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Gluten Free Pumpkin Donuts with Cinnamon Glaze

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Perfect for a fall weekend breakfast or brunch, these gluten free Pumpkin Donuts with Cinnamon glaze are moist, delicious, and allergy friendly!

photo collage of gluten free pumpkin donuts with cinnamon glaze

Pumpkin spice lovers, I have another recipe just for you! If you love homemade baked donuts, then you’ll love our newest recipe for Gluten Free Pumpkin Donuts with Cinnamon Glaze.

These gluten free donuts are pretty easy to make and fit a lot of special diets: the batter is naturally sweetened with coconut sugar, it’s dairy free, egg free, vegan, tree nut free, and peanut free.

If you want to add pumpkin spice donuts to your fall brunch menu, read on for simple tips on how to make these incredible baked donuts.

overhead photo of baked donuts, pumpkin spice donuts

How to make pumpkin donuts

One of the best things about these pumpkin spice donuts is that they are whole grain and allergy friendly. Your friends and family will never guess that these pumpkin spice donuts are gluten free and dairy free!

These moist baked donuts are sweetened with natural coconut sugar and topped with a cinnamon glaze. As mentioned earlier, the batter is naturally sweetened but the glaze has regular powdered sugar in it.

vegan baked donuts made with pumpkin and topped with cinnamon glaze

If you want to make the cinnamon donut glaze naturally sweetened as well, you can easily do this by making a natural powdered sugar at home or using a sugar free powdered “sugar”, like the kind Swerve makes.

You can make full size donuts with this recipe in a regular sized donut pan, or mini donuts in a smaller donut pan. Either way works great with this recipe!

Full sized donuts will bake for 18 minutes, and mini donuts will bake for 13-14 minutes, but every step is the same for this recipe regardless of which size pumpkin donuts you’re making.

pumpkin spice donuts on a wire rack with cinnamon glaze

Once your donuts are done baking, make sure to only leave them in the pan long enough to cool a bit before removing to a cooling rack. If you leave them in the pan too long, they’ll start to sweat and get too moist (this happens with all cakes, cupcakes, or baked donuts).

Just make sure you don’t forget about the donuts as they’re cooling! I usually set a timer for cooling in the pan so I don’t forget about them.

Topping your pumpkin baked donuts

We topped our donuts with the cinnamon glaze in the recipe (yum!), but you can leave these dairy free donuts completely bare or cover the tops with some powdered sugar once they are completely cooled.

adding cinnamon glaze to a batch of pumpkin baked donuts

Our cinnamon donut glaze is just about the right texture for us: you can pour it easily and it sets well. But if you like it thicker, you can add a bit more powdered sugar to your glaze to make it even thicker.

If you love chocolate, you can top these with a little bit of chocolate ganache and sprinkles as well. We have a great dairy free chocolate ganache recipe in one of our cheesecake recipes that you can mix up quickly to add to the top of these vegan donuts once they’ve cooled.

You can also have some fun with this recipe and sprinkle some fall themed sprinkles or mini chocolate chips on top of the glaze. Have some fun with this recipe!

stack of gluten free donuts with text that says "pumpkin spice donuts"

Check out our other great pumpkin recipes!

Gluten Free Pumpkin Donuts (Vegan)

Perfect for a fall weekend breakfast or brunch, these gluten free Pumpkin Donuts with Cinnamon glaze are moist, delicious, and allergy friendly!
Gluten free, dairy free, vegan; Free of: eggs, soy, tree nuts (except coconut), peanuts
5 from 2 votes
Print Pin Rate
Course: Breakfast & Brunch
Cuisine: American
Keyword: gluten free donuts, pumpkin donuts, vegan baked donuts
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 9 donuts
Calories: 171kcal


Pumpkin Donuts:

Cinnamon Glaze:


Pumpkin Donuts:

  • Preheat oven to 350 degrees F. Lightly spray a bit of oil into the bottom of a large donut pan. Set aside.
  • In a medium bowl, whisk together the sorghum or brown rice flour, ground flaxseed, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.
  • In another medium bowl, whisk together the coconut sugar, pumpkin puree, oil, vanilla, and rice milk.
  • Add the flour mixture to the pumpkin mixture and whisk until mixed well. Allow to rest and thicken for about 2 minutes.
  • Scoop the batter into the prepared donut pan and fill each well to about 7/8 full (these won't rise very much).
  • Bake for 18 minutes for full size donuts, or 12-14 minutes for mini donuts.
  • Remove from the oven and cool in the pan on a rack for about 10-15 minutes, then remove from the pan to cool completely before glazing with the cinnamon glaze.
  • Store extra donuts in an airtight container for up to 3 days.

Cinnamon Glaze:

  • In a small bowl, whisk together the powdered sugar, rice milk (or other non-dairy milk), cinnamon, and vanilla until smooth.
  • Once your pumpkin donuts are cooled completely, top with the cinnamon glaze.
  • Store any extra glaze in an airtight container for up to 3 days.


Calories: 171kcal | Carbohydrates: 26.69g | Protein: 0.89g | Fat: 7.39g | Saturated Fat: 0.95g | Sodium: 169.75mg | Potassium: 82.55mg | Fiber: 1.46g | Sugar: 17.39g | Vitamin A: 1412.2IU | Vitamin C: 0.38mg | Calcium: 31.9mg | Iron: 0.35mg
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4 thoughts on “Gluten Free Pumpkin Donuts with Cinnamon Glaze”

    • Hi Michelle! You can try making these with regular flour, I think they might work but would probably be more dense inside like our wheat cupcakes that are made without eggs. I haven’t tried these with regular wheat flour, so I’m not sure how they will turn out. If you do try it, come back to let me know how they turned out for you! 🙂

  1. 5 stars
    These were a hit with my 12 year old. We are new to the world of dealing with food allergies, and he was really missing sweet treats like cakes and cookies. These made a perfect addition to our fall day, and even my other 4 littles liked them! I used homemade brown rice flower, and homemade pumpkin pie spice.


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