Baked Pumpkin Donuts Maple Glaze - Easy Fall Treat

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Baked Pumpkin Donuts Maple Glaze - Easy Fall Treat
These baked pumpkin pecan donuts are the ideal fall treat because they're a healthier option than classic fried donuts. They have a sweet vanilla glaze and crunchy chopped pecans on top, and they're moist and flavorful.
Ingredients: 1 cup pumpkin puree. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1/4 cup vegetable oil. 2 large eggs. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1/2 cup chopped pecans. For the topping:. 1/2 cup powdered sugar. 1-2 tablespoons milk. 1/2 teaspoon vanilla extract. Additional chopped pecans for garnish.
Instructions: Preheat your oven to 350F 175C. Grease a donut pan and set aside. In a mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix. Fold in the chopped pecans. Spoon the batter into the greased donut pan, filling each cavity about 2/3 full. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into a donut comes out clean. Allow the donuts to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. For the topping, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the milk to achieve your desired consistency. Dip the tops of the cooled donuts into the glaze, letting any excess drip off. Sprinkle additional chopped pecans on top of each donut while the glaze is still wet. Let the glaze set for a few minutes before enjoying your pumpkin pecan baked donuts!
Prep Time: 15 minutes
Cook Time: 15 minutes
Sangha Wellness Studio
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