Hazelnut 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 built on a base of almond flour and real pumpkin purée for a tender, moist crumb that holds together beautifully. The entire ingredient list is naturally free from hazelnuts and hazelnut-derived products, so there's no need to scrutinize labels or worry about sneaky nut blends hiding in the mix. Tapioca starch gives the batter just enough structure, while a touch of apple cider vinegar helps the leavening do its job — the result is a donut that actually rises and sets like the real thing. Coconut oil and maple syrup keep everything rich without relying on dairy, and the simple honey-coconut glaze dipped over the top adds a glossy, lightly sweet finish that sets in just minutes. Piping the batter straight into a greased donut pan makes the whole process surprisingly tidy, and the oven does the heavy lifting from there. These are the kind of treats that make your kitchen smell incredible and disappear fast — no fryer, no fuss, and no ingredient anxiety required.
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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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