Gut Friendly Almond Flour Pumpkin Spice Donuts
Warm pumpkin spice and a honey-cinnamon glaze make these baked donuts feel like a full autumn morning in every bite. The base is built on almond flour and tapioca starch instead of conventional wheat flour, which keeps the texture tender and moist while being much gentler on digestion than refined grain alternatives. Pumpkin purée adds natural moisture and a subtle earthiness, while maple syrup and coconut oil round out the richness without any dairy. A small splash of apple cider vinegar works quietly in the background, helping the batter rise and giving the crumb a light, airy lift. Everything comes together in two bowls and a donut pan, so the process is straightforward even on a slow weekend morning. The glaze — just honey, coconut oil, and cinnamon — sets into a glossy, lightly sweet finish that makes these look far more impressive than the effort involved. If you've been missing a treat that feels indulgent but doesn't leave you uncomfortable afterward, this one is worth keeping in your regular rotation.
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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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