Pumpkin season is here, and if you’re like me, that means finding every excuse to bake something cozy and delicious. These Pumpkin Donuts are soft, perfectly spiced, and topped with a dreamy brown sugar icing that melts into every bite. Oh, and did I mention they’re dairy-free and gluten-free? Yep, these are the ultimate gluten-free fall treats that everyone at your table can enjoy.

Whether you’re hosting a weekend brunch, looking for a sweet snack with your afternoon coffee, or simply in need of a fall-inspired baking project, these donuts will deliver. No deep fryer, no fuss—just pure pumpkin bliss, baked to perfection.

Why You’ll Love These Pumpkin Donuts

Let’s be real—homemade donuts sound fancy, but this recipe couldn’t be simpler. With a few pantry staples and a couple of mixing bowls, you’ll have a dozen bakery-worthy dairy-free pumpkin donuts cooling on your counter in no time.

The texture? Soft and cakey with just the right amount of bounce. The flavor? Think cozy pumpkin pie meets your favorite fall latte. And the brown sugar icing? It’s that sweet, caramel-like glaze that makes these donuts absolutely irresistible.

Plus, no dairy and no gluten mean more friends and family can enjoy them without worry. Win-win.

Ingredients You’ll Need

For the Pumpkin Donuts:

2 cups gluten-free 1:1 flour blend
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp sea salt
2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1 cup pumpkin puree
1/2 cup avocado oil or melted refined coconut oil
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 cup almond milk
1 tsp vanilla extract

For the Brown Sugar Icing:

3/4 cup packed brown sugar
1/4 cup almond milk
1 tbsp dairy-free butter
1/2 tsp vanilla extract
1 1/2 cups powdered sugar (sifted)
Pinch of sea salt

How to Make Dairy-Free Pumpkin Donuts

Prep Your Oven & Pans
Preheat your oven to 350°F. Lightly grease two donut pans with non-stick spray or an avocado oil spritzer.
Mix Dry Ingredients
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
Mix Wet Ingredients
In a separate bowl, whisk together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, almond milk, and vanilla until smooth and well combined.
Combine & Fill
Add the wet ingredients into the dry and whisk until you have a smooth, thick batter. Transfer the batter to a large zip-top bag, snip a small corner, and pipe the batter into your prepared donut pans, filling each mold about 3/4 full.
Bake & Cool
Bake for 11–12 minutes, or until the tops spring back when lightly pressed. Let the donuts cool in the pans for 2 minutes, then transfer to a wire rack to cool completely (about 10–15 minutes).

How to Make Brown Sugar Icing Donuts

Sift & Prep
Sift the powdered sugar into a large bowl to ensure a smooth glaze.
Cook the Icing Base
In a small saucepan, heat the brown sugar, almond milk, and dairy-free butter over medium heat. Stir until everything melts together and simmers gently for 1 minute.
Finish the Glaze
Remove from heat, whisk in the vanilla, and gradually add the sifted powdered sugar and a pinch of sea salt. Whisk until smooth. Let cool for 5 minutes before dipping.
Dip & Set
Dip the top of each cooled donut into the icing, letting the excess drip off. Place the donuts back on the wire rack to set. If the icing thickens too much as you go, just stir in a splash of almond milk to thin it out.

Pro Tips for Perfect Gluten-Free Fall Treats

No Donut Pan? No Problem.
You can bake these in a muffin pan if needed—just reduce the fill level and adjust the bake time by a couple of minutes.
Don’t Skip Sifting
Sifting the powdered sugar keeps your icing silky smooth and lump-free.
Adjust the Spice Level
Love a spicier donut? Add a pinch of ground cloves or a dash of allspice for extra warmth.
Oil Options
Avocado oil gives a neutral taste, but melted refined coconut oil works beautifully too. Just avoid extra-virgin coconut oil unless you want a coconutty vibe.

Why These Donuts Became My Fall Favorite

I created these dairy-free pumpkin donuts after one too many pumpkin spice latte runs left me wishing for a homemade treat to match. I wanted something that felt indulgent but was simple enough to whip up in my tiny kitchen between school pick-ups and weeknight dinners.

