Artificial Food Coloring Free Almond Flour Pumpkin Spice Donuts
These baked almond flour donuts are the kind of fall treat that makes your whole kitchen smell like a pumpkin spice dream — warm cinnamon, ginger, and nutmeg layered into every bite. Conventional store-bought donuts and glazed pastries are notorious for relying on synthetic dyes to achieve their eye-catching colors, but everything here gets its gorgeous amber hue from real pumpkin purée, maple syrup, and spices alone. The glaze is just honey, coconut oil, cinnamon, and a pinch of salt — nothing artificial, nothing suspicious, just a glossy, naturally sweet finish that sets beautifully on top. Almond flour keeps the texture tender and slightly dense in the best way, while tapioca starch and a touch of apple cider vinegar help the batter hold together and rise just right. Piping the batter into the donut pan is a small extra step that makes a big difference in getting clean, even rings that bake up perfectly. These are the kind of donuts you can hand to kids without scanning a label for a string of dye numbers, and they taste indulgent enough that no one will notice what's missing.
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Learn more →Ingredients
6 servings
For the donuts
- 1 ½ cups almond flour
- 2 tbsp tapioca starch
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp fine salt
- ½ cup pumpkin purée
- 3 tbsp maple syrup
- 2 large eggs
- 3 tbsp coconut oil, melted and cooled slightly
- 1 tsp apple cider vinegar
For the glaze
- 3 tbsp honey
- 2 tbsp coconut oil, melted
- ¼ tsp ground cinnamon
- 1 pinch fine salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease all 6 cavities of a donut pan with a small amount of coconut oil.
- 2
In a large bowl, whisk together the almond flour, tapioca starch, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined with no lumps.
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