Pumpkin & Chai Spiced Donuts | Vegan & Gluten-Free

GFGluten FreeNFNut FreeOFOil FreeSFRefined Sugar FreeVVegan

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These fluffy Pumpkin & Chai Spiced Donuts are packed with sweet pumpkin & warm chai spices, then dunked in a tangy pumpkin glaze! The ultimate festive treat!

These Pumpkin & Chai-Spiced Donuts are baked with sweet pumpkin and warming chai spices for a fall dessert worth enjoying ANY time of day. Dunked in a tangy pumpkin glaze, these fluffy gluten-free donuts make the ultimate post-dinner dessert or decadent brunch treat to celebrate the season! One bite of these Pumpkin & Chai Spiced Donuts and you’ll be transported to a land of orange leaves and warm sweaters 😉

Stack of pumpkin chai spiced donuts topped with glaze on white plate with chai in the background


‘Fall’ might as well be spelled ‘pumpkin’ at this point because when the cool weather comes around, we really do love our pumpkin recipes. But there are a few other seasonal favorites that make their way into the mix—one of them being my favorite: chai spice. And combined, pumpkin and chai are an unstoppable pair. 

Ingredients for pumpkin chai spiced donuts in small bowls on stone background. Clockwise text labels read spices, almond butter, oat flour, baking powder, non-dairy milk, brown sugar, powdered sugar, lemon, and pumpkin puree

These Pumpkin & Chai Spiced Donuts truly are the best of both worlds; they’re tender and sweet from the creamy pumpkin, but with the perfect cozy kick from the chai spices! Plus, our gluten-free donut batter is getting a heaping dose of creamy almond butter for a rich, buttery finish 🙂 And for the finishing touch, we’ll make a super simple, but super tasty pumpkin glaze using just 4 ingredients!


Side-by-side photos of donut batter in mixing bowl next to cooked donuts on cooling rack

Ready in just half an hour, these Pumpkin & Chai Spiced Donuts make the perfect fuss-free, yet decadent dessert! No need to spend hours in the kitchen baking a cake when you can have homemade donuts 😉

  1. Whisk the oat flour, spices, baking powder, and salt together. Mix the almond butter, pumpkin, sugar, and milk in a separate bowl, then combine the wet ingredients with the dry.
  2. Scoop the batter into each donut mould and bake. Let cool completely before glazing. 
  3. Whisk the sugar, pumpkin, lemon juice, salt, and remaining milk together, then dunk or drizzle over each donut. 

glazed pumpkin donuts on cooling rack

There’s really nothing like making your own homemade donuts—once you’ve made your first one you feel a whole new level of sweet-tooth satisfaction. These Pumpkin & Chai Spiced Donuts make the ultimate festive fall dessert or decadent addition to your weekend brunch. These are also perfect with a cup of steamy chai or black coffee! Store your finished donuts at room temperature for up to 3 days (if you can make them last that long! 😉)

Glazed pumpkin chai spiced donuts on tan plate on stone background

If you’re looking for more baked gluten-free donut recipes, you’ll also love these Apple Cider Donuts, these Chocolate Chip Donuts, and these One Bowl Chocolate Donuts!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Pumpkin & Chai-Spiced Donuts

These fluffy Pumpkin & Chai Spiced Donuts are packed with sweet pumpkin & warm chai spices, then dunked in a tangy pumpkin glaze! The ultimate festive treat!

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 minutes
  • Yield: 12 Donuts 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan



For the Donuts:

  • 2 1/4 cups (220g) oats, blended into a fine flour*
  • 1/2 tablespoon ground cinnamon
  • 1/2 tablespoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1/4 cup + 2 tablespoons (107 g) almond butter
  • 1/4 cup + 2 tablespoons (65 g) pumpkin puree
  • 1/2 cup (63g) brown sugar or coconut sugar
  • 1 1/4 cup (295 ml) unsweetened non-dairy milk

For the Pumpkin Glaze: (Optional)

  • 1 cup (125 g) powdered sugar
  • 1 tablespoon pumpkin puree
  • 1 tablespoon lemon juice
  • pinch of salt
  • 14 teaspoons plant milk or water


  1. Prep: Preheat the oven to 350F and spray or lightly grease your donut mould (I use these and place them on a baking tray).
  2. Dry + Wet: Whisk the oat flour, all of the ground spices, baking powder, and salt together in a large bowl. In a smaller bowl, mix the almond butter, pumpkin, sugar, and milk together, until the sugar has dissolved. Add the wet ingredients to the center of the dry ingredients and combine.
  3. Bake: Use a spoon or cookie scoop to transfer the batter into the donut mould, dividing it evenly between 12 “donuts”. Bake in middle rack for 20 to 22 minutes, then remove from the oven and let sit for 3-5 minutes before removing the donuts and placing them on a cooling rack. Let cool completely before glazing.
  4. Make the Glaze: Whisk the sugar, pumpkin, lemon juice, salt, and 1 teaspoon of milk together in a small bowl, until the sugar has dissolved. If the glaze is too thick, add additional water in 1/2 teaspoon increments until it has thinned to your liking.
  5. Drizzle & Serve: dunk the top of each donut into the glaze, or use a spoon to drizzle the glaze over each donut. Serve & enjoy; leftovers will keep at room temperature for up to 3 days.


  • Oat Flour:  you can easily make oat flour by adding your oats to a blender and processing for 30-45 seconds, until a fine and fluffy flour forms. If you have pre-made oat flour, go by weight. Using equal volume of flour is roughly the same as well.
  • Chai Spice: if you already have a chai spice blend (not tea mix with milk powder or sugar), use 1 1/2 tablespoons of that instead of all the ground spices listed
  • Substitutions: almond butter can be swapped for any other drippy nut or seed butter. I used almond milk for this recipe, but any other plant based milk will work too. I have not tested this recipe with any other flours.

Keywords: pumpkin donuts, pumpkin chai donuts, vegan pumpkin donuts, baked pumpkin donuts

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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      1. Yes, you can definitely substitute sweet potato or butternut squash for pumpkin in this recipe. Both sweet potato and butternut squash have a similar texture and sweetness to pumpkin, so they should work well as a replacement.

  1. Delicious! I added some extra oat flour but stuck close to the rest of the recipe. Perfect recipe for the fall weather. Thanks Caitlin!

  2. These look so delicious, can’t wait to make! Is there a way to make these without a donut pan or will this impact the texture and taste?

    1. The texture and taste will stay the same even if you make it without a donut pan. Only the shape would differ. 😅

      1. Made these Today and they were delicious! I wanna ask how many calories is one donut without the glaze? Thank you 😊

      2. Glad you enjoyed them, Leena!
        Approximately, 153 calories per donut – this is a general estimate, and actual values may differ based on your specific ingredients and proportions. To get a more accurate count, use a nutrition calculator or app with your exact ingredient quantities and brands.

    1. You can make it without the donut molds if you don’t have it handy. The shape would differ though. 😅