MSG Free Almond Flour Pumpkin Spice Donuts
These baked donuts bring all the warmth of fall into a single bite, with pumpkin purée, cinnamon, ginger, and nutmeg doing the heavy lifting on flavor. The batter comes together from a short list of whole-food ingredients — almond flour, tapioca starch, eggs, maple syrup, and coconut oil — so there's no mystery about what's actually going into your food. That matters a lot when you're avoiding added flavor enhancers, since packaged baked goods and spice blends can be surprisingly sneaky places for them to hide. Here, every ingredient is straightforward and easy to verify, which makes the whole process feel genuinely stress-free. The honey and coconut oil glaze finishes each donut with a glossy, lightly spiced coating that sets up beautifully on the rack. Piping the batter into the donut pan keeps things neat and ensures an even bake, and the result is a tender, golden ring that's firm enough to dip but soft all the way through. Whether you're baking these for a weekend treat or a cozy autumn gathering, they deliver serious bakery energy with total ingredient transparency.
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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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