Pescatarian 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 and tapioca starch as the base, giving each donut a tender, slightly dense crumb that holds up beautifully under that glossy drizzle. Pumpkin purée, maple syrup, and a trio of warming spices — cinnamon, ginger, and nutmeg — do all the heavy lifting on flavor, so there's no need for anything artificial or complicated. A touch of apple cider vinegar in the batter helps everything lift and set just right in the oven. The glaze is simply honey, coconut oil, cinnamon, and salt whisked together, which means it comes together in seconds and sets into a shiny, lightly sweet finish. These are completely free of meat and seafood concerns by nature, built entirely around pantry staples, eggs, and real whole-food ingredients. Whether you're baking for a weekend brunch or just want something seasonal and satisfying, this is the kind of recipe you'll come back to all fall long.
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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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