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Gluten Free pumpkin apple cider donuts
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5 from 2 votes

Pumpkin Apple Cider Baked Donuts

An apple cider infused pumpkin cake donut dipped in melted butter and yummy cinnamon sugar. They're easy to make and taste amazing!
Course Dessert
Cuisine American
Keyword apple cider donuts, baked donuts, pumpkin apple cider donuts
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10 donuts
Calories 409kcal
Author Lise Ode


For the donuts

  • 2 cups gluten free flour blend substitute all purpose flour if you can have gluten
  • 1/2 teaspoon xanthan gum omit this if using all purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter softened
  • 1/2 cup coconut sugar or brown sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup apple cider
  • 1/2 cup canned pumpkin

For the cinnamon sugar topping

  • 1/4 cup granulated sugar
  • 1 tablespoon cinnamon
  • 2 tablespoons unsalted butter melted

For the gluten free flour blend

  • 1 1/4 cups brown rice flour
  • 3/4 cup sorghum flour
  • 2/3 cup arrowroot flour
  • 1/4 cup potato starch
  • 1 tablespoon plus 1 teaspoon potato flour
  • 1 teaspoon xanthan gum


For the donuts

  • Preheat oven to 400°F. Grease two donut pans (6 donuts per pan) with non-stick cooking spray or butter. Set aside.
  • Place the first 5 dry ingredients in a medium bowl and whisk together. Set aside.
  • In a large bowl, beat the butter an sugar with an electric mixer until light and fluffy. Add eggs, pumpkin and vanilla. Mix until combined. With mixer on low, alternate adding the dry ingredients and apple cider. Then turn mixer up to medium and beat for about 30 seconds.
  • Pour batter into large ziptop bag, seal and cut off one of the corners. Pipe the batter into the prepared pans. You should have enough dough for about 10 donuts. Bake for 20 minutes. Let cool.
  • Meanwhile, melt butter in a medium bowl. Set aside. Mix sugar and cinnamon together in another medium bowl. Dip cooled donuts in the butter, then the sugar mixture. They're ready to eat. Store leftover donuts (if you have any) in an airtight container for 2 days at room temperature or up to a week in the refrigerator.


I used my own gluten free flour blend for this recipe as listed, but if you don't want to buy all the different flours to create the blend, feel free to purchase your favorite gluten free flour to use in this recipe. Or if you don't want them gluten free, substitute all purpose flour and omit the xanthan gum


Calories: 409kcal | Carbohydrates: 76g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 227mg | Potassium: 306mg | Fiber: 4g | Sugar: 13g | Vitamin A: 2176IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg