Gluten-Free Baked Pumpkin Donuts with Cinnamon Sugar – Easy & Delicious Homemade Recipe

A Historical Overview of Pumpkin Donuts

Pumpkin in baked goods dates back to early American settlers who relied on pumpkin as a versatile crop. Donuts, however, trace their roots to Dutch settlers who brought “olykoeks” (oily cakes) to the colonies. Over time, donuts became a beloved American treat, especially in fall when pumpkin and warm spices were abundant. The idea of baking donuts instead of frying them emerged in the 20th century as a healthier alternative, and today, gluten-free variations ensure that everyone can enjoy this seasonal delight. These pumpkin donuts combine history and modern health trends into one irresistible treat.

Gluten-Free Baked Pumpkin Donuts with Cinnamon Sugar – Easy & Delicious Homemade Recipe

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• Author: Jenny Cooks
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 12 donuts 1x

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Description

These gluten-free baked pumpkin donuts with cinnamon sugar are fluffy, cozy, and perfectly spiced—ideal for crisp fall mornings. Unlike fried donuts, these are baked, making them lighter while still capturing that classic soft texture. Coated in a sparkling layer of cinnamon sugar, each bite delivers autumn comfort in donut form. They’re perfect for a Halloween party, Thanksgiving brunch, or just a sweet afternoon pick-me-up.

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Ingredients

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• 1 cup pumpkin puree

• 2 large eggs

• 1/2 cup brown sugar

• 1/4 cup maple syrup

• 1/4 cup melted coconut oil (or butter)

• 1 tsp vanilla extract

• 1 1/4 cups gluten-free all-purpose flour blend

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 1/2 tsp cinnamon

• 1/2 tsp nutmeg

• 1/4 tsp cloves

For Cinnamon Sugar Coating:

• 1/3 cup granulated sugar

• 1 tsp cinnamon

• 2 tbsp melted butter

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Instructions

• Preheat oven to 350°F (175°C). Grease a donut pan.

• In a bowl, whisk pumpkin puree, eggs, sugar, maple syrup, oil, and vanilla until smooth.

• In another bowl, mix gluten-free flour, baking powder, baking soda, salt, and spices.

• Fold dry ingredients into wet mixture until just combined.

• Spoon batter into donut pan, filling each about 3/4 full.

• Bake 12–15 minutes, until donuts spring back when lightly pressed.

 

• Let cool slightly, then brush with melted butter and toss in cinnamon sugar.

  

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Notes

For a dairy-free version, use coconut oil and a non-dairy butter alternative.

These donuts taste best the same day but can be stored in an airtight container for 2–3 days.

To freeze, skip the coating, thaw later, and add cinnamon sugar before serving.

FAQs

1. Can I make these donuts without a donut pan?
Yes! You can bake the batter in a muffin tin. They’ll be more like donut-shaped muffins but still delicious.

2. What gluten-free flour works best?
A 1:1 gluten-free all-purpose blend works best for texture. Avoid single flours like almond flour or coconut flour on their own, as they won’t hold together as well.

3. How do I keep baked donuts moist?
Pumpkin puree helps retain moisture, but avoid overbaking. Store them in an airtight container and warm slightly before serving to enjoy that fresh-baked softness.