Go Back
+ servings
Close up view of gluten-free pumpkin spice mini doughnuts. Some are coated in cinnamon sugar, others are glazed with a tan coloured frosting.
Print Recipe
5 from 10 votes

Gluten-Free Pumpkin Spice Mini Doughnuts

Gluten-Free Pumpkin Spice Mini Doughnuts! Super quick and easy to make, and SUPER tasty. Absolutely indistinguishable from "normal" doughnuts
Prep Time10 mins
Cook Time36 mins
Total Time46 mins
Course: Dessert, Snack
Cuisine: Gluten-free
Keyword: gluten free doughnuts, gluten free pumpkin doughnuts, gluten free punking spice donuts, gluten-free, gluten-free donuts, gluten-free pumpkin donuts, gluten-free pumpkin spice mini donuts, Pumpkin donuts, pumpkin doughnuts, pumpkin spice donuts, pumpkin spice doughnuts, pumpkin spice mini donuts, pumpkin spice mini doughnuts
Servings: 48 Mini Doughnuts
Calories: 76kcal


  • Baby Cakes Mini Donut Maker
  • Nonstick Metal Mini Doughnut Pan
  • Disposable Pastry Bags


Pumpkin Spice Mini Donuts:

  • 1 cup Sorghum flour
  • 1 cup Light buckwheat flour
  • ¾ cup Brown sugar
  • cup Coconut flour
  • 1 ½ tsp Baking soda
  • 1 Tsp Cinnamon
  • 1 tsp Salt
  • 1 tsp Xanthan gum
  • ½ tsp Nutmeg
  • ¼ tsp Ground cloves
  • ¼ tsp Ground ginger
  • 1 cup Pumpkin puree not pie filling
  • ¼ cup Butter melted
  • ¼ cup Milk
  • 2 Large eggs

Spiced Sugar Coating:

  • ½ cup Granulated sugar
  • 1 ½ tsp Cinnamon

Spiced Maple Glaze:

  • 1 ½ cups icing sugar
  • ¼ cup maple syrup
  • ½ tsp cinnamon
  • ½ tsp vanilla
  • Pinch of salt


  • In a medium bowl, combine flours, baking soda, spices, salt, and xanthan gum, set aside.
  • In a smaller bowl, combine pumpkin puree, butter, milk, and eggs, whisking until well combined.
  • Pour wet mix into the dry mix, gently stir just until combined. Spoon batter into a pastry bag(s) for ease in filling the baking cavities.
  • Cut enough of the tip off to create a ¾" diameter hole in the end of the frosting bag.

For using a Baby Cakes Mini Doughnut Maker:

  • Plug the machine in and let it heat up.
  • Pipe the batter into the cavities, as shown. Close and lock the doughnut maker, allow doughnuts to bake for about 3 minutes.
  • After 3 minutes, carefully remove the donuts and transfer to a clean work surface before proceeding.

Alternate directions for nonstick metal doughnut pans:

  • Preheat oven to 425 F.
  • Grease the donut pans. Using the pastry bag, pipe the batter into the pan cavities, filling ⅔ full or so. (You’ll want to play with this amount in your specific pan).
  • Bake for 8-10 minutes, until fragrant and cooked through.
  • Transfer to a clean work surface before proceeding.

For Spiced Sugar Topping:

  • Combine sugar, cinnamon, and nutmeg, place in a small bowl.
  • When mini doughnuts are still hot, spray with a little pan spray - on both sides - and roll them in sugar mixture to coat.
  • Place on parchment and allow to cool.

For Spiced Maple Glaze:

  • Whisk together powdered sugar, maple syrup, cinnamon, vanilla, and salt. Add powdered sugar, a half cup or so at a time, whisking until thick (but still “dip-able”).
  • Heat in the microwave for 10 seconds, stir until completely smooth. If needed, thin with a very small amount - 1 tsp at a time - of milk.
  • Transfer to shallow bowl, heat for another 10 seconds, and stir. Use a couple of forks - or clean fingers - to dip each donut, one at a time.
  • Allow excess glaze to drip off doughnut before placing on parchment paper to dry.


Calories: 76kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 105mg | Potassium: 45mg | Fiber: 1g | Sugar: 11g | Vitamin A: 836IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg