Gluten Free Pumpkin Cake Donuts with Maple Cinnamon Glaze
A donut pan is one of the more justifiable single-use kitchen items you can own. It turns a simple pourable batter into something that looks professionally made, with no deep fryer required and no difficult rolling, cutting or glazing process. These pumpkin cake donuts, baked rather than fried, come out of the pan with a defined ring shape and a soft, almost muffin-like texture inside. The maple cinnamon glaze poured over the top sets into a thin, shiny coating that looks considerably more effort than it is. Made from almond flour and certified gluten-free oats, they are genuinely suitable for coeliac and gluten-sensitive eaters without tasting like an afterthought.
Why this recipe works
Pumpkin puree in the batter adds moisture, natural sweetness and a soft crumb that stays tender for longer than a donut made from flour and fat alone. Almond flour contributes richness and a slight nuttiness that pairs naturally with the pumpkin and cinnamon. Eggs provide the lift and structure that make these hold their shape without collapsing after baking. The maple cinnamon glaze is simply maple syrup, a small amount of icing sugar and cinnamon whisked together and drizzled while the donuts are still slightly warm so it adheres and sets.
Getting it right
Pipe or spoon the batter into the donut pan rather than pouring. Pouring produces uneven, blobby donuts. A piping bag or a zip-lock bag with a corner snipped off gives you much more control over where the batter goes.
Fill each cavity to about three-quarters full. Too much batter produces donuts that overflow and lose their ring shape.
Common mistakes
Removing the donuts from the pan too soon causes them to tear. Let them cool in the pan for ten minutes before attempting to turn them out. Run a thin knife around the inside edge of each cavity if they resist.
Not pre-heating the pan before adding the batter results in poor surface browning on the underside. Put the empty pan in the oven for five minutes before filling it.
Substitutions
Sweet potato puree replaces pumpkin with a slightly denser result. Apple puree creates a lighter, more delicately flavoured donut. The glaze can be made with coconut sugar dissolved in a small amount of warm oat milk instead of icing sugar for a less processed alternative.
Serving suggestion
Serve warm with a cup of spiced chai tea. The glaze sets as the donuts cool, so eat within a few hours of glazing for the best appearance. They keep well in an airtight container for two days.
Ingredients
- 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
5g
Fat
2.5g
Fibre
8g
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.
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These donuts freeze well. Glaze after thawing rather than before freezing for the best texture.
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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.
More Thanksgiving Desserts Recipes
Fudgy Gluten Free Pumpkin Blondies with Almond Flour
Healthy Thanksgiving Pumpkin Dessert Bars with Oat Crust and Spiced Filling
Healthy Pumpkin Pie Low Sugar with an Almond Oat Crust
