Caffeine Free Almond Flour Pumpkin Spice Donuts
These baked donuts are everything you want from a fall treat — warmly spiced with cinnamon, ginger, and nutmeg, and built on a base of almond flour that keeps them tender and satisfying without any wheat. Pumpkin purée adds moisture and that deep, earthy sweetness that makes autumn baking so irresistible. The whole thing comes together in one donut pan, and a piping bag makes filling the cavities surprisingly tidy and fun. What makes this recipe such a natural fit for anyone avoiding caffeine is that every single ingredient is completely free of it — no chocolate, no cocoa, no tea extracts, just wholesome pantry staples. The honey and coconut oil glaze sets into a glossy, lightly spiced finish that takes these from simple to genuinely impressive. Whether you're serving them at a weekend brunch or sneaking one with your morning glass of juice, they deliver serious bakery energy without a single milligram of caffeine in sight.
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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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