Oats Free Almond Flour Pumpkin Spice Donuts
These baked donuts are everything you want from a fall treat — warmly spiced with cinnamon, ginger, and nutmeg, and packed with real pumpkin flavor in every bite. The base is built entirely on almond flour and tapioca starch, so there's no grain of any kind in sight, making them a genuinely safe choice for anyone avoiding oats and the cross-contamination risks that often come with conventional baked goods. A touch of apple cider vinegar in the batter helps everything lift and hold together beautifully, giving you a tender, cake-like crumb that doesn't feel like a compromise at all. The honey and coconut oil glaze sets into a glossy, lightly spiced finish that makes these look as good as they taste. Piping the batter straight into the donut pan keeps the process tidy and the results consistent, even if you've never made donuts at home before. Whether you're baking for a weekend brunch or just chasing that cozy autumn feeling on a Tuesday, these are the kind of treat that disappears fast.
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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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