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A white plate with 6 baked pumpkin doughnuts with a dusting of powdered sugar, pumpkin puree in the background
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5 from 1 vote

Old Fashioned Gluten-Free Pumpkin Donuts (baked)

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.
Prep Time5 minutes
Cook Time20 minutes
Course: Dessert
Cuisine: American
Keyword: Dairy-Free, egg-free, gluten free
Servings: 6

Equipment

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

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

Instructions

  • Add 1 tsp to 1/2 cup of milk of choice and set aside
  • Melt 4 tablespoons of coconut oil
  • 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)
  • Mix wet and dry ingredients together
    Gluten free pumpkin batter being mixed in a silver mixing bowl.
  • Allow to rest for at least 10 minutes
  • Preheat the oven to 350 degrees
  • Oil a 6 donut cavity
    A blue silicone brush spreading coconut oil onto an empty doughnut baking pan.
  • 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.
    Gluten free doughnut batter in a plastic zip top bag
  • Begin filling the doughnut pan with the batter squeezing the bag as you slowly move around each dougnut cavity
    Batter being piped into a doughnut pan.
  • 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.
    A silver rack with six baked pumpkin doughnuts.
  • Dust with powdered sugar mixed with a little ground cinnamon and vanilla bean powder if desired.
    Hand holding a small glass bowl with powdered sugar and cinnamon above baked pumpkin muffins cooling on a rack below.
  • 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.