Gluten-Free Maple Pecan Donuts

These maple pecan donuts are a sweet way to start your morning. This simple, baked, gluten-free version is topped with the ultimate flavor combination – a maple glaze and toasted pecans.

Ingredients

Dry Ingredients:

1/2 cup pecan flour (preferably from toasted pecans) OR 1/4 cup all-purpose gluten-free flour

1 cup gluten-free pastry flour

3/4 cup gluten-free all-purpose flour

3/4 cup granulated sugar

2 tsp baking powder

1/2 tsp kosher salt

1/2 tsp cinnamon

1/8 tsp nutmeg

Wet Ingredients:

• 3/4 cup vegan buttermilk

(→ Mix 3/4 cup unsweetened plant milk like oat, almond, or soy + 2 tsp apple cider vinegar or lemon juice. Let sit 5-10 min)

1/4 cup melted vegan butter (like Earth Balance or Miyoko’s)

1/4 cup neutral oil (canola, sunflower, or grapeseed)

2 flax eggs (→ Mix 2 tbsp ground flaxseed + 5 tbsp water, let sit 5-10 min to gel)

1 1/2 tsp vanilla extract

Maple Pecan Glaze

1/2 cup pecan pieces, roasted

1 cup powdered sugar

2 tbsp maple syrup

2 tbsp unsweetened plant milk (oat or soy works great for creaminess)

1/2 tsp vanilla bean paste or regular vanilla extract

Process:

1. Preheat oven to 425°F (220°C). Grease 2 donut pans with non-stick spray or a bit of vegan butter.

2. In a large bowl, whisk all dry ingredients together.

3. In another bowl, whisk all wet ingredients (including the vegan buttermilk and flax eggs).

4. Pour wet into dry and stir until just combined. The batter will be thick.

5. Fill a piping bag or plastic bag with the batter, snip the corner, and pipe into the donut molds, filling each about 3/4 full.

6. Tap the pan gently to remove air bubbles.

7. Bake for 7–9 minutes until lightly golden. Let cool on a rack.

8. While donuts cool, make the glaze: whisk powdered sugar, maple syrup, plant milk, and vanilla until smooth.

9. Dip the tops of slightly warm donuts into the glaze and sprinkle with roasted chopped pecans.

10. Let set and enjoy! Store in an airtight container up to 3 days.

*Recipe notes:

For the best flavor, toast pecans and make flour by pulsing the cooled toasted pecan pieces in a food processor until it forms a fine crumb.

Nutritional Facts:

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