Wheat Free Almond Flour Pumpkin Spice Donuts
Warm pumpkin spice, a tender crumb, and a glossy honey-cinnamon glaze — these baked donuts deliver everything you want from a fall treat without a single gram of wheat in sight. The base is built on almond flour and a touch of tapioca starch, which together create a moist, slightly chewy texture that holds up beautifully in a donut pan. Pumpkin purée keeps things rich and soft, while maple syrup adds natural sweetness that plays perfectly off the ginger and nutmeg. A small splash of apple cider vinegar works with the baking soda to give the batter just enough lift, so these come out light rather than dense. The glaze is just four ingredients — honey, coconut oil, cinnamon, and salt — whisked together into something shiny and irresistible. If you've ever felt like wheat-free baking means settling for less, this recipe is a genuinely satisfying counterargument.
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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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