Easy Homemade Pumpkin Donuts Recipe

I baked a Gluten Free Baked Pumpkin Donut Recipe using pumpkin puree, gluten free 1 to 1 all purpose flour, maple syrup and cinnamon, plus eggs and coconut oil. They bake in under 30 minutes and are about 150 calories each. Want to know the pantry swap that keeps them simple? Read on.

A photo of Easy Homemade Pumpkin Donuts Recipe

I can’t help but gush a little over these Easy Homemade Pumpkin Donuts I finally nailed. These Healthy Baked Pumpkin Donuts are gluten-free, baked not fried, and honestly ready in under 30 minutes, about 150 calories each.

I whisk 1 1/2 cups gluten free 1 to 1 all purpose flour with 1 teaspoon baking powder and 1/2 teaspoon baking soda, add 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon ground cloves, then fold in 1 cup canned pumpkin puree, 2 large eggs, 1/3 cup pure maple syrup, 1/4 cup melted coconut oil, 1/3 cup milk and 1 teaspoon vanilla extract. They puff, stay tender, and taste way better than their name implies, a real Gluten Free Baked Pumpkin Donut Recipe that fooled more than one skeptical friend.

You can finish them with a quick powdered sugar glaze for that extra sweet hit. I promise, once you try these, Pumpkin Donuts Gluten Free will be your new routine.

Why I Like this Recipe

1) I like that theyre baked not fried so they taste like a treat but I dont feel gross after eating them.
2) I love the pumpkin and warm spices, it just feels like fall in my mouth and makes the kitchen smell amazing.
3) Theyre quick and easy so I can make them after school or when friends drop by, plus theyre done in under 30 minutes.
4) Because theyre gluten free and lower calorie I can actually enjoy one or two without feeling guilty, which is a huge win for me.

Ingredients

Ingredients photo for Easy Homemade Pumpkin Donuts Recipe

  • Pumpkin puree: Rich in fiber and vitamin A, adds moisture and subtle sweet earthiness.
  • Gluten free 1 to 1 flour: Supplies carbs and structure, keeps donuts tender not cakey.
  • Eggs: Add protein and lift, help bind everything, make crumb soft and rich.
  • Maple syrup or honey: Natural sweeteners, add flavor and moisture, less processed than sugar.
  • Coconut or neutral oil: Fats add tenderness, carry flavor and improve shelf life a bit.
  • Spices (cinnamon, ginger, nutmeg, cloves): Tiny amounts add warmth and complexity, make it taste fall-y.
  • Milk and vanilla: Thin batter, add touch of richness, and round flavors.

Ingredient Quantities

    • 1 1/2 cups (about 180 g) gluten free 1 to 1 all purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon fine sea salt
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 1 cup (240 g) canned pumpkin puree, not pumpkin pie filling, trust me it matters
    • 2 large eggs, room temperature if you can
    • 1/3 cup (80 ml) pure maple syrup or honey
    • 1/4 cup (60 ml) melted coconut oil or neutral oil, cooled a bit
    • 1/3 cup (80 ml) milk, dairy or unsweetened almond milk works
    • 1 teaspoon vanilla extract
    • Cooking spray or a little oil to grease a 12 cavity donut pan
    • Optional simple glaze: 3/4 cup (90 g) powdered sugar, 1 to 2 tablespoons milk, 1/4 teaspoon vanilla, pinch cinnamon

How to Make this

1. Preheat oven to 350 F (175 C) and grease a 12-cavity donut pan with cooking spray or a little oil so they slip out easy.

2. In a large bowl whisk together 1 1/2 cups (about 180 g) gluten free 1 to 1 all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves.

3. In another bowl whisk the wet: 1 cup (240 g) canned pumpkin puree (not pumpkin pie filling, trust me it matters), 2 large eggs (room temp if you can), 1/3 cup (80 ml) pure maple syrup or honey, 1/4 cup (60 ml) melted coconut oil or neutral oil cooled a bit, 1/3 cup (80 ml) milk (dairy or unsweetened almond) and 1 teaspoon vanilla extract.

