Pork 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. Built on almond flour and tapioca starch, the batter comes together quickly in two bowls — no mixer, no fuss — and the result is a tender, lightly spiced ring that holds its shape beautifully out of the pan. Pumpkin purée keeps things moist while maple syrup adds just enough natural sweetness, so the flavor is rich without being cloying. Every ingredient here is straightforwardly plant- and egg-based, with coconut oil doing the heavy lifting in both the batter and the glossy glaze — nothing to second-guess on the label. The piping-bag trick makes filling the donut pan surprisingly neat, and the glaze sets up with a satisfying sheen after just a few minutes on the rack. These are the kind of donuts that disappear fast, so you might want to plan on making a second batch.
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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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