Tender baked gluten free pumpkin donuts your kids will go crazy for!!
Dairy free and vegan to boot, these wholesome donuts will become regular fare in your house after trying them!
A healthier gluten free and vegan pumpkin donut, is it even possible?!!!!
Pumpkin donuts. In a word…yum!
I have made these several times now, and since they are so delicious, they get gobbled up quicker than I can set up a photo-op. I am pretty sure a picture of crumbs wouldn’t snag anyone’s interest, so I finally put to the task after all the kids went to bed last night.
Many have asked for this recipe already, I promised several tasters I would be putting this recipe up….they have been waiting patiently (and anxiously!) for over 2 weeks now.
Any mom food blogger knows…finding time to take the picture that you like while the vultures are hungry and circling you is…well…..IMPOSSIBLE! In my house, it means waiting for a time when they are not around to get it accomplished, especially as I tinker and learn how to take better pictures of food.
How do I make donuts without a donut pan?
It is no big deal to cook these as muffins or free-formed donuts if you are lacking a donut pan.
In fact, I do this often when I want a bigger, meatier donut! I simply plop a round ball of dough on a cookie sheet, and wiggle my damp pointer finger in the middle of the ball to make a hole in the center!
Baking them up as muffins works great too, just a longer cook time! Apx 15 minutes for mini muffins, 22 minutes for large muffins.
Gluten free pumpkin donut ingredient notes:
- Please refer to my post for homemade pumpkin puree for how to bake your own squash or pumpkin if you’re interested. But canned pumpkin works well here too. I just PREFER the homemade purees….so tasty!
- While I use palm sugar most of the time, brown sugar is a great replacement!
- These can be made as written, or you can replace the flax egg with 1 regular egg.
- I used the gluten free flours to make a more wholesome muffin. You are welcome to use a gluten free all purpose flour, or sub out one of the flours for another preferred one. You can refer to my gluten free baking tips page for help with that. Any substitute might change the end result.
Like pumpkin? Click here to see all my recipes that include pumpkin or squash!!
Additional gluten free pumpkin favorites:
- Gluten Free Vegan Pumpkin Cake w/ Caramel Frosting
- Gluten Free Vegan Pumpkin Chocolate Chip Muffins
- Paleo Vegan Pumpkin Snickerdoodles
- Or this paleo pumpkin mug cake looks fab!
Gluten Free Pumpkin Donuts Recipe:
If you try these gluten free vegan pumpkin donuts, please come back and leave a comment!
Gluten Free Vegan Baked Pumpkin Donuts
Wholesome and delicious baked pumpkin donuts are a serious treat!
Ingredients
- 3/4 cup pumpkin puree I used fresh Sugar Pie pumpkin puree
- 1/4 cup avocado oil I have used both melted coconut oil and light olive oil as well
- 3 tablespoons flax meal or 2T chia meal. Mix either w/ 2 tablespoons hot water, OR 1 egg
- 1 teaspoon vanilla extract
- 2/3 cup palm sugar or brown sugar
- 1/2 cup gluten free oat flour easily made my whirring your own gluten free oats in a blender
- 1/2 cup tapioca flour or other starch
- 1/4 cup almond flour for nut free replace with more oat, brown rice, or 2T coconut flour
- 1/4 cup brown rice flour
- 1 teaspoon cinnamon optional
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon guar gum
Topping Suggestions
- powdered sugar glaze mix 1/2 cup powdered sugar with a splash of vanilla and about 1T milk to thin. 1 tablespoon of melted butter mixed in also good.
- butter, cinnamon sugar brush tops with melted butter or coconut oil and sprinkle with a cinnamon sugar mixture
Instructions
- Preheat oven to 350 degrees, and grease a donut pan.
- In a bowl, whisk together the pumpkin, egg or flax, sugar, oil, and vanilla.
- Sprinkle in the flours and then the baking powder, soda, salt, and guar gum. Whisk in, mixing well. The dough should be sticky at this point, and you have three options.
- Option 1: Place dough inside a pastry bag fitted with a wide tip, or make your own by putting the dough into a ziploc bag and cut a small diagonal hole in one corner. Squeeze a small tube of dough in a circular motion into the greased pan, slightly overlapping the ends.
- Option 2: Using more oat or brown rice flour, 2 tablespoons at a time, work in enough flour so that you can handle the dough without it sticking to your hands. Roll small snakes, about an inch in diameter and place in your greased pan, slightly overlapping the ends. This will make a slightly firmer donut (more flour).
- Option 3: Without adding more flour, plop a ball of dough onto the prepared cookie sheet. Use your forefinger to shimmy a hole in the middle (swirling your finger in a circular motion).
- Bake for about 10 minutes until firm. Let rest for a few minutes, invert and top/dip in the topping of your choice.
- Cinnamon & Sugar: Dunk in melted Earth Balance, or any allowed butter and sprinkle with cinnamon and sugar.
