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Gluten-Free Baked Pumpkin Doughnuts on a white napkin.

Baked Gluten-Free Pumpkin Doughnuts

Baked, not fried, these gluten-free pumpkin doughnuts are easy to make and are a perfect fall treat!
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings 18 doughnuts
Author GlutenFreeBaking.com


For the Doughnuts

  • Nonstick cooking spray
  • 1 1/4 cups millet flour (6 1/4 ounces; 177 grams)
  • 1 1/4 cups granulated sugar (8 3/4 ounces; 248 grams)
  • 3/4 cup gluten-free oat flour (2 1/2 ounces; 70 grams)
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 1 teaspoons salt
  • 1/4 teaspoon xanthan gum
  • 1 (15 ounce) can pumpkin puree
  • 2 large eggs (about 3 1/2 ounces; 100 grams)
  • 1/3 cup vegetable oil (2 1/3 ounces; 66 grams)
  • 1/4 cup orange juice (2 ounces; 56 grams)

For the Cinnamon-Sugar

  • 1 cup granulated sugar (7 ounces; 198 grams)
  • 2 teaspoons ground cinnamon


  1. Preheat oven to 350°F. Spray a doughnut pan with nonstick cooking spray. Set aside.
  2. For the Doughnuts: In large bowl, whisk together millet flour, granulated sugar, oat flour, pumpkin pie spice, baking powder, salt, and xanthan gum. In small bowl, stir together pumpkin, eggs, vegetable oil, and orange juice until smooth. Pour pumpkin mixture over dry ingredients and whisk until no lumps remain.

  3. Bake until doughnuts spring back to the touch, about eighteen minutes. Turn doughnuts out onto a wire rack to cool. Repeat with remaining batter. Place warm doughnuts in sugar mixture.
  4. For the Cinnamon-Sugar Topping: In a 9-inch square pan, stir together granulated sugar and ground cinnamon. Place doughnuts in sugar mixture. Carefully turn over. Allow doughnuts to cool in the sugar. When cool, shake off excess sugar. Store doughnuts, covered, on the counter for up to three days.