gluten free baked pumpkin donuts

Gluten Free Baked Pumpkin Donuts

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 7 donuts


Enjoy the flavors of the season with these easy recipe for gluten free baked pumpkin donuts. Get creative by topping them with melted almond butter, coconut butter, or a little bit of frosting. I swear they taste extra good heated up with a cup of coffee on a chilly fall morning!


  • 1 1/4 cups certified GF instant oats
  • 3/4 cup almond flour
  • 2 1/2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 large eggs 
  • 1/2 cup brown sugar 
  • 1/4 cup coconut oil
  • 1/2 cup pumpkin puree
  • teaspoon vanilla extract


  1. Add instant oats to a high powered blender or food processor and pulse until it forms a flour consistency.
  2. Preheat oven to 350 degrees and spray 6-donut mold with olive oil or coconut oil spray or grease.
  3. In a large mixing bowl, whisk together dry ingredients. In a separate mixing bowl, whisk together wet ingredients.
  4. Pour wet ingredients into dry and stir until thoroughly combined. Fill donut milks approximately 3/4 of the way full.
  5. You will have enough dough leftover after you fill 6 for one more.
  6. Bake donuts for 18 minutes, or slightly firm to touch.
  7. Allow to cool before loosening the edges with a butter knife and removing from the mold.
  8. Dip donuts into melted coconut butter, almond butter or peanut butter and continue to cool on a piece of parchment paper.
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