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gluten-free pumpkin spice donuts recipe

Gluten-Free Pumpkin Spice Donuts

Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 12 Donuts
Author Stefanie Fauquet


  • 2 cups gluten-free all-purpose flour
  • 1 cup pumpkin puree
  • cup brown sugar
  • ¼ cup sugar
  • ¼ cup milk
  • ¼ cup butter softened
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 2 eggs


  • 1 stick of butter melted
  • ½ cup sugar
  • 1 ½ tablespoons cinnamon


  1. Preheat oven to 325 degrees F.

  2. Combine all ingredients (excluding topping ingredients) in a medium sized bowl. Mix well and transfer batter into a gallon size ziploc bag. Snip off one corner of the bag, and pipe the donut batter into the donut pan – filling each approximately ⅔ full.
  3. Bake for 14-17 minutes or until donuts are springy to the touch.
  4. While donuts are baking, prepare the topping. Melt the butter in a bowl large enough for dipping the donuts. In a separate bowl or plate, combine the cinnamon and sugar.

  5. Once the donuts are still hot, dip into the butter and then coat with the cinnamon and sugar mixture. 

  6. Donuts are best served fresh, but are still quite enjoyable for 1-2 days if kept in an airtight container.
  7. Donuts can be frozen for up to 2 months. Simply place freshly baked donuts in freezer containers (skip the topping step!). When ready to eat, remove desired number of donuts and microwave for 1-2 minutes. You can then add the topping if you wish.