Lupin Free Almond Flour Pumpkin Spice Donuts
Warm pumpkin spice, a tender crumb, and a glossy honey-cinnamon glaze — these baked donuts are the kind of autumn treat that makes your kitchen smell absolutely incredible. Almond flour and tapioca starch do the heavy lifting here, creating a moist, slightly chewy texture that holds together beautifully without any wheat or legume-based flours. That matters because lupin flour has quietly crept into a surprising number of gluten-free and grain-free baked goods, making it genuinely tricky to find donuts that are safe off the shelf. Every ingredient in this recipe is naturally free from that concern, so you can focus on the fun part — piping batter and dunking donuts in glaze. Pumpkin purée keeps things rich and moist, while maple syrup and a touch of apple cider vinegar balance the sweetness and help the batter rise just right. The finishing glaze of honey, coconut oil, and cinnamon sets into a delicate, crackly coating that makes each donut look bakery-worthy. Whether you're baking for a crowd or just treating yourself on a cozy weekend morning, these come together with minimal fuss and maximum payoff.
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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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