Gluten-free pumpkin donuts with brown sugar icing are the perfect treat for fall. The warm spices of cinnamon, nutmeg, and ginger combine with the creamy pumpkin puree to create a deliciously moist and flavorful donut. The rich brown sugar icing adds just the right amount of sweetness to balance the warm spices.
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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.
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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.
These are the ingredients for the delectable brown sugar icing.
Instructions
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.
How to Store
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.
More gluten-free donuts you’ll love
Easy Gluten-Free Pumpkin Donuts (Dairy-Free)
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 12 Donuts 1x
- Category: Dessert
- Method: Oven
- Diet: Gluten Free
Description
Gluten-free pumpkin donuts with brown sugar icing are the perfect treat for fall mornings.
Ingredients
Pumpkin Donuts
- 2 cups gluten-free 1-1 flour blend
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 cup pumpkin puree
- 1/2 cup avocado oil or melted refined coconut oil
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup sugar
- 1/2 cup almond milk
- 1 teaspoon vanilla extract
Brown Sugar Icing
- 3/4 cup packed brown sugar
- 1/4 cup almond milk
- 1 tablespoon dairy-free butter
- 1/2 teaspoon vanilla extract
- 1 and 1/2 cups powdered sugar
- pinch of sea salt
Instructions
- Preheat the oven to 350°. Grease two donut pans with non-stick spray. I like to use an oil spritzer with avocado oil.
- Whisk the gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt together in a large mixing bowl. Set aside.
- Whisk together the pumpkin puree, oil, brown sugar, sugar, eggs, almond milk, and vanilla in a medium bowl.
- Add the wet ingredients to the dry ingredients and whisk until combined.
- 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.
- 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 be golden brown.
- Place the donut pans 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.
- 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.
- Make the brown sugar icing by adding the brown sugar, almond milk, and dairy-free butter to a saucepan and heating over medium heat. Stir until the mixture is smooth. Simmer for 1 minute, then remove from heat and whisk in the vanilla extract and powdered sugar. Allow to cool for 5 minutes.
- Place the wire rack of donuts on a large baking sheet. Then, dip the tops of the donuts into the icing and place them back on the wire rack to set. If the icing gets too thick, you can add a little more almond milk to it.
Notes
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 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 brand.
Dairy-Free Butter: Suggested brands Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.
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.
Tiffany Zimmerman
The recipe was easy to follow. I used King Arthur GF flour and they turned out amazing. I used 2 eggs, directions didn’t specify. Donuts and icing came out great!
MamaShire
So glad you enjoyed them! And thanks for the note about the eggs. I updated the recipe card.
mia
Sounds amazing but can I make this in a muffin tin or loaf pan if i don’t have a donut pan?
MamaShire
Yes, you can bake them in a muffin tin. You’ll may need to adjust the baking time. I did see that a suggestion where you can roll up aluminum foil and put it in the middle of the muffin cups and then swirl the batter around the foil and bake. The foil would help give it a donut shape.
Mary
Could you substitute unsweetened applesauce for the oil?
MamaShire
Yes, that can be used.
Christine
Hi. This sounds amazing. I’m not a fan of avocado oil or coconut oil. Can vegetable oil be substituted? Thank you for this recipe it looks awesome
MamaShire
Yes, you can use vegetable oil instead.
Emily
Such a great fall hit! And I love how the icing sets up!
Lou Harmon
I am looking forward to making these donuts. I have tried several of your other recipes and they were all delicious. Thank you for being so diligent in creating tasty gf foods.
Bre
Perfect for these cozy fall days! Thanks Mamashire!
Maggie
Can’t wait to try!
Kalyn Cody
By far the best GF DF recipe I’ve made so far. Literally better than a donut shop but my icing is pretty hard. I’m sure it’s user error but I’m not sure what I did wrong. Maybe too high heat or I need more butter next time?
lisa
These look delicious! I don’t see an oven temperature anywhere.
MamaShire
Oh sorry about that. I added it to the recipe card. I had it in the post but not on the recipe card.
Ava Jones
We had a family tradition of making donuts and chili every Halloween when I was a kid. A few years ago, my mom was diagnosed with celiac disease, and we had to throw practically her whole kitchen into a dumpster rental and remodel to eliminate all lingering gluten. It’s amazing how sensitive food allergies can be. Anyway, I tried these donuts today, and I’m so excited to surprise my mom with this recipe in a few days! They turned out delicious; I baked them a little shorter than suggested since we’re located in Shallotte, NC, but they were still so good. Next, I’m trying pumpkin bread. Thanks for sharing
Cassandra
So yummy! I made these for a Friendsgiving and a few of my friends are gluten free and dairy free. EVERYONE was obsessed with these donuts (even the people with no food restrictions)! Multiple people said that these were their favorite part of the meal, which is high praise since everything was delicious! 10/10 will definitely be making again!
MamaShire
I love that so much! So glad that everyone loved them!
Carol
I needed a recipe for a coffee and brunch in My Bible study. I am gluten-free, so I needed a gluten-free sweet.. These turned out absolutely delicious, I don’t think anyone will even know they’re gluten-free.
Shelby
Am I able to use regular flour if I don’t have any Gluten free flour? I found this recipe and have to try it!
MamaShire
I haven’t made it with regular flour, but it should work fine. Hope you enjoy it!
Christina
I have had this recipe waiting to be made since last fall. I finally made it today and it is amazing! These donuts were a huge hit with my gf husband. I love how the icing sets and I will likely use that icing for other recipes I make. I also just looked through your website and I am so excited about making ALL the donuts!!! Thank you for sharing so many wonderful recipes!
MamaShire
Yay! I’m so glad you made them and loved them!
Heather Meyer
I absolutely love this recipe and so does everyone else I make it for, especially my mom group! Could you use almond flour instead of gluten free flour? I typically have the gluten free flour on hand but turns out I don’t…yet I have almond flour but not sure if that will work for this recipe?
MamaShire
I’m so glad to hear you love this recipe! It’s definitely a favorite here too. I haven’t made these with almond flour so I can’t say for sure, but I would suggest adding an additional egg to the recipe for an extra binder. And check the bake time. It may brown a little faster. If you make them with almond flour please let me know how they turned out.
Hannah
Is there a way to make these without eggs? Could I just increase the pumpkin?
MamaShire
I haven’t tried that, so I can’t say for sure. But pumpkin puree can be used in place of eggs by using 1/4 cup per egg. Chia seeds or applesauce could also be used. I’d love to hear how it works if you try it.