Perfect for a fall weekend breakfast or brunch, these gluten free Pumpkin Donuts with Cinnamon glaze are moist, delicious, and allergy friendly!
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.
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.
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.
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.
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!
Check out our other great pumpkin recipes!
- Gluten Free Instant Pot Pumpkin Spice Oatmeal
- No Bake Pumpkin Pie
- Easy Crustless Pumpkin Pie
- Sugar Free Pumpkin Spice Creamer
- Vegan and Gluten Free Pumpkin Cheesecake
- Pumpkin Spice Rice Crispy Treats
- Pumpkin Spice Cupcakes
- Pumpkin Spice Donuts with Cinnamon Glaze
Gluten Free Pumpkin Donuts (Vegan)
- 1 cup whole grain sorghum flour OR brown rice flour
- 3 Tablespoons ground golden flaxseed
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup + 2 Tablespoons coconut sugar
- 1/3 cup canned pumpkin (or thick homemade pumpkin puree)
- 1/4 cup light tasting olive oil (or other mild tasting oil)
- 1 teaspoon vanilla
- 1 cup rice milk, other non-dairy milk, or water
- 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.
- 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.
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist