Turmeric Free Almond Flour Pumpkin Spice Donuts
Warm pumpkin purée, cozy cinnamon, ginger, and nutmeg come together in a baked donut that genuinely tastes like autumn in every bite. The almond flour base keeps things tender and slightly dense in the best way, while tapioca starch gives just enough lift and structure to hold that beautiful ring shape. A touch of apple cider vinegar works with the baking soda to create a light, even crumb — no yeast, no frying, no fuss. Many spice blends and pre-mixed pumpkin seasonings sneak in unwanted ingredients, so building the spice profile from scratch here gives you full control over exactly what goes in. The honey and coconut oil glaze dipped over the top sets into a glossy, lightly sweet finish that makes these look as good as they taste. These are the kind of donuts you can feel genuinely good about making, whether you're baking for yourself or bringing them to a crowd.
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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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