Walnut 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 that cozy, earthy depth. The batter comes together in two bowls and gets piped straight into a donut pan, so there's no frying, no mess, and no complicated technique standing between you and a fresh batch. Almond flour gives each ring a tender, slightly dense crumb that holds up beautifully under the honey-coconut glaze, which sets into a glossy, lightly spiced finish. Because every ingredient here is straightforward and whole-food based, you never have to second-guess what's in them — no mystery additives, no shared-facility anxiety around tree nuts you're avoiding. The glaze takes just a quick whisk and a dip, and within minutes you've got something that looks genuinely impressive on a cooling rack. These are the kind of donuts that disappear fast at a weekend breakfast or a fall gathering, and nobody needs to know how simple they were to make.
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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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