​Pecan Pumpkin Glazed Donuts Recipe

personal chef fort lauderdale

Pecan Pumpkin Glazed Donuts: Thanksgiving is't the only time to enjoy pumpkin. Paired with a cup of coffee, you will be smitten over the spicy, sweet, glaze and crunchy pecan topping.

Pecan Glazed Pumpkin Baked Cake ​Doughnuts (gluten free, soy free and vegan)

Makes 6 large donuts
2 tablespoons/30ml/19g brown rice flour
1/2 cup/85g potato starch
1/2 cup/61g sorghum flour
1 teaspoon/5ml pumpkin pie spice
2 1/2 teaspoons/12ml baking powder
1/2 cup/100g coconut sugar (or regular sugar)
1/2 cup/115g pumpkin puree
3/4 cup/185ml buttermilk **
3 tablespoons/45ml coconut oil in liquid form (or oil of your choice)

** we make our own buttermilk using 1 cup/250ml coconut milk and 1 1/2 tablespoons/22ml apple cider vinegar.

Preheat oven to 350F/175C/Gas.

Add coconut sugar, pumpkin puree, coconut oil into a bowl. Stir then add in your dry ingredients. Add in buttermilk and stir till combined. Pipe or scoop batter into ​doughnut pan. You can use muffin pan if you do not have ​doughnut pan. 

Place  ​doughnuts in preheated oven and bake ​for 16-20 minutes. Doughnuts are done when a toothpick comes out clean. When doughnuts are done remove from pan and let cool on cooling rack as you get your toppings ready.

Pecan Flour:
2 cups/200g ground pecans (reserved for coating the doughnuts)
1/2 teaspoon/2ml cayenne

In a large bowl, add the ground pecans and cayenne.  Mix to combine.

Cinnamon Sugar Glaze:
1 cup/130g powdered sugar
1 1/2 tablespoons/22ml coconut milk or water
1/2 teaspoon/2ml ground cinnamon

Place all ingredients in a bowl and whisk to combine well
Grab a pumpkin ​doughnut and dip into your cinnamon glaze then into your bowl of pecan flour. Continue to dip your donuts into the glaze and pecans until all donuts are coated.

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