Classic Pumpkin-Spiced Maine Potato Doughnuts (GF/DF)

If you’ve ever had the pleasure of visiting Maine and getting your hands on some delicious, traditional Maine potato doughnuts, you’ll know why I decided to skip over regular doughnuts and go straight to this gluten-free and dairy-free version of the potato ones. There’s just something about pulling up to the Holy Donut in Portland, selecting your favorite from their immense variety of flavors, and sitting back to enjoy the moist, fluffiness that is the perfect Maine potato doughnut. And, for those of you who haven’t gotten to partake, there are unfortunately very few potato doughnut recipes out there in the world. Well, non-Maine friends, gluten-freebies, and dairy-freebies – fear not! I’m here to teach you how to make the next best thing: these classic, pumpkin-spiced Maine potato doughnuts! Let’s go!

Pumpkin-spiced Maine potato doughnuts

The tricks behind these pumpkin-spiced Maine potato doughnuts

So, I obviously don’t know the very proprietary and highly coveted Holy Donut recipe, so I started my experiments for this copycat by putting texture first. While normal doughnuts are cakey and can be dry, potato doughnuts are extremely moist and fluffy. They’re springy and on the denser side of the spectrum. Sounds good, right?

We also wanted to simplify the cooking method to eliminate the hassle and heaviness of frying them in oil. Instead, we break out the trusty doughnut baking pan and do our thing. This is SO MUCH EASIER, and SO MUCH HEALTHIER than frying them, and there’s no splashy oil on you or your stove top.

Doughnuts with pumpkin.

Finally (and fortunately!), these are perfectly adaptable for gluten-freedom. Why? Because these doughnuts are meant to be a bit denser than regular doughnuts, and gluten-free flour naturally yields dense results. Thus, the texture result was pretty much spot on without having to go crazy in our pursuit of pumpkin doughnut perfection.

We simply added a good amount of flour to offset all the moist ingredients, added some coconut cream to keep these nice and rich but dairy-free, and heaping helpings of pumpkin puree and cozy spices like cinnamon and nutmeg. Yumm!

One quick note about gluten-free flours: we used an all-purpose blend that did contain xanthan gum, so there was no need to add it in our test recipes. However, you will want to add 3/4 tsp. xanthan gum if you are using a blend that doesn’t have it.

The Method

Spices, pumpkins, and doughnuts

Now that we’ve talked about all that, let’s talk about the method. There’s really nothing much to it. The only wild card is really the potatoes. As you mix your wet and dry ingredients for the batter together, you’re going to boil up two small peeled and quartered red potatoes. After they’re fork tender, you’re going to mash them up really well. And I mean really well. Pulverize them with a fork, potato masher, hand-mixer, or whatever else you have on hand. You want the potatoes to lend moisture to the batter, and not make it taste like you’ve mixed in bits of a chunky baked potato. That’s definitely not cool.

Finally, when you’ve mixed all the ingredients for these pumpkin-spiced potato doughnuts together and put them in your doughnut pan, be sure to hit it on your countertop a few times to make sure the doughnuts come out evenly. The batter is really thick, so they won’t look super smooth, but you don’t want big holes in your doughnuts either.

Pumpkin-spiced Maine potato doughnuts

Now, let’s talk modifications. We made one batch of these doughnuts with slivered almonds, and that was pretty amazing. You also can up the spices if you prefer a more intense flavor. You could even add cranberries or pomegranates! The great thing about this doughnut recipe is that it’s flexible. In fact, I’m working on a non-pumpkin version (to come soon!), to serve as a base for pretty much any flavor you want from chocolate to maple to plain powdered.

To garnish and serve these cozy pumpkin-spiced doughnuts, we added cinnamon sugar and dug right in. This recipe will yield 12 doughnuts, so you can store the extra in Ziploc bags and warm them in the microwave for 30 seconds (you must do this!) before eating.

And that’s that! Let me know what you think if you make them! And be sure to check out our other dessert recipes here.

Happy belated Thanksgiving, and warm wishes for the coming holiday season!

Classic Pumpkin-Spiced Maine Potato Doughnuts

We'll show you how to make these moist, fluffy, and flavorful pumpkin-spiced potato doughnuts without the hassle and mess of frying! Plus, they're easy, gluten-free, dairy-free, and sweetened naturally!
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Course: Dessert, Baked Goods
Cuisine: American, Healthy!
Diet: Gluten Free
Keyword: holiday recipes, Maine potato doughnuts, Maine potato doughnut recipes, doughnut recipes, pumpkin, cinnamon, holiday baking, fall baking, Gluten-free, fall recipes, baked goods, dairy free, doughnuts, potato doughnuts, pumpkin spice
Servings: 12 doughnuts
Calories: 196kcal
Author: LM


  • 2 cups all-purpose gluten-free flour *add 3/4 tsp. xanthan gum if your flour blend does not contain it.
  • 2 red potatoes small, peeled and quartered
  • 2 eggs
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 cup maple syrup
  • 1/3 cup coconut cream
  • 1/4 cup vegetable oil
  • 1 cup pumpkin puree *plain, no spices
  • 2 tsp. cinnamon ground
  • 2 tsp. nutmeg ground
  • 1 tsp. cardamom


  • Preheat oven to 350ºF, and grease a doughnut pan.
  • Peel and quarter the potatoes and place them in a saucepan filled with water. Bring to a rolling boil and cook until they are fork tender. Drain and set aside to let cool slightly.
  • In the meantime, combine all dry ingredients in a large mixing bowl, and stir to combine.
  • Then, in a medium mixing bowl, combine all the wet ingredients, except for the vegetable oil.
  • Once potatoes have drained and cooled slightly, mash them very thoroughly with a fork or potato masher. Ensure that all lumps have been mashed!
  • Add the wet ingredients to the dry ingredients. Then, add your vegetable oil and mashed potatoes. Stir continuously for several minutes to make sure that all batter ingredients are fully incorporated.
  • Carefully distribute the batter into your greased doughnut pans. Make sure that the batter is fully smoothed out and pushed down into the doughnut pans so that you don't get holes in your doughnuts.
  • Bake doughnuts for 20 minutes, or until a cake tester comes out clean. You may need to bake for 3-5 minutes longer depending on the size of your potatoes.
  • Garnish with cinnamon sugar, powdered sugar, or whatever delish ingredients you want!



You can make a regular version of these doughnuts by using standard all-purpose baking flour and reducing the amount used to 1.5 cups.


Serving: 1person | Calories: 196kcal | Carbohydrates: 28g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 175mg | Potassium: 259mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3217IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 2mg
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