Paleo Almond Flour Pumpkin Spice Donuts
Warm pumpkin spice and a honey-coconut glaze make these baked donuts feel like a fall treat you'd find at a specialty café — except you made them in your own kitchen. Almond flour and tapioca starch do the heavy lifting here, creating a tender, moist crumb without any grains or refined flours in sight. Maple syrup and pumpkin purée bring natural sweetness and moisture, so there's no need for cane sugar or dairy to get that classic donut texture. The apple cider vinegar is a small but smart addition that reacts with the baking soda to give the batter just enough lift. A simple glaze of honey, coconut oil, and cinnamon sets into a glossy, lightly spiced finish that makes each donut look as good as it tastes. These are the kind of donuts that genuinely satisfy a craving without the ingredient compromises that usually come with grain-free baking.
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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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