Baked Gluten Free Donut Recipe | Cozy Pumpkin Doughnuts with Air Fryer

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When the first chilly breeze hits, I crave warm spices, cozy bakes, and something sweet with my coffee. These baked gluten-free pumpkin doughnuts check every box: fluffy, warmly spiced, and so easy. You can bake them in the oven or pop them in the air fryer when you want that fresh-donut experience fast.

I tested these a dozen times to get the texture just right—tender in the middle, lightly crisp at the edges, and never gummy. You’ll whip up a quick batter, pipe it into a donut pan, and choose your finish: cinnamon sugar or maple glaze. Either way, your kitchen will smell like a fall candle in the best possible way.

Why These Baked Gluten-Free Pumpkin Doughnuts Turn Out So Good

Moist crumb, not dense: Pumpkin purée locks in moisture, while a bit of oil keeps the donuts soft for days.
Perfect spice balance: Cinnamon and pumpkin pie spice bring cozy flavor without overpowering the pumpkin.
Air fryer or oven: Get bakery vibes in under 10 minutes in the air fryer, or bake a bigger batch in the oven.
Foolproof structure: A blend of gluten-free flours plus eggs creates lift and a tender bite—no grit, no crumble.
Two delicious finishes: Quick cinnamon-sugar coat or a glossy maple glaze for extra fall flair.

Ingredients

For the Pumpkin Doughnuts

Gluten-free all-purpose flour blend (with xanthan gum): 1 3/4 cups (make sure your blend includes xanthan; if not, add 1/2 teaspoon)
Almond flour: 1/4 cup (adds tenderness and moisture)
Baking powder: 2 teaspoons
Baking soda: 1/2 teaspoon
Kosher salt: 1/2 teaspoon
Cinnamon: 1 teaspoon
Pumpkin pie spice: 1 1/2 teaspoons
Light brown sugar: 2/3 cup, packed
Granulated sugar: 1/3 cup
Pumpkin purée (not pumpkin pie filling): 3/4 cup
Large eggs: 2, room temperature
Neutral oil (avocado, grapeseed, or light olive): 1/3 cup
Milk (dairy or unsweetened almond): 1/2 cup
Vanilla extract: 2 teaspoons
Apple cider vinegar: 1 teaspoon (reacts with soda for extra lift)

For Cinnamon Sugar Coating (Option 1)

Granulated sugar: 1/2 cup
Cinnamon: 1 teaspoon
Melted butter: 3 tablespoons (helps sugar stick)

For Maple Glaze (Option 2)

Powdered sugar: 1 cup
Pure maple syrup: 3–4 tablespoons
Vanilla extract: 1/2 teaspoon
Pinch of salt

How to Make Air Fryer or Baked Pumpkin Doughnuts

1) Mix the Dry Ingredients

Whisk gluten-free flour, almond flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice in a large bowl until evenly combined.

2) Blend the Wet Ingredients

In a separate bowl, whisk brown sugar, granulated sugar, pumpkin purée, eggs, oil, milk, vanilla, and apple cider vinegar until smooth.

3) Combine

Pour wet into dry and whisk just until no dry streaks remain. The batter should be thick and scoopable. Let it rest for 5 minutes to hydrate the flour for a smoother crumb.

4) Fill the Donut Pan

Transfer batter to a piping bag or a zip-top bag with a corner snipped.
Lightly grease a nonstick donut pan. Pipe batter into the wells about 3/4 full. Smooth tops with a damp finger if needed.

5) Bake in the Oven (Batch Option)

Preheat oven to 350°F (175°C).
Bake for 12–14 minutes until the donuts spring back to touch and a tester comes out clean.
Cool in the pan for 5 minutes, then transfer to a rack.

6) Air Fry (Quick Option)

Preheat air fryer to 320°F (160°C) for 3–4 minutes.
Place filled donut pan (or silicone molds that fit your basket) into the air fryer. Cook for 7–9 minutes, checking at 7 minutes. They’re done when set on top and springy.
Let rest 3–5 minutes before removing from molds.

7) Finish: Cinnamon Sugar or Maple Glaze

Cinnamon sugar: Stir sugar and cinnamon. Brush warm donuts with melted butter and toss in the cinnamon sugar to coat.
Maple glaze: Whisk powdered sugar, maple syrup, vanilla, and a pinch of salt until pourable. Dip cooled donuts, let excess drip, and set on a rack to firm up.

