Gluten Free Pumpkin Donuts with Maple Glaze | Easy Baked Fall Dessert

❤️ Recipe Summary

These Gluten Free Pumpkin Donuts with Maple Glaze are soft, fluffy, and full of cozy fall flavors! They’re baked instead of fried, making them a lighter but still indulgent treat. The pumpkin puree adds moisture, while warm spices like cinnamon and nutmeg give every bite that autumn magic. Topped with a silky-smooth maple glaze, these donuts are a must for your fall breakfast or dessert table!

Ingredient Notes:

• Gluten-Free Flour Blend: Use a 1:1 gluten-free all-purpose flour that includes xanthan gum for the best texture.
• Pumpkin Puree: Make sure to use 100% pure pumpkin (not pumpkin pie filling). It keeps the donuts moist and flavorful.
• Brown Sugar: Adds depth and caramel-like sweetness that pairs beautifully with pumpkin.
• Spices: Ground cinnamon, nutmeg, and ginger create that classic pumpkin spice flavor.
• Baking Powder & Baking Soda: Help the donuts rise and stay light and fluffy.
• Eggs: Bind the ingredients and give structure.
• Milk (or Dairy-Free Milk): Keeps the batter smooth and soft.
• Oil or Melted Butter: Adds moisture without making the donuts heavy.
• Vanilla Extract: Enhances flavor.

For the Maple Glaze:

• Powdered Sugar: The base of the glaze — sift for smoothness.
• Pure Maple Syrup: Adds authentic, rich flavor.
• Milk or Cream: Adjust consistency.
• Pinch of Salt: Balances the sweetness.

Step-By-Step Photos and Directions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a donut pan.
2. Mix Dry Ingredients: In a bowl, whisk together gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Combine Wet Ingredients: In a separate bowl, whisk pumpkin puree, brown sugar, eggs, milk, oil, and vanilla until smooth.
4. Combine Wet & Dry: Add the dry ingredients into the wet mixture. Stir until just combined — do not overmix.
5. Fill Donut Pan: Spoon or pipe the batter into the greased donut pan, filling each mold about ¾ full.
6. Bake: Bake for 14–16 minutes, or until a toothpick comes out clean.
7. Cool: Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
8. Make the Glaze: In a bowl, whisk together powdered sugar, maple syrup, milk, and salt until smooth. Dip cooled donuts into the glaze and set them on parchment to set.

Tips For Success

• Don’t overmix the batter — it can make your donuts dense.
• Make sure the donuts are completely cool before glazing, or the glaze will melt.
• Use a piping bag or zip-top bag with the corner snipped for neater filling.
• Add chopped pecans or a sprinkle of cinnamon sugar on top for extra flair.

Storage and Freezing Tips

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Lasts up to 5 days (best when slightly warmed before eating).
• Freezer: Freeze unglazed donuts for up to 2 months. Thaw and glaze before serving.

Frequently Asked Questions:

Q: Can I make these dairy-free?
Yes! Use dairy-free milk (like almond or oat milk) and vegan butter or coconut oil.

Q: Can I make these without eggs?
You can try substituting with flax eggs (1 tbsp ground flax + 3 tbsp water per egg).

Q: Can I use almond flour or coconut flour instead?
No — this recipe is designed for a gluten-free 1:1 flour blend. Almond or coconut flour would change the texture drastically.

Q: What if I don’t have a donut pan?
You can make mini muffins instead — just reduce baking time to 10–12 minutes.

More Gluten-Free Pumpkin Recipes:

• Gluten-Free Pumpkin Muffins
• Easy Gluten-Free Pumpkin Banana Bread
• Gluten-Free Pumpkin Chili with Turkey
• Gluten-Free Pumpkin Spice Coffee Cake
• Gluten-Free Pumpkin Popovers

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If you love fall baking, pin this Gluten-Free Pumpkin Donut recipe for later and share it with friends!

Gluten-Free Pumpkin Donuts with Maple Glaze

Equipment

• Donut pan
• Mixing bowls
• Whisk and spatula
• Cooling rack

Ingredients 1x 2x 3x

For Donuts:

• 1 ¾ cups gluten-free flour blend
• 1 cup pumpkin puree
• ½ cup light brown sugar
• ¼ cup vegetable oil or melted butter
• 2 large eggs
• ½ cup milk (or dairy-free alternative)
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• ½ tsp salt
• 1 tsp vanilla extract

For Maple Glaze:

• 1 cup powdered sugar
• 3 tbsp pure maple syrup
• 1–2 tbsp milk or cream
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C) and grease your donut pan.
2. Whisk flour, baking powder, soda, salt, and spices in a bowl.
3. In another bowl, mix pumpkin puree, eggs, oil, brown sugar, milk, and vanilla.
4. Combine wet and dry ingredients until just blended.
5. Fill donut molds and bake for 14–16 minutes.
6. Let cool completely before dipping into glaze.

Note

These gluten free pumpkin donuts are soft, moist, and perfectly spiced with warm fall flavors. They’re baked, not fried — making them a lighter treat for cozy mornings or festive gatherings. The sweet maple glaze adds just the right touch of richness and shine. Enjoy them fresh out of the oven with a cup of coffee or tea for a comforting fall breakfast or dessert.

Special Note

Always double-check that your baking powder, flour blend, and oats (if used) are certified gluten-free to avoid cross-contamination. Gluten can sneak into ingredients unexpectedly! If you’re dairy-free, simply substitute with almond milk and vegan butter — the donuts will still turn out tender and delicious.

Nutrition (Per Donut)

Calories: 210
Protein: 3g
Carbohydrates: 28g
Sugars: 15g
Fat: 9g
Saturated Fat: 3g
Fiber: 2g
Sodium: 140mg

Nutrition Disclaimer

Nutritional information is an approximate estimate based on standard ingredient databases and portion sizes. Actual values may vary depending on the brands and measurements you use. Always check your labels if you have dietary restrictions or allergies.