Melt in your mouth, baked pumpkin donuts that you can enjoy year ’round! Vegan, Gluten-free, Nut-free
This recipe was originally posted in 2017 but has been revised with new photos as well as updated ingredients for even more allergy-free options.
Baked, not fried donuts
These Baked Pumpkin Donuts are baked, not fried, and theyβre lower in sugar and fat than a traditional cake donut, making them the perfect no-guilt treat! Theyβre easy to make, soft and tender on the inside with a serious cinnamon crunch on the outside. Filled with pumpkin, spice and everything nice. My recipe for Baked Pumpkin Donuts awaits….
Allergy- friendly homemade donuts
I’m not going to lie, donuts🍩 are those guilty pleasures that I love to indulge in once in awhile, but don’t because of my youngest child’s food allergies. Instead of feeling bad for eating empty calories, I would feel bad that he can’t have one since they are usually made with milk & eggs then topped with all kinds of unsafe toppings. But NOT THIS TIME! There is nothing in these Baked Pumpkin Donuts that would make it unsafe, and as a bonus, they are baked so now I don’t have to feel any bit of food guilt. 🎉
The best donut making tip
Before we jump into the actual recipe, I want to share with you a little kitchen hack or 2 that I found incredibly helpful when making these pumpkin donuts, or any donut that is. Pipe it! That’s right, grab your cake decorating bag, cut the tip a little larger than usual and fill with your donut dough. To help prevent some of the messy hands,👐🏼 I found that using a wide mouth glass as your bag holder. Just fold the top part of the bag over the rim of your glass and scoop in your dough. No floppy bags, no dough on the counter, just easy clean-up.💦
Pipped batter
Although I mentioned this little trick above, it’s not necessary but it does the donut-making process go much quicker and cleaner. It even makes the donuts look prettier, before they’re baked. SO I’m all for making things easier, cleaner and prettier, what about you?
Serve them anytime
These Baked Pumpkin Donuts are great to serve for breakfast, when the girlfriends come over, or just to have as a snack if youβre craving something sweet. 🍪 Theyβre so delicious and they even have the cake-y consistency that gives them an authentic old fashioned donut kind of taste! You will need a donut pan for this recipe, and if you donβt have one already Iβd recommend this Wilton Mini-Donut Pan. It’s the perfect size to make 24 bite-sized donuts & it’s easy to clean. Or if “bigger is better”, than go for it and use Wilton’s larger donut pan.
Pumpkin Donuts need this Maple Cinnamon Glaze
Reducing some of the sugar in the recipe allows us to yum it up with a coating with our Maple Cinnamon Glaze. Moist pumpkin donuts, melted butter & notes of spicy cinnamon maple is a must! And just in case maple isn’t your thing, I’d highly suggest the vanilla glaze that I used in this Monkey Bread. You could also drizzle with fudge like Fearless Dining does on her Gluten-free Banana Donuts.
You may not be able to call them healthy (they are donuts after all), but they are baked and filled with pure pumpkin better-for-you ingredients. So I guess if you think about it⦠they are still better than something you pick up at the store. And allergy-friendly! Can I call them healthy? Probably not. Will I call them delicious? Absolutely!!
Let’s Bake Some Donuts
Baked Pumpkin Donuts
Melt in your mouth, baked Pumpkin Donuts to enjoy year 'round with a deliciously sweet Maple Cinnamon Glaze. Β Vegan, gluten-free & nut-free with coconut-free option.
Ingredients
Donut Dry Ingredients:
- 1 1/2 C.Β all-purpose gluten-free flour blendΒ (or equal amount of AP flour)
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2 tsp. pumpkin pie spice (or 1 tsp cinn, 1/4 tsp ginger, 1/4 nutmeg, 1/4 cloves, 1/4 allspice)
Donut Wet Ingredients:
- 1/2 C. canned pureed pure pumpkin
- 1/3 cup brown sugar
- 1/3 cup dairy-free milk (So Delicious Coconut MilkΒ or dairy free milk of choice)
- 3 TB melted Earth Balance stick butter (comes in soy-free & vegan)
- 1 tsp apple cider vinegar
- 1 tsp. vanilla extract
Maple Cinnamon Glaze:
- 1 cup powdered sugar
- 1 TB. maple syrup
- 1/2 tsp. ground cinnamon
- 1 TB. dairy-free milk (add in to get proper consistency)
Instructions
- Preheat oven to 350°. Lightly spray donut cavities with non-stick spray.
- In a medium bowl, whisk together pumpkin, brown sugar, milk, melted butter, vinegar, and vanilla extract.
- Sift in dry ingredients flour, baking powder, baking soda, spices, and salt. Mix until combined.
- Using a pastry bag (or zip lock bag with corner cut), pipe out the batter into a ring pattern in the prepared pans.
- Bake for 10-12 minutes or until they spring back just a little when touched. Cool in pan for 10 minutes and then carefully tip over to remove then cool 10 more minutes on a cooling rack.
- Dip the top side of cooled donut into maple glaze and allow to drip off before placing back on cooling rack. Allow to set before serving.
