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vegan, breakfast, gluten-free, oil-free, sweet · November 8, 2020

Baked Maple Pecan Donuts

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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!

Baked Maple Pecan Donuts (vegan + 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.

Baked Maple Pecan Donuts (vegan + gluten-free)

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.

Baked Maple Pecan Donuts (vegan + gluten-free)
Baked Maple Pecan Donuts (vegan + gluten-free)

Tips for Perfect Baked Donuts

  1. Don’t over mix the batter. Stir just until combined and lump free, over mixing will make them more chewy and less tender.
  2. 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.
  3. Use a piping bag to fill the donut pan, its less messy and much faster.
  4. Cool completely before glazing, otherwise the glaze will just melt off.

Watch How To Make These Donuts

Baked Maple Pecan Donuts (vegan + gluten-free)

More Donut Recipes You’ll Love

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Baked Maple Pecan Donuts (vegan + gluten-free)
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Baked Maple Pecan Donuts

★★★★ 4 from 2 reviews
  • Author: Natalie
  • 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

  1. Preheat the oven to 350ºF.
  2. Prepare flax eggs and set aside.
  3. 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.
  4. Add baking powder, spices, and salt. Whisk to combine.
  5. In a separate bowl, whisk together yogurt, almond milk, maple syrup, flax eggs, and vanilla.
  6. Add wet to dry, and mix to combine.
  7. Pipe into a greased donut pan.
  8. Bake for 20-23 minutes at 350ºF. until golden brown on top. They should bounce back when lightly pressed.
  9. Cool for 5-10 minutes before flipping out onto a cooling rack to cool completely.
  10. For the glaze, whisk together powdered sugar, maple syrup, and salt. Add milk slowly if needed to get a drizzle-able glaze consistency.
  11. 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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In: vegan, breakfast, gluten-free, oil-free, sweet · Tagged: baked, easy, fall, glaze, gluten free, Thanksgiving, healthy, egg free, oil free, doughnuts

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Comments

  1. Greta Freeman says

    November 8, 2020 at 7:08 pm

    Can pecans be omitted or replaced in recipe?

    Reply
    • Natalie says

      November 8, 2020 at 7:49 pm

      You could swap them for another kind of nut, I’ve done a similar recipe with hazelnuts and almonds works just as well! If you were going for nut-free, what sort of flour did you want to use? All oat?

      Reply
      • Greta Freeman says

        November 8, 2020 at 8:00 pm

        Wow! Your quick! I have numerous food allergies (recently tested) I can’t have nuts and yes, all oat flour if possible. I appreciate your response, especially your recipes!

        Reply
        • Natalie says

          November 9, 2020 at 9:19 am

          Gotcha! Maybe try this recipe instead then: https://feastingonfruit.com/mini-powdered-vegan-baked-donuts/#tasty-recipes-14691

          Reply
  2. Celina says

    November 9, 2020 at 11:14 am

    Hey there! I was just wondering if it’s ok to sub the yogurt with apple sauce ?

    Reply
    • Natalie says

      November 9, 2020 at 11:31 am

      Sure, that will work! They may be slightly less fluffy, but its a small amount so not a big difference 🙂

      Reply
      • Robin says

        November 9, 2020 at 10:08 pm

        Hi Natalie,
        Is the yogurt to add fluffiness? You mentioned the donuts not being as fluffy if applesauce was substituted. I do not usually buy yogurt these days.
        Thanks, Robin

        Reply
        • Natalie says

          November 9, 2020 at 10:25 pm

          Applesauce just tends to make baked goods kind of gummy, yogurt is a little higher fat so still adds the same moisture without the gummy-ness risk. It’s such a small amount I don’t know that you’ll notice much difference here!

          Reply
          • robin says

            November 10, 2020 at 11:09 am

            Thanks for your explanation

          • ROBIN says

            November 21, 2020 at 11:05 am

            Hi Natalie,
            Pure yum. I finally got around to making the Maple Pecan Donuts without the glaze. Not a glaze gal and the donuts are plenty sweet for my tastebuds. Next time I will blend the oats first to get them smoother then add the pecans. I didn’t want to the consistency too thick from the pecans. Time to buy one more donut pan. Luckily I had just bought little bundt pans so quickly used them. 6 donuts and 4 bundt ones. Just perfect.
            Thanks for all your yummy recipes….Robin

          • Natalie says

            November 21, 2020 at 7:12 pm

            I am so happy you enjoyed them Robin!! That’s a great idea to blend just the oats first to make sure you get rid of any oat pieces, and maple pecan bundts sound just as yummy to me😋 Appreciate your feedback, and enjoy the rest!

