Xanthan Gum Free Almond Flour Pumpkin Spice Donuts
These baked donuts bring all the warmth of fall into a single bite — pumpkin purée, cinnamon, ginger, and nutmeg layered into a tender, fragrant ring that tastes like a seasonal treat worth making on repeat. The base is almond flour and tapioca starch, which means the structure comes entirely from wholesome, recognizable ingredients rather than any gum-based binders. Apple cider vinegar and eggs do the heavy lifting to hold everything together, giving you a soft, cohesive crumb without anything artificial in the mix. A simple honey and coconut oil glaze finishes each donut with a glossy, lightly spiced coating that sets beautifully on the rack. The piping-bag method makes filling the donut pan surprisingly tidy, and the whole process is straightforward enough for a relaxed weekend morning. If you've ever felt limited by conventional donut recipes that rely on additives you'd rather avoid, this one proves you're not missing a thing.
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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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