Gluten-Free Baked Pumpkin Doughnuts Recipe

By
Elizabeth Barbone
Elizabeth Barbone: Contributing Writer at Serious Eats
Elizabeth Barbone
Elizabeth Barbone develops delicious and creative recipes for the food allergic and gluten-free communities through her site Gluten-Free Baking. Author of three cookbooks: Easy Gluten-Free Baking (2009), How to Cook Gluten-Free (2012), and The World's Easiest Paleo Baking (2016).
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Updated September 13, 2020
Gluten-Free Pumpkin Doughnuts

Elizabeth Barbone

Note: If you don't own a doughnut pan, use a muffin pan for this recipe. The result gives you muffin-doughnuts, which don't taste quite the same but are very good.

Recipe adapted from King Arthur Flour.

Recipe Details

Gluten-Free Baked Pumpkin Doughnuts Recipe

Active About 25 mins
Total 60 mins
Makes 18 doughnuts
Cook Mode (Keep screen awake)

Ingredients

  • Nonstick cooking spray
  • 1 1/4 cups (5 ounces) millet flour
  • 1 1/4 cups (10 ounces) granulated sugar
  • 3/4 cup (3 ounces) gluten-free oat flour
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 1 teaspoons salt
  • 1/4 teaspoon xanthan gum
  • 1 (fifteen ounce) can canned pumpkin
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1/4 cup orange juice
  •  
  • For the Coating:
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon

Directions

  1. Preheat oven to 350°F (177°C). Spray a doughnut pan with nonstick cooking spray. Set aside.

  2. In large bowl, whisk together millet flour, granulated sugar, oat flour, pumpkin pie spice, baking powder, salt, and xanthan gum. In small bowl, stir together pumpkin, eggs, vegetable oil, and orange juice until smooth. Pour pumpkin mixture over dry ingredients and whisk until no lumps remain.

  3. Bake until doughnuts spring back to the touch, about eighteen minutes. Turn doughnuts out onto a wire rack to cool. Repeat with remaining batter. Allow doughnuts to cool completely.

  4. For the Coating: In a 9-inch square pan, stir together granulated sugar and ground cinnamon. One at a time, dredge the doughnuts in the sugar-cinnamon mixture. Shake off excess sugar. Store doughnuts, covered, on the counter for up to three days.

Special equipment

Doughnut pan

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