Can I make these gluten free pumpkin cake donuts without a donut pan?

Absolutely. Spoon the batter into a greased standard muffin tin, filling each cup about two thirds full. Bake at 180C for 18 to 20 minutes. You will get pumpkin cake donut muffins with the same great flavour.

What is the best gluten free flour for pumpkin cake donuts?

Certified gluten free oat flour works beautifully here because of its mild flavour and good fibre content. The combination with tapioca starch is key for a soft, cakey crumb. Avoid almond flour in this recipe as it absorbs liquid very differently and the ratio would need significant adjustment.

Can I make these donuts vegan?

Yes, with one swap. Replace the two eggs with two flax eggs. Mix 2 tablespoons of ground flaxseed with 5 tablespoons of water, stir, and let it sit for 10 minutes until gel-like. The texture will be slightly denser but still very tasty.

How do I store gluten free pumpkin cake donuts?

Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring refrigerated donuts to room temperature before eating for the best texture.

Can I use a different sweetener instead of maple syrup?

Honey works as a direct swap and adds a floral note. Agave syrup is another option with a more neutral flavour. Avoid granulated sweeteners in this recipe as the wet to dry ratio is balanced around a liquid sweetener.

Are these pumpkin donuts suitable for coeliac disease?

They can be, provided you use certified gluten free versions of every ingredient, especially the oat flour and baking powder. Cross-contamination is a real concern with oats, so the gluten free certification label matters.

Gluten Free Pumpkin Cake Donuts with Maple Cinnamon Glaze

Name: Gluten Free Pumpkin Cake Donuts with Maple Cinnamon Glaze
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/2 cups certified gluten free oat flour (spooned and levelled); 1/4 cup tapioca starch (also called tapioca flour); 1 1/2 tsp baking powder (certified gluten free); 1/2 tsp baking soda; 1/4 tsp fine sea salt; 2 tsp ground cinnamon; 3/4 tsp ground ginger; 1/4 tsp ground nutmeg (freshly grated if possible); 1/8 tsp ground cloves; 3/4 cup pure pumpkin puree (not pumpkin pie filling); 1/3 cup pure maple syrup (grade A or B); 2 large eggs (room temperature); 3 tbsp light olive oil or melted coconut oil; 1 tsp pure vanilla extract; 2 tbsp unsweetened oat milk (or any non-dairy milk); 1/2 cup powdered coconut sugar (for glaze, blended until fine); 1 1/2 tbsp pure maple syrup (for glaze); 1 tbsp oat milk (for glaze, add more if needed); 1/4 tsp ground cinnamon (for glaze)

Gluten-FreeDairy-FreeRefined Sugar-FreeNut-Free

Prep Time15 min

Servings12

Calories148 kcal

Health Score6/10

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Gluten Free Pumpkin Cake Donuts with Maple Cinnamon Glaze

These gluten free pumpkin cake donuts are the kind of recipe that makes autumn mornings feel genuinely special without the guilt that usually tags along. Baked in a standard donut pan rather than deep-fried, they come together in under 35 minutes from start to finish. Every bite delivers that classic cakey, spiced pumpkin flavour you crave when the leaves start turning, and the whole recipe is designed to be lighter than anything you would find at a bakery counter. No refined white sugar, no excess oil, and a flour blend that actually holds together beautifully. If you are baking for a mixed crowd, this recipe is also naturally dairy free, which means fewer dietary conversations before breakfast.

The flour base here is a combination of certified gluten free oat flour and tapioca starch. Oat flour brings a mild nuttiness and a good hit of soluble fibre, while tapioca starch keeps the crumb soft and gives the donuts that light, bouncy texture you want from a cake donut. Real pumpkin puree does double duty, adding natural moisture so you barely need any added fat, and contributing beta-carotene along with potassium and vitamin C. The sweetness comes entirely from pure maple syrup, which has a lower glycaemic impact than refined sugar and adds a warm caramel note that pairs beautifully with the spice blend. A generous measure of cinnamon, ginger, nutmeg, and a pinch of clove makes the kitchen smell incredible while these are baking.

