Fluffy & soft baked donuts with a maple glaze and maple pecan topping.
These Maple Pecan Pie Baked Donuts are everything you need and more this season. They are soft and moist topped with a maple icing and toasted maple pecan topping.
This dessert recipe truly is the perfect blend of a pecan pie and donut. These spiced baked donuts are coated in a sweet maple icing and topped with crunchy and caramely maple pecans.
Why you’ll love these Maple Pecan Pie Baked Donuts:
Simple and easy to make. This recipe is simple to make (no frying required) and requires simple baking ingredients.
Fluffy and moist. The blend of sugars, vegetable oil, and vegan butter make for a deliciously moist yet still fluffy donut!
Perfect fall/winter recipe. This recipe is perfect for those you are not a huge pumpkin spice or apple pie fan…I got you!
Ingredient Breakdown:
- Butter – I used vegan butter in this recipe to make this 100% dairy-free. Feel free to use regular unsalted butter, if you prefer.
- Maple syrup – I don’t recommend substituting this, as that’s what’s going to provide the delicious maple flavor we want in the pecans and icing!
- Brown sugar – light or dark works in this recipe.
- All-purpose flour – I have not tested a gluten-free version of this recipe, but a gluten-free 1-1 all-purpose flour may work.
- Non-dairy milk – can also use regular dairy milk!
- Vegetable oil – this is what makes the donuts so moist! Can substitute with avocado oil.
- Maple extract – this is optional, but HIGHLY recommended for a delicious maple icing.
How to make Maple Pecan Pie Baked Donuts:
- Start by making the pecan pie topping. Combine butter, maple syrup, brown sugar, spices, and salt in a medium saucepan over medium-heat. Once butter has melted, whisk mixture and cook for 1-2 minutes until slightly thickened. Remove from heat and stir in vanilla and pecans until a sticky mixture forms. Transfer to a bowl to cool.
- Preheat oven to 350°F. Grease donut pan with cooking spray.
- Whisk together flour, sugars, baking powder, spices, and salt in a large mixing bowl. Stir in milk, oil, melted butter, and vanilla.
- Spoon the batter into the donut pan, OR fill a large ziplock bag with the batter, cut a hole in the corner and pipe into the pan, filling about 3/4 of the way full. Be careful not to overfill, as the donuts will rise.
- Bake for 13-14 minutes or until edges are lightly golden brown.
- Make the icing while donuts are cooling. In small saucepan over low heat, melt butter and maple syrup together, whisking occasionally.
- Once butter has melted, remove from heat and whisk in powdered sugar and maple extract. Cool for 2 minutes, then dip each donut into the icing. Immediately top with a generous amount of pecan pie topping. Enjoy!
Recipe Modifications:
To make this recipe gluten-free: substitute all-purpose flour for a gluten-free 1-1 all-purpose flour.
Storage Instructions:
Store iced donuts in an airtight container at room temp for 1-2 days.
More Delicious Fall Dessert Recipes…
- Pumpkin Spice Cream Cheese Danish
- Apple Pie Banana Bread
- Gingerbread Baked Donuts
- Pumpkin Chocolate Chip Cookies
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Maple Pecan Pie Baked Donuts
Ingredients
Pecan Pie Topping
- 6 tbsp vegan butter
- ½ cup brown sugar
- ¼ cup maple syrup
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp kosher salt
- 1 tsp vanilla extract
- 2 cups chopped pecans
Donut Batter
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ⅓ cup brown sugar
- 2 tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp kosher salt
- ¾ cup unsweetened, plain non-dairy milk
- ¼ cup vegetable oil
- 2 tbsp vegan butter, melted
- 2 tsp vanilla extract
Maple Icing
- ½ cup maple syrup
- 4 tbsp vegan butter
- 2 cups powdered sugar
- ½ tsp maple extract
Instructions
- Start by making the pecan pie topping. Combine butter, maple syrup, brown sugar, spices, and salt in a medium saucepan over medium-heat. Once butter has melted, whisk mixture and cook for 1-2 minutes until slightly thickened. Remove from heat and stir in vanilla and pecans until a sticky mixture forms. Transfer to a bowl to cool.
- Preheat oven to 350°F. Grease donut pan with cooking spray.
- Whisk together flour, sugars, baking powder, spices, and salt in a large mixing bowl. Stir in milk, oil, melted butter, and vanilla.
- Spoon the batter into the donut pan, OR fill a large ziplock bag with the batter, cut a hole in the corner and pipe into the pan, filling about 3/4 of the way full. Be careful not to overfill, as the donuts will rise.
- Bake for 13-14 minutes or until edges are lightly golden brown.
- Make the icing while donuts are cooling. In small saucepan over low heat, melt butter and maple syrup together, whisking occasionally.
- Once butter has melted, remove from heat and whisk in powdered sugar and maple extract. Cool for 2 minutes, then dip each donut into the icing. Immediately top with a generous amount of pecan pie topping. Enjoy!
