Beef Free Almond Flour Pumpkin Spice Donuts
Warm pumpkin spice, a tender crumb, and a honey-cinnamon glaze — these baked donuts are the kind of autumn treat that makes your kitchen smell absolutely incredible. Built on almond flour and tapioca starch, the batter comes together with pumpkin purée, maple syrup, eggs, and coconut oil for a naturally rich texture that holds its shape beautifully in the pan. A splash of apple cider vinegar gives the leavening a little extra lift, so each donut bakes up light and springy rather than dense. There is zero beef or meat of any kind anywhere in this recipe — every ingredient is plant-based or egg-based, so it fits effortlessly into a beef-free lifestyle without any substitutions or workarounds needed. The simple four-ingredient glaze of honey, coconut oil, cinnamon, and salt sets to a glossy finish that makes these look far more impressive than the effort involved. Whether you're baking for a weekend brunch, a fall gathering, or just a cozy Tuesday morning, these donuts deliver serious seasonal flavor with nothing to second-guess.
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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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