Barley Free Almond Flour Pumpkin Spice Donuts
Warm pumpkin spice and a honey-cinnamon glaze make these baked donuts feel like the best part of autumn in every single bite. The base is built entirely on almond flour and tapioca starch, so there is no wheat, no rye, and absolutely no barley hiding anywhere in the ingredient list — a real win when so many baked goods rely on grain-based flours that can be tricky to avoid. Pumpkin purée keeps the crumb moist and tender, while maple syrup and coconut oil add richness without any grain-derived sweeteners to second-guess. A piping bag makes filling the donut pan surprisingly tidy, and the batter comes together in just two bowls with straightforward pantry staples. Once they come out of the oven golden and set, a quick dip in the glossy honey glaze takes them from simple to genuinely impressive. These are the kind of donuts that disappear fast, so you may want to plan on making a second batch.
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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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