Shellfish Free Almond Flour Pumpkin Spice Donuts
Warm pumpkin spice and a honey-cinnamon glaze make these baked donuts feel like autumn in every single bite. The batter comes together with almond flour and tapioca starch as the base, giving each donut a tender, slightly chewy crumb that holds up beautifully under that glossy drizzle. Pumpkin purée, maple syrup, and a trio of warming spices — cinnamon, ginger, and nutmeg — do all the heavy lifting on flavor, so there's no need for anything complicated or hard to source. The glaze is just four pantry staples whisked together: honey, coconut oil, cinnamon, and a pinch of salt, and it sets into a delicate, crackly shell that makes these look as good as they taste. Because every ingredient here is straightforward and plant- or egg-based, there's zero concern about hidden seafood derivatives that can sneak into processed baked goods. A piping bag makes filling the donut pan quick and tidy, and after a short bake and a dip in that glossy glaze, you've got a batch of bakery-worthy donuts ready to share — or not.
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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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