BHA & BHT Free Almond Flour Pumpkin Spice Donuts
Warm pumpkin spice and a honey-cinnamon glaze make these baked donuts feel like a fall morning in the best possible way. Every ingredient here is whole and recognizable — almond flour, pumpkin purée, maple syrup, coconut oil, eggs, and a handful of spices — which means none of the synthetic preservatives like BHA or BHT that sneak into packaged baked goods and conventional donut mixes. That's genuinely hard to avoid when you're buying donuts off a shelf, so baking your own is the most reliable move. The almond flour base keeps things tender and slightly dense in that satisfying way, while tapioca starch and a touch of apple cider vinegar help the batter hold together and lift beautifully in the oven. Piping the batter into the pan is a small extra step that makes filling the cavities clean and even, and the payoff is a perfectly shaped donut every time. Once they're cool, a quick dip in the glossy honey-coconut glaze is all it takes to finish them off. These are the kind of treat you can feel genuinely good about sharing.
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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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