Warm pumpkin spice, a tender crumb, and a honey-cinnamon glaze — these baked donuts deliver everything you want from a fall treat without a single grain in sight. The base is built entirely on almond flour and a touch of tapioca starch, so there's no wheat, no rye, and no grain-based flour of any kind to worry about. Pumpkin purée keeps the batter moist and rich, while maple syrup adds just enough sweetness to let those warming spices — cinnamon, ginger, and nutmeg — really shine. A piping bag makes filling the donut pan surprisingly tidy, and the bake time is short enough that your kitchen will smell incredible before you know it. The finishing glaze of honey, coconut oil, and cinnamon sets into a glossy, lightly sweet coating that takes these from good to genuinely hard to stop eating. Whether you're navigating a grain sensitivity or just love a cleaner ingredient list, this is the kind of recipe that doesn't ask you to compromise on flavor or texture.
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Preheat the oven to 350°F (175°C). Lightly grease all 6 cavities of a donut pan with a small amount of coconut oil.
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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