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5 from 1 vote

Pumpkin Spice Donuts (Gluten-Free)

Prep Time10 mins
Cook Time17 mins
Total Time27 mins
Servings: 12 donuts


  • 2 cups gluten-free all-purpose flour
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1/3 cup brown sugar
  • ¼ cup sugar
  • ¼ cup milk
  • ¼ cup unsalted butter softened
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 2 eggs
  • *Topping:
  • 1 stick of unsalted butter melted
  • ½ cup sugar
  • 1 ½ tablespoons cinnamon


  • Preheat oven to 325 degrees F.
  • Combine all ingredients (excluding topping ingredients) in a medium sized bowl. Mix well and transfer batter into a gallon-size, ziptop bag. Cut one corner of the bag, and pipe the donut batter into the donut pan – filling each approximately 2/3 full.
  • Bake for 14-17 minutes or until donuts are springy to the touch.
  • While donuts are baking, prepare the topping.
  • Melt butter in a bowl. In a separate bowl or plate, combine the cinnamon and sugar.
  • While the donuts are still hot, dip into the butter and coat with the cinnamon and sugar mixture.
  • Donuts are best served fresh, but are will last 1-2 days in an airtight container.


Additional Materials:
Gallon size ziplock bag to pipe donut batter into donut pan