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Baked Pumpkin Donuts (Gluten-Free and Vegan)

Baked Pumpkin Donuts (Gluten-Free and Vegan) - Soft and pillowy roasted pumpkin donuts rolled in powdered sugar for a sweet breakfast treat.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Breakfast
Cuisine: American
Keyword: Baked Pumpkin Donuts, breakfast, breakfast recipes, cake recipes, Donuts, gluten-free, Pumpkin
Servings: 6 donuts
Calories: 177kcal
Author: Feodora Nastashia


  • 1+1/2 cups gluten-free-flour-blend
  • 1/2 cup brown-sugar
  • 1 tsp baking-soda
  • 1 tsp baking-powder
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1/4 cup vegan-butter-melted-and-cooled
  • 1/2 cup pumpkin-puree-not-pumpkin-pie-filling
  • 1/3 cup unsweetened-almond-milk
  • 1 tsp apple-cider-vinegar
  • 1 tsp pure-vanilla-extract
  • 1/2 cup powdered-sugar


  • Preheat the oven to 350F. Grease a donut pan with cooking spray.
  • In a large bowl, combine the gluten-free flour, brown sugar, baking soda, baking powder, salt, pumpkin pie spice and whisk together.
  • Add in melted vegan butter, pumpkin puree, almond milk, apple cider vinegar and vanilla. Whisk to combine.
  • Spoon the batter into the donut pan wells or pipe it with a pastry bag.
  • Bake at 350F for 10-12 minutes, until a toothpick inserted into the donut comes out clean.
  • Let cool for a few minutes and then turn donuts out onto wire rack.
  • Pour powdered sugar into a shallow bowl. Press donuts into the powdered sugar on both sides.
  • Best served the same day.