30-Minute Gluten-Free Pumpkin Spice Baked Donuts
Tender baked donuts infused with warm pumpkin pie spices and real pumpkin puree create a perfect fall treat that's naturally gluten-free. The brown sugar adds depth while the cake-like texture makes these donuts satisfying without being overly sweet. Ideal for autumn breakfast gatherings, afternoon coffee breaks, or holiday brunch spreads. Using a donut pan ensures the classic ring shape while keeping preparation simple and mess-free compared to traditional fried versions.
Ingredients
Instructions
- 1
Preheat oven and grease donut pan
- 2
Whisk together dry ingredients in one bowl
- 3
Mix wet ingredients in another bowl
- 4
Combine wet and dry ingredients until just mixed
- 5
Spoon batter into donut pan filling each cavity about 3/4 full
- 6
Bake until toothpick comes out clean
- 7
Cool in pan briefly then transfer to cooling rack
Tips
Don't overmix the batter to keep donuts tender and light
Fill donut cavities evenly for uniform baking and shape
Test doneness with a toothpick in the thickest part of the donut
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Batter can be prepared and refrigerated overnight before baking
Best served at room temperature or slightly warmed
Common Mistakes
Don't overfill donut cavities to avoid overflow and misshapen donuts
Don't overbake to prevent dry texture
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
removes gluten-free status
General Alternatives
FAQ
Can I make these without a donut pan?
Yes, use a muffin tin for donut holes or mini muffins, reducing bake time to 10-12 minutes.
Can I freeze these donuts?
Yes, freeze unfrosted donuts for up to 3 months. Thaw at room temperature before serving.
What if I don't have pumpkin pie spice?
Mix 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp each of ginger and cloves as substitute.