These donuts hit that sweet spot. They’ve now become a family favorite for Saturday morning baking sessions—and let’s just say, they don’t last long. My kids love “helping” dip them in icing (aka sneaking bites), and honestly, it’s become one of those little traditions that make fall feel extra special.

What to Serve with Pumpkin Donuts

These donuts pair beautifully with a hot cup of coffee (pumpkin spice or not), a chai latte, or even a simple glass of almond milk. They’re a cozy addition to a fall brunch spread or make a delightful afternoon snack with a warm mug of tea.

Hosting a fall gathering? Stack them on a pretty cake stand, sprinkle with a dusting of cinnamon, and watch them disappear in minutes.

How to Store Your Pumpkin Donuts

Store these donuts in an airtight container at room temperature for up to 2 days. If you want them to last a little longer, pop them in the fridge for up to 4 days—just know the icing will firm up slightly.

For longer storage, these donuts freeze well (without the glaze). Wrap them individually and store in a freezer-safe bag for up to 2 months. When ready to enjoy, thaw at room temp and glaze fresh for that perfect just-made taste.

FAQs About Dairy-Free Pumpkin Donuts

Can I make these donuts vegan?

Yes! Simply swap the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and you’ll have delicious vegan donuts.

Do I have to use gluten-free flour?

Not at all. You can use regular all-purpose flour if gluten isn’t a concern. The recipe measurements stay the same.

Why is my icing too thick or too runny?

If it’s too thick, add a splash of almond milk. Too runny? Whisk in a bit more sifted powdered sugar until you get the perfect drizzly texture.

Can I make these donuts in advance?

Absolutely! You can bake the donuts a day ahead and glaze them the morning of your event or brunch for ultimate freshness.

There’s something wonderfully satisfying about biting into a homemade Pumpkin Donut—especially when it’s topped with that rich brown sugar icing. These dairy-free, gluten-free fall treats are simple, crowd-pleasing, and perfect for any autumn occasion. So grab your mixing bowls and make a batch—you’ll be glad you did.

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Pumpkin Donuts

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Author: Olivia Hartwellen
Total Time: 30 minutes
Yield: 12 donuts 1x
Diet: Gluten Free

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Description

These soft, spiced Pumpkin Donuts are the ultimate gluten-free and dairy-free fall treat. Baked to perfection and topped with a luscious brown sugar icing, they’re a cozy, bakery-worthy dessert you can enjoy guilt-free. Perfect for brunch, afternoon snacks, or festive autumn gatherings.

Ingredients

Scale

For the Pumpkin Donuts:

2 cups gluten-free 1:1 flour blend
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp sea salt
2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1 cup pumpkin puree
1/2 cup avocado oil or melted refined coconut oil
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 cup almond milk
1 tsp vanilla extract

For the Brown Sugar Icing:

3/4 cup packed brown sugar
1/4 cup almond milk
1 tbsp dairy-free butter
1/2 tsp vanilla extract
1 1/2 cups powdered sugar (sifted)
Pinch of sea salt

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Instructions

Preheat Oven: Preheat oven to 350°F. Lightly grease two donut pans.
Mix Dry Ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
Mix Wet Ingredients: In another bowl, whisk pumpkin puree, oil, brown sugar, granulated sugar, eggs, almond milk, and vanilla until smooth.
Combine & Fill Pans: Add wet mixture to dry and whisk until combined. Pipe batter into donut pans, filling 3/4 full.
Bake: Bake for 11–12 minutes until tops spring back when pressed. Cool in pans for 2 minutes, then on wire racks.
Prepare Brown Sugar Icing: Sift powdered sugar into a bowl. In a saucepan, melt brown sugar, almond milk, and dairy-free butter over medium heat. Simmer for 1 minute.
Finish Glaze: Remove from heat, whisk in vanilla, then gradually add powdered sugar and sea salt until smooth.
Dip & Set: Dip cooled donuts into icing, let excess drip off, and place on rack to set.

Notes

Muffin pans can substitute if no donut pan is available.

Adjust glaze thickness with almond milk or powdered sugar.

For extra spice, add a dash of cloves or allspice.

Donuts freeze well unglazed; glaze fresh after thawing.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Pumpkin Donuts (Dairy-Free) with Brown Sugar Icing – The Gluten-Free Fall Treat You’ve Been Waiting For