Cashew 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 bite. The batter comes together from two simple bowls — dry spices and almond flour on one side, pumpkin purée, maple syrup, and eggs on the other — so the process is genuinely straightforward even on a busy morning. Every single ingredient here is naturally free from cashews, and there are no nut blends or mixed flour bases that could introduce hidden cross-contact concerns. The almond flour gives the donuts a tender, slightly dense crumb that holds up beautifully to the glossy glaze, which sets into a delicate shell of honey, coconut oil, and cinnamon. Piping the batter into the donut pan keeps things neat and ensures each ring bakes up evenly, so you get consistent results all six times. These are the kind of treats that disappear fast, so you may want to plan for 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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