4. Pour the wet into the dry and gently fold until just combined; do not overmix or the donuts get dense. If batter seems super thick add a splash more milk, if it’s too loose add a tablespoon of flour.

5. Spoon or pipe batter into the prepared donut pan filling each cavity about 3/4 full (I like using a zip bag with a corner snipped or a small measuring cup with a spout).

6. Bake at 350 F for about 10 to 12 minutes until the tops spring back and a toothpick comes out clean. Don’t overbake, they continue to set while cooling.

7. Let the donuts cool in the pan for 4 to 5 minutes, then gently remove and finish cooling on a wire rack so the glaze will stick better.

8. Optional simple glaze: whisk 3/4 cup (90 g) powdered sugar with 1 to 2 tablespoons milk, 1/4 teaspoon vanilla and a pinch of cinnamon until smooth; dip or drizzle over cooled donuts and let set.

9. Store leftovers in an airtight container in the fridge for up to 3 to 4 days and warm briefly in the microwave before eating if you want them cozy again.

Equipment Needed

1. Oven (preheat to 350 F / 175 C)
2. 12-cavity donut pan
3. Cooking spray or a little neutral oil plus a pastry brush or a folded paper towel for greasing
4. Large mixing bowl (for dry ingredients)
5. Medium mixing bowl (for wet ingredients)
6. Whisks (one for dry, one for wet, or wash between uses)
7. Measuring cups and measuring spoons (or kitchen scale for accuracy)
8. Liquid measuring cup (for oil, milk, maple syrup)
9. Rubber spatula or wooden spoon for folding batter gently
10. Spoon or piping tool: zip-top bag (snip a corner) or a small measuring cup with a spout to fill cavities
11. Toothpick or cake tester to check doneness
12. Timer or phone timer
13. Wire cooling rack
14. Small bowl and small whisk or fork for the glaze (plus a sifter for powdered sugar if you want smoother glaze)
15. Airtight container for storing leftovers
16. Oven mitts or pot holders

FAQ

Easy Homemade Pumpkin Donuts Recipe Substitutions and Variations

Here are a few easy swaps if you need them. Try one or mix and match, works great even if you’re improvising.

  • Gluten free 1 to 1 all purpose flour: If you don’t need GF, use regular all purpose flour 1:1. For a homemade GF mix try 1 cup oat flour + 2 tbsp tapioca starch + 2 tbsp brown rice flour to replace 1 cup, but expect slightly denser donuts.
  • Pure maple syrup or honey: Swap with 1/3 cup brown sugar or 1/3 cup granulated sugar, and add 1 to 2 tbsp extra milk or oil to replace the lost liquid. Agave or light corn syrup work 1:1 too.
  • Melted coconut oil or neutral oil: Use melted butter 1:1 for richer flavor (donuts will firm a bit when cold), or use unsweetened applesauce 1:1 for lower fat and a moister, more cake like texture.
  • Milk (dairy or almond): Any plant milk (oat, soy, cashew) works equal amounts. For extra tang and tenderness try buttermilk same amount, or thin plain yogurt with a little water to equal the cup.
  • Optional powdered sugar glaze: Make a quick cream cheese glaze instead by beating about 2 oz cream cheese with 1 to 2 tbsp maple syrup and 1 tbsp milk until pourable. Or just dust with cinnamon sugar, or drizzle melted chocolate.

Pro Tips

– Measure the gluten free flour carefully, spoon it into the cup and level it or better yet weigh it. GF flour packs down real easy and if you overdo it your donuts get dense, so don’t just scoop with the measuring cup. Also, fresh GF flour = better rise, so check the smell if it’s been sitting a long time.

– Bring the wet ingredients to room temp and fold gently. Cold eggs and oil make the batter seize, and overmixing will give you tough donuts, so stop when it’s mostly combined — a few little streaks are fine. If the batter feels too thick, add a splash more milk; if it’s runny, stir in a tablespoon of flour.

– Fill and bake smart: pipe or spoon the batter into the pan so each cavity is about three quarters full, tap the pan once to pop big air bubbles, and keep a close eye in the oven because small pans go from perfect to dry fast. Ovens vary, so start checking a minute or two before the lower end of the time range.

– Cool completely before glazing and save extras right. Donuts need to cool on a rack so the glaze sticks instead of sliding off. If your glaze gets too thin add more powdered sugar, if too thick add tiny drops of milk. Store in an airtight container in the fridge for a few days, or freeze unglazed on a tray then bag them for longer; warm briefly in the microwave before eating and they taste almost fresh.

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Easy Homemade Pumpkin Donuts Recipe

My favorite Easy Homemade Pumpkin Donuts Recipe

Equipment Needed:

1. Oven (preheat to 350 F / 175 C)
2. 12-cavity donut pan
3. Cooking spray or a little neutral oil plus a pastry brush or a folded paper towel for greasing
4. Large mixing bowl (for dry ingredients)
5. Medium mixing bowl (for wet ingredients)
6. Whisks (one for dry, one for wet, or wash between uses)
7. Measuring cups and measuring spoons (or kitchen scale for accuracy)
8. Liquid measuring cup (for oil, milk, maple syrup)
9. Rubber spatula or wooden spoon for folding batter gently
10. Spoon or piping tool: zip-top bag (snip a corner) or a small measuring cup with a spout to fill cavities
11. Toothpick or cake tester to check doneness
12. Timer or phone timer
13. Wire cooling rack
14. Small bowl and small whisk or fork for the glaze (plus a sifter for powdered sugar if you want smoother glaze)
15. Airtight container for storing leftovers
16. Oven mitts or pot holders

Ingredients:

    • 1 1/2 cups (about 180 g) gluten free 1 to 1 all purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon fine sea salt
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 1 cup (240 g) canned pumpkin puree, not pumpkin pie filling, trust me it matters
    • 2 large eggs, room temperature if you can
    • 1/3 cup (80 ml) pure maple syrup or honey
    • 1/4 cup (60 ml) melted coconut oil or neutral oil, cooled a bit
    • 1/3 cup (80 ml) milk, dairy or unsweetened almond milk works
    • 1 teaspoon vanilla extract
    • Cooking spray or a little oil to grease a 12 cavity donut pan
    • Optional simple glaze: 3/4 cup (90 g) powdered sugar, 1 to 2 tablespoons milk, 1/4 teaspoon vanilla, pinch cinnamon

Instructions:

1. Preheat oven to 350 F (175 C) and grease a 12-cavity donut pan with cooking spray or a little oil so they slip out easy.

2. In a large bowl whisk together 1 1/2 cups (about 180 g) gluten free 1 to 1 all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves.

3. In another bowl whisk the wet: 1 cup (240 g) canned pumpkin puree (not pumpkin pie filling, trust me it matters), 2 large eggs (room temp if you can), 1/3 cup (80 ml) pure maple syrup or honey, 1/4 cup (60 ml) melted coconut oil or neutral oil cooled a bit, 1/3 cup (80 ml) milk (dairy or unsweetened almond) and 1 teaspoon vanilla extract.

4. Pour the wet into the dry and gently fold until just combined; do not overmix or the donuts get dense. If batter seems super thick add a splash more milk, if it’s too loose add a tablespoon of flour.

5. Spoon or pipe batter into the prepared donut pan filling each cavity about 3/4 full (I like using a zip bag with a corner snipped or a small measuring cup with a spout).

6. Bake at 350 F for about 10 to 12 minutes until the tops spring back and a toothpick comes out clean. Don’t overbake, they continue to set while cooling.

7. Let the donuts cool in the pan for 4 to 5 minutes, then gently remove and finish cooling on a wire rack so the glaze will stick better.

8. Optional simple glaze: whisk 3/4 cup (90 g) powdered sugar with 1 to 2 tablespoons milk, 1/4 teaspoon vanilla and a pinch of cinnamon until smooth; dip or drizzle over cooled donuts and let set.

9. Store leftovers in an airtight container in the fridge for up to 3 to 4 days and warm briefly in the microwave before eating if you want them cozy again.