How To Make Baked Mini Pumpkin Pecan Donuts
These baked pumpkin pecan donuts are tender bite-sized pumpkin donuts glazed with maple icing and finished off with crunchy pecans.
Serves:
Ingredients
- 8ozfresh pureed pumpkin,or canned
- 2eggs
- ½cupvegetable oil
- ⅓cupwater
- 1½cupssugar
- 1¾cupsflour
- 1tspbaking soda
- ¾tspsalt
- ½tspcinnamon
- ½tspnutmeg
- ¼tspcloves
- 2cupspowdered sugar
- 3tbspmaple syrup
- ½cuppecans,chopped
Instructions
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Preheat oven to 350 degrees F.
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Mix together pumpkin puree, eggs, oil, water, sugar, baking soda, salt, cinnamon, nutmeg and cloves until well blended. Add in the flour and mix until just combined.
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Put the batter into a large piping bag or a large ziploc bag.
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Pipe the batter into a greased mini donut pan, but only fill it up halfway.
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Bake the donuts for 7 to 9 minutes or until the tops spring back when touched.
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While it is baking, mix the powdered sugar and maple syrup (start with a tablespoon at a time).
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Depending on how thick the syrup is, 2 or 3 tablespoons may be needed.
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Dip the tops of the donuts into the icing and immediately sprinkle chopped pecans over it and let it set to dry.
Nutrition
- Calories: 95.61kcal
- Fat: 3.31g
- Saturated Fat: 0.29g
- Trans Fat: 0.02g
- Monounsaturated Fat: 2.17g
- Polyunsaturated Fat: 0.68g
- Carbohydrates: 16.13g
- Fiber: 0.38g
- Sugar: 12.10g
- Protein: 0.85g
- Cholesterol: 6.67mg
- Sodium: 65.84mg
- Calcium: 5.48mg
- Potassium: 24.50mg
- Iron: 0.19mg
- Vitamin A: 39.66µg
- Vitamin C: 0.21mg
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