This gluten free pumpkin dutch baby is the cutest way to enjoy fall flavors.

My grandma loves gluten-free pumpkin dutch babies. The pumpkin dutch baby is a specially made gluten-free doughnut that is deep-fried and filled with a custard or whipped cream. My grandma loves this doughnut because it is gluten-free and she can eat it without having to worry about whether or not it will harm her stomach.

My grandma has been gluten-free for as long as I can remember. She would always tell me that she didn’t want to eat gluten because it was making her sick. But then she decided to try going gluten-free for a little while and it turned out to be the best decision she ever made. She no longer has any stomach problems and she can enjoy all the foods she used to love without worrying about the consequences.

My grandma is such a special person because she loves to help others and she always goes the extra mile to do what she thinks is best for them. She is always trying new things and exploring new opportunities, which is why she loves gluten-free pumpkin dutch baby so much. It is a delicious doughnut that she can eat without any worry, and that is truly something special.

Q: How can I make a gluten free pumpkin spice dutch baby?

A: The easiest way to make a gluten free pumpkin spice dutch baby is to replace the flour in the batter with almond flour. You can also substitue the wheat flour with a gluten free flour. You may also want to consider using a gluten free bread crumb instead of the flour. Alternative filling ingredients could include canned pumpkin, mashed bananas, or even apricot preserves. Be sure to experiment to find a recipe that works best for you.

Gluten-Free Pumpkin Dutch Baby

Servings4 people
If you’re like us and dread pumpkin spice everything in the fall, this gluten-free Dutch Baby recipe is for you! It’s creamy, brilliantly orange, and perfectly sweet – making it the perfect comfort breakfast or dessert!


  • 3/4 cup all-purpose gluten-free flour blend
  • 3/4 cup almond milk
  • 1/4 cup canned pumpkin purée
  • 2 tablespoons dairy-free butter
  • 4 eggs
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons pumpkin spice extract
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract


Preheat the oven to 425°F.

  • Add butter to an 11-inch cast-iron skillet and place in the oven while you mix the batter.
  • In a large mixing bowl whisk the eggs.
  • Add in the remaining ingredients and whisk until well combined and no lumps remain.
  • With a hot pad, pull the skillet out of the oven and pour the batter in.
  • Return the skillet to the oven and bake until the pumpkin dutch baby is puffed and golden brown, about 25 to 28 minutes.
  • Cut dutch baby into slices (similar to pie slices) and serve warm.
  • If desired top with your favorite toppings.
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Ava Gardner
Ava Gardner

Hi! My name is Ava and I love baking. I love the process of creating something from nothing, and the satisfaction of taking a bite of something I made myself. I love trying new recipes and experimenting with different flavors. Baking is my form of self-care; it's how I relax and unwind after a long day. That's why I founded!

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