Easy Gluten-Free Pumpkin Donuts (Dairy-Free)

Gluten-free pumpkin donuts with brown sugar icing are the perfect treat for fall mornings. The warm spices of cinnamon, nutmeg, and ginger combine with the creamy pumpkin puree to create a deliciously moist and flavorful donut. The addition of rich brown sugar icing adds just the right amount of sweetness to balance out the warm spices.

These donuts are perfect for breakfast or as a dessert and are sure to be a hit with everyone who tries them. So why not try making a batch of pumpkin donuts with brown sugar icing today and enjoy the delicious taste of fall?

For more gluten-free and dairy-free pumpkin recipes, try my Gluten-Free Pumpkin Pie, Gluten-Free Pumpkin Chocolate Chip Muffins, and Gluten-Free Pumpkin Bread.

Ingredients

Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Gluten-Free 1:1 All-Purpose Flour and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.

Pumpkin: You’ll want to use pumpkin puree, not pumpkin pie mix. Any brand should work fine, but my favorite is Libby’s.

Dairy-Free Butter: Suggested brands are Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.

Oil: I used avocado oil in this recipe. It has a light, neutral flavor. Melted refined coconut oil could also be used.

Cinnamon, nutmeg, and ginger combine together to create warm fall flavors.

The full list of ingredients and measurements is in the recipe card below.

Preheat the oven to 350°. Spray the donut pans with a non-stick spray.

• I like to use an oil spritzer with avocado oil to lightly spray the pans.
• This set of donut pans is what I use. If you only have one pan, bake the donuts in two batches.

Step 1: Whisk the gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt together in a large mixing bowl. Set aside.

Step 2: In a medium bowl, whisk together the pumpkin puree, oil, brown sugar, sugar, eggs, almond milk, and vanilla.

Step 3: Add the wet ingredients to the dry ingredients and whisk until combined.

Step 4: Take a large zipped-top bag and fold down the top twice. Spoon the batter into the baggie. Unfold the top of the bag and close it with most of the air pushed out. Then, cut a small corner off of the bottom.

Start 5: Pipe the batter into the donut pans, filling 3/4 full. Bake for 11-12 minutes. When done, the tops will bounce back when tapped with your finger and should be golden brown.

Place the pans of donuts on a wire rack to cool for 2 minutes, and then remove the donuts to the wire rack to cool for another 10-15 minutes.

Dairy-Free Brown Sugar Icing

Step 6: Sift the powdered sugar through a fine mesh strainer by gently tapping your hand against the side of the strainer over a large bowl. Set aside.

Step 7: Add the brown sugar, almond milk, and dairy-free butter to a medium saucepan and heat over medium heat. Stir until the mixture is smooth.

Step 8: Simmer for 1 minute and then remove from heat and whisk in the vanilla extract, salt, and powdered sugar. Allow to cool for 5 minutes.

Step 9: Place the wire rack of donuts on a large baking sheet.

Step 10: Then, dip the top of the donuts into the icing.

Step 11: Place them back on the wire rack to set. If the icing gets too thick, you can add a little more almond milk to the icing.

Storage

These gluten-free pumpkin donuts are best within the first couple of days. Once cooled, store covered for up to 2 days or refrigerate for up to 3-4 days.

These are best fresh, but if you want to freeze the donuts, I recommend freezing them without the icing. Can be frozen for 4-6 weeks. To thaw, place them in the refrigerator overnight, and then the icing can be added.