The texture lands somewhere between a muffin and a classic cake donut: tender in the centre with a slightly firmer outer ring that holds the glaze perfectly. The maple cinnamon glaze is optional but honestly recommended. It is made simply from a small amount of powdered coconut sugar whisked with maple syrup and a splash of oat milk, so it keeps the refined sugar content low. Fresh out of the oven, these donuts are best enjoyed warm with a mug of coffee or chai tea. They also hold up well at room temperature for a couple of days, making them a practical batch-bake option. For a more casual finish, skip the glaze entirely and dust them with a mix of cinnamon and coconut sugar while they are still warm from the oven.

From a nutritional standpoint, these donuts genuinely deliver on the healthy promise. Each donut contains around 148 calories, compared to the 250 to 350 calories typical of a commercially made pumpkin cake donut. The fibre content sits at roughly 2.5 grams per donut thanks to the oat flour and real pumpkin, which helps slow digestion and keeps blood sugar steadier than a standard refined-flour donut would. Using eggs provides protein and structure without needing dairy, so the recipe is suitable for those avoiding lactose. The total sugar per serving is notably lower than most gluten free donut recipes because maple syrup is used in moderation and the pumpkin itself provides natural sweetness. For anyone managing a gluten intolerance or coeliac condition, just be sure to check that every ingredient is certified gluten free, particularly the oat flour and baking powder, as cross-contamination can be an issue with both.

Ingredients

Serves:12

1 cups certified gluten free oat flour (spooned and levelled)
1 cup tapioca starch (also called tapioca flour)
1 tsp baking powder (certified gluten free)
1 tsp baking soda
1 tsp fine sea salt
2 tsp ground cinnamon
3 tsp ground ginger
1 tsp ground nutmeg (freshly grated if possible)
1 tsp ground cloves
3 cup pure pumpkin puree (not pumpkin pie filling)
1 cup pure maple syrup (grade A or B)
2 large eggs (room temperature)
3 tbsp light olive oil or melted coconut oil
1 tsp pure vanilla extract
2 tbsp unsweetened oat milk (or any non-dairy milk)
1 cup powdered coconut sugar (for glaze, blended until fine)
1 tbsp pure maple syrup (for glaze)
1 tbsp oat milk (for glaze, add more if needed)
1 tsp ground cinnamon (for glaze)

Instructions

1
Preheat your oven to 180C (350F). Lightly grease two standard 6-cavity donut pans with coconut oil spray or a thin brush of oil. Set aside.
Greasing carefully into every crevice of the pan prevents sticking and keeps the donut shape intact when you remove them.
2
In a large mixing bowl, whisk together the gluten free oat flour, tapioca starch, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
Whisking the dry ingredients thoroughly first ensures the spices are evenly distributed throughout every donut.
3
In a separate medium bowl, whisk together the pumpkin puree, maple syrup, eggs, oil, vanilla extract, and oat milk until smooth and well combined.
Room temperature eggs blend more smoothly into the batter and help the donuts rise evenly.
4
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix. The batter will be thick but scoopable.
Overmixing can make the donuts dense. Stop stirring as soon as no dry streaks remain.
5
Transfer the batter into a piping bag or a zip-lock bag with one corner snipped off. Pipe the batter into the prepared donut cavities, filling each one about three quarters full.
Using a piping bag gives you much more control than spooning and results in neater, more uniform donuts.
6
Bake for 14 to 16 minutes, or until a toothpick inserted into the thickest part of a donut comes out clean and the tops spring back lightly when pressed.
Start checking at 14 minutes as oven temperatures vary. Overbaking makes these donuts dry very quickly.
7
Remove the pans from the oven and allow the donuts to cool in the pan for 5 minutes. Then gently run a thin spatula or butter knife around the edges and transfer to a wire rack to cool completely before glazing.
Letting them rest briefly in the pan helps them firm up so they release cleanly without breaking.
8
To make the glaze, whisk together the powdered coconut sugar, maple syrup, oat milk, and cinnamon in a small bowl until smooth. If it seems too thick, add oat milk half a teaspoon at a time until you reach a pourable but not runny consistency.
The glaze should coat the back of a spoon. Too thin and it slides straight off, too thick and it clumps rather than setting smoothly.
9
Dip the top of each cooled donut into the glaze, let the excess drip off, then place back on the wire rack. Allow the glaze to set for 10 minutes before serving.
For a thicker glaze coat, dip twice, allowing the first layer to set for a few minutes between dips.

