Baked Pumpkin Donuts with Cinnamon Sugar

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!

gluten free baked pumpkin donuts #glutenfree #glutenfreerecipes
Baked Pumpkin Donuts with Cinnamon Sugar

Cake donuts, just the right amount of sweet and spice and YUMMY!

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.

gluten free baked pumpkin donuts #glutenfree #glutenfreerecipes

These 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!):

canned pumpkin

gluten-free flour (we use GF Jules – affiliate link)

baking powder

baking soda


ground cloves


butter or dairy-free butte


salt and water

gluten free baked pumpkin donuts #glutenfree #glutenfreerecipes

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…

You make the super simple batter and then spoon it into donut pans.

To look like a donut with a donut hole, be sure to leave the center of the pan uncovered.

gluten free baked pumpkin donuts #glutenfree #glutenfreerecipes

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.

gluten free baked pumpkin donuts #glutenfree #glutenfreerecipes

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.

gluten free baked pumpkin donuts #glutenfree #glutenfreerecipes

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.

gluten free baked pumpkin donuts #glutenfree #glutenfreerecipes



Hope you love them as much as we do!

gluten free baked pumpkin donut #glutenfreerecipes

Scroll down for recipe and leave a comment if you try.


5.0 from 2 reviews
Baked Pumpkin Donuts with Cinnamon Sugar
Prep time
Cook time
Total time
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).
Recipe type: Dessert, Breakfast, Snack. Fall
Cuisine: Gluten-Free, Vegetarian, Dairy Free
Serves: 15 donuts
  • ⅓ cup butter or dairyfree alternative (we have baked these with Earth Balance soy free sticks)
  • 1 c sugar
  • 2 eggs
  • ½ 15 oz can pure pumpkin (equals ½ cup + 1/3 cup pure pumpkin)
  • ⅓ cup water
  • 1⅔ cup 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
  • Baking brush
  1. Preheat oven to 350 and grease donut pan.
  2. In a large bowl, cream butter and sugar until fluffy.
  3. Stir in eggs, pumpkin and water.
  4. In a separate bowl combine flour, baking soda, salt, baking powder, cinnamon and cloves with a pastry cutter or fork.
  5. Add dry ingredients to wet & mix well.
  6. Pour into donut pan, filing each donut form up to the top of the donut hole (so that you can see the donut hole)
  7. Bake 16-18 minutes or until toothpick comes out clean.
  8. Remove from oven. Let sit 5 minutes, then invert donut pan to remove donuts and let cool on a wire rack.
  9. Repeat baking donuts in donut pan until dough is used up.
  10. TIP: if freezing some donuts, freeze before topping with cinnamon sugar. Defrost and top with cinnamon sugar when ready to serve.
Top the donuts
  1. Combine the sugar and cinnamon in a medium bowl.
  2. 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.
  3. 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.
  4. Donuts are best served immediately.
  5. Leftovers keep well covered tightly at room temperature for up to 2 days.


gluten free baked pumpkin donuts #glutenfree #glutenfreerecipes

10 thoughts on “Baked Pumpkin Donuts with Cinnamon Sugar

  1. I had never made donuts before this so I was a bit nervous to make these. However, this recipe couldn’t be easier or more delicious! They bake so quick and are so tasty! I will be making these donuts again soon! Maybe even this weekend 🙂

  2. Omg these are absolutely delicious!!!! Seriously so delicious. I’ve made 4 of your recipes this week haha. I will definitely make these again.

  3. This recipe is amazing! a family hit; they do not make it to the next day 🙂
    Thank you for such a wonderful and tasty recipe- as my kids say they are not good, they are AH-MAZING!!!

  4. Want to make these for Christmas morning. Pumpkin just doesn’t seem right at this time of year.
    1. Have you used any other puree?
    2. What should I do differently to leave out the pumpkin?

    Thank You!

    1. I actually eat these all winter so I think they’d still taste good but I understand what you mean! One thought is to maybe add 1/2 teaspoon ginger and a pinch of nutmeg to add more of a gingerbread flavor. If you’re feeling really adventurous, maybe swap out a tablespoon or two of pumpkin Puree for a tablespoon or two of molasses. Please note, I have never made them this way but it should work!

Leave a Reply to Karen of Healthy GF Family Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe: