Name: Gluten-Free Pumpkin Donuts with Cinnamon Sugar and Brown Sugar Glaze Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 ½ cups gluten-free 1:1 baking flour (230g); 2 teaspoons baking powder; 1 1/2 teaspoons pumpkin pie spice (or 3/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger); 1 1/4 teaspoon salt; 1 1/2 cups pumpkin purée (340g); 3 large eggs; 1/2 cup vegetable oil (100g); ½ cup brown sugar (100g); ½ cup white sugar (100g); 1 teaspoon vanilla extract; 1/4 cup white sugar (50g); 1 tablespoon cinnamon; 3/4 cup brown sugar (150g); 1/4 cup milk or almond milk; 1 tablespoon butter; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1 1/2 cups powdered sugar, sifted (175g); Chopped nuts or sprinkles for topping

Jump to Recipe· 4.4 from 91 reviews

If you’re looking for a fall treat that’s cozy, flavorful, and friendly for gluten-free diets, you’re going to adore this Gluten-Free Pumpkin Donuts with Cinnamon Sugar and Brown Sugar Glaze Recipe. I absolutely love how these donuts come out tender, with that perfect hint of pumpkin spice and the sweet touch of cinnamon sugar or rich brown sugar glaze. Whether it’s for a leisurely weekend brunch or a snack with your afternoon coffee, these donuts will quickly become your go-to pumpkin indulgence.

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Why You’ll Love This Recipe

Gluten-free & delicious: You get all the pumpkin flavor without sacrificing texture or taste.
Two irresistible coatings: Choose between the classic cinnamon sugar or that dreamy brown sugar glaze.
Easy to make: No fancy equipment required — just basic ingredients and straightforward steps.
Perfect for sharing: These donuts impress friends and family, even the ones who don’t need to eat gluten-free!

A woman's hand is holding a small donut close to the camera. The donut has a smooth, shiny light brown glaze covering its upper surface, neatly dripping around the sides. The donut's dough underneath is a warm golden brown color, showing just a bit under the glaze. In the background, there is a large clear glass bowl filled with the same light brown glaze, with some glaze marks on its inside edges. The scene is set on a white marbled surface with soft, natural lighting. photo taken with an iphone --ar 2:3 --v 7 - Gluten-Free Pumpkin Donuts, Pumpkin Donuts with Cinnamon Sugar, Pumpkin Donuts with Brown Sugar Glaze, Fall Pumpkin Donut Recipe, Gluten-Free Fall Treats

Ingredients You’ll Need

All the ingredients harmonize to create moist, flavorful donuts with just the right spice kick. I recommend using good-quality gluten-free 1:1 baking flour for the best texture and pumpkin purée that’s smooth and rich—canned or fresh works just fine.

Flat lay of a small mound of gluten-free baking flour on a simple white ceramic plate, a small white bowl filled with pumpkin purée, three whole brown eggs arranged in a neat row, a small white bowl with golden vegetable oil, a small white bowl containing light brown sugar, a small white bowl with granulated white sugar, a small white bowl holding a mixture of cinnamon, nutmeg, and ginger powders, a small white bowl of ground cinnamon, a small white bowl of sifted powdered sugar, a small white bowl with a pat of butter, a small white bowl with milk or almond milk, a few whole nut pieces scattered neatly on the plate, all arranged in perfect symmetry with balanced spacing -- placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 - Gluten-Free Pumpkin Donuts, Pumpkin Donuts with Cinnamon Sugar, Pumpkin Donuts with Brown Sugar Glaze, Fall Pumpkin Donut Recipe, Gluten-Free Fall Treats

Gluten-free 1:1 baking flour: A blend with xanthan gum works best for perfect donut texture.
Baking powder: Helps the donuts rise nicely, giving them a soft crumb.
Pumpkin pie spice: The warm blend of cinnamon, nutmeg, and ginger really brings out autumn vibes.
Salt: Balances sweetness and enhances all the flavors.
Pumpkin purée: Adds moisture, natural sweetness, and that unmistakable pumpkin flavor.
Eggs: Bind everything together and add richness.
Vegetable oil: Keeps the donuts moist without a heavy texture.
Brown sugar and white sugar: Both together provide caramel notes and sweetness.
Vanilla extract: Deepens flavor and aroma.
White sugar and cinnamon (for cinnamon sugar): Simple but magical topping.
Brown sugar, milk, butter, salt, vanilla extract, powdered sugar (for glaze): This combo makes a luscious, creamy glaze that you’ll want to dunk every donut in.
Nuts or sprinkles: Optional but adds a fun crunch or festive look to the glaze.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this recipe depending on the season and my mood—and you should too! It’s a flexible base, so feel free to experiment.

Spice it differently: Sometimes I swap pumpkin pie spice for extra cinnamon and a touch of cloves for a different warm flavor.
Dairy-free glaze: Using almond milk instead of regular milk works beautifully for the brown sugar glaze without compromising taste.
Frosting swap: Try a cream cheese frosting for a tangy alternative, though it’s not gluten-free sugar glaze, it’s a favorite for celebrations.
Mini donuts: Reduce bake time and bake in mini donut pans for bite-sized treats perfect for parties.

How to Make Gluten-Free Pumpkin Donuts with Cinnamon Sugar and Brown Sugar Glaze Recipe

Step 1: Preheat and Prep Your Donut Pans

Start by setting your oven to 375°F (190°C) and lightly greasing two 6-cavity donut pans with cooking spray. This step is deceptively important — greasing thoroughly ensures your donuts come out cleanly without breaking. I learned this the hard way and now never skip it!

Step 2: Combine Dry Ingredients

Whisk together the gluten-free flour, baking powder, pumpkin pie spice, and salt in a medium bowl. This ensures your spices and leavening agents are evenly distributed, so every bite is delicious and fluffy.

Step 3: Mix Wet Ingredients

In a separate large bowl, whisk the pumpkin purée, eggs, vegetable oil, brown sugar, white sugar, and vanilla extract until smooth. You’ll notice the batter is thick but pourable – the sugars dissolve nicely in this step, setting the stage for moist donuts.

Step 4: Combine Wet and Dry

Pour the dry ingredients into the wet ingredients and whisk until just combined. Be careful not to overmix; you want everything to come together smoothly but still keep your donuts tender.

Step 5: Fill Donut Pans

Filling the donut pans can get messy, so here’s a trick I discovered that works perfectly: put your batter into a large Ziploc bag placed inside a measuring cup, then snip off one corner and pipe the batter straight into the donut molds. This makes portioning even and cleanup easier.

Step 6: Bake and Cool

Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Donuts will be springy and set. Once baked, pop them out onto a wire rack to cool. If they’re too warm, the toppings can get messy, so let them rest a bit.

Step 7: Add Cinnamon Sugar or Brown Sugar Glaze

For the cinnamon sugar, mix the white sugar and cinnamon in a bag and gently toss the still-warm (not hot!) donuts until coated. For the brown sugar glaze, melt brown sugar, milk, butter, and salt together in a saucepan until smooth and simmered briefly. Whisk in vanilla and powdered sugar till smooth and slightly thickened. Dip donut tops into warm glaze, then add nuts or sprinkles while it’s still wet.

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Pro Tips for Making Gluten-Free Pumpkin Donuts with Cinnamon Sugar and Brown Sugar Glaze Recipe

Use a 1:1 gluten-free flour blend: I tried a few blends before finding one that keeps donuts tender without drying out.
Don’t overfill your pans: Filling just up to the top of each cavity prevents messy overflow and helps donuts bake evenly.
Let glaze cool slightly before dipping: This helps it cling to the donuts better and prevents it from sliding off.
Avoid adding toppings too early: Adding nuts or sprinkles while glaze is warm but not hot ensures they stick without melting or sliding off.

How to Serve Gluten-Free Pumpkin Donuts with Cinnamon Sugar and Brown Sugar Glaze Recipe

There are four round donuts on a white plate with a light dotted pattern. Each donut has a smooth, light brown glaze covering the top layer, with small pieces of chopped nuts sprinkled over the glaze. One donut shows a bite taken out of it, revealing a soft, orange-brown inside layer. The plate is placed on a white marbled surface and part of a checkered cloth is visible in the corner. Photo taken with an iphone --ar 2:3 --v 7 - Gluten-Free Pumpkin Donuts, Pumpkin Donuts with Cinnamon Sugar, Pumpkin Donuts with Brown Sugar Glaze, Fall Pumpkin Donut Recipe, Gluten-Free Fall Treats

Garnishes

I love sprinkling chopped pecans or walnuts on the glazed donuts for that crunch contrast — it feels so autumnal. For cinnamon sugar donuts, a light dusting of extra cinnamon feels just right. You can also go for festive sprinkles if you want a playful pop of color for a party.

Side Dishes

I usually pair these donuts with a hot cup of chai tea or coffee—the spices complement each other so well. For brunch, some fresh fruit or a warm apple compote alongside really rounds out the fall flavors.

Creative Ways to Present

For special occasions, I like arranging these donuts stacked on a pretty cake stand with fall leaves and mini pumpkins around for a festive look. If you’re serving kids, piling on colorful sprinkles and fun toppings makes them even more exciting. Don’t forget cute napkins!

Make Ahead and Storage

Storing Leftovers

Once cooled, store your donuts in an airtight container at room temperature for up to two days. My family usually finishes them faster, but when leftovers happen, this keeps them fresh and soft.

Freezing

I’ve frozen these donuts before with great success! Wrap them individually in plastic wrap and pop them in a freezer-safe bag or container. They freeze well for up to a month and thaw quickly on the countertop or in the microwave for a warm treat.

Reheating

To bring your donuts back to life, I recommend reheating them for about 15 seconds in the microwave or warming in a 300°F oven for 5 minutes. Just warm enough so they’re soft and the glaze is slightly melty again—delicious!

FAQs

Can I make these donuts dairy-free?

Absolutely! Swap the milk in the brown sugar glaze for almond milk or another plant-based milk, and they’ll still turn out deliciously smooth. The rest of the recipe is naturally dairy-free.
What if I don’t have a donut pan?

If you don’t have a donut pan, you can use muffin tins instead, but the shape will be different. Bake for the same time but keep an eye on them since the thickness varies, and consider piping or spooning batter close to the edges for a donut-like look.
Can I substitute pumpkin purée with sweet potato?

Yes! Sweet potato purée makes a wonderful substitute and will add natural sweetness and a slightly different flavor, but equally tasty. Just make sure it’s smooth and not watery.
How do I keep my donuts from drying out?

Using a good gluten-free flour blend with moisture-retaining ingredients, not over-baking, and including oil in the batter all help keep these donuts moist and tender. Store them in an airtight container to prevent drying.
Can I make the dough ahead of time?

Yes, you can prepare the batter a few hours ahead and keep it covered in the fridge. Just give it a gentle stir before filling the pans. I don’t recommend storing it overnight because the baking powder loses its effectiveness over time.

Final Thoughts

This Gluten-Free Pumpkin Donuts with Cinnamon Sugar and Brown Sugar Glaze Recipe holds a special place in my kitchen because it combines nostalgia with allergy-friendly baking in the best way. I remember the first time I made them, and everyone devoured the whole batch before I could snap a photo! If you’re craving something cozy, scrumptious, and homemade this season, give this recipe a try — I promise it’ll make your fall mornings that much better.