Nutrition per serving

148kcal

Calories

3.5g

Protein

22g

Carbs

Fat

2.5g

Fibre

Sugar

115mg

Sodium

Pro Tips

✓
Use canned pure pumpkin puree rather than homemade for a more consistent moisture level in the batter.
✓
Measure your oat flour by spooning it into the measuring cup and levelling off. Scooping directly can pack in too much flour and lead to dry donuts.
✓
If you do not have a donut pan, use a muffin tin instead and make pumpkin cake donut muffins. Bake for 18 to 20 minutes.
✓
For a quicker finish, skip the glaze and toss the warm donuts in a mix of 2 tablespoons coconut sugar and 1 teaspoon cinnamon.
✓
These donuts freeze well. Glaze after thawing rather than before freezing for the best texture.
✓
Always check that your oat flour and baking powder carry certified gluten free labelling, especially if you are baking for someone with coeliac disease.

Frequently Asked Questions

Variations

•
Cinnamon Sugar Dusted
Skip the glaze entirely. While the donuts are still warm from the oven, brush lightly with a tiny amount of melted coconut oil and roll in a mix of 2 tablespoons coconut sugar and 1 teaspoon cinnamon for a classic fairground-style finish with less sugar.
•
Chocolate Drizzle
Melt 50g of dark chocolate (70 percent cocoa or above) with a teaspoon of coconut oil and drizzle over cooled donuts instead of the maple glaze. The dark chocolate and pumpkin spice combination is genuinely wonderful.
•
Cream Cheese Frosted
Whip 100g of softened dairy free cream cheese with 1 tablespoon of maple syrup and a pinch of cinnamon. Spread over cooled donuts for a richer, tangier topping that works particularly well for entertaining.
•
Mini Donut Muffins
Use a mini muffin tin to make bite-sized versions. Fill each cup halfway and bake at 180C for 11 to 13 minutes. These are great for kids or for serving at a brunch spread.

Substitutions

•
Gluten free oat flour → Certified gluten free sorghum flour (Use the same quantity. Sorghum flour has a slightly earthier flavour but works well with the pumpkin spices and has a similar fibre profile.)
•
Tapioca starch → Arrowroot starch (Use in the same quantity. Arrowroot gives a very similar light texture and is equally easy to find in health food stores.)
•
Maple syrup → Raw honey (Use in the same quantity. Honey adds a slightly different flavour note but sweetens and binds the batter equally well.)
•
Eggs → Flax eggs (Mix 1 tablespoon ground flaxseed with 2.5 tablespoons water per egg. Let sit 10 minutes before using. The donuts will be slightly denser but still hold together.)
•
Oat milk → Any non-dairy milk (Almond milk, soy milk, or rice milk all work here. Use unsweetened varieties to keep the sugar content in check.)
•
Light olive oil → Melted coconut oil or avocado oil (Any neutral oil works. Avoid strong-flavoured oils like unrefined sesame as they can compete with the pumpkin spices.)

🧊 Storage

Store glazed or unglazed donuts in an airtight container at room temperature for up to 2 days. Refrigerate for up to 4 days and bring to room temperature before serving. Freeze unglazed donuts in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature and glaze fresh before serving.

📅 Make Ahead

You can mix the dry ingredients and the wet ingredients separately the evening before, store both covered in the fridge, then combine and bake in the morning. This saves around 10 minutes of prep time on the day. Baked unglazed donuts can also be frozen ahead and glazed after thawing.