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I believe a fried donut is the only kind of donut HA, and this gluten-free pumpkin donut recipe is autumn perfection. This recipe is one the whole family loves, and the boys especially love getting to help decorate the donuts. This is a great recipe for those slow Saturday mornings, when the weather turns chilly, or it’s a great treat to take to holiday brunches!

These gluten-free pumpkin donuts are soft, spiced, and kissed with maple sweetness and warm spices — the kind of treat that feels like a hug in food form. Whether you coat them in warm cinnamon sugar or drizzle them with a silky maple glaze, they’ll have everyone asking if you opened a bakery. The best part? You’d never guess they’re gluten-free.

Why You’ll Love These Gluten-Free Pumpkin Donuts

• Crispy outside, fluffy inside: Fried in rich tallow, these donuts have a golden crust with a soft, cake-like center. They truly resemble that classic texture of cake donuts!
• Warm fall flavors: Pumpkin, cinnamon, ginger, and nutmeg come together for that nostalgic autumn spice blend.
• Two irresistible finishes: A glossy maple glaze for those who love sweet comfort, or a cinnamon sugar coating for a cozy crunch.
• Simple ingredients, bakery-worthy results: Made with real pumpkin puree and gluten-free flour—no gums, fillers, or fancy tricks.
• Make-ahead friendly: The dough can be prepped ahead and fried when you’re ready to treat yourself or guests.
• Versatile: Make into donut holes or use a donut cutter to create a classic donut shape!

Ingredients: 

For the Donuts

• ½ cup brown sugar – adds moisture, caramel flavor, and depth of sweetness.
• ½ cup coconut sugar – brings a subtle, earthy sweetness and helps with the donut’s chewy texture.
• 2 tablespoons salted butter, melted and cooled – provides richness and flavor; the salt enhances the sweetness. (You can substitute with coconut oil or ghee if dairy-free.)
• ¾ cup pumpkin purée – gives moisture, natural sweetness, and the perfect fall flavor. Be sure to use pure pumpkin puree, not pumpkin pie filling.
• ½ cup whole milk yogurt – keeps the donuts tender and slightly tangy; use Greek yogurt for thicker texture or dairy-free yogurt if needed.
• 1 teaspoon pure vanilla extract – enhances the warm flavors of pumpkin and spice.
• 3½ cups gluten-free flour blend – choose a 1:1 baking blend that contains xanthan gum (such as Bob’s Red Mill or King Arthur). If your blend doesn’t have xanthan gum, add 1 teaspoon.
• 4 teaspoons baking powder – ensures the donuts puff up beautifully for a light, cake-like texture.
• 1 teaspoon salt – balances the sweetness and enhances all the flavors.
• 1 tablespoon ground cinnamon – gives that classic warm, cozy spice.
• 1 teaspoon ground ginger – adds a subtle heat that complements the pumpkin.
• ½ teaspoon ground nutmeg – deepens the spice blend with a soft, nutty aroma.
• ¼ teaspoon ground cloves – adds bold warmth and that signature pumpkin spice kick.
• 32 ounces tallow (for frying) – use high-quality beef tallow for the crispiest exterior and rich flavor. You can substitute with avocado oil

For the Maple Glaze

• 2 cups powdered sugar – sift before using to prevent lumps and create a silky-smooth glaze. You can use organic powdered sugar if you prefer a less refined option.
• 2 tablespoons whole milk – thins out the glaze to the perfect drizzling consistency. Adjust slightly more or less depending on how thick you want it. For dairy-free, substitute with almond, oat, or coconut milk.
• 1 tablespoon pure maple syrup – adds natural maple sweetness and depth of flavor. For the best taste, use 100% pure maple syrup, not pancake syrup.
• 1 teaspoon pure vanilla extract – enhances the maple flavor and gives the glaze a warm aroma.
• Pinch of salt – balances sweetness and brings out the maple and vanilla notes beautifully.

Optional: For a deeper maple flavor, add ¼ teaspoon maple extract along with the vanilla.

For the Cinnamon Sugar (optional but encouraged)

• 1 cup granulated sugar – gives the donuts a crisp, sweet coating. You can use coconut sugar for a slightly caramelized, less refined option (note: it will make the coating darker and more rustic).
• 2 tablespoons ground cinnamon – the perfect warm spice pairing for pumpkin donuts. Make sure your cinnamon is fresh for the most aromatic coating.

Tip: Mix the cinnamon and sugar together in a shallow bowl while the donuts are still warm — that’s when the mixture will stick best.

Instructions:

1. Cream the sugars and butter:
   In a stand mixer fitted with the paddle attachment, combine the brown sugar, coconut sugar, and melted butter. Beat on medium speed for about 2 minutes, until the mixture is smooth, light, and slightly fluffy. Scrape down the sides of the bowl as needed to ensure even mixing. This helps incorporate air for a tender donut crumb.
2. Add wet ingredients:
   Add in the pumpkin puree, yogurt, and vanilla extract, mixing on low speed just until smooth and fully combined. The mixture may look slightly thick or curdled at first — that’s okay! It will come together once the dry ingredients are added.
3. Whisk the dry ingredients:
   In a separate medium bowl, whisk together the gluten-free flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly distributed. This step helps prevent clumps and ensures your spices are well balanced throughout the dough.
4. Combine wet and dry:
   Add the dry mixture to the wet ingredients in two additions, mixing on low speed with the paddle attachment just until no streaks of flour remain. Avoid over-mixing — that can make the donuts dense.
   The dough should be soft but easy to scoop. Using a 2-tablespoon cookie scoop, portion the dough into even balls and place them on a parchment-lined baking sheet. Chill them in the fridge for 10–15 minutes while you heat the oil — this helps them hold their shape during frying. You could also roll out the dough and using these biscuit cutters, shape donuts instead of donut holes (my crew just prefers donut holes). 
5. Heat the tallow:
   In a large Dutch oven or heavy-bottomed pot, heat tallow over medium heat until it reaches 325–350°F. Use a deep-fry or candy thermometer to monitor the temperature — consistent heat is key for evenly cooked donuts. If the oil gets too hot, lower the heat slightly.
6. Prepare the toppings:
   While the tallow heats, whisk together the maple glaze ingredients in a small bowl until smooth and glossy. Adjust thickness by adding a splash more milk (for a thinner glaze) or powdered sugar (for a thicker one).
   In another bowl, mix the cinnamon sugar until well combined. Having both ready makes it easy to coat the donuts while they’re still warm. (I love doing half glazed, half cinnamon sugar for variety!)
7. Set up a cooling station:
   Place a cooling rack over a parchment-lined baking sheet to catch any oil drips. This setup keeps the donuts crisp on all sides while they cool.
8. Fry the donuts:
   Once the tallow is ready, gently drop in 4–5 donut balls at a time — don’t overcrowd the pot or the oil temperature will drop. Fry for 1–2 minutes per side, turning once with a slotted spoon or tongs, until the donuts are golden brown and slightly puffed.
   Use a slotted spoon to lift them out and transfer to the prepared cooling rack to drain excess oil.
9. Cool slightly:
   Allow the donuts to cool for about 5 minutes — they should be warm to the touch but not hot. This helps the glaze or cinnamon sugar stick without melting off.
10. Coat and enjoy:

• For glazed donuts: Dip each donut halfway (or fully!) into the maple glaze, letting the excess drip off before placing it back on the rack.
• For cinnamon sugar donuts: Roll each warm donut in the cinnamon sugar mixture, coating evenly on all sides.
  Let the donuts set for 5–10 minutes on a cookie sheet or on the cooling rack. It’s best to serve these delicious, gluten free pumpkin donuts warm or at room temperature.

Storage Tips

• Room temperature: Store leftover donuts in an airtight container at room temperature for up to 2 days. If glazed, place parchment paper between layers to prevent sticking.
• Refrigerator: Keep for up to 5 days in the fridge, reheating briefly in the microwave or toaster oven to restore their softness.
• Freezer: Freeze unglazed or uncoated donuts for up to 2 months. Reheat at 325°F for 8–10 minutes, then glaze or sugar-coat once warm.
• Re-glazing tip: If the glaze has hardened too much after storage, whisk a touch of warm milk or maple syrup into it to bring back that fresh shine.

Perfect Pairings:

• Morning Treat: Enjoy with a mug of maple cinnamon latte, chai tea, or pumpkin cream cold brew.
• Afternoon Comfort: Pair with hot apple cider, dark roast coffee, or Earl Grey tea with honey.
• Dessert Twist: Serve warm donuts with a scoop of vanilla bean or butter pecan ice cream, and drizzle extra maple glaze over top.
• Holiday Brunch: Add to a spread with scrambled eggs, bacon, and spiced fruit salad for a cozy autumn breakfast.

