Chicken 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 packed with real pumpkin purée for that cozy, earthy depth. The batter comes together with almond flour and tapioca starch as the base, giving each donut a tender, slightly dense crumb that feels indulgent without being heavy. A drizzle of honey-coconut glaze sets into a glossy, lightly sweet finish that makes them look as good as they taste. Since the whole recipe leans on pantry-friendly ingredients like maple syrup, eggs, and coconut oil, there's no need to scan labels for hidden poultry-derived additives or worry about what's lurking in a store-bought version. The piping-bag trick makes filling the donut pan surprisingly tidy, and the short bake time means you're not waiting long before the kitchen smells incredible. These are the kind of donuts that disappear fast — make the full 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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