Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Gluten Free Pumpkin Donuts

Dessert, Gluten Free, Vegetarian2 Responses »

My husband will confirm, that yes I am the healthiest eater he knows, and that my two favorite foods are french fries and donuts. Both of which have become increasingly difficult for me to scarf down on a regular basis.

Gone are the days of ordering a side of fries with that, not only because most restaurants fry other non gf food, in their fryers.  But also the french fries themselves, if commercial, are sometimes coated with a dusting of wheat flour, so that they fry up nice and crispy.

And, well donuts you know are definitely not gluten free.  Unless you have a fabulous gluten free bakery where you live, that turns out yummy little confections for you daily.  Lucky you.

 Here in my little corner of Upstate New York, that does not exist — yet. So, being the get-it done kinda of gal that I am, I just picked up a little ole donut pan, for $9.99. Genius!  

Now I can whip up any kind of donut my little heart desires.  And it ‘s just an added bonus that they are baked not fried. To me, it just makes sense that the donuts were baked in the oven since they are “baked goods” and that you fry potatoes, because they are called “french fries” don’t you think?

Gluten Free Pumpkin Donuts

Gluten Free Baked Pumpkin Donuts

Servings: 12 donuts

Gluten Free Baked Pumpkin Donuts


  • 1 1/2 cups gluten free flour - I used cup 4 cup
  • 1 cup potato starch
  • 1 cup light brown sugar
  • 1/4 cup cane sugar
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground ginger
  • 14 oz pumpkin
  • 1 tsp xanthan gum
  • 3 large eggs
  • 2 tsp vanilla
  • 1/2 cup oil, I used olive oil


Preheat the oven to 350ºF.

Lightly oil a 6 hole donut pan and set aside.

In a large mixing bowl, whisk together the flour, potato starch, brown sugar, cane sugar, baking soda, xanthan gum, sea salt and spices.

Add in the eggs, oil, pumpkin, and vanilla; beat well for two minutes. The batter should be smooth and slightly sticky.

Spoon the batter into the donut molds, filling roughly 3/4 full. Smooth over the tops.

Bake in the center of the oven for 18 minutes, or until firm but slightly springy to the touch.

When the donuts are cool enough to handle, loosen the sides and remove from the pan.

Place the donuts on a cooling rack.

2 Responses

October 15th, 2014 at 12:12 am

These are amazing! My husband couldn’t even tell they were gluten free! I used Namaste flour blend from costco for the entire flour amount and the potato starch. Mmmmm!

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