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Pumpkin Donuts with Pecan Frosting
- 15 minutes
- 18 ingredients
- Pecans
- Difficult
- donuts
Ingredients
- For the Donuts
- 1/3 cup soy milk
- 1 tablespoon white vinegar
- 1 cup all-purpose flour
- 1/2 + 1/8 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1/3 cup sugar
- 1/3 cup pumpkin puree
- 1 egg
- 2 teaspoons oil
- For the maple-pecan frosting
- 1 cup Diamond of California® pecans, divided
- 1/4 cup water
- 1/4 cup pure maple syrup
- 2 tablespoons coconut oil
- 1 1/4 teaspoon vanilla extract
The Steps
Preheat the oven to 350 degrees F.
In a bowl, whisk together the soy milk and white vinegar. Set aside for 5 minutes.
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger and salt.
In a separate bowl, combine the sugar, soy milk mixture, pumpkin puree, egg or egg replacer, oil and vanilla.
Slowly stir in the wet ingredients to the flour mixture. Be careful not to over mix, the dough should just come together.
Spoon the dough into a pastry bag or plastic bag (see notes) and pipe into a donut pan.
Bake for 10-12 minutes golden brown and spongy. Cool slightly and frost.
While the donuts are baking, make the frosting. Place ¾ cup pecans, ¼ cup water, ¼ cup maple syrup, 2 tbsp. coconut oil, and vanilla extract in a high-powered blender until creamy and smooth.
Finely chop the remaining ¼ cup pecans for garnish.
Notes:
You can spoon the dough into a donut pan but they won’t look as nice! I use a large plastic freezer bag. Just spoon the dough in and cut one corner off. Pipe the dough into the pan.
I find that 11 minutes is perfect for these. I prefer them to be slightly undercooked when I take them out of the oven as the longer they cook, the drier they are.
For ease of frosting, I pile the frosting onto a plate. When the donuts have cooled slightly, about 5 minutes I dip them into the frosting and then sprinkle with finely chopped pecans.
