Gluten-Free Pumpkin Spice Donuts Recipe

Delicious gluten-free pumpkin spice donuts that are 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 enjoy healthy donut variations, try other baked options like baked apple cider donuts, baked banana bread donuts, or strawberry banana donuts for more seasonal flavors and healthier baking methods.

Calling all pumpkin fans — these dairy‑free, gluten‑free pumpkin spice donuts are a fall must‑make. Pumpkin keeps baked goods moist, and when paired with cozy spices like cinnamon, nutmeg, and pumpkin pie spice, the flavor really comes alive. These donuts are naturally sweetened with maple syrup and use no added butter or oil in the batter. After baking, they’re brushed with a small amount of melted coconut oil (or butter) and tossed in a cinnamon‑sugar blend for a perfect finish. They’re light, tender, and ideal for breakfast or dessert.

Here’s What You’ll Need

• Pumpkin – canned pumpkin purée (use 100% pumpkin, not pumpkin pie filling).
• Eggs – provide structure and lift.
• Almond milk – any milk of choice will work.
• Maple syrup – natural sweetener that complements pumpkin and spice.
• Oat flour – you can make your own by grinding oats, or use store‑bought oat flour.
• Almond flour – use almond flour (not almond meal) for the best texture; a gluten‑free flour blend can substitute if needed.
• Baking powder – helps the donuts rise.
• Vanilla extract – enhances all the flavors.
• Warm spices – pumpkin pie spice, cinnamon, nutmeg, and a pinch of salt.

How to Make Your Own Oat Flour

Oat flour is simple to make at home. Pulse rolled oats (or quick/instant oats) in a food processor or blender for about 60 seconds until they become a fine, powdery flour. One cup of oats yields roughly one cup of oat flour. Store homemade oat flour in an airtight container for up to three months.

How to Make Pumpkin Spice Donuts

1. Preheat and mix dry ingredients. Preheat the oven to 350°F (175°C). In a large bowl, whisk together 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, and 1/4 tsp salt.
2. Combine wet ingredients. In a separate bowl, whisk 1/2 cup canned pumpkin, 2 eggs, 1/3 cup almond milk (or milk of choice), 1/3 cup maple syrup, and 1 tsp vanilla until smooth.
3. Make the batter. Add the wet mixture to the dry ingredients and stir until just combined. Do not overmix; a few small lumps are fine.
4. Prepare pans and fill wells. Generously spray two 6‑count donut pans with nonstick spray. Transfer batter to a pastry bag or resealable plastic bag, cut a small corner, and pipe the batter into each well until filled. This recipe yields 12 donuts.
5. Bake. Bake at 350°F for 12–13 minutes, until the donuts are golden and a toothpick inserted comes out clean. Donuts bake quickly, so watch them closely to avoid drying them out. Cool on a wire rack.
6. Coat with cinnamon‑sugar. When the donuts are completely cool, melt 2 Tbsp coconut oil (or butter) and mix 1/3 cup cane sugar with 1 tsp cinnamon in a shallow bowl. Lightly brush each donut with the melted fat—use a light hand so the sugar will adhere without dissolving—and toss or coat both sides in the cinnamon‑sugar mixture.

Prepping and Storing

To store: Keep donuts in a sealed, airtight container at room temperature for up to 3 days, or refrigerate for up to 7 days. Reheat briefly in the microwave (about 10–15 seconds) to refresh warmth and aroma.

To freeze: Donuts freeze well for about one month. For best results, wait to coat them in cinnamon‑sugar until just before serving. Thaw overnight in the refrigerator and warm briefly before serving.

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

Cinnamon‑Sugar Coating

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

Nutrition (per donut, approximate)

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 automatically calculated and should be used as an approximation.

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

If you make these Gluten‑Free Pumpkin Spice Donuts and enjoy them, please leave a rating or a comment and share photos of your creation on social media using your favorite hashtag—it’s always fun to see how recipes turn out in different kitchens!