Baked Gluten-Free Pumpkin Spice Donut Recipe

Delicious gluten-free pumpkin spice donuts — soft, lightly sweetened with maple syrup and baked (not fried) for the perfect fall treat. They’re loaded with warm spices and finished with a cinnamon-and-sugar coating.

If you love pumpkin recipes, these dairy-free, gluten-free pumpkin spice donuts are a must-try. Pumpkin keeps baked goods moist and pairs wonderfully with warm spices like cinnamon, nutmeg and pumpkin pie spice. These donuts are naturally sweetened with maple syrup, use no butter or oil in the batter, and bake up tender and fluffy. After baking they’re brushed lightly with melted coconut oil or butter and rolled in a cinnamon-and-sugar mixture for that classic fall flavor.

This recipe makes 12 baked donuts (two 6-count pans). They’re a great option for breakfast, brunch, or an autumn dessert. They also freeze and reheat well, making them convenient for meal prep or for serving a crowd.

Here’s What You’ll Need

• Pumpkin – 100% pumpkin purée (canned or homemade). Do not use pumpkin pie filling.
• Eggs – provide structure and help the donuts rise.
• Milk – almond milk or any milk of choice.
• Maple syrup – natural sweetener that complements pumpkin and spices.
• Oat flour – you can make this at home by grinding oats, or buy it ready-made.
• Almond flour – gives flavor and healthy fats; replace with your preferred gluten-free flour blend if needed.
• Baking powder – helps the donuts rise.
• Vanilla extract – for flavor boost.
• Warm spices – pumpkin pie spice plus a touch of cinnamon and nutmeg, and a pinch of salt.

How to Make Your Own Oat Flour

Making oat flour at home is simple and cost-effective. Blend rolled oats or instant oats in a blender or food processor until they reach a fine, powdery texture (about 60 seconds). One cup of oats yields roughly one cup of oat flour. Store homemade oat flour in an airtight container for up to three months.

Ingredients (Makes 12 Donuts)

• 1 cup oat flour
• 1 cup almond flour
• 2 tsp baking powder
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup canned pumpkin purée
• 2 eggs
• 1/3 cup almond milk (or milk of choice)
• 1/3 cup maple syrup
• 1 tsp vanilla extract

For the Cinnamon-Sugar Coating

• 2 Tbsp coconut oil, melted and cooled (or melted butter)
• 1/3 cup cane sugar (or preferred granulated sugar)
• 1 tsp ground cinnamon

How to Make Pumpkin Spice Donuts

1. Preheat oven: 350°F (175°C).
2. Make the dry mix: In a large bowl, whisk together oat flour, almond flour, baking powder, pumpkin pie spice, cinnamon, nutmeg and salt.
3. Combine the wet ingredients: In a separate bowl, whisk the pumpkin purée, eggs, almond milk, maple syrup and vanilla until smooth.
4. Mix batter: Add the wet ingredients to the dry ingredients and stir until just combined. Avoid over-mixing to keep the donuts tender.
5. Prepare pans: Grease two 6-count donut pans thoroughly with nonstick spray or oil. Transfer batter to a pastry bag or zip-top bag, snip a corner, and pipe batter into each well. This recipe yields about 12 donuts.
6. Bake: Bake for 12–13 minutes, until the donuts are golden and a toothpick comes out clean. Donuts bake quickly, so check early to prevent drying out. Let cool on a wire rack.
7. Coat with cinnamon-sugar: Once completely cooled, lightly brush each donut with melted coconut oil or butter (a thin coat helps the sugar stick without dissolving). Combine 1/3 cup sugar with 1 teaspoon cinnamon in a shallow bowl. Gently toss or brush each donut in the mixture to coat both sides.
8. Optional finishes: For variation, drizzle with a maple glaze or cream cheese glaze, or simply dust with powdered sugar.

Prep and Storage

To store: Keep the donuts in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 7 days. Warm individual donuts for 10–15 seconds in the microwave to revive their texture and flavor.

To freeze: Donuts freeze well for about one month. For best results, freeze uncoated donuts and add the cinnamon-sugar coating after thawing. Thaw overnight in the refrigerator and reheat briefly before serving.

Recipe Summary

• Prep time: 10 minutes
• Cook time: 12 minutes
• Total time: 22 minutes
• Servings: 12 donuts

Nutrition (Approximate per Donut)

Serving: 1 donut | Calories: 166 kcal | Carbohydrates: 20.1 g | Protein: 4.9 g | Fat: 8.1 g | Saturated Fat: 2.2 g | Sodium: 92.5 mg | Fiber: 2.4 g | Sugar: 10.8 g

Nutrition information is an estimate and should be used as a guideline.

More Pumpkin Recipes You’ll Love

• Gluten-Free Pumpkin Bread
• Fluffy Pumpkin Pancakes
• Pumpkin Bars with Cream Cheese Frosting
• Healthy Pumpkin Spice Smoothie
• Pumpkin Spice Mug Cake

I hope you enjoy these Gluten-Free Pumpkin Spice Donuts. If you try them and love them, please leave a review and share your photos on social media with the hashtag #eatyourselfskinny — I love seeing your recreations!