Citrus 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 single bite. The batter comes together with almond flour and tapioca starch as the base, giving each donut a tender, slightly chewy crumb that holds up beautifully under that glossy drizzle. Pumpkin purée keeps things moist while maple syrup adds just enough natural sweetness without leaning on anything citrus-derived — no orange zest, no lemon juice, none of the usual flavor boosters that sneak into baked goods and cause problems. A small splash of apple cider vinegar does the heavy lifting to activate the leavening, so the rise is real and the texture stays light. The glaze is just four ingredients — honey, coconut oil, cinnamon, and salt — whisked together into something that sets into a beautiful, crackly finish. These are baked, not fried, so cleanup is minimal and the whole process is genuinely approachable even on a weekday morning.
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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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