Pro Tips for Best Texture

Don’t overmix. Stir just until combined to keep donuts light.
Rest the batter. Five minutes makes a big difference with gluten-free flour.
Mind the fill line. Overfilled wells lose the donut hole; underfilled turn out flat.
Check early. Air fryers run hot. Start checking 2 minutes before the time range.

How to Store These Pumpkin Doughnuts

Room temperature: Keep unglazed or cinnamon-sugar donuts in an airtight container for 2 days. Add a small piece of bread or a sugar cube to maintain softness.
Refrigerator: Glazed donuts keep best chilled for up to 4 days. Bring to room temp before serving.
Freeze: Wrap individually and freeze for up to 2 months. Thaw at room temp 30–45 minutes or warm in the air fryer at 300°F for 2–3 minutes.
Re-crisp: Revive day-old donuts in the air fryer at 300°F for 2 minutes to perk up the edges.

Benefits of Baking Gluten-Free Pumpkin Doughnuts at Home

Better ingredients: You control sweetness, oil type, and spice level. No mystery stabilizers.
Consistent texture: A tested blend of flours and leaveners means reliable, fluffy donuts every time.
Faster than a donut run: Air fryer batches finish in minutes—perfect for weekend cravings.
Budget-friendly: Pantry staples make a dozen donuts for less than a fancy coffee shop treat.
Allergy-aware: Easily dairy-free and nut-free with simple swaps.

What to Avoid for Best Results

Don’t use pumpkin pie filling. It contains sugar and spices that throw off the recipe.
Don’t skip xanthan gum if your blend lacks it. It provides structure and prevents crumbling.
Don’t overbake. Dry gluten-free donuts happen quickly. Pull them as soon as they spring back.
Don’t glaze while hot. Warm is okay, hot melts the glaze right off.
Don’t overcrowd the air fryer. Leave space for airflow so donuts rise evenly.

Easy Variations to Try

Dairy-free: Use almond milk or oat milk and swap butter with melted coconut oil for the coating.
Nut-free: Replace almond flour with 3 tablespoons of additional gluten-free flour plus 1 tablespoon cornstarch.
Chocolate chip pumpkin: Fold in 1/2 cup mini chocolate chips.
Maple brown butter glaze: Brown 2 tablespoons butter, cool slightly, whisk with powdered sugar and maple syrup.
Pumpkin cream cheese glaze: Beat 2 ounces softened cream cheese with 1 cup powdered sugar, vanilla, and a splash of milk.
Extra spice: Add 1/4 teaspoon ground cloves or cardamom for deeper warmth.
Sugar swap: Use coconut sugar for a subtle caramel note and lower refined sugar vibe.

FAQ

Can I make these without a donut pan?

Yes. Use a greased muffin tin and fill each cup about 1/2 full. Bake 14–16 minutes. They’ll be donut “muffins,” still delicious with cinnamon sugar or glaze.

What gluten-free flour works best?

Use a 1:1 gluten-free all-purpose blend with xanthan gum. I like blends with rice flour, potato starch, and tapioca starch. Avoid bean-heavy blends for sweets.

Can I reduce the sugar?

Reduce total sugar by up to 25% without hurting texture. Keep some brown sugar for moisture and flavor.

How do I prevent sticking?

Use a quality nonstick donut pan and lightly grease even if it’s nonstick. Let donuts cool 5 minutes before removing.

Why did my donuts turn out gummy?

Likely underbaked or the batter was overmixed. Bake until springy and avoid beating the batter. Also, rest the batter before baking.

Can I make the batter ahead?

Yes, up to 12 hours in the fridge. Bring to room temp, stir gently, then fill and bake. Add 1–2 minutes to bake time if cold.

What air fryer temperature is best?

320°F (160°C) prevents over-browning while the centers cook through. Every model differs, so check early.

Conclusion

These baked gluten-free pumpkin doughnuts deliver everything you want from a fall treat: tender crumb, fragrant spice, and a choice of cinnamon sugar or maple glaze. Bake a big batch in the oven for sharing, or make a speedy air-fryer round when the craving hits. Warm, cozy, and unfussy—exactly how autumn mornings should taste.

Baked Gluten Free Donut Recipe | Cozy Pumpkin Doughnuts with Air Fryer

Why These Baked Gluten-Free Pumpkin Doughnuts Turn Out So Good