Vegan Gluten-Free Pumpkin Donut Muffins That Taste Like a Bakery Hack You’re Not Supposed to Know

You want cozy, you want easy, and you want it now. These Vegan Gluten-Free Pumpkin Donut Muffins give you the soft crumb of a donut, the ease of a muffin, and the fall flavor people line up for—minus the dairy, eggs, and gluten. They’re fluffy, warmly spiced, and rolled in cinnamon “sugar” like they just snuck out of a donut shop.

One bowl, no weird ingredients, and yes, your kitchen will smell like autumn married a bakery. The real flex? They’re actually good for you, but no one needs to know.

What Makes This Recipe So Good

• Donut texture without deep-frying: Tender crumb inside, slightly crisp outside, thanks to a quick cinnamon-sugar coating.
• Allergy-friendly: Fully vegan and gluten-free with simple swaps that don’t sacrifice flavor or structure.
• One-bowl, 30 minutes: Real talk—these are weeknight-easy and brunch-worthy.
• Balanced sweetness: Not tooth-achingly sweet, so you can eat two and still feel like a functional human.
• Big pumpkin energy: Real pumpkin puree plus warming spices delivers that pumpkin pie vibe without being cloying.

Ingredients

• Dry Ingredients
  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1/2 cup fine almond flour (for tenderness; optional but recommended)
  • 3/4 cup organic cane sugar (or coconut sugar for less refined)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice (or 1/2 tsp nutmeg + 1/2 tsp ginger)
• Wet Ingredients
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup unsweetened non-dairy milk (oat, almond, or soy)
  • 1/3 cup neutral oil (avocado, light olive, or melted coconut)
  • 2 tsp vanilla extract
  • 1 tbsp apple cider vinegar
• For the Donut Coating
  • 3 tbsp vegan butter, melted (or coconut oil)
  • 1/3 cup organic cane sugar
  • 1 tsp ground cinnamon
  • Pinch of salt

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C).

   Line a 12-cup muffin tin with liners or lightly grease the cups. Set aside.

2. In a large bowl, whisk the gluten-free flour, almond flour, sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until evenly combined.
3. In the same bowl, add pumpkin puree, non-dairy milk, oil, vanilla, and apple cider vinegar. Stir with a spatula until just combined.

   The batter should be thick but spoonable—avoid overmixing.

4. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
5. Bake for 18–22 minutes, or until the tops spring back and a toothpick comes out with a few moist crumbs. Don’t overbake; dry muffins are a vibe killer.
6. Cool in the pan for 5 minutes, then transfer to a wire rack. Let them cool until warm but not hot.
7. Make the coating: In a shallow bowl, mix sugar, cinnamon, and a pinch of salt.

   In another bowl, melt the vegan butter.

8. One by one, brush or lightly dip the muffin tops in melted butter, then roll or sprinkle with the cinnamon sugar. For full “donut” effect, coat the sides too.
9. Let the coating set for 5–10 minutes. Then try not to inhale three.

   Good luck.

Storage Instructions

• Room temperature: Store in an airtight container for 2 days. Add a paper towel to absorb moisture and keep the sugar crust from melting.
• Refrigerator: Up to 5 days. Rewarm in a 300°F (150°C) oven for 5–7 minutes to refresh the crumb.
• Freezer: Freeze uncoated muffins up to 2 months.

  Thaw, then coat with butter and cinnamon sugar before serving.

• Meal prep tip: Mix the cinnamon sugar ahead and store in a jar. Future you will be thrilled.

Nutritional Perks

• Pumpkin power: Beta-carotene for eye health and antioxidants to keep the glow going.
• Better fats: Using avocado or olive oil means heart-friendly monounsaturated fats.
• Almond flour bonus: Adds vitamin E and a little protein for a more satisfying bite.
• Reasonable sugar: Sweet but not excessive—especially if you opt for coconut sugar. FYI, the coating is optional if you’re cutting back.

What Not to Do

• Don’t skip the vinegar: It reacts with baking soda for lift.

  Your muffins will thank you.

• Don’t overmix: Gluten-free batters get gummy fast. Stir just until combined.
• Don’t use pumpkin pie filling: It’s pre-sweetened and spiced; your results will be chaotic, and not in a good way.
• Don’t overbake: Dry muffins + sugar coating = sandcastle texture. Set a timer.
• Don’t coat while piping hot: The sugar melts and slides off.

  Warm is the sweet spot.

Recipe Variations

• Maple-glazed donut muffins: Skip the cinnamon sugar and whisk 1 cup powdered sugar with 2–3 tbsp maple syrup and 1–2 tsp non-dairy milk. Dip tops once cooled.
• Chocolate chip pumpkin: Fold in 3/4 cup dairy-free mini chocolate chips. It’s “coffee shop pastry” energy.
• Streusel top: Mix 1/3 cup almond flour, 2 tbsp coconut sugar, 2 tbsp vegan butter, and a pinch of cinnamon.

  Crumble over batter before baking.

• Oil-free option: Swap oil for 1/3 cup unsweetened applesauce. Texture will be slightly cakier but still delish.
• Nut-free version: Omit almond flour and replace with 1/3 cup gluten-free flour blend; increase oil by 1 tbsp for tenderness.
• Protein boost: Replace 1/4 cup flour with 1/4 cup neutral vegan protein powder. Add 1–2 tbsp extra milk if batter thickens too much.

FAQ

Can I make these without almond flour?

Yes.

Replace the almond flour with more gluten-free all-purpose flour and add 1 tablespoon extra oil for softness. Texture will be a touch less plush, but still great.

What’s the best gluten-free flour blend for this?

A 1:1 baking blend with xanthan gum works best. If your blend has no binder, add 1/2 teaspoon xanthan gum to prevent crumbling.

Can I reduce the sugar?

You can drop the batter sugar to 1/2 cup without hurting structure.

The coating adds sweetness, so IMO it still tastes like a treat.

How do I know when they’re done?

Lightly press the top—if it springs back and a toothpick shows a few moist crumbs, you’re golden. Wet batter means more time; dry crumbs mean you’ve gone too far.

Can I bake these as mini muffins?

Absolutely. Bake at 350°F (175°C) for 10–12 minutes.

Toss minis directly in a small bowl of cinnamon sugar for maximum coverage.

Is canned pumpkin or homemade puree better?

Canned gives consistent moisture and color. If using homemade puree, drain excess liquid with a paper towel to match canned thickness.

Wrapping Up

These Vegan Gluten-Free Pumpkin Donut Muffins deliver bakery-level payoff with weeknight effort. They’re tender, spiced, and coated in a nostalgic cinnamon-sugar crunch that feels slightly rebellious at breakfast.

Bake a batch, share a few, and keep the rest like a snack goblin. Because when pumpkin season calls, this is the answer you actually want.