Mustard 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, tapioca starch, and real pumpkin purée, giving each donut a tender, slightly dense crumb that holds up beautifully under that glossy drizzle. Mustard — whether as a seed, powder, or hidden additive — has no place here, and every single ingredient in this recipe is straightforward and easy to verify, which makes the whole process genuinely stress-free. The glaze is just honey, coconut oil, cinnamon, and a pinch of salt whisked together, so there's no mystery about what you're eating. Apple cider vinegar in the batter might seem unexpected, but it reacts with the baking soda to give these donuts a subtle lift without any off-flavors. A piping bag makes filling the donut pan quick and tidy, and the whole batch bakes up golden and fragrant in under twenty minutes. These are the kind of treat you'll want to make on a Sunday morning and then immediately make again.
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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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