Check out the recipe card below to make this delicious and perfect fall treat! I promise it will be a favorite new recipe!

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Pumpkin Spice Donuts with Maple Glaze | Gluten Free

These gluten-free pumpkin donuts are soft, spiced, and kissed with maple sweetness and warm spices — the kind of treat that feels like a hug in food form. Whether you coat them in warm cinnamon sugar or drizzle them with a silky maple glaze, they’ll have everyone asking if you opened a bakery. The best part? You’d never guess they’re gluten-free.

Print Recipe

Prep Time:30 minutes mins

Ingredients

For the Donut

• ½ cup brown sugar
• ½ cup coconut sugar
• 2 tablespoons salted butter melted and cooled
• ¾ cup pumpkin purée
• ½ cup whole milk yogurt
• 1 teaspoon pure vanilla extract
• 3½ cups gluten-free flour blend
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 32 ounces tallow for frying – use high-quality beef tallow for the crispiest exterior and rich flavor. You can substitute with avocado oil.

For the Glaze

• 2 cups powdered sugar
• 2 tablespoons whole milk
• 1 tablespoon pure maple syrup
• 1 teaspoon pure vanilla extract
• Pinch of salt

For the Cinnamon Sugar

• 1 cup granulated sugar You could substitute coconut sugar
• 2 tablespoons ground cinnamon

Instructions

• In a stand mixer fitted with the paddle attachment, combine the brown sugar, coconut sugar, and melted butter. Beat on medium speed for about 2 minutes, until the mixture is smooth, light, and slightly fluffy. Scrape down the sides of the bowl as needed to ensure even mixing. This helps incorporate air for a tender donut crumb.
• Add in the pumpkin puree, yogurt, and vanilla extract, mixing on low speed just until smooth and fully combined. The mixture may look slightly thick or curdled at first — that’s okay! It will come together once the dry ingredients are added.
• In a separate medium bowl, whisk together the gluten-free flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly distributed. This step helps prevent clumps and ensures your spices are well balanced throughout the dough.
• Add the dry mixture to the wet ingredients in two additions, mixing on low speed with the paddle attachment just until no streaks of flour remain. Avoid over-mixing — that can make the donuts dense.
• The dough should be soft but easy to scoop. Using a 2-tablespoon cookie scoop, portion the dough into even balls and place them on a parchment-lined baking sheet. Chill them in the fridge for 10–15 minutes while you heat the oil — this helps them hold their shape during frying. You could also roll out the dough and using these biscuit cutters, shape donuts instead of donut holes (my crew just prefers donut holes).
• In a large Dutch oven or heavy-bottomed pot, heat tallow over medium heat until it reaches 325–350°F. Use a deep-fry or candy thermometer to monitor the temperature — consistent heat is key for evenly cooked donuts. If the oil gets too hot, lower the heat slightly.
• While the tallow heats, whisk together the maple glaze ingredients in a small bowl until smooth and glossy. Adjust thickness by adding a splash more milk (for a thinner glaze) or powdered sugar (for a thicker one).
• In another bowl, mix the cinnamon sugar until well combined. Having both ready makes it easy to coat the donuts while they’re still warm. (I love doing half glazed, half cinnamon sugar for variety!)
• Place a cooling rack over a parchment-lined baking sheet to catch any oil drips. This setup keeps the donuts crisp on all sides while they cool.
• Once the tallow is ready, gently drop in 4–5 donut balls at a time — don’t overcrowd the pot or the oil temperature will drop. Fry for 1–2 minutes per side, turning once with a slotted spoon or tongs, until the donuts are golden brown and slightly puffed.
• Use a slotted spoon to lift them out and transfer to the prepared cooling rack to drain excess oil.
• Allow the donuts to cool for about 5 minutes — they should be warm to the touch but not hot. This helps the glaze or cinnamon sugar stick without melting off.
• For glazed donuts: Dip each donut halfway (or fully!) into the maple glaze, letting the excess drip off before placing it back on the rack.
• For cinnamon sugar donuts: Roll each warm donut in the cinnamon sugar mixture, coating evenly on all sides.
• Let the donuts set for 5–10 minutes on a cookie sheet or on the cooling rack. It’s best to serve these delicious, gluten free pumpkin donuts warm or at room temperature.

Servings: 30 donut holes