packed
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/2 cup canned pumpkin
  • 1 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened applesauce
  • 1/3 cup milk [almond milk for dairy-free]


For coating

  • Cinnamon and sugar mix [2/3 cups sugar & 2 tablespoon cinnamon]
  • 1/2 cup butter, melted



Preheat oven to 350 degrees F. Spray a 6 cup donut pan; set aside.

In a large bowl sift together flour, sugar, baking powder, salt, ginger, nutmeg, cloves until well combined.

In a separate bowl whisk together pumpkin, egg, vanilla, applesauce and milk well. Carefully fold the wet mixture into the dry mixture, mixing until incorporated. Careful not to overmix.

Divide the dough in the prepared donuts pan. Bake for 10 – 12 minutes until lightly golden. Remove from oven and let rest in pan a few minutes before transferring to a wire rack to cool.

For coating [if serving immediately]:

Dip the donuts in the melted butter and then into the cinnamon and sugar mixture.


Recipe adapted from here.

Be Sociable, Share!

You can leave a response, or trackback from your own site.

  • Bev Weidner

    Now THIS is the kind of donut I might eat.



    Okay I would.

  • Divya

    A baked donut – how can I say no to that! I love the combination of flavours and the fact that it’s baked takes this recipe to “bookmark now” status for me :).

  • Kasey

    These look STUNNING, Lisa, and I absolutely adore the photos.

  • Averie @ Love Veggies and Yoga

    Lisa these look awesome!

    I have been on a donut baking bonanza the past couple weeks but havent tackled pumpkin spice yet…Now I have to!

  • Sweet Marcella

    I just added donut pan to my wedding registry! I think making my own donuts sounds fun ๐Ÿ™‚ Yours look amazing!

  • Jessica @ How Sweet

    freaking adorable. love!

  • channing

    omg, my jaw just literally dropped in my office. this looks absolutely amazing. i have been eying a donut pan for over a year + i think now this is going on my christmas list! ๐Ÿ™‚

  • Alison @ Ingredients, Inc.

    omg these look so good

  • Liz

    YUMM! These look awesome. I’m going to make these for my guests over the holidays! Thanks for sharing!

  • Sue

    Your recipe sounds delicious… I love pumpkin and we often have house guests, so I will try these. I have a great recipe for Gluten-free Pumpkin Loaf Cake:

  • Ellen (Gluten Free Diva)

    These look divine! I am printing this out as I write this and will be trying it tomorrow! Thank you!

  • Kerin Messner

    Love your donuts! What a terrific splurge. I listed your recipe with a link to your site on my new blog. Happy Holidays!

  • Lucy214

    What can I use in place of the butter in the coating to make it vegan?

  • Anonymous

    Earth Balance is a vegan alternative to butter, which you can try.

  • Cheryl

    These are really good! I am making them again this morning.

  • June

    How many donuts does this make?

  • Kim

    Does your gluten free all purpose contain xantham gum or not?

  • WithStyleGrace

    yes it does – used Pamela’s GF baking mix.

  • Mbolton

    For some reason, my doughnuts turned out really chewy and dry. Could it have been that I used the wrong kind of gluten free flour? How can I fix it?

  • WithStyleGrace

    very possible. what flour did you use? one of my favorites is Pamela’s – good texture & no strong after taste like other flours can leave. it also could have been over baked.

  • mbolton

    I don’t think it was overbaked. I actually made two different batches just to be sure it wasn’t that. I’ll try Pamela’s flour. Is there a certain grocery store that carries it? Or, is it more of a specialty food store type?

  • WithStyleGrace

    I can usually find it at any grocery store in the specialty or baking section, but I know Whole Foods for sure has it. There are gluten-free flours that are more dry, so that could definitely be what happened. Good luck!