      • Celina says

        November 10, 2020 at 12:11 pm

        Thank you! 🙂

        Reply
  3. Betty Dun says

    November 9, 2020 at 9:09 pm

    Hi there,
    Do you think they’d work as muffins as I don’t have a donut tray?

    Reply
    • Natalie says

      November 9, 2020 at 9:43 pm

      For sure! If you make chill size muffins they’ll need to bake for 25 to 30 minutes, about 15 minutes for minis😊

      Reply
  4. Misha says

    November 10, 2020 at 8:02 am

    I can’t wait to make these!! Which donut pan do you use/recommend? Thanks for sharing!

    Reply
    • Natalie says

      November 10, 2020 at 9:17 am

      I use the wilton nonstick: https://amzn.to/2U9HMia Works great, I prefer it to silicone personally. And I hope you love them!

      Reply
  5. Gracie says

    November 10, 2020 at 12:17 pm

    Well, I roasted the pecans but was too excited to let them cool before grinding with the oats. So, I had to bail on the mixture before it was fine, as it was getting a bit steamy. There was definite texture, lol! We powered on though and still have some delicious donuts! Thank you for a yummy breakfast treat. Any idea if I can freeze a few extras?

    ★★★★★

    Reply
    • Natalie says

      November 10, 2020 at 1:06 pm

      Hahaha I can relate to the impatience and totally sounds like something I would do😆 BUT. I am glad you persevered and still ended up with some yummy texturally “unique” donuts haha! Yes they would absolutely freeze well too. Thanks Grace for the feedback🤗

      Reply
  6. EILEEN says

    November 10, 2020 at 4:01 pm

    WHAT CAN i USE INSTAD OF OATS AS I AM ALLERGIC EVEN TO THE GLUTEN FREE ONES?

    Reply
  7. Eileen says

    November 10, 2020 at 4:03 pm

    Please what can I use instead of oats as I am allergic even to the gluten free ones?

    Reply
    • Natalie says

      November 10, 2020 at 4:06 pm

      You can use quinoa flakes if you can find those! Or just blend the pecans alone and then add about 1 to 1 1/4 cup ap flour to make up for the oats😊

      Reply
  8. Eileen says

    November 10, 2020 at 4:25 pm

    Thank you I have quinoa flakes. Cant use flour but quinoa will be great. X

    Reply
    • Natalie says

      November 11, 2020 at 12:56 am

      That’s perfect, hope you love them!

      Reply
  9. Barbara says

    November 10, 2020 at 4:37 pm

    Reading about substitutes for yogurt, i came upon using butter milk recipe. nondairy milk with lemon juice or apple cider vinegar. Do you think it is ok to use that instead of the yogurt?

    Reply
    • Natalie says

      November 11, 2020 at 12:56 am

      I have used that before and it doesn’t really become thick like yogurt so not quite a perfect sub here. I’d recommend pumpkin puree or applesauce as a sub for the yogurt in this one!

      Reply
      • Barbara says

        November 11, 2020 at 4:48 am

        Thank you for answering me. I do have flavored dairy free Yogurt I will try. hopefully it won’t change the flavor much. Will let you know how it
        turns out.

        Reply
  10. Marlee says

    March 19, 2021 at 2:52 pm

    Can you use regular egg instead of flax? I’m allergic to flax..

    Reply
    • Natalie says

      March 19, 2021 at 4:04 pm

      Sure, real eggs will work here too!

      Reply
  11. Drey says

    December 4, 2021 at 12:13 pm

    Overall they’re good and fluffy but wow, the quantity of maple syrup is so big (and I only put half of it and didn’t add any glazing !) it’s way too Sweet !

    ★★★

    Reply
    • Natalie says

      December 4, 2021 at 2:59 pm

      Personally I don’t find them too sweet, bu always adjust to your individual tastes 🙂

      Reply

Trackbacks

  1. Brown Butter Donuts | Kitchen 335 says:
    May 6, 2021 at 6:10 am

    […] Baked Maple Pecan Donuts– Maple pecan donuts topped with a maple and cinnamon glaze. […]

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    September 18, 2021 at 5:34 pm

    […] Maple Pecan Donuts – Feasting On Fruit […]

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  3. Pumpkin Caramel Cheesecake (vegan + gluten-free) | Feasting on Fruit says:
    November 14, 2022 at 9:49 am

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