Warm pumpkin spice, a tender crumb, and a glossy honey glaze — these baked donuts deliver serious fall-bakery energy without a drop of high fructose corn syrup anywhere in the recipe. Conventional packaged donuts and store-bought glazes are notorious for sneaking in cheap sweeteners, so making a batch at home puts you fully in control of every ingredient. Here, maple syrup and honey do all the sweetening work, and almond flour gives the donuts a naturally rich, slightly nutty base that holds up beautifully in the oven. Pumpkin purée keeps the interior moist and fragrant, while cinnamon, ginger, and nutmeg layer in that cozy spiced warmth you want from an autumn treat. A piping bag makes filling the donut pan surprisingly tidy, and the whole thing bakes up firm and golden in under 20 minutes. The finishing glaze — just honey, coconut oil, cinnamon, and a pinch of salt — sets into a shiny, lightly crisp coating that makes each donut look like it came straight from a specialty bakery. These are the kind of treats you can feel genuinely good about sharing.
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Preheat the oven to 350°F (175°C). Lightly grease all 6 cavities of a donut pan with a small amount of coconut oil.
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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