Yeast Free Almond Flour Pumpkin Spice Donuts
Warm pumpkin spice, a tender crumb, and a glossy honey glaze — these baked donuts deliver serious fall-bakery energy without ever going near a packet of yeast. The lift here comes entirely from baking powder and baking soda, with a splash of apple cider vinegar to activate them, so the texture stays soft and satisfying through a completely yeast-free process. Almond flour and tapioca starch form the base, giving each ring a slightly dense but moist bite that holds up beautifully under that two-ingredient coconut oil glaze. Pumpkin purée and maple syrup keep things naturally sweet and deeply flavored, while cinnamon, ginger, and nutmeg layer in that cozy spiced warmth you want from an autumn treat. The piping-bag trick makes filling the donut pan surprisingly tidy, and the whole thing bakes up in under twenty minutes. Whether you're navigating a yeast sensitivity or just want a donut that skips the proofing and waiting, this recipe delivers the real thing — no shortcuts on flavor, no compromises on texture.
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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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