Description
These paleo maple pecan donuts are the perfect fall treat, made with a delicious combo of cinnamon, pecan & maple flavours, bursting from every single bite! Not to mention they are made with grain, dairy, gluten & refined sugar-free ingredients, they are sure to please everyone!
Ingredients
Scale
Maple Pecan Donuts
- 1/3 cup coconut oil, melted & cooled
- 1/3 cup pure pumpkin puree
- 3 tbsp maple syrup
- 1/3 cup coconut sugar, golden Lakanto or brown sugar
- 2 eggs
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp pink salt
- 1 tsp baking soda
- 1 cup superfine almond flour
- 3 tbsp coconut flour
Maple Glaze
- 2 tbsp maple syrup
- 2–4 tsp milk of choice
- 1 cup powdered sugar (use powdered Lakanto for a low-carb option)
- 1/4 cup pecan pieces
Instructions
Maple Pecan Donuts
- Preheat the oven to 350 degrees C.
- Grease a doughnut mold with ghee, coconut oil, or avocado oil (line a muffin pan if using). Set aside.
- Add the wet ingredients to a large bowl, followed by the dry ingredients.
- Let the dough sit for 5 minutes to absorb the excess liquid.
- Scoop the mixture into the donut mold (or muffin liner), filling 3/4 of the way.
- Bake for about 15-18 mins.
- Let cool before removing from the donut pan, then glaze.
Maple Glaze
- Mix all of the ingredients together in a small bowl until no clumps remain. For a thinner glaze use 4 tsp milk, for a thicker glaze use 2 tsp milk.
- Dip the cooled donuts into the glaze & top with a few pecan pieces. Enjoy!
Keywords: donut, maple, pecan, gluten free