If you are a fan of all things pumpkin spice, then these are a baking must. You will quickly fall madly in love with these Pumpkin Cinnamon Sugar Donuts. They are incredibly soft and moist on the inside, with a sweet crunchy cinnamon sugar coating on the outside. The pumpkin flavor of these donuts is absolutely incredible.
And yes you read that right– this recipe is gluten, dairy, soy, and egg free. Shocking right?!
You would never guess these are free of anything.
The pumpkin puree, pumpkin spice, and cinnamon sugar coating are in perfect balance for these bakery-style donuts.
We dream about these baked donuts year-round. They are full of delicious pumpkin puree with all the warm cozy spices you love and look forward to.
You could easily say they’re one of our favorite donut recipes– especially when still warm out of the oven and freshly coated with cinnamon sugar. Oh my they’re good!
And it’s so nice to bake bakery-style, quality donuts without every leaving your home and without the bakery price.
Our six cavity donut pan gets used all.the.time. Homemade donuts are a fun and easy, fun way to enjoy eating gluten and dairy free.
You’ll find several more decadent gluten and dairy free donuts recipes on our website.
For now grab these pumpkin cinnamon sugar donut ingredients and start baking.
pumpkin cinnamon sugar donut ingredients
- pumpkin puree— Farmer’s Market organic puree is our go-to pumpkin puree
- brown sugar— packed
- grapeseed oil— vegetable oil works too
- dairy free milk— we use unsweetened almond milk
- gluten free all-purpose flour— our favorite flour is Bob’s Red Mill Gluten Free 1 to 1 Baking Mix. This does contain xanthan gum. We purchase it in bulk here to save money.
- xanthan gum— omit if your all-purpose flour contains this or guar gum
- baking powder— keep in mind this loses its potency after the container has been opened for 6 months. We recommend dating the container when it’s opened.
- pumpkin pie spice— always double check your spices are gluten and dairy free
- ground cinnamon
- kosher salt
- granulated sugar
- 6 cavity donut pan— this donut pan has been the best investment in our kitchen. We bake homemade donuts often and this pan makes it so easy. And there is very little clean up with this donut pan, too.
- Ziploc bag or icing piping bag– we use a Ziploc bag to pipe donut batter easily into the donut pan, mess free. If using a Ziploc bag– cut off the corner of the bag to pipe donut batter.
This cozy donut recipe was inspired by a similar recipe from The First Year Blog. We made gluten, dairy, and soy free substitutions.
frequently asked questions
can I use fresh pumpkin puree in this recipe
Yes, you can. Or you can use canned pumpkin puree too. Honestly we always use canned. We start baking these donuts in the early fall before the pumpkins are ready in the garden or are available at grocery stores.
how do I coat the donuts in cinnamon sugar
After the donuts have cooled for 15 minutes, melt the dairy free butter in a bowl. Then place the cinnamon and sugar in another bowl. Next, use a pastry brush to coat the donuts lightly with butter.
We use a very light butter dusting or the cinnamon sugar will dissolve when coated on the donuts.
Then dip the donuts into the cinnamon sugar on both sides. Be sure to coat all sides of the donuts.
We like to double-dip the donuts in the cinnamon sugar. It really coats them well, just like bakery-style donuts.
can these be baked ahead of time
Yes. However, they taste best when enjoyed immediately after baking and coating in cinnamon sugar.
how do I freeze these donuts
After the donuts have been coated in the cinnamon sugar mixture and completely cooled from baking, wrap them individually in plastic wrap. Then transfer to an airtight plastic container or gallon-size Ziploc bag.
Freeze up to a month. Allow donuts to thaw on the countertop or heat in the microwave.
more must try fall recipes
- soft pumpkin cookies with cream cheese frosting— these cookies give you all the fall feels too. Each cookie is full of sweet pumpkin, spices, and topped with a dreamy cream cheese frosting.
- mouthwatering apple crisp— here’s an old-fashioned dessert that makes you feel all warm and cozy no matter the season. And this recipe is set apart by its double topping so everyone gets plenty
- deep fried apple fritters— with fresh apple chunks in a light, doughy cinnamon sugar ball, deep fried and glazed, these are so delicious
- pumpkin bread— this quick bread recipe is soft, moist, and flavored with yummy pumpkin and fall spices, topped with a rich and creamy cream cheese frosting for the ultimate dessert
- candy corn rice krispie treats— what’s not to love about these festive candy corn rice krispie treats? These treats are loaded with candy corns and yellow and orange sprinkles for a spooktacular goodie.
- crock-pot chex mix— the flavors and textures in this snack mix give it the reputation as one of the ultimate snack foods, and it’s ready to enjoy in just a few hours in the crock-pot
These melt-in-your-mouth donuts really are all that. They’re so soft and tender. Filled with pumpkin and warm spices, each bite is complete with a generous cinnamon sugar crunch coating.
It really shouldn’t be a surprise to anyone they’ve become a fall tradition in our home. We even bake them on Thanksgiving morning too!
Bonus– You will find our Thanksgiving recipes in one easy recipe roundup here, and so many mouthwatering Christmas desserts here. Pin these now to save yourself time later on when life starts to get crazier during the holiday rush.
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We do not want you to miss out on the best of eating gluten and dairy free.
Eat well and feel well,
Pumpkin Cinnamon Sugar Donuts
Pumpkin Donut Batter
- ½ c pumpkin puree fresh or canned
- ½ c brown sugar packed
- ¼ c grapeseed oil vegetable oil works too
- ¼ c dairy free milk suggestion in post
- 1 c gluten free all-purpose flour suggestion in post
- 1 tsp xanthan gum omit if your all-purpose flour contains this or guar gum
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp kosher salt
Cinnamon Sugar Coating
- 2 tbsp dairy free butter melted
- ⅓ c granulated sugar
- 1 tsp ground cinnamon
- Preheat oven to 350°F. Spray a donut pan with nonstick spray, set aside.
- In a large bowl, stir together the pumpkin puree, sugar, oil, and milk; set aside.
- Next in a medium bowl mix together the flour, xanthan gum if needed, baking powder, and spices.
- Slowly add the dry ingredients to the wet. Scrape down all sides and bottom of the mixing bowl.
- Then transfer the donut batter to a Ziploc bag with a corner cut off or a frosting piping bag.
- Evenly pipe the donut batter into the 6 cavities. Note– we like large fluffy donuts so we pipe the batter into 5 cavities.
- Place in the oven for 15 minutes or so depending on how much batter is in each cavity.
- Then remove from the oven to a cooling rack for 15 minutes.
Cinnamon Sugar Coating
- Melt butter in a bowl. Place cinnamon sugar coating in small, shallow bowl.
- Using a pastry brush lightly brush butter onto each side of the donut. Too much butter will make the sugar dissolve, so use the butter sparingly.
- Then dip the donuts into the cinnamon sugar. Be sure to coat all sides of the donuts. We like to double-dip the donuts in the cinnamon sugar. It really coats them well just like bakery-style donuts.
- Serve immediately. Store leftovers up to a day in an airtight container on the counter.
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