Fall & Pumpkin Spice. As synonymous as PB+J or avocado with Queen St. Bakery Chia toast

But not all pumpkin spice recipes are created equal. These donuts are made using homemade pumpkin puree for a ridiculously comforting afternoon treat.

This recipe, developed by Jordan (TheBizyBaker), uses our 1-for-1 Superfood Baking Mix for a gluten free fall show-stopper. 

Pumpkin Spice Donuts (Gluten-Free, Dairy Free)
Servings: 12


  • 1 3/4 cups QSB 1-for-1 Superfood Baking Mix
  • 1 1/2 cups of Pumpkin Puree (we used homemade to ensure it’s Gluten Free)
  • 1 1/2 cups of White Sugar
  • 1/4 cup of Vegetable oil
  • 4 Eggs
  • 2 tbsp Baking Powder
  • 1 tsp Cinnamon
  • 1/2 tsp Ginger (ground)
  • 1/4 tsp Allspice
  • 1/2 tsp Sea Salt


1. Pre-heat the oven to 350F and grease a donut pan

2. In a large bowl (or stand mixer), combine all the wet ingredients and blend until well combined.

3. In a separate bowl, combine the flour, baking powder, salt and spices.

4. Gradually add the dry mix to the wet mix while mixing at a slow speed, either by hand or using your stand mixer.

5. Scoop the dough into a piping bag and begin to pipe into your donut pan. You want to fill it 2/3 of the way up.

6. Bake the donuts for 18 minutes.

7. While they’re still hot, coat in a mixture of sugar, cinnamon and pumpkin spice.

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