There’s a certain magic in the air when fall arrives. The air gets crisp, the leaves turn into a beautiful tapestry of red and gold, and my kitchen starts to fill with the warm, comforting scent of spices. For me, nothing says “autumn” quite like the aroma of pumpkin and cinnamon baking in the oven. That’s why I’m so excited to share one of my absolute favorite fall recipes with you: these incredible Gluten-Free Pumpkin Donuts. They are soft, cakey, perfectly spiced, and so easy to whip up. Forget the fryer and the mess—these donuts are baked to perfection, giving them a tender crumb that just melts in your mouth. They’re the ideal treat for a cozy weekend morning with a cup of coffee or a delightful after-school snack for the family.
Why These Baked Pumpkin Donuts Are a Fall Essential
Let’s be honest, who doesn’t love a good donut? But often, they can feel like a heavy, indulgent treat. That’s where this recipe truly shines. Because they are baked instead of fried, they have a wonderfully light, cake-like texture that isn’t greasy at all. The crumb is incredibly moist and tender, thanks to the pumpkin puree and almond meal base. I find that some gluten-free baked goods can be dry or crumbly, but not these. They are soft, satisfying, and full of genuine pumpkin spice flavor.
What I love most is how simple they are to make. There’s no yeast, no rising time, and no splattering oil. You just mix a simple batter, pipe it into a donut pan, and bake. In about 30 minutes, your home will be filled with the most intoxicating aroma of cinnamon, cloves, and warm pumpkin. Finishing them with that sparkly cinnamon-sweetener coating is the final touch that makes them completely irresistible. They’re a homemade treat that feels special but is secretly one of the easiest recipes in my fall rotation.
The Simple Ingredients Behind Our Spiced Donuts
One of the best parts of this recipe is its straightforward ingredient list. There are no complicated flours or binders here—just simple, wholesome ingredients that come together beautifully. The star, of course, is the pumpkin puree, which provides moisture, flavor, and that lovely orange hue. The almond meal creates a tender, moist crumb that I absolutely love in gluten-free baking.
For the Donuts:
- 1 cup pumpkin puree
- 3 large eggs
- 2 cups almond meal
- ¼ cup monk fruit sweetener or coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- Coconut oil spray or melted butter, for greasing the pan
For the Cinnamon Topping:
- ⅔ cup monk fruit sweetener or coconut sugar
- 2 teaspoons ground cinnamon
- Coconut oil spray or melted butter, for coating the donuts
From Batter to Bliss: Your Donut-Making Guide
Making these donuts is a genuinely enjoyable process. From whisking the smooth, vibrant batter to dipping the warm donuts in their cinnamon coating, every step is simple and rewarding. Before you get started, make sure you have your donut pan ready to go. A well-greased pan is your best friend here and the key to getting those perfect donut shapes out cleanly. Let’s walk through it together!
Creating a Smooth, Spiced Batter
- First things first, let’s get that oven going. Preheat it to 350°F (175°C). While it’s heating up, take your donut pan and grease it generously. I mean it—get into every nook and cranny! A good coconut oil spray works wonders, but melted butter brushed on is also perfect. This simple step prevents any frustrating sticking later on.
- In a large mixing bowl, add your pumpkin puree and the three large eggs. Grab a whisk and mix them together until the mixture is completely smooth and uniform. You’ll have a beautiful, vibrant orange base to work with.
- Now it’s time for the dry ingredients. Add the almond meal, your choice of sweetener (the ¼ cup), baking powder, cinnamon, cloves, and salt directly into the bowl with the pumpkin mixture. Continue using your whisk to combine everything until the batter is smooth and you don’t see any dry spots. Be careful not to overmix; just stir until it all comes together. You’ll notice the aroma of the spices instantly—it’s just heavenly.
- Your batter is ready! You can either use a spoon to carefully fill each cavity of your prepared donut pan, or for a cleaner job, transfer the batter to a piping bag (or even a large zip-top bag with the corner snipped off). Fill each donut mold about three-quarters of the way full. This gives them enough room to rise and puff up into perfect little donuts without overflowing.
Baking for a Perfect Cake-Like Crumb
- Slide the donut pan into your preheated oven and bake for 25-27 minutes. The exact time can vary a bit depending on your oven, so I always recommend checking them at the 25-minute mark. You’ll know they’re done when a toothpick inserted into the center of a donut comes out clean. A few moist crumbs clinging to it is perfectly fine, but you don’t want to see any wet batter. The donuts should also feel slightly springy to the touch.
- Once they’re baked, carefully remove the pan from the oven. Let the donuts cool in the pan for about 5 minutes. This is an important little step that helps them set, making them much easier to remove without breaking. After their brief rest, you can transfer them to a wire rack to continue cooling.
How to Get the Cinnamon Topping to Stick
- The secret to a perfect cinnamon coating is to apply it while the donuts are still warm. So, while they’re cooling slightly on the wire rack, let’s get the topping ready. In a shallow bowl or on a plate, simply mix together the ⅔ cup of sweetener and the 2 teaspoons of ground cinnamon. Stir them until they’re evenly combined.
- Now for the fun part! Take one of your warm donuts and lightly coat it all over with either a quick spritz of coconut oil spray or a gentle brushing of melted butter. This creates a slightly tacky surface that the cinnamon mixture will cling to. Immediately after coating it, dip the donut into the cinnamon-sweetener mixture, pressing gently to coat both sides. Give it a little shake to remove any excess, and that’s it! Repeat with the remaining donuts. I love serving them right away while they are still warm and the topping is fresh.
Common Pitfalls to Avoid with Gluten-Free Baking
Baking without gluten can sometimes feel a little tricky, but with a few tips, you can get perfect results every time. I’ve certainly had my share of learning experiences in the kitchen, and these are a few things I’ve picked up along the way that are especially helpful for this recipe.
- Not Greasing the Pan Enough: I know I’ve mentioned it a few times, but it’s the most common mistake! Almond meal-based batters have a tendency to stick more than their wheat-based counterparts. Be thorough with your oil spray or melted butter to ensure your donuts pop right out.
- Overmixing the Batter: Even though there’s no gluten to develop, overmixing can still impact the final texture, sometimes making baked goods tough. Mix the batter just until the ingredients are fully combined and the batter is smooth.
- Substituting Flours: This recipe was specifically developed with almond meal, which provides moisture and a wonderful texture. If you were to swap it for something like coconut flour, you’d end up with a very dry donut because coconut flour is far more absorbent. For the best results, I highly recommend sticking with almond meal.
- Waiting Too Long to Add the Topping: If you let the donuts cool completely, the cinnamon-sweetener mixture just won’t stick. The warmth of the freshly baked donuts is essential for creating that perfect, crunchy-sweet crust.
Enjoying and Storing Your Homemade Donuts
There is truly nothing better than enjoying one of these donuts when it’s still warm from the oven. The soft, spiced cake against the sweet, slightly crunchy cinnamon coating is pure bliss. They are perfect on their own, but they are also fantastic with a hot cup of coffee, a chai latte, or a simple glass of milk.
If you happen to have any leftovers (which is rare in my house!), you can store them in an airtight container at room temperature for up to two days. Do keep in mind that the topping may become a little moist as it sits, but they will still be absolutely delicious. I don’t recommend refrigerating them, as it can dry out the texture. For longer storage, you can freeze the donuts *before* adding the cinnamon topping. Just let them thaw at room temperature, then warm them slightly and add the topping right before serving.
Your Gluten-Free Donut Questions, Answered
Can I use a different gluten-free flour instead of almond meal?
I really recommend sticking with almond meal for this recipe. Different gluten-free flours absorb liquid very differently, and this recipe is balanced specifically for the moisture and fat content of almond meal. Substituting it would require adjusting other ingredients to get the right texture.
Is this recipe dairy-free?
Yes, it is naturally dairy-free! Just be sure to use coconut oil spray or a dairy-free butter alternative for greasing the pan and for helping the topping stick. The donut batter itself contains no dairy.
My batter seems very thick. Is that right?
It is! This batter is much thicker than a typical cake or pancake batter. It should be thick but still easily spoonable or pipeable. This consistency is what gives the donuts their lovely, dense, cake-like crumb, so don’t worry if it seems heavier than you expect.
Can I use pumpkin pie spice instead of cinnamon and cloves?
Absolutely! That’s a great shortcut. I would replace the 1 teaspoon of cinnamon and ⅛ teaspoon of cloves in the batter with about 1 ½ teaspoons of a good quality pumpkin pie spice blend. You can still use plain cinnamon for the topping.
Could I fry these donuts?
No, this batter is not suitable for frying. It’s formulated to rise and set with the gentle, even heat of an oven. It would likely fall apart or absorb too much oil in a deep fryer, so please stick to baking these for the best results.
Gluten-Free Pumpkin Donuts
Ingredients
Method
- Preheat the oven to 350°F (175°C). Generously grease a donut pan.
- In a large bowl, whisk together the pumpkin puree and eggs until smooth.
- Add the almond meal, ¼ cup sweetener, baking powder, 1 teaspoon cinnamon, cloves, and salt to the bowl. Mix with the whisk until the batter is smooth and fully combined.
- Spoon or pipe the batter into the prepared donut pan, filling each cavity about three-quarters full.
- Bake for 25-27 minutes, or until a toothpick inserted into the center of a donut comes out clean.
- Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool slightly.
- While the donuts are still warm, prepare the topping. In a shallow bowl, combine the ⅔ cup sweetener and 2 teaspoons of cinnamon.
- Lightly coat each donut with coconut oil spray or brush with melted butter. Immediately dip each side into the cinnamon-sweetener mixture until evenly coated. Serve warm.
