Rice 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 base is built on almond flour and a touch of tapioca starch, so there's no rice flour or grain-based filler anywhere in the recipe — just naturally wholesome ingredients that happen to work beautifully together. Pumpkin purée keeps the crumb moist and tender, while maple syrup, coconut oil, and a trio of warming spices layer in serious depth of flavor. A piping bag makes filling the donut pan surprisingly tidy, and the batter comes together in just two bowls with no mixer required. Once they're out of the oven and cooled, a quick dip in the glossy honey-coconut glaze takes them from simple to genuinely impressive. These are the kind of donuts that disappear fast, so you might want to plan for a double 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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