Skip the fryer, these gluten free baked pumpkin donuts come together right in your oven with a donut pan. They're soft, lightly spiced, and finished with a rich homemade chocolate glaze. One bite and you'll want to make a double batch.
These gluten free baked pumpkin donuts with chocolate glaze are a cozy fall favorite that bring the warm flavors of pumpkin spice to life.
Made in a donut pan for that classic shape and cake like texture, this homemade pumpkin donut recipe is a celebration of fall baking!
They are lightly sweet, beautifully spiced, and perfect for autumn mornings or midday treats.
If you are looking for more pumpkin recipes try my Gluten Free Pumpkin Cake with Cream Cheese Frosting, my Dunkin Copycat Pumpkin Cream Cold Brew, my Gluten Free Pumpkin Oatmeal Cake or my Gluten Free Pumpkin Spice Pancakes.
You can find all of my pumpkin recipes here: Gluten Free Pumpkin Recipes
You can find all of my dessert recipes here: Gluten Free Dessert Recipes
This recipe is delicious with my Gluten Free Chocolate Glaze or dipped in cinnamon and sugar.
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Why You'll Love This Recipe
- No fryer needed, just your oven and a donut pan
- Rich homemade chocolate glaze
- Classic cake like texture
- Easy piping method for mess free filling
Ingredient Notes
- Be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices that will throw off the recipe.
- Once the flour is added, mix just until combined, overmixing can make the donuts dense instead of tender.
Storage and Freezer Tips
These donuts are best enjoyed fresh, since they can turn soggy quickly if stored airtight once glazed. To freeze, skip the glaze and freeze the plain baked donuts in a freezer safe container for up to a month, then glaze after thawing. This recipe is also easy to halve if you're only baking for one or two people.
Top Tips
I used these Nordic Ware Donut Pans. They are nonstick and work amazing! It's worth buying two pans. Most recipes make a dozen donuts and even if they don't they are so delicious you will want twelve.
These donuts are delicious with cinnamon and sugar on them, but our favorite way to eat them is with the chocolate glaze. I love the combination of pumpkin and chocolate!
Frequently Asked Questions
Yes. Baked donuts are made with a cake type recipe that will rise in a donut pan in the oven. They aren't fried like donuts you may purchase from the store.
Skipping the frying makes baked or cake donuts a healthier option. They still have a great donut flavor, but with fewer calories. Plus there isn't an oil mess to clean up either.
First, make sure you've greased your donuts pans with butter or coconut oil so the donuts come out of them easily.
Spoon the gluten free baked pumpkin donut batter into a gallon plastic bag. Snip the corner of the bag with scissors. Press the batter out into the donut pans like you are frosting a cake.
This method will allow you to get nice circles into the donut pans. I've also tried spooning the batter into he donut pans, but it's time consuming, messy and you don't always get a nice donut shape.
Yes. Freeze them without the glaze in a freezer safe container for up to a month. Glaze them after they've thawed for the best texture.
Yes. This recipe is easy to cut in half if you're baking for a smaller household, it will yield about 6 donuts instead of 12.
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Gluten Free Baked Pumpkin Donuts with Chocolate Glaze
- Total Time: 35 minutes
- Yield: 12 1x
- Diet: Gluten Free
Description
These gluten free baked pumpkin donuts are soft, cake like, and topped with a rich homemade chocolate glaze. No fryer needed, just a donut pan and your oven. They're perfect for a fall breakfast or an afternoon treat.
Ingredients
- 2 cups Gluten Free Flour
- 2 tsp. Pumpkin Pie Spice
- 2 tsp. Baking Powder
- 1 tsp. Sea Salt
- ½ tsp. Ground Cinnamon
- 1 - 15 ounce can Pumpkin Puree
- 3 large Eggs
- ½ cup Granulated Sugar
- ½ cup Brown Sugar
- ½ cup Unsalted Butter, melted
- 1 tsp. Vanilla Extract
Instructions
Preheat your oven to 350 degrees. Grease two donut pans with butter or coconut oil. Set aside.
In the bowl of your stand mixer beat together the pumpkin puree, eggs, sugar, brown sugar, melted butter and vanilla until combined.
Add the gluten free flour, pumpkin pie spice, baking powder, salt and cinnamon to the wet ingredients. Blend until well combined.
Spoon the donut batter into a gallon sized plastic bag. Snip the corner of the bag with scissors and pipe the batter into the donut pans like you are frosting a cake.
Bake at 350 degrees for 20 minutes. The donuts will be lightly golden and spring back when touched.
Let the donuts cool for 10 minutes and then move them from the donut pans to a cooling rack.
Let the donuts cool completely before frosting with the Chocolate Glaze.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
Notes
These donuts are also delicious dipped in a simple cinnamon and sugar mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Breakfast, Snack
- Method: Baking
- Cuisine: American
I'd love to hear how these gluten free baked pumpkin donuts turn out for you! Leave a comment and star rating below, and let me know if you try them with the chocolate glaze or the cinnamon sugar coating. Don't forget to pin this recipe so you can make it again all fall long.
Instructions
Preheat your oven to 350 degrees. Grease two donut pans with butter or coconut oil. Set aside.
In the bowl of your stand mixer beat together the pumpkin puree, eggs, sugar, brown sugar, melted butter and vanilla until combined.
Add the gluten free flour, pumpkin pie spice, baking powder, salt and cinnamon to the wet ingredients. Blend until well combined.
Spoon the donut batter into a gallon sized plastic bag. Snip the corner of the bag with scissors and pipe the batter into the donut pans like you are frosting a cake.
Bake at 350 degrees for 20 minutes. The donuts will be lightly golden and spring back when touched.
Let the donuts cool for 10 minutes and then move them from the donut pans to a cooling rack.
Let the donuts cool completely before frosting with the Chocolate Glaze.
Alene says
Can these be frozen without the glaze, of course? And is it possible to cut the recipe in half? There's only 2 of us, and so much food is overkill for us. I think I'm going to try it by cutting it in half.
smallfarmbiglife says
Hi Alene! Yes, without the glaze you can definitely freeze these donuts. This recipe would be perfect to cut in half and make 6 donuts at a time. There are just two of us in our household so I usually end up either freezing half or giving half away when I make a full batch. I hope you enjoy this recipe! ~Elaine