Pumpkin Gluten-Free Donuts Recipe
Pumpkin Gluten-Free Donuts are an incredible way to start your day. Nothing says cozy and homey like pumpkin, right?
These pumpkin gluten-free donuts are one of my favorite breakfast dishes, a little bit savory and even sweeter. I think you will love this pumpkin gluten-free donut recipe. Together with a pumpkin spice latte, I am a happy, happy girl!
Pumpkin Gluten-Free Donuts
Once fall begins to creep in through the screen door, all I want to do is start cooking with pumpkin. I love to make pumpkin everything.
My recipes include baked pumpkin donuts, pumpkin gluten-free donuts, pumpkin spice latte, pumpkin banana bread, pumpkin apple bread, my favorite gluten-free pumpkin muffin, pumpkin ravioli, and, of course, pumpkin chiffon pie!
As you can see, I wasn’t exaggerating!
A few years ago, we went gluten-free. I love making some of my favorite recipes gluten-free. I use Better Batter, which is a gluten-free flour that already has xantham gum added to it. If you use a gluten-free flour other than Better Batter (or a one-to-one measured flour), add xanthan gum, or your recipe could fail. If you are not gluten-free, use regular flour.
I also cooked these donuts in our Air Fryer. It is quite satisfying to eat a donut that tastes great but isn’t fried in oil.
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How to Make Pumpkin Gluten-Free Donuts
- one – The pumpkin donuts’ ingredients are easy to find at any grocery store. Once fresh pumpkins are available, you can make your pumpkin puree!
- two – Mix the pumpkin with the other ingredients, except the egg whites.
- three – I whipped the eggs to create a fluffier batter. Since these donuts are gluten-free, they tend to have a denser consistency. Beating the eggs makes them lighter.
- four – Roll out or pat the dough to about a 3/4″ thickness.
- five – I have a donut cutter that I love. It’s easy to use and makes a perfect donut every time.
- six – I thought adding a maple glaze sauce on the donuts might be fun. Of course, this is optional. But it’s so good!
- seven – The glaze is simply amazing!
Pumpkin Gluten-Free Donuts
This recipe is gluten free and the donuts are cooked in the Air Fryer.
Ingredients
- Donuts:
- ¼ cup coconut oil
- 4 large eggs - separated
- 1-½ cups organic coconut palm sugar
- 1-½ cups pumpkin puree
- 1 tsp cinnamon
- ¼ tsp ginger
- ¼ tsp allspice
- ⅛ tsp nutmeg
- 1-½ tsp salt
- 1-½ tsp baking powder
- 3-¼ Cup Better Batter Flour
- Maple Glaze:
- ½ stick of Country Crock Plant Based Butter
- 3/4 Cup Powdered Sugar
- 2 tsp vanilla extract
- 2 TBS agave or maple syrup
- Cinnamon/Sugar:
- 2 TBS Sugar
- 2 TBS CInnamon
Instructions
- In a large mixing bowl, mix together the oil, egg yolks, sugar, canned pumpkin, spices, salt and baking powder until smooth.
- In a separate bowl, beat the egg whites until frothy.
- Add frothy egg whites to the batter. Once combined, gradually add the flour until combined.
- The batter is sticky, so I didn’t roll it out. I scooped out about a half cup, and placed it on a floured silpat. You can use a butcher board if you prefer. I then patted out the batter until it formed a flattened round that was about ½” thick. I used a donut cutter and then cut the donut and hole out of the formed round.
- I also made some donuts that were about an inch thick. For those, I scooped out about a cup of batter before forming the flattened round and cutting it with the donut cutter.
- My airfryer has 6 different settings, one of which is bake. I used the bake setting, which is 325 degrees and baked the donuts and holes for about 10 minutes. At the half way point, I opened the cooking drawer and shook the donuts and holes around. I don’t know if this helps or not, but I feel like I am involved in the cooking process when I do this.
- Allow donuts to cool.
- For the glaze, melt the butter, add the vanilla and agave. Mix together until all is blended and the butter is melted completely. Add the powdered sugar and blend until all lumps are gone.
- This glaze will seize quickly, so I scooped small amounts into a small dish and worked quickly with small batches, dipping either the donuts or the donut holes in the glaze until coated. If the glaze starts to thicken, simply scoop it back into the pan and reheat until it is smooth and silky again.
- While the glaze is still wet, sprinkle the cinnamon/sugar mixture onto the donuts or holes if desired. I made some with just glaze and some with both glaze and the cinnamon/sugar topping.
Notes
I whipped the egg whites to give these donuts a good rise.
Be sure to allow the donuts to cool completely before glazing them or the glaze will slide right off of the donut!
I love that some of the donuts have maple sauce, and some have maple sauce and a light cinnamon sugar sprinkle. My favorite is the donut holes. They are the perfect size for a snack and are so delicious.
More Pumpkin Inspiration
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Pumpkin Recipes
Below are some of my favorite pumpkin recipes. Enjoy!
This moist pumpkin apple bread is so delicious! It has lots of pumpkin spice seasonings and a wonderful fresh apple flavor.
This is a fabulous homemade pasta recipe with pumpkin and brown butter sauce.
This healthy version of the classic Pumpkin Spice Latte is not only healthy but it's delicious!
This Cranberry Pumpkin Muffin Recipe Is So Easy To Make And The Muffins Are Delicious. Whip Up A Batch For Your Family And You Will Enjoy These Muffins Every Day For Breakfast.
This pumpkin gingersnap tart is very flavorful and the best. It's a holiday favorite in our home.
A wonderful pumpkin pie with a stenciled top crust.
Click the photos below for everything you need to make pumpkin gluten-free donuts and pumpkin spice lattes. Happy Fall morning!
My Favorite Halloween Baking Essentials
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Wow! These donuts sound delicious!
Thank you Renae!
Do you think these could be baked in a convection oven? Or the batter put in a donut pan and baked??
Good morning Elle – I have not tried baking them in a convection oven before, but I don’t see why it wouldn’t work! I have always used a donut cutter, but I also don’t see why a donut pan wouldn’t work. Give it a try and let me know how they turn out!
I was looking over your recipe for the maple glaze that goes on the donuts and noticed there is no maple flavoring in it. Is there an error? Thanks for clarification. I’m excited to try your recipe 🎃
We used agave syrup instead but I changed the recipe to use either agave or maple. Thanks for the heads up!
Your blog never disappoints. Always find it very helpful.