Overhead view of frosted Pumpkin Spice Donuts on a plate and metal cooling rack on top of yellow plaid tablecloth

Gluten-Free Baked Pumpkin Spice Doughnuts

If you were wondering when I was going to do a pumpkin recipe this month, well, wonder no more! These Gluten-Free Baked Pumpkin Spice Doughnuts are my first pumpkin recipe of the season, and they couldn’t be simpler. If you’re intimidated by the idea of making gluten-free doughnuts, trust me when I say these are so easy, the headless horseman could make them!

These doughnuts are baked, not fried, making them the ideal introduction to doughnut baking if you’re new to gluten free baking or just prefer simplicity. They start with a box of Kinnikinnick White Cake Mix and you only have to add 2 ingredients to the mix: pumpkin puree and pumpkin spice. See what I mean by simple?

The glaze is equally easy and it adds a nice bit of sweetness and creaminess to the doughnuts.

If you don’t yet have a doughnut pan, I highly recommend picking up a couple of them – they’re inexpensive and they make you feel like a baking champ! Plus, it’s baking season in case you missed the memo, so treat yourself with a new addition to your kitchen. Happy baking!

Get more gluten-free doughnut recipes.

Stack of three Pumpkin Spice Donuts on a yellow plaid tablecloth with fall leaves and pumpkin statues in the background

5 from 1 vote
Overhead view of frosted Pumpkin Spice Donuts on a plate and metal cooling rack on top of yellow plaid tablecloth
Print Recipe

Gluten-Free Baked Pumpkin Spice Doughnuts

Prep Time25 mins
Cook Time10 mins
Cool time20 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 12 doughnuts
Calories: 255kcal
Author: Carol Kicinski

Ingredients

For the Doughnuts:

  • 1 (17.6 ounce) box Kinnikinnick White Cake Mix
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 tablespoon pumpkin pie spice

For the Cream Cheese Glaze:

  • 2 ounces cream cheese , at room temperature
  • 2 ounces unsalted butter , at room temperature
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1-2 tablespoons milk

Instructions

  • Preheat the oven to 350 degrees. Spray two doughnut pans with cooking spray.
  • In a mixing bowl, combine the cake mix with the pumpkin puree and pumpkin spice. Stir well. Transfer the mixture to either a pastry bag or food storage bag. Snip off the end and squeeze the dough into the pans. Bake for 8-10 minutes or until a toothpick inserted into the center comes out clean.
  • Let cool for at least 10 minutes in the pan then transfer to a wire rack to finish cooling.
  • Make the frosting by beating together the cream cheese and butter until smooth. Add the powdered sugar and vanilla and beat well. Add milk a little at a time until you have a thick glaze. Transfer to a plate.
  • To glaze the doughnuts, dip into the glaze and turn the doughnut a little to ensure the top of the doughnut is completely covered.

Nutrition

Nutrition Facts
Gluten-Free Baked Pumpkin Spice Doughnuts
Amount Per Serving
Calories 255 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g15%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 15mg5%
Sodium 238mg10%
Potassium 86mg2%
Carbohydrates 49g16%
Fiber 1g4%
Sugar 27g30%
Protein 2g4%
Vitamin A 5700IU114%
Vitamin C 2mg2%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Baked Doughnuts Fall Kinnikinnick Pumpkin
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