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These Gluten Free Pumpkin Donuts are so soft and fluffy, gently spiced and coated in a warming, cinnamon sugar. These easy gluten free and vegan baked donuts are perfect for cosy autumn days, and so quick and simple to make!
Notes On These Gluten Free Pumpkin Donuts
🎃 These Gluten Free Pumpkin Donuts only need a handful of ingredients to make, are gluten free and vegan, and can be ready in under 30 minutes!
🎃 I know the idea of baked gluten free donuts doesn’t seem quite the same, but eat these warm from the oven coated in cinnamon sugar and honestly, they’re insanely good! They’re super fluffy, moist and flavoursome, thanks to pumpkin – meaning they’re even soft and delicious the next day too!
🎃 I first published this recipe after trying to figure out a way to use up leftover pumpkin. I wanted to try using the pumpkin puree as a replacement for egg and it worked so well – I’ve made them so many times since, I’m obsessed!!
🎃 Since I first published this in 2020 I’ve updated it for 2026 it with new images, as well as a step-by-step photo and video to help make this recipe even easier to follow!
Table of Contents
Don’t just take my word for it…
Katrina left a ⭐️⭐️⭐️⭐️⭐️ review on this recipe and said: “Thank you for this fantastic recipe. My family love these doughnuts x“
Ingredients and Substitutions
There’s a printable recipe card below for these vegan and gluten free pumpkin donuts with the full quantities. But here are the main ingredients and ideas for any swaps:
- Gluten Free Self Raising Flour: I use any supermarket blend of the FREEE flour by Dove’s Farm. Any plain gluten free or all purpose flour will work.
- Pumpkin Puree: You can buy tins on Amazon, or make your own pumpkin puree. Both work really well, just ensure you use canned pumpkin, and not pumpkin pie filling.
- Caster Sugar
- Pumpkin Spice: I make my own (and I’ve detailed this in the recipe card below) but you can also buy pre-made pumpkin spice mix or pumpkin pie spice too.
- Vegetable Oil: Or any other neutral-flavoured oil.
- Gluten Free Oat Milk: Ensure you use a gluten free oat milk, or you can use any other dairy free milk of choice. Cow’s milk will also work, if you don’t need this dairy free.
- Vanilla Essence
- Dairy Free Butter: Or you can use normal, unsalted butter if you don’t need this vegan.
- Plus Granulated Sugar and Cinnamon for the coating.
How to Make Gluten Free Pumpkin Donuts
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free pumpkin donuts are to make.
Storing and Freezing Instructions
TO STORE: These donuts are best eaten fresh – they will store for up to 3 days after, but the sugar coating is best added before eating. You can also refresh them in the oven or air fryer if you want them warm.
TO FREEZE: Any leftover donuts can be frozen and then defrosted and/or reheated before eating. So you can have your pumpkin donut fix whenever you need them!
More Pumpkin Recipes
Gluten Free Pumpkin Donuts Recipe
Equipment
- Spray Bottle (easiest way to grease the tin!)
Ingredients
- 130 g gluten free self raising flour
- 115 g pumpkin puree
- 75 g caster sugar
- 1 tsp pumpkin spice, (see recipe notes for recipe)
- 30 g vegetable oil, (plus extra for greasing)
- 120 ml gluten free oat milk, (or other dairy free milk)
- 1 tsp vanilla essence
- 1 tbsp dairy free butter, (melted)
- 3 tbsp granulated sugar
- 0.5 tsp ground cinnamon
Instructions
- Preheat the oven to 180C / Fan 160C / Gas Mark 4 / 356F and grease two 6-hole doughnut tins with a little oil – I find spray on oil or using a pastry brush is the easiest way to do this.
- Add the flour, pumpkin puree, sugar, pumpkin spice, vanilla essence, vegetable oil and gluten free oat milk to a large mixing bowl and beat with an electric whisk for around 1 minute until it forms a smooth batter.
- Place approx 1 tbsp of batter in each doughnut hole, then using a wet finger, smooth down the batter and ensure you can see the ‘hole’ in each tin still. Do not overfill.
- Bake the doughnuts for approx 8-10 minutes until well risen and they spring back to touch. Remove from the oven and cool on a wire rack for 5-10 minutes.
- Add the granulated sugar and cinnamon to a lidded tub, seal the lid and shake to mix. Using a knife, gently remove the warm doughnuts from the tin and brush with a little melted dairy free butter on the top and sides.
- Roll the doughnuts in the sugar until completely coated. Enjoy while still warm.
Video
Notes
- To make your own pumpkin spice mix: Simply mix together 2 tsp ground cinnamon, 1 tsp ground ginger, 1 tsp ground nutmeg, 1 tsp ground cloves, 1 tsp ground allspice. Mix well and store in an airtight container.
- These are best eaten on the day of baking but can be kept in an airtight container for a day or two. You can also freeze them.
Nutrition
Got Leftovers? Make These!
Once you’ve made these gluten free pumpkin donuts I have plenty of ways for you to use any leftovers to ensure nothing goes to waste.
- For Leftover Pumpkin: Try making my Gluten Free Pumpkin Roll for a tasty dessert, Pumpkin Banana Muffins for a simple breakfast on-the-go or Gluten Free Pumpkin Bread for an autumnal baking treat. Great in lunchboxes!
- For Leftover Pumpkin Spice: Of course the obvious would be to make Gluten Free Pumpkin Pie, but this warming spice mix is perfect in my Pumpkin Spice Latte Cake too. It will also keep really well in an airtight jar for sprinkling on lattes too!
More Gluten Free Donut Recipes
If you like this Pumpkin Donuts recipe then make sure you check out these other gluten free doughnut recipes too…
- Baked Gluten Free Donuts
- Gluten Free Zeppole (Italian Festival Donuts)
- Baked Gluten Free Jam Donuts
- Gluten Free Iced Donuts
- Halloween Donuts
Have you tried this recipe?
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Amazing taste, mine came out perfect out of the oven and then they got really dense after sitting for a bit. Thinking there’s a bit too much moisture so I’ll play around with it again.
Overall a hit though!