Pistachio 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 and tapioca starch as the base, giving each donut a tender, slightly chewy 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 exotic or hard to source. For anyone navigating tree nut allergies or sensitivities, it's worth knowing that almond flour is the only nut-derived ingredient here, and the rest of the lineup is completely free of pistachios or pistachio-adjacent products. The glaze is just honey, coconut oil, cinnamon, and a pinch of salt — simple, clean, and genuinely delicious. A piping bag makes filling the donut pan a breeze, and once they come out of the oven, the hardest part is waiting the full ten minutes before you dip them.
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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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