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

Jump to Recipe

You know those crisp fall mornings when a warm, spiced treat would make everything better? That’s exactly what these gluten-free pumpkin doughnuts deliver. They bake up light, tender, and full of cozy pumpkin spice flavor—no gluten, no fryer oil, no fuss. You can make them in the oven or the air fryer, and they taste like your favorite coffee shop donut, just fresher and better for everyday baking.

I tested these multiple times to nail the texture: soft crumb, gentle sweetness, and a golden crust that holds a cinnamon sugar coating or a simple maple glaze. If you love pumpkin bread, you’ll flip for these. Let’s make a batch you’ll want on repeat all season.

Why This Gluten-Free Baked Pumpkin Donut Recipe Works

Moist crumb without gumminess: Pumpkin puree adds moisture, while the right gluten-free flour blend keeps the crumb tender, not dense.
Balanced spice: Cinnamon, nutmeg, and ginger give warm bakery flavor without overpowering the pumpkin.
Quick and simple: One bowl for wet, one for dry, then whisk and pipe into pans. No yeast, no rise time.
Oven or air fryer friendly: Bake a full batch in the oven, or pop a few into the air fryer for small-batch speed.
Better-for-you treat: Baked, not fried, and gluten-free for more inclusive snacking.

Ingredients

For the Pumpkin Doughnuts

Gluten-free all-purpose flour blend (with xanthan gum): Use a cup-for-cup blend designed for baking. If yours lacks xanthan gum, add 1/2 teaspoon.
Baking powder + baking soda: A combo gives lift and a tender bite.
Fine sea salt: Brightens flavors and balances sweetness.
Ground cinnamon, nutmeg, and ginger: Classic pumpkin spice warmth. Add a pinch of cloves if you like.
Brown sugar: Adds moisture and caramel notes.
Granulated sugar: Helps with structure and a light crumb.
Eggs: Bind the batter and add richness.
Pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling.
Neutral oil: Avocado or light olive oil keeps the doughnuts moist. Melted butter works too.
Milk or dairy-free milk: Almond, oat, or regular milk all work.
Vanilla extract: Rounds out the spice.

For Coating or Glaze

Cinnamon sugar: Granulated sugar mixed with cinnamon for a classic finish.
Maple glaze (optional): Powdered sugar, pure maple syrup, a splash of milk, and a pinch of salt.

How to Make Baked Pumpkin Doughnuts (Oven or Air Fryer)

1) Prep

Preheat oven to 350°F (177°C) or preheat air fryer to 320°F (160°C).
Grease a nonstick donut pan or silicone donut molds. For the air fryer, use silicone donut molds that fit your basket.
Stir together cinnamon sugar in a shallow bowl if using. Line a wire rack over a sheet pan.

2) Mix Dry Ingredients

In a large bowl, whisk: gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.

3) Mix Wet Ingredients

In a separate bowl, whisk: brown sugar, granulated sugar, eggs, pumpkin puree, oil, milk, and vanilla until smooth.

4) Combine

Pour wet into dry. Whisk or stir until just combined. The batter should be thick but pipeable. If it looks dry, add 1–2 teaspoons more milk.

5) Fill Molds

Transfer batter to a piping bag or a zip-top bag with the corner snipped.
Pipe into molds, filling each well about 3/4 full to prevent overflow and keep the hole open.

6) Bake or Air Fry

Oven: Bake 11–13 minutes, until the tops spring back and a toothpick comes out clean.
Air fryer: Cook 7–9 minutes at 320°F, checking at 7. They should feel set and lightly golden.

7) Cool and Finish

Let doughnuts cool in the pan 3–4 minutes to set, then transfer to a rack.
For cinnamon sugar: brush warm doughnuts with melted butter or a light spray of oil, then toss in cinnamon sugar.
For maple glaze: whisk powdered sugar, maple syrup, a splash of milk, and a pinch of salt until smooth. Dip cooled doughnuts, then set on the rack to dry.

