Baked Pumpkin Donut


This recipe is a keeper! I made them gluten free with (my new to me) 4 CUP gluten free flour! The texture was perfect!


Servings10 donuts



  • Cooking spray
  • 1/2 cup vegetable or canola oil
  • 1 cup real pumpkin puree
  • 4 cup gluten free flour
  • 2 large eggs
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 3/4 teaspoon ground cinnamon, divided
  • 1/2 teaspoon pumpkin pie seasoning


Preheat the oven to 350 degrees. Grease the donut pans with cooking spray and set aside.


In a large bowl, whisk together oil, pumpkin puree, 1 cup granulated sugar and eggs until well combined.

Add flour, baking soda, baking powder, salt, 3/4 teaspoon cinnamon and pumpkin pie seasoning and whisk until just combined.

Fill donut pans 3/4 of the way.

Bake for 15 minutes. While the donuts bake, fill a medium bowl or zipper sandwich bag with 1/4 cup sugar and 1 teaspoon ground cinnamon. Stir or shake until well combined.

Let the donuts cool for 5 minutes and then one by one cover them in the cinnamon sugar mixture. Serve warm.




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