Paraben 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 single bite. The batter comes together with almond flour, tapioca starch, and real pumpkin purée, so the texture is tender and slightly dense in the most satisfying way — nothing like the dry, crumbly results you might expect from grain-free baking. Every ingredient here is straightforward and whole-food-based, which matters when you're trying to avoid synthetic preservatives and additives that sneak into conventional baked goods and store-bought treats. Coconut oil does double duty in both the donut batter and the glossy glaze, keeping things cohesive and clean from start to finish. The piping-bag trick makes filling the donut pan surprisingly tidy, and the glaze sets up beautifully after just a few minutes on the rack. These are the kind of donuts you can feel genuinely good about sharing with the whole family.
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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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