Nutrition
Calories: 148kcalCarbohydrates: 20gProtein: 1gFat: 7gSodium: 162mgPotassium: 90mgFiber: 1gSugar: 6gVitamin A: 2385IUVitamin C: 0.7mgCalcium: 25mgIron: 0.7mg
Tried this recipe?Let us know how it was!
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Every year we made 17 recipes of regular gluten donuts and 7 recipes of gluten free donuts to sell at our shop and we use your recipe. It’s no fail and the customers get so giddy year after year waiting for the one time per year they can get their Pumpkin donuts. I prefer the gluten free option vs the typical glutenous flour ones! Thanks for an amazing recipe that’s easy to adapt and double (or multiply times 7).
That sounds like a fun tradition!!
Everything I love in one recipe! I like pumpkin recipes ALL year round so I may have to whip this up soon.
I am pretty sure I need these in my life, no matter what time of year it is!
Wow! These are really good!I did’t add any topping to them and I opted for the version with coconut flour ( I’ve been looking for recipes that are nut free). I used pumpkin pie spice in place of cinnamon. My “donuts” ended up being big blobs on the cookie sheet but they were fabulous – I also baked them for 15 mins instead of 10. Would give this 10 stars if possible!!! I am back to look for more yummy recipes! Thank you for sharing !!
One of my kid’s favorites…it is about time to start all things pumpkin again!! Thanks jb!
Oh wow – I’ve got such a thing for pumpkin, and doughnuts – these look great! Thanks for sharing them on Gluten Free & DIY Tuesday!
I’m impressed I would say these are healthy donuts…not even fried.
I just made these, but they didn’t rise very much. I had brand new levening product too. Question – is Ground Flax the same as Flax Meal? If not perhaps that was my issue?
I did hand form them vs. pipe them as I do not have a donut pan. Let me know. Anxious to try more GF+Vegan recipes.
Thanks!
they do not rise overly much, the are dense and cakey Stacey. If you like more lift, double the soda and baking powder! And yes, ground flax is flax meal Hopefully you still enjoyed them!
Sure wish I had one of your fabulous donuts. Thank you so much for sharing with Full Plate Thursday and have a great week!
Miz Helen
Oh wow! I’m pinning this to my baked donut board… yum! I’m featuring you today at my fall recipes roundup!! I’ve posted it on facebook and twitter… please feel free to reshare :o) oh and grab a featured button if you don’t have one… Emily@nap-timecreations
Who wouldn’t love a healthy donut! I’ve been looking for good pumpkin recipes to get us in the fall spirit and this one looks perfect! Also,I can totally relate to you. I have gotten on to my husband & boys for grabbing at the food I just prepped for a picture!
Holy cow, these look amazing! I love fresh pumpkin donuts from our local farm stand but they are definitely not as healthy as these bad boys. And if they are kid-approved, they must be awesome. Can’t wait to try them!
Have had this recipe bookmarked forever but finally made them tonight. They were a HUGE hit. MY BIL (who isn’t GF) actually moaned while eating them. LOL I made a couple substitutions due to allergies but overall followed the recipe and they turned out very well. I love the pumpkin flavor and the toppings were also tasty.
A moan is always good Deb! So glad you liked them! Would love to hear your substitutions!
THese look AWESOME!!!!! I can’t wait to try them out. THank you so much for linking up with us at GF Fridays:). I’m highlighting you this friday as one of my favorites.
Fall recipes are the BEST!
Wow. These look so yummy! My GF 7-year-old thought she could never have donuts again. She’ll be happy to see this recipe. I would love it if you visited my new Gluten-Free Monday party at OneCreativeMommy.com and linked up this and any other idea you would like to share. I hope to see you there.
http://onecreativemommy.com/gluten-free-pumpkin-chocolate-chip-cookies/
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back shortly when the new link-up is running to see if you were one of the top 3 featured posts! 🙂
Thanks for linking up to Tasteful Tuesdays at Nap-Time Creations. This recipe looks amazing!!! Just wanted to let you know it is being featured at this weeks party. (yeah!) This link will go live at 8:30 pm central time. http://www.nap-timecreations.com/2012/10/maple-cream-cheese-frosting-french.html
Please come by and grab a featured button if you don’t already have one.
Yum! Its great these are baked not fried. Why can’t Dunkin Donuts figure that out?
Great recipe! My husband is VERY excited to try it. Poor guy misses doughnuts. Thanks so much for sharing on Natural Living Monday
Hi Tessa,
Your Pumpkin Donuts are just amazing, I can’t wait to taste them, you did save me some, right? Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
I’m impressed I would say these are healthy donuts…not even fried.
Got this yumminess pinned and tweeted! 🙂
Oh, I love anything pumpkin and these look wonderful! I can’t wait to try out this recipe. Thank you! And so funny about your testers 🙂 I have trouble taking photos too.
