Nothing says Fall like pumpkins, apple cider and DONUTS! And these Gluten-Free Baked donuts taste like they are straight from a bakery. Amazing texture and flavor!
Baked Pumpkin Donuts with Cinnamon Sugar
Cake donuts, just the right amount of sweet and spice and YUMMY!
New! I added a cooking video to this page so you could see how easy it is to make these gluten-free Baked Pumpkin Donuts with Cinnamon Sugar!
As with all our recipes, there is a printable recipe with exact measurements and directions at the bottom of the page.
Hope you love them!
Nothing says October like pumpkin, apple cider and donuts!
And these Baked Pumpkin Donuts taste like they are straight from a bakery at an apple picking farm… sooooo yummy!
They are “cake” donuts and are soft and fluffy, moist, have a great consistency and just the right flavor- not too sweet, not overly spiced.
These gluten-free baked donuts couldn’t be easier to make!
The recipe is super simple and using a donut pan to bake them was a snap.
The bake for less then 20 minutes and have a perfect cake-like texture. Coated in cinnamon sugar, they are amazing!
All you need is 11 pantry staple ingredients (including water!):
gluten-free flour (we use GF Jules – affiliate link)
butter or dairy-free butte
salt and water
As an aside, you may have noticed that we are affiliate for GFJules. To learn more about why we love GFJules flour and why we have used it for 10 years, click here.
Bonus: at the bottom of that post is a one-time use affiliate Discount Code.
And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!
Back to the Gluten-free Pumpkin Donuts…
It’s a super simple batter, with 4 simple steps:
Just cream the butter and sugar.
Then mix in eggs, pumpkin and vanilla.
While that mixes, combine the dry ingredients with a pastry cutter, whisk or fork.
Then add the dry ingredients to the wet ingredients. That’s it!
Then spoon it into donut pans.
To look like a donut with a donut hole, be sure to fill it so that you leave the center of the pan uncovered.
You can see here, the photo on the left was filled the donut tin, leaving the hole uncovered. The photo on the right was overfilled a bit so the hole is smaller. Still tastes great! Just doesn’t look as much like a donut.
You could enjoy as is, but my favorite part is the cinnamon sugar!
So after cooling, be sure to brush the donuts lightly with coconut oil or butter and dip in cinnamon sugar.
Best part is, they freeze well too!
So you could make the entire batch and freeze the donut (before topping with cinnamon sugar) and take out as needed.
This is perfect for our busy lives whether you want to have a fun and yummy snack at the ready or you’re planning ahead for a party.
The easiest and yummiest donuts ever! Super simple recipe uses a donut pan and bakes in less than 20 minutes. The result is a perfect cake donut with the best flavor, made even better with cinnamon sugar topping. Donuts freezer well too (Freeze before topping with cinnamon sugar). Prep time is long because I have a 6 donut pan and have to make them in 2 batches.
Author: Healthy Gluten-Free Family
Recipe type: Dessert, Breakfast, Snack. Fall
Cuisine: Gluten-Free, Vegetarian, Dairy Free
Serves: 12 donuts
⅓ cup butter or dairyfree alternative
1 cup sugar
2 eggs, room temperature if possible
½ 15 oz can pure pumpkin (equals ½ cup + 1/3 cup pure pumpkin)
⅓ cup water
1⅔ cup gluten free all purpose Flour (I use GF Jules All purpose flour - affiliate link)
1 teaspoon baking soda
¾ teaspoon salt
¼ teaspoon baking powder
½ teaspoon Cinnamon
¼ - ½ teaspoon ground cloves (according to tastes)
1 cup granulated sugar
1 teaspoon ground cinnamon
½ cup (115g) unsalted butter, melted OR ½ Coconut Oil, Melted
Preheat oven to 350 and grease donut pan.
In a large bowl, cream butter and sugar until fluffy.
Stir in eggs, pumpkin and water.
In a separate bowl combine flour, baking soda, salt, baking powder, cinnamon and cloves with a pastry cutter or fork.
Add dry ingredients to wet & mix well.
Pour into donut pan, filing each donut form up to the top of the donut hole (so that you can see the donut hole)
Bake 16-18 minutes or until toothpick comes out clean.
Remove from oven. Let sit 5 minutes, then invert donut pan to remove donuts and let cool on a wire rack.
Repeat baking donuts in donut pan until dough is used up.
TIP: if freezing some donuts, freeze before topping with cinnamon sugar. Defrost and top with cinnamon sugar when ready to serve.
Top the donuts
Combine the sugar and cinnamon in a medium bowl.
Use a baking brush, brush the donuts with either melted butter or melted coconut oil (both worked equally well and tasted the same), then dunk into the cinnamon sugar mixture coating all sides.
NOTE: You can dip the donuts in cinnamon sugar without coating them with oil or butter but the cinnamon sugar won't stick as well.
Donuts are best served immediately.
Leftovers keep well covered tightly at room temperature for up to 2 days.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...