Legume 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 batter comes together with almond flour and tapioca starch as the base, which means there are absolutely no legumes hiding in the mix — no bean flours, no chickpea flour, none of the sneaky substitutes that often show up in grain-free baking. Pumpkin purée keeps the crumb moist and tender while maple syrup and a trio of warming spices do the heavy lifting on flavor. A touch of apple cider vinegar in the batter helps the leavening work properly, so these bake up with a light, springy texture that doesn't feel dense or gummy. The glaze is just four ingredients — honey, coconut oil, cinnamon, and salt — and it sets into a glossy, lightly sweet coating that makes each donut look as good as it tastes. These are the kind of treat you can bring to a fall gathering without having to explain a single thing about what's in them.

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