If you love pumpkin spice, these Pumpkin Cinnamon Sugar Donuts are a must-try. They’re tender and moist inside with a crisp cinnamon-sugar exterior. The pumpkin and spices are perfectly balanced for a bakery-style donut you can make at home.
Surprisingly, this recipe is gluten-free, dairy-free, soy-free, and egg-free — yet still full of flavor. You won’t miss any of the usual ingredients.
These baked donuts are one of our favorites all year. They’re packed with pumpkin puree and warm spices, and the cinnamon-sugar coating gives them that irresistible crunch. They’re especially delightful warm from the oven.
Baking your own quality, bakery-style donuts at home is easy and affordable with a donut pan. Our six-cavity pan gets used all the time. Homemade donuts are a fun, simple way to enjoy gluten- and dairy-free baking.
Gather the ingredients below and get ready to bake.
Pumpkin Cinnamon Sugar Donut Ingredients
- Pumpkin puree — fresh or canned
- Brown sugar — packed
- Grapeseed oil or vegetable oil
- Dairy-free milk — unsweetened almond milk suggested
- Gluten-free all-purpose flour — use your favorite 1-to-1 blend (contains xanthan gum in some brands)
- Xanthan gum — omit if your flour blend already contains it
- Baking powder — check freshness
- Pumpkin pie spice — ensure spices are gluten/dairy free
- Ground cinnamon
- Nutmeg
- Kosher salt
- Granulated sugar — for the coating
Kitchen Essentials
- 6-cavity donut pan — makes baking and cleanup easy
- Ziploc bag or pastry piping bag — to pipe batter neatly into the pan
This recipe was inspired by a classic pumpkin donut recipe; adjustments were made to create a gluten-, dairy-, and soy-free version.
Frequently Asked Questions
Can I use fresh pumpkin puree?
Yes. Fresh pumpkin puree works well, and canned pumpkin is a convenient option. Canned pumpkin is what we typically use, especially early in the season.
How do I coat the donuts with cinnamon sugar?
Let the donuts cool for about 15 minutes. Melt the dairy-free butter and place the cinnamon-sugar mixture in a shallow bowl. Using a pastry brush, lightly brush each donut with a thin layer of melted butter — too much will dissolve the sugar. Dip each donut in the cinnamon-sugar, coating all sides. For a bakery-style finish, double-dip so the coating is thorough.
Can these be baked ahead of time?
Yes. They’re best enjoyed right after baking and coating, but you can bake them earlier if needed.
How do I freeze these donuts?
After coating and cooling completely, wrap each donut individually in plastic wrap and place them in an airtight container or a gallon-size Ziploc bag. Freeze for up to a month. Thaw at room temperature or warm briefly in the microwave.
More Must-Try Fall Recipes
- Soft pumpkin cookies with cream cheese frosting — tender cookies topped with dreamy frosting
- Mouthwatering apple crisp — a comforting classic with a double topping
- Deep-fried apple fritters — apple chunks in a light dough, fried and glazed
- Pumpkin bread with cream cheese frosting — moist quick bread with rich frosting
- Candy corn Rice Krispie treats — festive and fun for the season
- Crock-pot Chex Mix — savory snack mix ready in a few hours
Lastly
These melt-in-your-mouth donuts are soft, tender, and full of pumpkin and warm spices. The cinnamon-sugar coating gives a satisfying crunch that makes them a favorite fall treat in our home — sometimes even baked on Thanksgiving morning.
They freeze well and reheat easily, making them convenient for busy holiday mornings.
Eat well and feel well,
Jill
Pumpkin Cinnamon Sugar Donuts
Breakfast, Brunch, Dessert
6 donuts
Eating Gluten and Dairy Free
Ingredients
Pumpkin Donut Batter
- ½ c pumpkin puree fresh or canned
- ½ c brown sugar packed
- ¼ c grapeseed oil vegetable oil works too
- ¼ c dairy free milk unsweetened almond suggested
- 1 c gluten free all-purpose flour
- 1 teaspoon xanthan gum omit if your flour contains it
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon kosher salt
Cinnamon Sugar Coating
- 2 tablespoon dairy free butter melted
- ⅓ c granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Pumpkin Donuts
- Preheat oven to 350°F. Spray a donut pan with nonstick spray and set aside.
- In a large bowl, stir together the pumpkin puree, brown sugar, oil, and milk; set aside.
- In a medium bowl, mix together the flour, xanthan gum if needed, baking powder, and spices.
- Slowly add the dry ingredients to the wet ingredients, scraping the sides and bottom of the bowl until combined.
- Transfer the batter to a Ziploc bag with a corner cut off or a piping bag.
- Pipe the batter evenly into the donut pan cavities. For larger doughnuts, fill only five cavities.
- Bake about 15 minutes, depending on how full each cavity is. Remove and cool on a rack for 15 minutes.
Cinnamon Sugar Coating
- Melt the dairy-free butter and prepare the cinnamon-sugar in a shallow bowl.
- Lightly brush each donut with melted butter — use sparingly to prevent the sugar from dissolving.
- Dip each donut in the cinnamon-sugar, coating all sides. Double-dip for a thicker, bakery-style coating.
- Serve immediately. Store leftovers for up to a day in an airtight container at room temperature.
Notes
To freeze: after dipping and cooling, wrap each donut individually in plastic wrap and place in a Ziploc bag. Freeze up to one month. Thaw at room temperature or warm briefly in the microwave.
Nutritional Disclaimer
Nutritional facts are estimated and may vary by brands used. For more accurate results, use a nutritional calculator with your chosen ingredients.
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