Gluten Free Pumpkin Donuts: Easy Cinnamon Sugar Treat
These gluten free baked pumpkin donuts with cinnamon sugar are the kind of simple, satisfying bite you can throw together after work and actually enjoy.
Don’t over‑mix the batter – a few lumps are fine. The donuts will puff up just enough for a soft interior, and the edges stay nicely crisp.
Why this pumpkin donut works
- Moist, tender crumb thanks to pumpkin puree
- Warm cinnamon‑sugar glaze adds sweet crunch
- Prep + bake in about 30 minutes
- Fits a busy weekday schedule
- Great for a quick snack or light dessert
What you’ll need
We keep the pantry basics and let the pumpkin do the heavy lifting for flavor and moisture.
- 1 cup pumpkin puree
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup honey
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1 teaspoon ground cinnamon for dusting
Tips for getting this right
- Use a silicone mini‑muffin pan for easy release
- Watch the bake – 18‑20 minutes keeps them soft inside
- Brush glaze while still warm for best adhesion
- Donuts are done when a toothpick comes out with just a few crumbs
- Freeze extra donuts; reheat in a toaster oven for 5 minutes
Swaps and substitutions
If you need a grain‑free version, swap the almond flour for coconut flour (use 1/3 the amount). For extra protein, stir in a scoop of vanilla whey or pea protein. Want a vegan spin? Replace the egg with a flax‑egg and use maple syrup instead of honey.
Storing and reheating
Store donuts in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven for 5‑7 minutes or pop in a toaster oven for a crisp top. They freeze beautifully for up to 2 months; thaw at room temperature and give a quick warm‑up before serving.
Common questions
Yes, just be sure it’s pure pumpkin puree, not pumpkin pie filling, and you may need a touch less sweetener.
Mixing the batter is about 10 minutes; the bake is another 18‑20 minutes.
Try a 1:1 blend of oat flour and tapioca starch for a similar texture.
gluten free baked pumpkin donuts with cinnamon sugar
🧂 Ingredients
👩🍳 Instructions
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1Preheat the oven to 350°F and line a donut pan with paper liners.
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2In a large bowl mix the pumpkin puree, almond flour, coconut flour, baking powder, ground cinnamon, and salt until well combined.
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3Add the egg, honey, melted coconut oil, and vanilla extract; stir until the batter is smooth and thick.
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4Spoon the batter into the donut pan, filling each cavity about three‑quarters full.
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5Bake for 20–25 minutes, or until the tops are lightly golden and a toothpick comes out clean.
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6Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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7Dust the cooled donuts with powdered sugar and an extra pinch of ground cinnamon before serving.
Give these pumpkin donuts a try and let us know how they turned out – we love hearing about your quick, cozy successes.