Dairy Free Almond Flour Pumpkin Spice Donuts
Warm pumpkin spice and a honey-cinnamon glaze make these baked donuts feel like the coziest part of fall — and they come together without a drop of dairy anywhere in the recipe. The base relies on almond flour and tapioca starch for a tender, slightly chewy crumb that holds its shape beautifully in a standard donut pan. Pumpkin purée keeps everything moist while maple syrup adds just enough natural sweetness, so you're not missing any richness that butter or milk would typically provide. Coconut oil does the heavy lifting in both the batter and the glaze, giving you that satisfying, glossy finish without any cream or butter. The apple cider vinegar is a small but smart touch — it reacts with the baking soda to help the donuts rise and stay light despite the dense almond flour base. Dipping each donut into the warm honey glaze right before serving is genuinely one of the more satisfying steps in baking, and the whole thing sets up in just five minutes. Whether you're navigating a dairy intolerance or just trying to cut back, these are the kind of treat that makes the swap feel completely effortless.
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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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