Stack of mini pumpkin donuts on a white cake stand.

Gluten Free Pumpkin Snickerdoodle Donuts

  • Author: Madison | A Joyfully Mad Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 18 mini donuts 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


These Gluten Free Pumpkin Snickerdoodle Donuts are the perfect treat for fall, made with fall spices, sweetened with only maple syrup and a dash of cinnamon sugar on top! These donuts are so simple to make and would be perfect for any fall gathering!


Gluten Free Pumpkin Snickerdoodle Donuts

  • 2 cups oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1 teaspoon cinnamon
  • 1 cup canned pumpkin
  • 1/2 cup maple syrup
  • 1/2 cup plain greek yogurt
  • 2 eggs

Cinnamon Sugar Topping

  • 1/4 cup sugar or coconut sugar
  • 1/2 teaspoon cinnamon


  1. Preheat the oven to 350°. Grease a mini donut pan and set aside.
  2. In a food processor, grind oats until they are a grainy flour like consistency.
  3. Add in remaining ingredients and mix in food processor until ingredients are well combined.
  4. Pour batter into a mini donut pan and bake at 350° for 12 minutes or until donut batter bounces back gently when pressed.
  5. While the donuts are cooking, mix together your cinnamon sugar mixture.
  6. Allow donuts to cool in pan for a few minutes, until you are able to handle them.

Cinnamon Sugar Topping

  1. In a bowl, mix together sugar and cinnamon.
  2. While they are still warm, dunk each side in the cinnamon sugar mixture and place on wire cooling rack to finish cooling.