Gluten Free Pumpkin Donut Muffins

Gluten Free Pumpkin Donut Muffins

It's Fall! I am so excited to get into my Fall baking series. Yesterday was the first day of Fall, so I decided I needed to bake something to commemorate the occasion. I wanted to put a spin on my favorite flavor of the season by creating a delicious snack. The Pumpkin Donut Muffins are a delicious way to celebrate the Fall season. You can have these muffins for breakfast or an evening snack. The Pumpkin Donut Muffins are 100% gluten-free! Reminder: Gluten Free doesn't mean healthy. These muffins are good for gluten intolerant people. The donut part of these muffins is mainly the topping. You can make it with or without. If you want just a simple morning muffin, don't add it. The topping is made with pumpkin pie spice and brown sugar.


Keep in mind that when making these muffins, the batter will be thicker than cake batter. The pumpkin puree causes the batter to be thicker, so don't fret. If you feel like you need more spice to this recipe, I suggest adding a little bit of salt and cinnamon. It really helps the pumpkin pie taste come out. ;)


Make sure to fill the tins 3/4 of the way. This goes for mini muffins too. You want enough to be sticking out of the top so you can dip them in your topping. If you don't, just unwrap the muffins and dip them in. I find it easier to make sure your muffin tins are 3/4 of the way full. This helps with prensentaion too.

Serves: 12

Ingredients for the pumpkin donut muffins:

  • 1½ cups gluten-free flour blend

  • ¾ cup pumpkin puree

  • ½ cup milk

  • ½ cup butter, melted

  • ½ cup sugar

  • 2 tsp pumpkin pie spice

  • 2 tsp baking powder

  • 1 tsp xanthan gum

  • 1 tsp vanilla

  • 1 tsp salt

  • 1 egg

  • For cinnamon sugar topping:

  • ¼ cup butter, melted

  • ½ cup sugar

  • 1 tsp cinnamon


  1. Preheat oven to 350 degrees Fahrenheit. Grab a 3x4 baking sheet and fill it with cupcake liners.

  2. In a large bowl, mix together the wet ingredients: egg, milk, sugar, vanilla, pumpkin puree, and melted butter.

  3. Next, add your dry ingredients: gluten-free flour, pumpkin pie spice, baking powder, xanthan gum, and salt. Mix until well incorporated.

  4. Move your muffin mix into your individual cupcake tins. Fill the cupcake tins 3/4 of the way up.

  5. Bake at 350 for 9-12 minutes or until the toothpick inserted comes out clean.

  6. Lastly, make the topping mix (optional). Dip the top of the muffin into the butter and top it off with your topping mix.


There you have it! The Gluten-Free Pumpkin Donut Muffins! I hope you enjoy this recipe and make it at home! Have fun with it and share this recipe with your friends and family!


Love You Lots! Happy Fall!

Hazel Holmes (13)

Based on:


Feeling Inspired Playlist

Feeling Inspired Playlist

Cozy Fall Playlist

Cozy Fall Playlist