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Fluffy maple pecan donuts full of toasty cinnamon-spiced fall flavor and topped with sweet maple glaze. Baked not fried, vegan, and gluten-free!
I know we’re all throwing around the word cozy a lot right now––cozy lattes, cozy spices, cozy soups, cozy socks––all a few of my favorite fall things too. But lets talk about TOASTY. Its cozy adjacent, but deeper. Warm cinnamon and spice, roasted nutty flavor, borderline buttery vibes. These donuts are the epitome of all those things, but all those things dipped in sweet MAPLE GLAZE. Its a very cozy/creamy good contrast, friends.
How To Make Maple Pecan Donuts
The key to capturing toasty-ness in a fluffy baked donut bite is using roasted pecans for half of the flour. Which makes the prep a little bit more involved than my usual one-bowl/whisk/bake style. But worth it.
So step number one (well step 1/2 is roasting the pecans if you don’t buy them already roasted) is making the “flour”. For this you will need a high speed blender and equal parts oats + roasted pecans. After grinding (but not over grinding or you will make pecan butter) comes the most important step: sifting. The natural oil in the pecans will cause the flour to clump, so whisk very vigorously before adding any other ingredients to eliminate clumps and aerate the flour for a lighter fluffier donut texture.
Okay now we can proceed as usual––whisk the dry ingredients, whisk the wet, combine, mix, bake.
Tips for Perfect Baked Donuts
- Don’t over mix the batter. Stir just until combined and lump free, over mixing will make them more chewy and less tender.
- Grease your donut pan even if it claims to be “nonstick”. Nothing is more heartbreaking than perfect donuts that won’t let go of the pan.
- Use a piping bag to fill the donut pan, its less messy and much faster.
- Cool completely before glazing, otherwise the glaze will just melt off.
Watch How To Make These Donuts
More Donut Recipes You’ll Love
- Chocolate Peppermint Donuts
- Baked Apple Cider Donuts
- Golden Milk Donuts
- Coconut Flour Glazed Donuts
Baked Maple Pecan Donuts
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 6 donuts 1x
- Category: donuts
- Method: baking
- Cuisine: american
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Description
Fluffy maple pecan donuts full of toasty cinnamon-spiced fall flavor and topped with sweet maple glaze. Baked not fried, vegan, and gluten-free!
Ingredients
Scale
- 1 1/2 cups (150g) rolled oats
- 1 1/2 cups (180g) roasted pecans
- 2 tsps baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/4 cup (60g) nondairy yogurt
- 1/4 cup (60g) almond milk
- 1/2 cup (160g) maple syrup
- 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
- 1 tsp vanilla extract
Glaze
- 1 cup (120g) powdered sugar
- 2 tbsp maple syrup
- pinch of salt
- 1–2 tsps almond milk (if needed)
Instructions
- Preheat the oven to 350ºF.
- Prepare flax eggs and set aside.
- Grind the oats and pecans in a high speed blender to a fine flour. Sift of whisk in a bowl to remove all clumps and lighten/aerate.
- Add baking powder, spices, and salt. Whisk to combine.
- In a separate bowl, whisk together yogurt, almond milk, maple syrup, flax eggs, and vanilla.
- Add wet to dry, and mix to combine.
- Pipe into a greased donut pan.
- Bake for 20-23 minutes at 350ºF. until golden brown on top. They should bounce back when lightly pressed.
- Cool for 5-10 minutes before flipping out onto a cooling rack to cool completely.
- For the glaze, whisk together powdered sugar, maple syrup, and salt. Add milk slowly if needed to get a drizzle-able glaze consistency.
- Dip or drizzle the donuts with glaze, and eat!
Nutrition
- Serving Size: 1 donut
- Calories: 354
- Sugar: 17g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 2g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 6g
Keywords: gluten free, fall, thanksgiving, healthy, baked, oil free, easy, glaze, doughnuts, egg free
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