Gluten Free Pumpkin Donuts
These gluten free pumpkin donuts are an easy, cozy treat that comes together in no time. I’m putting donuts in quotes because, technically, this recipe is our gluten free pancake mix baked in donut molds—but don’t let that fool you. They’ve been wildly successful at curbing “real donut” cravings around here… for my kids and myself, if I’m being honest.
Soft, fluffy, and full of warm pumpkin spice flavor, these baked gluten free pumpkin donuts are a fun surprise for breakfast or an afternoon snack. They’re simple enough for busy mornings and feel special without any extra effort.
If you’re looking for an easy way to make gluten free donuts at home—without frying or complicated steps—this pumpkin version is a go-to fall favorite that everyone loves.
If you in need of a donut mold- here’s a link to what we use at home.
Ingredients
All you need is Josie’s Best GF Pancake Mix + a few fall flavors:
2 cups of Josie’s Best GF Pancake Mix
3 large eggs (or proportionate egg alternative)
4 TBS oil
1 cup + 2 TBS milk of choice
1 tsp vanilla (optional)
½ cup plain pumpkin purée
1 tsp pumpkin pie spice (or cinnamon)
1 Tbsp ground flax seed
Sprinkle in chocolate chips before baking (optional, but delicious!)
Instructions
In a large bowl, whisk the wet ingredients until well combined and slightly frothy.
In a separate bowl, whisk together the pancake mix, flaxseed, and spices.
Gently add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
Lightly spray the donut molds with a nonstick spray (we like avocado oil). Fill each mold just below the top, then sprinkle with chocolate chips.
Bake at 350°F for about 15 minutes, or until the donuts are set.
Allow to cool slightly before removing from the pan. Enjoy!
Review Gluten Free Pumpkin Donuts.