The Pioneer Woman Tasty Kitchen
Profile Photo

Pecan Pumpkin Glazed Baked Donut

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A healthy and fun recipe to make for breakfast! A gluten-free pumpkin donut dipped in a glaze then covered in pecans!

Ingredients

  • FOR THE DONUTS:
  • ½ cups Sugar
  • ½ cups Pumpkin Puree
  • 3 Tablespoons Coconut Oil
  • 2 Tablespoons Brown Rice Flour
  • ½ cups Sorghum Flour
  • ½ cups Potato Starch
  • 1 teaspoon Pumpkin Pie Spice
  • 2-½ teaspoons Baking Powder
  • ¾ cups Buttermilk
  • FOR THE GLAZE:
  • 1 cup Powdered Sugar
  • 1-½ Tablespoon Coconut Milk (or Milk)
  • ½ teaspoons Cinnamon
  • 2 cups Crushed Pecans

Preparation

For the donuts:

Preheat oven to 350ºF. Add sugar, pumpkin puree, and coconut oil into a bowl. Stir then add in your dry ingredients. Add in buttermilk and stir till combined. Pipe or scoop batter into donut pan, or use a muffin pan if you do not have a donut pan. Bake at 350ºF for 16-20 minutes.

Once donuts are done, remove from pan and let cool on cooling rack as you get your toppings ready.

For the glaze:

Place powdered sugar, coconut milk, and cinnamon into a bowl and stir till combined.

To glaze donuts, grab a pumpkin donut and dip into your cinnamon glaze then into your bowl of crushed pecans. Continue to dip your donuts into the glaze and pecans till all donuts are coated.

Enjoy!

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

High Protein Quinoa Yogurt Parfait
Profile Photo by Karen Kelly in Breakfast
Getting tired of the same old breakfast? How about a High...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Warm Breakfast Crockpot Millet
Profile Photo by Alexa Federico in Breakfast
I created this recipe as an alternative to oatmeal, and it...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 7 Level: Easy


Avocado Toast with Microgreens
Profile Photo by Karen Kelly in Breakfast
Try this simple and delicious Avocado Toast and Microgreens for a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Paleo Buffalo Chicken & Broccoli Egg Cups
Profile Photo by Alexa Federico in Breakfast
Paleo Buffalo Chicken & Broccoli Egg Cups can be made ahead...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Fig and Orange Crumb Bars
Profile Photo by Paige in Breakfast
If you love Fig Newtons you will be obsessed with these...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy