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.

Ingredients

Scale

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.

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.