Pro Tips for Best Texture

Measure flour correctly: Spoon and level. Too much flour makes dry, dense doughnuts.
Don’t overmix: Stir until the flour just disappears to keep the crumb tender.
Mind the heat: Air fryers run hot. Start low and check early for perfect doneness.
Use pure pumpkin: Pumpkin pie filling is pre-sweetened and will throw off texture.

How to Store Your Pumpkin Doughnuts

Room temperature: Keep glazed or sugared doughnuts in an airtight container for 1–2 days. Add a paper towel to absorb moisture.
Refrigerator: Store up to 4 days in an airtight container. Warm 10–15 seconds in the microwave or 2–3 minutes in a 300°F oven to refresh.
Freezer: Freeze unglazed doughnuts up to 2 months. Thaw at room temp, then rewarm and finish with sugar or glaze.
Make-ahead tip: Mix dry ingredients and store in a jar. Whisk wet ingredients day-of and bake fresh.

Why You’ll Love These Gluten-Free Pumpkin Doughnuts

Fast comfort baking: From whisk to warm doughnuts in under 30 minutes.
Oven or air fryer flexibility: Bake a crowd-sized batch or a quick small batch.
Inclusive treat: Gluten-free, with easy dairy-free swaps.
Café flavor at home: Cozy spices, maple notes, and that perfect tender crumb.

What to Avoid for Perfect Results

Skipping the xanthan gum: If your blend doesn’t include it, add some for structure.
Overfilling the molds: The center will close up and the edges can burn.
Overbaking: Gluten-free bakes dry out quickly. Pull when just set.
Using pumpkin pie filling: It’s too sweet and changes moisture levels.
Coating too early or too late: Toss cinnamon sugar while warm; glaze when fully cool.

Flavor Twists to Try

Chocolate chip pumpkin: Fold in mini chocolate chips and top with a thin vanilla glaze.
Pecan crunch: Add chopped toasted pecans to the batter and sprinkle more on the glaze.
Maple browned butter glaze: Swap oil for browned butter in the glaze for nutty depth.
Espresso glaze: Stir instant espresso into the maple glaze for pumpkin spice latte vibes.
Dairy-free: Use plant milk and coconut oil; brush with melted dairy-free butter for cinnamon sugar.
Apple cider sugar: Reduce cider to a syrup and mix into the sugar coating for autumn zing.

FAQ

Which gluten-free flour works best?

Use a 1:1 gluten-free all-purpose blend that includes xanthan gum. Brands vary, but a rice-based blend with starches like tapioca and potato gives the fluffiest crumb.

Can I make them egg-free?

Yes. Use two flax eggs (2 tablespoons ground flax + 5 tablespoons warm water, rested 10 minutes). The texture turns slightly denser but still delicious.

Do I need donut pans?

They help with shape. For the oven, use metal or silicone donut pans. For the air fryer, silicone molds fit best. In a pinch, bake as mini muffins and roll in cinnamon sugar.

How do I keep the hole from closing?

Fill only 3/4 full and pipe evenly. If using silicone, set molds on a sheet pan for stability.

What oil is best?

Neutral oils like avocado, grapeseed, or light olive oil keep the flavor clean. Melted butter adds richness but firms up faster when cool.

Why are my doughnuts gummy?

Too much moisture or overmixing causes gumminess. Measure flour correctly, use pure pumpkin, and mix until just combined.

Can I cut the sugar?

You can reduce total sugar by 2–3 tablespoons without hurting texture. Skip the glaze or use a light dusting of cinnamon sugar for a less sweet finish.

Conclusion

These baked gluten-free pumpkin doughnuts deliver everything you crave in a cozy fall treat: tender crumb, warm spice, and a golden edge that loves a cinnamon sugar roll or maple glaze. You can bake a full pan in the oven or air fry a quick batch when the craving hits. Keep a can of pumpkin in the pantry and a donut pan handy—you’ll be pulling bakery-level doughnuts from your kitchen in no time.

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

Why This Gluten-Free Baked Pumpkin Donut Recipe Works