The BEST Vegan & Gluten-Free Pumpkin Spice Doughnuts (One-Bowl, Kid-Approved!)
If you’re craving the perfect cozy fall treat, these vegan and gluten-free pumpkin spice doughnuts are about to become your new obsession. They’re soft, warm, lightly sweet, and full of that nostalgic pumpkin spice flavor we all crave once the weather cools down. And the best part is that they’re made in ONE bowl, take 15 minutes to bake, and are gluten-free without tasting gluten-free.
These doughnuts don’t last long in my house—my kids inhale them. Honestly… so do I. They’re that good. Pair them with a cup of coffee or hot tea and you’ve basically created the coziest morning ever.
Why You’ll Love These Gluten-Free Pumpkin Spice Doughnuts
Vegan + gluten-free (but you’d never guess)
One-bowl recipe — no fuss, minimal cleanup
Baked, not fried for a lighter, healthier treat
Kid-approved and perfect for fall mornings or after-school snacks
If you’re gluten-free, you know the struggle of finding a flour blend that actually tastes good. I’ve tried so many, and the King Arthur 1:1 Gluten-Free Flour is hands-down my favorite for taste and texture. It just works.
Vegan & Gluten-Free Pumpkin Spice Doughnuts Recipe
*Original recipe creator: foodwithfeeling.com - I’ve adapted the recipe for a healthier version.
Ingredients
Dry Ingredients
2 cups gluten-free flour (I love King Arthur 1:1 gluten-free flour)
Important Note: be sure to measure your flour accurately by spooning it into your measuring cup and then scraping off the excess with a knife.1 tsp baking soda
2 tsp baking powder
Pinch of sea salt
1 tsp pumpkin pie spice
Wet Ingredients
½ cup maple syrup
1 cup milk of choice (almond, oat, coconut — anything works)
2 tsp vanilla extract
1 cup organic pumpkin puree
Cinnamon-Maple Topping
½ cup maple sugar granules
1 tbsp ground cinnamon
Avocado oil spray (or a light dip in avocado oil)
Instructions
Preheat your oven to 350°F.
In a large bowl, whisk together the flour, baking soda, baking powder, sea salt, and pumpkin pie spice.
Add the milk, maple syrup, vanilla extract, and pumpkin puree.
Mix until everything is just combined — don’t overmix or the texture will be dense.
Evenly divide the batter into your silicone doughnut pan. This usually makes 6–9 doughnuts depending on your pan size. (I get 9 using a 1/4 cup measuring cup to scoop the batter)
Bake for 10–15 minutes (or until a toothpick comes out clean). Mine take the full 15 minutes.
Let them cool completely in the pan. If you try to remove them early, they may break.
In a shallow bowl, mix the maple sugar and cinnamon.
Spray each doughnut lightly with avocado oil spray, then toss in the cinnamon-maple mixture until coated.
No spray? Add a few tablespoons of avocado oil to a plate and dip the doughnut before coating.
Why avocado oil? It has a super neutral taste, so your doughnuts stay pumpkin-spice perfect.
Storage (If you somehow have leftovers?)
Store in an airtight container:
Room temperature: 1–2 days
Refrigerator: Up to 1 week
Perfect For…
Cozy fall treat
After-school snacks
Holiday brunch spreads
Baking with kids
Gifting to neighbors (if you don’t eat them all first)
If you love easy, nourishing fall baking, these gluten-free pumpkin spice doughnuts will become a staple in your home too.
Make a batch, make your coffee, and enjoy every cozy bite.