Vegetarian Almond Flour Pumpkin Spice Donuts
These baked donuts are everything you want from fall in a single bite — warmly spiced with cinnamon, ginger, and nutmeg, and built on a base of almond flour and real pumpkin purée. The batter comes together quickly with just two bowls and a piping bag, making this a genuinely low-effort bake that still feels a little special. Eggs and coconut oil keep the texture tender and moist without any dairy, while tapioca starch gives the crumb just enough structure to hold its shape. A touch of apple cider vinegar in the batter works with the baking soda to help the donuts rise beautifully in the oven. The finishing glaze — honey, coconut oil, and a pinch of cinnamon — sets into a glossy, lightly sweet coating that makes each donut look like it came straight from a bakery case. Since everything here is made from scratch with straightforward pantry ingredients, you know exactly what's going into every bite. These are the kind of treats that disappear fast, so you might want to plan on making a second batch.
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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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