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Maple Pecan Baked Donuts

Total Time: 1 hour
Serving Size: 12 Donuts

Featured Bakeware:


Donut Batter:
255 grams (2 cups) organic all purpose flour
170 grams (3/4 cup) organic cane sugar
2 teaspoons baking powder
1/2 teaspoon organic nutmeg
1/2 teaspoons fine sea salt
1 organic large egg
1 cup organic heavy whipping cream
1/2 cup organic Greek vanilla yogurt
6 tablespoons organic salted butter, melted
1 teaspoon organic vanilla extract
Organic canola oil cooking spray

284 grams (2 cups) organic powdered sugar, sifted
3 tablespoons organic maple syrup
3 tablespoons organic milk

64 grams (1/2 cup) organic pecans, chopped

Recipe Instructions

1. Preheat the oven to 400°F.

2. To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, cane sugar, baking powder, nutmeg, and sea salt and mix for 3 to 4 rotations to combine the dry ingredients.

3. Add the egg, heavy whipping cream, yogurt, melted butter, and vanilla extract. Mix on low until combined into a thick batter. Transfer the batter to a piping bag.

4. Spray the donut pans with canola oil cooking spray. Pipe the batter into the pans, or if you don’t want to pipe, you can also just spoon it into the pans too!

5. Bake for 10 to 14 minutes, or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the pans.

6. To make the glaze: In a medium bowl, add the powdered sugar, maple syrup, and milk and whisk until you have a smooth glaze.

7. Using a butter knife of spatula spread glaze on top of each donut and top with chopped pecans.

Store in an airtight container for up to 3 days.

High Altitude — Bake at 400°F for 8 to 12 minutes, or until a wooden pick comes out clean.