Pregnancy Friendly Almond Flour Pumpkin Spice Donuts
Warm pumpkin spice, a honey-cinnamon glaze, and a tender crumb that practically melts — these baked donuts are the kind of treat that feels indulgent without giving you a second of guilt. Made with almond flour and real pumpkin purée, they skip refined flour entirely while still delivering that soft, satisfying bite you want from a donut. The ingredient list leans on wholesome staples like eggs, coconut oil, and maple syrup, so you know exactly what's going into every single one. That matters a lot when you're being more intentional about what you eat and want to avoid unnecessary additives or mystery ingredients. The batter comes together quickly in two bowls, gets piped straight into a donut pan, and bakes up beautifully — no frying, no fuss. A simple honey and coconut oil glaze takes them over the top with just enough sweetness to feel like a real treat. Whether you're craving something cozy on a fall morning or just need a snack that satisfies without the stress, these deliver every time.
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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