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Pumpkin Donuts with Maple-Pecan Frosting! A healthy take on donuts! Save this one for company this fall!

Pumpkin Donuts with Maple-Pecan Frosting

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 9 donuts 1x

Description

Pumpkin Donuts with Maple-Pecan Frosting! A healthy take on donuts! Save this one for company this fall!


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 9 donuts 1x
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 9 donuts 1x
Scale

Ingredients

  • For the donuts: 1/3 cup soy milk
  • 1 tbsp. white vinegar
  • 1 cup all-purpose flour
  • 1/2 tsp. + 1/8 tsp. baking soda
  • 3/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground ginger
  • 1/8 tsp. salt
  • 1/2 tsp. pure vanilla extract
  • 1/3 cup sugar
  • 1/3 cup Pacific Foods pumpkin puree
  • 1 egg or (1 serving egg replacer for vegan version)
  • 2 tsp. oil
  • For the maple-pecan frosting: 1 cup Diamond of California pecans, divided
  • 1/4 cup water
  • 1/4 cup maple syrup (pure maple syrup, not the pancake syrup kind)
  • 2 tbsp. coconut oil
  • 1 1/4 tsp. vanilla extract

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a bowl, whisk together the soy milk and white vinegar. Set aside for 5 minutes.
  3. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger and salt.
  4. In a separate bowl, combine the sugar, soy milk mixture, pumpkin puree, egg or egg replacer, oil and vanilla.
  5. Slowly stir in the wet ingredients to the flour mixture. Be careful not to overmix, the dough should just come together.
  6. Spoon the dough into a pastry bag or plastic bag (see notes) and pipe into a [url:1]donut pan.[/url]
  7. Bake for 10-12 minutes golden brown and spongy. Cool slightly and frost.
  8. While the donuts are baking, make the frosting.
  9. Place 3/4 cup pecans, 1/4 cup water, 1/4 cup maple syrup, 2 tbsp. coconut oil, and vanilla extract in a [url:2]high-powered blender[/url] until creamy and smooth.
  10. Finely chop the remaining 1/4 cup pecans for garnish.

Notes

You can spoon the dough into a donut pan but they won’t look as nice! I use a large plastic freezer bag. Just spoon the dough in and cut one corner off. Pipe the dough into the pan. I find that 11 minutes is perfect for these. I prefer them to be slightly undercooked when I take them out of the oven as the longer they cook, the drier they are. For ease of frosting, I pile the frosting onto a plate. When the donuts have cooled slightly, about 5 minutes I dip them into the frosting and then sprinkle with finely chopped pecans.

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