Old-Fashioned Baked Gluten-Free Pumpkin Donut (egg-free)

I love an old-fashioned cake donut and adding pumpkin and warming spices like pumpkin pie spice just bring Autumn flavors to this classic. This recipe for old-fashioned cake donuts are baked, gluten-free, dairy-free, and egg-free. If you have allergies this is a really easy recipe to make. If you need it to be nightshade free as well check out my gluten free flour recipe.

I kept this recipe a bit lighter in sugar but it’s still packed with flavor.

*This post may contain several affiliate links. As an Amazon Associate and Walmart Affiliate, I earn from qualifying purchases at no additional cost to you read disclosures.

What you will need for this recipe

How to Make Gluten-free Baked Cake Donuts

• Wet Ingredients
• 1/2 cup unsweetened milk of choice ( I use coconut milk)
• 4 tablespoons melted coconut oil
• 1 tsp apple cider vinegar or (1 tsp fresh lemon juice) 
• 1 tsp pure vanilla extract or (vanilla bean powder I use this one)
• 1/4 cup pumpkin puree (not pumpkin pie filling)
• Dry Ingredients 
• 1 1/4 cups gluten-free all purpose flour I used my Nightshade Blend Here: (If using my blend Add 1 tsp psyllium husk powder OR 1/4 tsp xanthan gum)
• 1/2 teaspoon ground pumpkin spice
• 1/4 tsp baking soda
• 1/4 cup cane sugar
• 1/4 teaspoon salt 
• 1 teaspoon baking powder (check out my grain free and gluten free recipe here)

Nightshade free, Gluten-free Flour Mix Corn-free (Whole Grain)

An easy homemade gluten-free flour mix that is nightshade- and corn-free for those who need to avoid them. Use it in recipes like quick breads, muffins, and pancakes. The whole grains add a bit of nuttiness similar to whole wheat flour.

Check out this recipe

Steps to Make Old-Fashioned Baked Gluten-Free Cake Donuts

• Add 1 tsp to 1/2 cup of milk of choice and set aside
• Melt 4 tablespoons of coconut oil
• Measure out 1/4 cup canned pumpkin puree (not pumpkin pie filling)
• Next mix all dry ingredients together ( 1 1/4 cups flour, 1/4 cup sugar, 1 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, and 1/2 tsp of ground pumpkin pie spice) I used my Nightshade Blend Here: (If using my blend Add 1 tsp psyllium husk powder OR 1/4 tsp xanthan gum)
• Mix wet and dry ingredients together
• Allow the batter to rest for at least 10 minutes
• Preheat the oven to 350 degrees
• Oil a 6 doughnut cavity
• After allowing to rest add batter to a sandwich or freezer bag, slide the batter toward a corner of the bag, squeeze all ingredients down and then cut the tip off the bag.
• Begin filling the donut pan with the batter squeezing the bag as you slowly move around each donut cavity
• Bake for 15 – 20 minutes in a 350 degree oven or until a toothpick comes out clean 
• Allow to rest in the pan for 5 minutes
• Transfer to a cooling rack to continue cooling
• Dust with powdered sugar mixed with a little ground cinnamon and vanilla bean powder if desired.
• Baked donuts can be stored in the fridge for 4 days or the freezer for a few weeks. 
• Wrap each piece in parchment before freezing and then add to a freezer bag. 

Old Fashioned Gluten-Free Pumpkin Donuts (baked)

5 from 1 vote

Gluten-free, egg-free, old-fashioned cake donuts with pumpkin flavor. This classic is donut is baked, gluten-free, dairy-free, and egg-free. If you have allergies, this recipe is really easy to make and features Fall flavors.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Servings: 6

Course: Dessert

Cuisine: American

Ingredients Equipment Method

Ingredients

  

Wet Ingredients

• 1/4 cup pure pumpkin puree not pumpkin pie filling
• 1/2 cup unsweetened milk of choice I use coconut milk
• 4 tablespoons melted coconut oil
• 1 tsp apple cider vinegar or 1 tsp fresh lemon juice
• 1 tsp pure vanilla or vanilla bean powder I use this one

Dry Ingredients

• 1 1/4 cups gluten-free all purpose flour I used my homemade gluten-free nightshade-free blend
• 1/2 teaspoon ground pumpkin spice
• 1/4 tsp baking soda
• 1/4 cup cane sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder check out my grain free and gluten free recipe here

Equipment

• 1 Whisk
• Mixing Bowl
• Measuring Cups
• Measuring Spoons
• doughnut pan
• Mixing Bowl
• cooling rack

Method

 

1. Add 1 tsp to 1/2 cup of milk of choice and set aside
2. Melt 4 tablespoons of coconut oil
3. Next mix all dry ingredients together ( 1 1/4 cups flour, 1/4 cup sugar, 1 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, and 1/2 tsp of ground pumpkin pie spice

   I used my Nightshade Blend Here: (**only If using my blend Add 1 tsp psyllium husk powder OR 1/4 tsp xanthan gum)
4. Mix wet and dry ingredients together
   
5. Allow to rest for at least 10 minutes
6. Preheat the oven to 350 degrees
7. Oil a 6 donut cavity
   
8. After allowing to rest add batter to a sandwich or freezer bag, slide the batter toward a corner of the bag, squeeze all ingredients down and then cut the tip off the bag.
   
9. Begin filling the doughnut pan with the batter squeezing the bag as you slowly move around each dougnut cavity
   
10. Bake for 15 – 20 minutes in a 350 degree oven or until a toothpick comes out clean
11. Allow to rest in the pan for 5 minutes
12. Transfer to a cooling rack to continue cooling.
    
13. Dust with powdered sugar mixed with a little ground cinnamon and vanilla bean powder if desired.
    
14. Baked donuts can be stored in the fridge for 4 days or the freezer for a few weeks.
15. Wrap each piece in parchment before freezing and then add to a freezer bag.