recipe: eggless gluten free pumpkin donuts

for our immediate family dessert, we decided to make pumpkin donuts. this time little one asked to decorate the donuts. so i made colored whipped cream of little one’s choice and then helped little one chose pipe the design she wanted. she also added extra bling with sprinkles. m and i also tried our hand with decorating our donuts and piped our donuts.

decorating the donuts wrapping up our Thanksgiving weekend of food with a fun activity. hope everyone’s Thanksgiving left warm memories.

cooking tools

  • small and medium mixing bowls
  • pastry brush
  • doughnut pan
  • cake decoration piping bag
  • cake decoration piping tips



  • 1 cup gluten free all-purpose baking flour, spooned & leveled
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • ¼ tsp ground nutmeg
  • ¼ cup brown sugar
  • ¼ tsp salt
  • ⅓ cup pumpkin puree
  • ¼ cup skim milk
  • 1 Tbsp ground flaxseed + 3 Tbsp water
  • 2 Tbsp unsalted butter, melted and slightly cooled
  • 1 tsp pure vanilla extract


  • organic heavy whipping cream
  • food coloring, i.e. ColorKitchen
  • sprinkles, i.e.


preheat oven to 350 degrees F. generously grease a doughnut pan; set aside.

in a large bowl whisk together the dry ingredients. in a separate bowl whisk together the pumpkin puree, melted butter, and milk. gently fold the wet mixture into the dry mixture – don’t over mix!

spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.

in the meantime, melt the butter for the cinnamon sugar coating; set aside. mix the sugar and cinnamon together in a medium-sized bowl; set aside.


inspired by Live Well Bake Often: Baked Pumpkin Donuts With Maple Cinnamon Glaze

another recipe to try by Baker by Nature: Pumpkin Cinnamon Sugar Donuts (traditional and vegan versions)

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