Chestnut Free Almond Flour Pumpkin Spice Donuts
Warm pumpkin purée, fragrant cinnamon, ginger, and nutmeg come together in a baked donut that tastes like autumn in every single bite. The batter is built on almond flour and tapioca starch, giving these donuts a tender, slightly chewy crumb that holds together beautifully without any wheat or grain-based flour in sight. A touch of apple cider vinegar and baking soda work together to lift the batter just enough, so you get that satisfying donut texture straight from a standard donut pan. Maple syrup and coconut oil keep everything moist and naturally sweet, while the honey-cinnamon glaze on top adds a glossy, caramelized finish that makes them almost too pretty to eat. For anyone navigating tree nut allergies or sensitivities, it's worth knowing that chestnuts are botanically distinct from almonds, and this recipe relies entirely on almond flour with no chestnut-based ingredients anywhere in the mix. Piping the batter into the pan is a small extra step that makes a big difference — each donut comes out evenly shaped and ready to glaze. These are the kind of treats you'll want to make on a slow weekend morning and share before they disappear.
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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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