Mushroom 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 bite. The batter comes together with almond flour and tapioca starch as the base, giving each donut a tender, slightly chewy crumb that holds up beautifully under that glossy drizzle. Pumpkin purée, maple syrup, and a trio of warming spices — cinnamon, ginger, and nutmeg — do all the heavy lifting on flavor, so there's nothing fussy or complicated about the process. Because every ingredient here is straightforward and plant-based (aside from the eggs), you never have to second-guess what's hiding in the mix. The piping-bag trick makes filling the donut pan surprisingly tidy, and the glaze sets up quickly so you're not waiting long before digging in. These are the kind of treats that disappear fast at a weekend brunch or a cozy fall gathering, and nobody will guess how simple they were to pull off.
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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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