Nitrate & Nitrite Free Almond Flour Pumpkin Spice Donuts
Warm spices, real pumpkin, and a honey glaze — these baked donuts hit every cozy autumn note without a single processed preservative in sight. That matters more than you might think, because conventional packaged donuts and even some baking mixes can sneak in additives you'd never expect in something sweet. Here, every ingredient is straightforward: almond flour, tapioca starch, pumpkin purée, maple syrup, eggs, and coconut oil do all the heavy lifting, so you know exactly what's going into each ring. The apple cider vinegar works with the baking soda to give the batter a gentle lift, resulting in a tender, moist crumb that holds together beautifully despite being grain-free. A quick dip in the honey-coconut oil glaze adds a glossy, lightly spiced finish that sets up perfectly on the rack. These are the kind of donuts you can feel genuinely good about serving, whether you're navigating specific dietary needs or just trying to keep things clean and real.
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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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