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Baked Maple Pecan Donuts

  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 37 minutes
  • Yield: 6 donuts 1x
  • Category: donuts
  • Method: baking
  • Cuisine: american


Fluffy maple pecan donuts full of toasty cinnamon-spiced fall flavor and topped with sweet maple glaze. Baked not fried, vegan, and gluten-free!


  • 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


  • 1 cup (120g) powdered sugar
  • 2 tbsp maple syrup
  • pinch of salt
  • 12 tsps almond milk (if needed)


  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!


  • 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