-Dana
@ Dana: Sneaky little buggers!
I’m going to have to try these! I tried concocting my own pumpkin doughnuts the other night and they kind of flopped – tasty, but too gummy 🙁 I should learn to just follow others’ tested recipes instead of banging my head against the wall and fiddling around myself, then throwing half of my concoctions in the garbage. My husband refers to these events as my “kitchen shenanigans”!
I can TOTALLY relate Danielle! LOL! Luckily, the flops aren’t near as frequent now as they were in the beginning! These ingredients are EXPENSIVE!
These look fabulous!
I just made these and they were awesome. One of my favorite gluten-free recipes for sure! So quick and easy to make! I made them free-form and on the large side. The only change I made was I used xanthum gum because that’s what I had. I think these would be great as cookies too. Raisins or chocolate chips would be yummy, or frosting…lots of potential for this recipe.
Awesome Tina, glad you loved as much as all my friends too! It is so great getting feedback!
Those look good. And I’ve never been a big fan of donuts. May have to give these a try.
These look so great! Ill definitely have to try a batch! I would love it if you would share the post at my Blog Fest: http://fresh-eggs-daily.blogspot.com/2012/09/farm-girl-friday-blog-fest-1.html
Thanks for the clarification. Unfortunately, I didn’t see it until after I made the donuts. I used the free form method since I don’t have a donut pan. They tasted good but they didn’t rise very much at all so they were a bit doughy. Next time, I will mix the flax with water first and see how it comes out. Happy Spring!
i am sorry they didn’t rise! You may want to check your leavening too, that’s left me flat a few times in the past too when it was expired or old.
also, you can gel the flax right in the liquid ingredients, juts wait a minute or two before adding the dry.
Thanks so much. I have really learned a lot! and I will buy new baking soda. It is not expired but it is old:)
A way to test baking soda…add a couple of tablespoons vinegar. For baking powder, add some warm water. Both should fizz up if still good!
I notice in your helpful hints, you had said to use flax mixed with liquid to replace eggs but you don’t mention to mix the flax with liquid before adding to the batter. I wanted to check if it needs to be mixed with water before adding? thanks!
Generally, would default to gelling the flax or chia meal first. It only takes a minute in the liquid. Some recipes, this extra binding isn’t necessary, but gelling it first should never hurt!! Thanks for pointing this out, I will make my suggestion more clear!
The birthday cake turned out great!! I had mini train cake pans that I used with this recipe and even though I overbaked them a bit, they still turned out great! I used some sugar-free frosting recipes from Elana's Pantry to top it off. Thanks again!!!! Love your blog!
Guar gum is a product that helps bind gluten-free baked goods (gluten does this for you in regular baked goods). Xanthum Gum is more commonly used, but is more expensive and can be hard to digest for some people (like me!), although they function pretty much the same. Most natural food stores will carry guar gum or xanthum gum in the baking aisle by other bagged flours or in a gluten-free section, just ask them!! You could also order it online. AND you could replace the gum entirely with 1-2 teaspoons ground up chia seeds soaked in 1-2 tablespoons water! I have done this with success. Good luck!Let me know if you have any other questions!
I just have one question, what exactly is guar gum and when can we buy it?
Thank you!
This looks divine.
@jamie: I think it would be fine, probably an 8 X 8 or 9" round would work. You could also do birthday cupcakes with this recipe! Good luck, let us know how it turns out!
I have a question about the batter: Do you think I could I use it to make a cake? Or would the cake not cook all the way through? I love, love, love this recipe and think it would be perfect for my son's 1st birthday cake! 🙂 Thanks!
They look just great! I love that you used almond, pumpkin and oatmeal for a slow burn carb treat. Palm sugar gets a huge thumbs up too!
x x x
Yum, yum, yum! I can't wait to make these!!
Thank YOU Amy for the delicious frosting recipes! Glad you are feeling better now!
I love making donuts and pumpkin is perfect for the fall. I'm going to feature your recipe at Slightly Indulgent Tuesday tomorrow. Thanks for linking up!
Hugs,
Amy
I am so glad you enjoyed them as much as we do! I love to hear about it!! Thanks for stopping by!
These were a BIG hit in our home this weekend. I ended up having to make some modifications due to what we had in our home, but my husband tells me they are the best donut I have ever made. Thank you for sharing. 🙂
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Sure, I use the almond meal to add more nutrients and texture, you would be fine subbing more "medium-heavy" flour like brown rice, oat, teff, millet would all be good options. You may also want to increase the fat by 1 or 2 tablespoons for improved texture from the loss of the fat in the almond. Good luck, let us know if it works out or if you need more tweaks!
This recipe makes me drool! However, I am allergic to nuts, seeds and coconut – what can I sub for that 1/4 cup almond meal/flour? Anything? Thanks for any help … 🙂