Gluten 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 base is built on almond flour and tapioca starch, which together create a tender, slightly chewy crumb that holds its shape beautifully in the pan — no wheat flour needed, and no compromises on texture. Pumpkin purée keeps everything moist while maple syrup adds just enough natural sweetness, and a touch of apple cider vinegar helps the batter rise and stay light. The glaze comes together in seconds with honey, coconut oil, and cinnamon, setting into a glossy finish that makes these look as good as they taste. If you've ever been disappointed by gummy or crumbly grain-free baked goods, the piping method here is a small but smart step that keeps the batter evenly distributed for a consistent bake every time. These are the kind of donuts you can feel genuinely good about serving, whether you're cooking for someone with dietary needs or just want a treat made from real, recognizable ingredients.
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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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