Fluffy baked pumpkin donuts topped with a sweet cinnamon glaze and candied pecans for some extra crunch!
- 2 cups all-purpose flour (spooned & leveled) (260g)
- 1 1/2 tsp. baking powder (5g)
- 1 tsp. salt (6g)
- 1 tsp. pumpkin pie spice (3g)
- 1 tsp. cinnamon (3g)
- 1/2 tsp. nutmeg
- 1/4 tsp. cloves
- 3 large eggs (153g)
- 1 cup pumpkin puree (242g)
- 1/2 cup vegetable or canola oil (102g)
- 1/2 cup granulated sugar (102g)
- 1/2 cup dark brown sugar (108g)
- 1 tsp. vanilla extract (3g)
- 2 cups powdered sugar, sifted (220g)
- 3 Tbsp. whole milk (35-46g)
- 1/2 tsp. vanilla extract (1.5g)
- 1/2 tsp. cinnamon (1.5g)
- 1 1/2 cups chopped pecans (166g)
- 1/4 cup granulated sugar (60g)
- 1/4 dark brown sugar (56g)
- 1 1/2 tsp. cinnamon (5g)
- 1/2 tsp. salt (2g)
- 1/4 tsp. nutmeg
- 1 egg white, lightly whisked (36g)
Making the Donuts
- Preheat the oven to 350°F and coat your donut wells with non-stick spray. Set aside.
- In a large mixing bowl, whisk together your flour, baking powder, salt, & spices. In a separate medium-sized bowl, whisk together your eggs, pumpkin puree, oil, sugars, & vanilla extract. Then pour your wet mixture into the large bowl with the dry mixture, whisking or folding together until fully combined.
- Pipe (easiest) or spoon the donut mixture into the wells of your donut pan, filling each only halfway. Bake at 350°F for 12-14 min. or until a toothpick comes out clean (the surface should bounce back a little when poked). Let cool for 10-15 min. in the donut pan before carefully removing and letting cool completely on a separate rack. Then proceed to pipe in & bake your next 6 donuts!
Making the Candied Pecans
- Make sure oven is set to 300°F. Prep a small baking sheet (quarter-size is perfect) with parchment paper and set it aside.
- Whisk together your sugars, spices, & salt in a small bowl. In a separate medium-sized bowl, toss your pecans and egg whites until the pecans are fully coated.
- Toss your sugar mixture into the bowl with the pecans, tossing together until they’re fully coated. Bake at 300°F for 25 minutes (rotating the tray halfway through). Once baked, let them cool to room temp. before breaking/crushing apart to be sprinkled over the donuts.
- It might stick together like one large sheet of candied pecans, so you’ll like have to cut/crush them up after the bake to get them back into pieces.
Assembling the Donuts
- Once the donuts have fully cooled and you’ve made your pecans, whisk together all of your glaze ingredients in a medium-sized bowl until combined. Dip the top half of each donut into the glaze and then sprinkle with candied pecans in whichever way/design you’d like!
- TIPS: Make sure to let the initial excess glaze drip back into the bowl before flipping the donuts back over. Also don’t wait too long to top with your pecans, otherwise your glaze may set and the pecans won’t stick!
- ENJOY! Donuts are best enjoyed day-of, but will keep for a few days stored at room temperature in an airtight container (your glaze may begin to soak in a bit, best to keep away from high heat spots).
- Like the recipe notes, these are best enjoyed day-of, but will keep for a few days stored at room temperature in an airtight container. Just make sure to store these away from spots that get a lot of sun or heat–this could cause the glaze to melt!
- You may be left with extra candied pecans depending on generous you are with topping your donuts, so definitely pop those in a ziplock bag for snacking later on. Yum!
- Definitely make sure your donuts have cooled completely before glazing/topping–if you glaze the while they’re still warm, the glaze will just melt right off or soak through and it won’t be pretty. You’ve been warned!
- If you’re in need of a 6-well donut pan or quarter sheet, check these out from USA Pan!
Keywords: donuts, pumpkin donuts, baked donuts, baked pumpkin donuts, baked donuts, pecans, candied pecans, fall, fall recipes, cinnamon