Gluten-Free Pumpkin Doughnut Holes

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Delicious gluten free pumpkin donut recipe!

Ingredients for the donuts:

  • 1¾ cups all-purpose gluten-free flour blend
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon xanthan gum (omit if your flour blend already contains it)
  • ⅓ cup vegetable oil
  • ½ cup brown sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ½ cup whole milk

Ingredients for the sugar coating:

  • 1 stick of butter, melted
  • ⅔ cup granulated sugar
  • 2 teaspoons cinnamon


  1. Preheat the oven to 350 degrees, and spray a 24 count (or 12 count) mini-muffin tin with gluten-free cooking spray. Set aside.
  2. Whisk together the flour, baking powder, salt, spices, and xanthan gum in a large bowl. Add the oil, brown sugar, egg, pumpkin puree, and milk and whisk until smooth.
  3. Using a small scoop or tablespoon, fill holes in pan about ¾ full. Bake for 12-15 minutes, or until a toothpick inserted in the middle of one comes out clean. Let cool in the pan for 5 minutes. You will probably need to bake 2-3 batches, depending on how big your pan is.
  4. Place sugar and cinnamon in a large, zip-top bag. Dip the doughnut holes on all sides in the melted butter, then place in the bag, one dozen at a time. Seal bag and shake to coat with the sugar mixture. Serve immediately. These are best when eaten the same day.


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