Homemade Pumpkin Donuts with Cinnamon Sugar – Gluten Free & Easy!
I recently baked gluten free homemade pumpkin donuts with cinnamon sugar and shared them with you on my stories. Several of you asked for the recipe, and after sampling a few of these delicious fall treats, I am so excited to share it with you!
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During one of my grocery trips to Walmart, I found a donut baking pan! I was so excited to purchase it so I could finally try homemade pumpkin donuts with cinnamon sugar! I can’t get enough of all things pumpkin in these fall months and these donuts did not disappoint!
As many of you know, I follow a gluten free diet and try to bake all my desserts gluten free. I have found several amazing recipes that my boys and husband enjoy as well. These donuts were no exception! It was hard for all of us to stop eating them!Jump to Recipe
This donut recipe is fairly simple. To begin, preheat your oven to 350 degrees, assemble your ingredients, a few mixing bowls, a whisk, your donut baking pan and a cooling rack.
Mix together the pumpkin, eggs, coconut oil, sugar, baking powder, pumpkin pie spice, cinnamon and salt until they are a smooth consistency. Then and add in your gluten free flour and cornstarch. I used tapioca starch in my recipe.
Slightly brush your pan with coconut oil to help your donuts not to stick and fill each mold 3/4’s full with batter.
Then place your pan into the oven for 15-17 minutes, or until the tops of your donuts are golden brown. I like to use the middle oven rack as well, I feel like it heats more evenly.
Once the tops of your donuts are golden brown, remove them from the pan carefully and let them cool on a cooling rack while you prepare your yummy cinnamon sugar topping.
For the topping, I whisked together ground cinnamon and sugar in a mixing bowl and melted a half stick of butter in a separate bowl. Then I simply just dipped each donut in the butter first and then the cinnamon sugar mix!
The end result are delicious homemade pumpkin cake donuts that you will not be able to stop eating haha! This will be such an easy recipe to throw together, for a brunch, ladies get together, or even as a sweet wrapped gift for a friend!
Homemade Pumpkin Donuts with Cinnamon Sugar
These homemade pumpkin donuts with cinnamon sugar are baked and gluten free!
- 1.5 Cups Canned Pumpkin Puree (not pie filling)
- 4 Large Eggs
- 1/4 Cup Melted Coconut Oil
- 1.5 Cups Granulated Sugar
- 1.5 Tsp Baking Powder
- 1.5 Tsp Pumpkin Pie Spice
- 1 Tsp Ground Cinnamon
- 1/4 Tsp Ground Nutmeg
- 1/4 Tsp Salt
- 1 3/4 Cup Gluten Free All Purpose Flour (plus 2 TBS)
- 1/2 Tsp Cornstarch or Tapioca Starch
- 1 Cup Granulated Sugar (for the topping)
- 1/4 Cup Ground Cinnamon (for the topping)
- 1/2 Stick Butter (for the topping)
Preheat the oven to 350F degrees and grease your donut pan
In a large mixing bowl, combine the pumpkin, eggs, coconut oil, sugar, baking powder, pumpkin pie spice, ground cinnamon, nutmeg, and salt and mix until smooth
Add in your flour and cornstarch and mix well until batter is smooth (will be slightly thick)
Slightly grease your baking pan with coconut oil
Fill each donut mold 3/4's full with batter
Place the donut pan in the oven and bake for 15-17 minutes or until your donut tops are golden brown
Remove donuts from the oven and let them cool on a baking rack
Begin cinnamon sugar topping by combining both ingredients together and whisking
Melt your half stick of butter in a small bowl
Dip each donut in melted butter and toss in the cinnamon sugar coating
I hope you enjoyed this quick and easy recipe for homemade pumpkin donuts with cinnamon sugar! Since I used an all purpose gluten free flour, you could also substitute regular flour as well! Please be sure to let me know if you try these in the comments!
Is your mom’s meatloaf recipe posted in one of your blogs?
Yes! Here is the link for it, I hope you enjoy! https://www.pineandprospecthome.com/simply-amazing-gluten-free-meatloaf/
Great Idea to do with my granddaughter. I am amazed that there is a donut cooking pan. I will be going to Walmart soon. Thanks for sharing a great idea.
Love that you share nature with your children.
Dear Andrea. I would like to try these but I have one question. I know you have a new oven, and I’m assuming it has a convection bake cycle. Did you use the convection bake at 350 for these donuts? Thank you. BTW I made your apple crumble last week. It was delicious!
Just face-finding before I have a go. I’m from Australia and don’t want to buy a donut pan – nor would I want to fry in oil 🙂 So how could I make them? Any suggestions or anyone else?
I am not sure how you could make them without a donut pan, you could try a muffin pan, but they are denser cake donuts so I couldn’t guarantee that would work, but maybe worth a shot!
Hi Andrea, Thank you for another lovely blog post. You’re an inspiration! I’m making the donuts now and notice the instructions say to add nutmeg but it isn’t listed in the ingredients. Would you please share how much for next time? I’ll guess this time. Thank you! PS I found donut pans at Target.
Oh I am so happy that you found the pans, Aren’t they amazing?! As far as nutmeg, it calls for 1/4 tsp!