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four doughnuts sitting on bench, surrounded by some sprinkling of pumpkin spice, with a white cloth and green jug in the background.

Gluten-Free Baked Pumpkin Doughnuts

These Gluten-Free Baked Pumpkin Doughnuts are a revelation and certain to become as popular in your household as they are in mine. They have a lovely light texture, the perfect amount of spice and just the right amount of sweetness. However, they are baked and consequently are far healthier than their deep-fried relatives.
Course Afternoon Tea, Breakfast, Dessert, Morning Tea
Cuisine American
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 12 doughnuts
Calories 236kcal
Author Alexandra


  • Silicone doughnut pan or non-stick pan. (About a 3 inch diameter) - See Note 1


For the Doughnuts:

  • ½ cup (125 g) unsalted butter - at room temperature
  • 1 cup (220 g) caster/superfine sugar See Note 2
  • 2 large eggs - at room temperature
  • 1 cup (230 g) pumpkin puree See Note 3
  • 2 teaspoon vanilla extract See Note 4
  • 3 teaspoon pumpkin spice See Note 5
  • 1 teaspoon baking soda/bicarbonate soda See Note 6
  • ½ teaspoon sea salt See Note 7
  • 1 ¼ cups (190 g) gluten-free all-purpose/plain flour See Note 8

For a Topping:

  • ½ cup (110 g) sugar See Note 9
  • 1 tablespoon ground cinnamon See Note 10


  • Preheat your oven to 180 degrees C (350 F). Grease a silicone or non-stick doughnut pan with non-stick spray. If you’re using a silicone pan, place it on a baking sheet for support.
  • In the bowl of a stand mixer, cream together the butter and sugar until they are pale and cream coloured. Alternatively, place the butter and sugar into a bowl and use hand-held electric beaters to cream the mixture.
  • Add the eggs one at a time, beating well after each addition.
  • Add the remaining doughnut ingredients– except the flour – and mix well.  
  • On the lowest speed, slowly add the flour and mix until just combined.
  • Using a teaspoon add the batter to the doughnut pan, filling about ¾ of the way full. If you prefer, you could add the mixture to a piping bag and fill the tins that way. Depending on the size of your tin, you may need to bake the mixture in batches.
  • Place the baking tray into the preheated oven and bake for 15-17 minutes. To check if they are cooked, insert a skewer or toothpick into the doughnut and if it comes out clean they are cooked.
  • Or, when they look about done, lightly tap the top of the doughnut with a finger. It should feel firm and springy. If your finger leaves an indent, the doughnuts need a little longer in the oven.
  • When they are cooked, remove them from the oven and leave them to cool for about 5 minutes before transferring them to a cooling rack. These baked doughnuts have a tender, light texture so you will need to handle them carefully.
  • For the topping, combine the cinnamon and sugar in a wide, shallow bowl and dip the doughnuts into it.


  1. The number of doughnuts you make will depend on the size of your tin. We have made this recipe using two different sized tins - one makes 12, and one makes 15.
  2. I use caster/superfine sugar in baking as it dissolves more readily. However, you can use regular granulated sugar if you prefer.
  3. We use our Homemade Pumpkin Puree in this recipe, but canned is fine. Be sure to not use pumpkin pie filling.
  4. Check the label to ensure that the vanilla you use has been naturally extracted and not synthetically produced.
  5. We use our Homemade Pumpkin Spice Mix in this recipe, but the jarred variety is fine to use.
  6. Baking soda/bicarb soda is not to be confused with baking powder. In this recipe it is the raising agent in the doughnuts, reacting with the acidity in the pumpkin puree.
  7. Use coarse kitchen salt, not table salt which is stronger.
  8. Our gluten-free flour blends contain either xanthan or guar gum to stabilise and provide structure to our recipes. If your flour blend already contains either of these gums, there is no need to add more. If you don’t need to make these gluten-free, you can use regular plain/all-purpose flour.
  9. I use regular granulated sugar in the doughnut topping as the bigger grain makes it more crunchy.
  10. In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. You may have to adjust your measurements accordingly.
  11. Measuring your ingredients by weight will provide much more accurate results in baking.
  12. Please note, the nutritional information is based on one doughnut as one serving. The nutritional information is an estimate only.


Calories: 236kcal | Carbohydrates: 38g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 203mg | Potassium: 71mg | Fiber: 1g | Sugar: 26g | Calcium: 24mg | Iron: 1mg