Peanut Free Almond Flour Pumpkin Spice Donuts
Warm pumpkin spice, a tender crumb, and a honey-cinnamon glaze — these baked donuts are the kind of autumn treat that makes your kitchen smell absolutely incredible. The base is built on almond flour and tapioca starch, which gives each ring a soft, slightly chewy texture without a drop of peanuts or peanut-derived ingredients anywhere in the recipe. Pumpkin purée, maple syrup, and a trio of warming spices do all the heavy lifting on flavor, so you're not sacrificing anything in the taste department. A quick piping-bag trick makes filling the donut pan surprisingly tidy, and the whole batch bakes up in under 20 minutes. The finishing glaze — just honey, coconut oil, cinnamon, and a pinch of salt — sets into a glossy, lightly crisp shell that takes these completely over the top. Whether you're navigating a peanut allergy or just want a wholesome fall bake you can feel good about, this one delivers on every front.
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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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