Gluten Free Pumpkin Spice Doughnuts

Gluten-free Pumpkin Spice Doughnut Holes | The Baking Beauties
Well, fall is definitely in the air. It’s not just the fact that our trees in the front are bare already, and the garden is empty. It’s also fall because you can find a lot of pumpkin goodies everywhere now. Pumpkin coffees, pumpkin pies, pumpkin soup, and even pumpkins used to decorate by the front door.

The other day I got an email from a gluten-free food manufacturer advertising that they were now selling spiced pumpkin doughnuts. That got my interest, but the way I work, I searched the internet for “regular” pumpkin spiced doughnuts that I could convert to GF. I found this recipe on the Better Homes and Garden’s website, and decided to use it to make us some GF doughnut holes.

Gluten-free Pumpkin Spice Doughnut Holes | The Baking Beauties
I prefer to make these Gluten Free Pumpkin Spice Doughnuts,  as well as the Old Fashioned Doughnuts, into doughnut holes instead actual doughnuts, just to cut down on time. Plus, a doughnut hole is a nice 2-bite size snack food. You can eat multiples of them, without too much guilt, instead of one large doughnut. At least that’s my reasoning. Plus, you don’t have to chill the dough, roll it out, and cut it. I mix my dough, and immediately use my cookie scoop to scoop the dough into the hot oil. Perfect little round doughnut holes without having any additional mess to clean up.
Gluten Free Pumpkin Spice Doughnut Holes
  • 2 tablespoons butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup canned pumpkin (not pie filling)
  • 1/3 cup buttermilk
  • 1 large egg
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon freshly grated nutmeg or a Dash of ground nutmeg
  • 2 cups all-purpose GF baking mix (see note)
  • 1/2 teaspoon xanthan gum
  • canola oil for deep-fat frying
  • Spiced sugar (see below)
  1. In a large bowl, beat together the softened butter and white sugar. Add the pumpkin, buttermilk, egg, egg yolk and vanilla. Scrape down the sides as necessary.
  2. In another bowl, combine the baking powder, baking soda, salt, cinnamon, ginger, nutmeg, all purpose gluten free flour blend, and xanthan gum. Mix so it is all distributed evenly.
  3. Add the dry ingredients into the wet ingredients. With a spoon, stir until well combined.
  4. If you are wanting to roll the dough out to make regular donuts, refrigerate for 3 hours before rolling out on a floured work surface and cutting with a donut cutter. Reroll as necessary.
  5. However, if you want to take the easier (just as tasty) route, you can proceed as follows. Heat your oil to 365 degrees F, using a thermometer, you don't want to burn your donuts.
  6. Using a metal cookie scoop, or 2 tablespoons, carefully scoop (approx. 2 Tbsp) of donut dough into the hot oil. I did about 10-12 doughnut holes at a time. Fry, turning if necessary, until they are a nice dark brown colour.
  7. Using a slotted spoon, remove from hot oil, and place on a paper towel lined baking sheet. This allows the oil to drain.
  8. While the doughnut holes are still hot, roll them around in the Spiced Sugar (see below). The sugar will stick to the doughnut holes.
  9. Repeat until you have used up all the dough. This recipe makes about 2 dozen doughnut holes (using the size cookie scoop I did).
Spiced Sugar
  1. In a small bowl, stir together 1/2 cup white sugar, 2 tsp ground cinnamon, and 1 tsp freshly grated nutmeg (or 1/2 tsp ground nutmeg).
The all-purpose gluten free flour mix that I use is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
Adapted from Better Homes and Gardens



  1. Merut says

    I haven't had doughnut holes in forever! I love pumpkin too, so these are a delightful fall treat. Thanks for sharing your recipe!

  2. Jenn/CinnamonQuill says

    Oh, my!!!! I think you should do a giveaway and the winner gets a box of donuts….good idea, right? 😉 😉 Well done!! You are fearless in the kitchen…I've made plenty of baked donuts, but have yet to conquer deep-fried…!

  3. Jeanine says

    Jenn, that's a great idea! Only..they may not be too fresh by the time they got there. 😛
    I've never done a baked donut. I'd like to learn how to do a gf yeast donut, but I couldn't even do that with regular flour. lol
    Jenn, do you still have your blog? I know I was following it, but can't find it now. :(

  4. Tasty Eats At Home says

    Oh wow, yum. I was never a huge donut fan before I went GF (probably was because they made me feel ill…wonder why…!) but these look great!

  5. Holtnotes says

    Well – I am batting two for two. Just found your monkey bread recipe!! Moved on to looking for a doughnut recipe to try using pumpkin and found this one. Did you try freezing any of the doughnut holes? I spend no less than $50 a month buying the grandsons doughnuts to put in their freezer. They are not able to get them where they live. They both love pumpkin and will be so excited. They are 2 and 3 and will think their Granny is super smart for making them doughnuts.

  6. Jeanine says

    Glad that you're finding what you're looking for. :) If you look up top, you can click on a "all previous recipes" tab, that will take you to a list of all the recipes on here, in case you're looking for more.
    I haven't frozen these ones, but I did do the "Old Fashioned Gluten Free Doughnuts" that I've posted here as well, and once they are defrosted, it works well to warm them up in the stove a bit. If I were freezing them, I wouldn't do the cinnamon/sugar mixture on them, just freeze them on a cookie sheet, then store in a freezer bag or container. After warming them up in the stove, I'd shake them or roll them in the cinnamon/sugar mixture. Good luck! :)

  7. Claire says

    I am getting ready to make these tonight! It’s cold and I have enough fresh pumpkin puree left in the freezer for a batch of these! Thanks for the great idea on such a blustery wintry night! :)

    • says

      I haven’t tried these with apples, sandy, but you’re welcome to try! I’d replace the pumpkin puree with apple sauce, I think. Or, look up the recipe for “Old Fashioned Gluten Free Doughnuts” on here, and just add in finely chopped apples.

  8. Genna says

    Hi Jeanine, I was looking for a fun fall treat that i could make for my sons class, do you know how many donut holes this recipe yields? And thank you for sharing your recipe im super excited to try this one out.

    Thank you in advance,


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