Seed Oil Free Almond Flour Pumpkin Spice Donuts
Warm pumpkin spice, a tender crumb, and a honey-cinnamon glaze — these baked donuts deliver everything you want from a fall treat without a drop of industrial vegetable or seed oil in sight. Every bit of fat here comes from coconut oil, which handles both the batter and the glaze beautifully, giving the donuts a clean richness that canola or sunflower oil simply can't match. Almond flour and tapioca starch team up to create a soft, slightly chewy texture that bakes up surprisingly well in a standard donut pan. The pumpkin purée keeps things moist while the trio of cinnamon, ginger, and nutmeg makes the whole kitchen smell like peak autumn. A piping bag makes filling the pan quick and tidy, and the glaze comes together in minutes — just whisk, dip, and let it set. These are the kind of donuts that feel indulgent but are made entirely from ingredients you can actually read and recognize.
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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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