Pumpkin Pecan Donuts with Maple Vanilla Glaze
Pumpkin pecan donuts are warmly spiced and baked for a cake-y, pumpkin bread-like donut. They’re covered in a maple vanilla glaze and more chopped pecans for a fall touch!
Prep Time 12 minutes
Cook Time 12 minutes
Total Time 24 minutes
Servings 7 donuts
For the Donuts:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 3/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 3/4 tsp vanilla extract
- 2 tbsp vegetable or canola oil
- 1/3 cup pumpkin puree
- 1/4 cup pecans, chopped
For the Maple Vanilla Glaze:
- 1/2 cup confectioners' sugar
- 1 tsp vanilla extract
- 2 tbsp pure maple syrup, to taste
- A shake or two of ground cinnamon
- Chopped pecans, for topping
To bake donuts:
Preheat oven to 375ºF.
In a large bowl, mix together flour, baking powder, salt, cinnamon, ginger, and nutmeg.
In a medium-sized bowl, lightly beat eggs. Add sugars, vanilla extract, oil, and pumpkin puree to eggs and mix.
Pour wet ingredients into dry. Combine, but don’t overmix. Stir in chopped pecans.
Spoon mixture into donut pan wells according to directions, or add batter to a large plastic bag, seal it, and snip off a corner so you can pipe the batter into the pan. Make sure the snipped corner is large enough for the pecan pieces to come through.
Bake 10-12 minutes, or until a toothpick inserted into the thickest part comes out clean and the tops spring back when lightly pressed. Invert donuts onto wire rack to cool completely.
Once donuts have cooled, whisk together all glaze ingredients until smooth and to your preferred consistency. Dip smoothest side of donuts into glaze.
Sprinkle chopped pecans over top and let harden.
Serving: 1donut | Calories: 256kcal | Carbohydrates: 47.6g | Protein: 3.7g | Fat: 6.1g | Saturated Fat: 1.3g | Cholesterol: 47mg | Sodium: 103mg | Potassium: 159mg | Fiber: 1.3g | Sugar: 31.8g | Calcium: 40mg | Iron: 1.4mg