Maple Cinnamon Glaze
- Whisk together powdered sugar, cinnamon, maple syrup and a little dairy-free milk until you reach a consistency that is thick enough to hold onto your donut.
Notes
Substitutions
- Substitute 1:1 Gluten-free flour with your favorite All Purpose blend.Β
- Use a neutral oil to replace melted butter if needed.Β
- Lemon juice can replace vinegar
- Any dairy-free milk will work, however we prefer flax milk or coconut milk.Β
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 200Total Fat: 11gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 21mgSodium: 284mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 2g
Nutritional information is only an estimate based off of using an online calculator. Numbers will change depending on brands used.
Craving More PUMPKIN Recipes
Pumpkin Cupcakes with “Cream Cheese” Frosting
No-Bake Pumpkin Cheesecake Parfait
I made these and they are amazing!!! Thank you so much for the recipe! Iβd like to make some in advance for a family gathering but wanting to know if they freeze and defrost well. Thanks again
Hi there,
What an amazing idea! Baked pumpkin doughnuts! I havenβt had a doughnut in 10years and am dying to make these. Iβm celiac and need to be on a low fodmap diet. Some of the things I can figure out how to replace but I canβt figure out how to replace applesauce, which I canβt have. Any thoughts? Thanks again for this awesome recipe.
Here is a list of a few things that may work instead of applesauce: Peach puree, Pureed dates or prunes, Banana puree, Yogurt or sour cream, or coconut oil. There’s also another pumpkin donut on the recipe that you can look at as well. Please come back and let me know what you went with and how it worked out. I’d love to see it.
These are DELICIOUS!!! I used coconut sugar instead of cane sugar because thatβs what I had and added 2T of flaxseed. Amazing recipe!!
Awesome to hear Maca. Thanks for sharing and so glad you enjoyed these.
This look absolutely scrumptious!
I’m not feeling full on pumpkin yet but I’m warming up to it and bet I’d be there once I smell these donuts baking. Perfect way to start any fall morning!
I could eat pumpkin any time of year, but yes, if you’re not in the mood yet, then this will get you there.
These look like the perfect treat for fall! Pinning for later! π
Awesome! I excited for you to make them.
You always get me with the glaze Nicole! These look amazing. I am so wishing that I had an oven right now because both my husband and I would love the wheat version of these pumpkin donuts with some tea.
Ooh tea sounds like a lovely way to pair these donuts with.
Hello! Under dry ingredients, you list salt twice. Should I use 1/2 tsp or 1/4 tsp of salt? Thanks!
1/4. Thanks for catching that.
These turned out great! The first donut Iβve ever made! Thanks for this recipe!
I used 3/4 cup finely ground whole wheat flour and 3/4 almond flour.
I substituted date sugar for the brown sugar and added a TBSP date syrup.
I replaced the oil/vegan butter with 1 TBSP tahini and two TBSP applesauce.
Iβm trying to eat plant based no oil.
I did use the icing as listed.
They were moist and delicious. My donut pan is made by pampered chef. I didnβt need to spray anything. They fell right out.
So awesome to hear and thank you for sharing!!
Easy, quick, and yummy! Thanks Iβve made them twice now
Awesome! You’re a pro now π
What gf flour blend do you use? I have cup 4 cup as well as pamelaβs gf mix on hand. Just curious at what you used! Thanks!
We have been safely able to use Bobβs Red Mill 1:1. However, Better Batter is Top 8 Free and bakes up nicely as well.
Does the flour mix need to have xantham gum? If they mix doesn’t have that how much should be added to the recipe? I’m looking forward to trying these tasty looking donuts!
The GF mix I use does include Xantham gum. Typically each flour blend will have their recommended amount of XG based listed on the back of their packaging. But if not, then 1/2 teaspoon.
What are the macros for these? I would love to make them, but wondering how often I could indulge π
It should be on the recipe now.
I donβt have a donut pan but love recipe. Could you bake on muffin tin or loaf pan?
Yes Kelsey, you sure can. I’d adjust the time, based on cupcakes if you use a muffing tin. SO start at 18-20 minutes at the same temp and increase up to 25 if needed.
Made this today and they turned out perfect. I did not have a doughnut pan so put it in a ziplock bag and used it to pipe out doughnut shapes. Tasty and easy. Increased the pumpkin, used olive oil instead of butter, increased the pumpkin spice too. Maple glaze was good . I would not add the milk in that unless it is too thick. Very good results. Thanks a lot for the recipe.
Awesome Anita! I love how these donuts are so versatile and adaptable.
How much pumpkin purΓ©e did you use? The recipe calls for half a can, but Iβm not sure I have the same size can β¦
Based on a 15oz can, so roughly 7.5-8 oz (or 1 cup).
I am planning on making these for Thanksgiving. Just wondering if you can freeze them to help cut down on the cooking for that day.
I haven’t tried freezing them, but I have made them the day before and glazed the day of so that was fresh. I would think you could make ahead without the glaze, freeze, defrost overnight and glaze shortly before serving.