Gluten-Free Pumpkin Donuts are just what you need for fall! 

Everyone loves donuts! And now that I have these silicone donut pans, it is so easy for me to make gluten-free donuts at home for my family. We love experimenting with different flavors, and that’s how my family got gluten-free pumpkin donuts. 

To help support our blogging activities, our site contains affiliate links. If you make a purchase from a link on our site, we may receive a small percentage of that sale, at no extra cost to you. Blessed Beyond Crazy is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn from qualifying purchases.

A few years ago I made this Pumpkin Swirl Coffee Cake, which is a family favorite! I have tweaked this recipe to use the same amazing ingredients to make pumpkin donuts, which is now (no surprise) a new family favorite. 

This recipe for pumpkin donuts will make 24 donuts. You can easily half the recipe and have a nice dozen. Fair warning, my family ate an entire dozen in just a matter of a few hours. Therefore, I cannot say how long these will keep.  

Because these pumpkin donuts have a streusel swirled into the batter, these donuts look beautiful when you bite into them, not mention it’s delicious! 

Pumpkin Donuts Ingredients

For the Cake Batter

• 3 cups all-purpose gluten-free flour
• 3 teaspoons xantham gum (omit if your flour already contains this)
• 1 cup sugar
• 1 1/2 cups milk
• 2 eggs
• 1 teaspoon vanilla
• pinch of salt
• 1 stick of butter (8tbs)
• 2 1/2 tablespoons ground flax
• 2/3 cup pumpkin purée
• 4 1/2 teaspoons baking powder

For the Streusel:

• 1 cup brown sugar
• 2 sticks (16 tbs) melted or softened butter
• 1 tablespoon cinnamon
• 1 tablespoon potato starch or corn starch 

For the Icing

• 1 package of cream cheese (8 ounces) softened
• 1/2 teaspoon vanilla
• 3/4 cup powdered sugar
• 1 teaspoon milk

Pumpkin Donuts Directions

For the Cake Batter

1. Preheat oven to 350° F.
2. Mix all the dry ingredients together. Mix all the liquid ingredients together. Slowly add the dry ingredients into the liquid ingredients and mix until fully combined. 
3. Carefully, spoon the batter into donut pans. 

Find these silicone baking pans here. They are great for popping the donuts out without them sticking and make clean up super easy! 

For the Streusel

1. Mix all the ingredients together.
2. Drop small spoonfuls of streusel onto donut batter in the donut pans. Use a butter knife to swirl the streusel into the batter. 
3. Bake donuts for 30 minutes or until a toothpick comes out clean. 

For the Icing

1. Cream together cream cheese and powdered sugar. Add the vanilla and milk and beat until smooth. 
2. Once donuts are done baking, turn donut pans upside down onto cooling racks and let the donuts cool. Once donuts are cooled, turn them upside down and dip them halfway in icing. 

Yield: 24 donuts

Gluten-Free Pumpkin Donuts

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Print

Ingredients

• For the Cake Batter
• 3 cups all-purpose gluten-free flour
• 3 teaspoons xantham gum (omit if your flour already contains this)
• 1 cup sugar
• 1 1/2 cups milk
• 2 eggs
• 1 teaspoon vanilla
• pinch of salt
• 1 stick of butter (8tbs)
• 2 1/2 tablespoons ground flax
• 2/3 cup pumpkin purée
• 4 1/2 teaspoons baking powder
• For the Streusel:
• 1 cup brown sugar
• 2 sticks (16 tbs) melted or softened butter
• 1 tablespoon cinnamon
• 1 tablespoon potato starch or corn starch
• For the Icing
• 1 package of cream cheese (8 ounces) softened
• 1/2 teaspoon vanilla
• 3/4 cup powdered sugar
• 1 teaspoon milk

Instructions

For the Cake Batter

1. Preheat oven to 350° F.

2. Mix all the dry ingredients together. Mix all the liquid ingredients together. Slowly add the dry ingredients into the liquid ingredients and mix until fully combined. 

3. Carefully, spoon the batter into donut pans. 

For the Streusel

1. Mix all the ingredients together.

2. Drop small spoonfuls of streusel onto donut batter in the donut pans. Use a butter knife to swirl the streusel into the batter. 

3. Bake donuts for 30 minutes or until a toothpick comes out clean. 

For the Icing

1. Cream together cream cheese and powdered sugar. Add the vanilla and milk and beat until smooth. 

2. Once donuts are done baking, turn donut pans upside down onto cooling racks and let the donuts cool. Once donuts are cooled, turn them upside down and dip them halfway in icing. 

Enjoy and Happy Fall!!

Anna

Don’t forget to pin it!

Love donuts as much as us? Check out our other donut recipes! 

Grandma’s Light as a Feather Doughnuts

Mini Donut Bites