Turkey Free Almond Flour Pumpkin Spice Donuts
These baked donuts are everything you want from a fall treat — warmly spiced with cinnamon, ginger, and nutmeg, and packed with real pumpkin purée for a tender, moist crumb that holds together beautifully. Almond flour does the heavy lifting here, giving each donut a slightly dense, satisfying bite that feels indulgent without being heavy. A touch of tapioca starch and apple cider vinegar keep the texture just right, so you're not sacrificing anything in the swap from conventional flour. The honey and coconut oil glaze comes together in minutes and sets into a glossy, lightly spiced finish that makes these look as good as they taste. Piping the batter into the donut pan is easier than it sounds — a zip-top bag with the corner snipped off gets the job done with zero fuss. These are the kind of thing you'll want to make on a Sunday morning and then immediately make again the following weekend.
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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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