I hate feeling under the weather. So let’s just get to the point and talk about these Maple Pecan Baked Donuts.
Never will you find a bigger debate in the food world comparing baked donuts and fried donuts. Each one gets brownie points. No oil is needed for baked donuts but on the flip side, pretty much fried anything tastes obnoxiously good. Baked donuts are more cakey, and fried have that chewy center filled with tiny pockets of air.
I could go on for days.
But these are baked donuts and they deserve their moment. If you’re looking for fried try these. I added cinnamon and cloves to the batter and used brown sugar instead of white. Sounds good already, right?
Bake for about 12 minutes. How easy is this?
The frosting needs its own podium. Powdered sugar is mixed with vanilla, milk and maple syrup.
Once you get that frosting looking silky smooth and slowly falling off a spoon, dip your donut in and tease the excess off with your finger. If all 12 of these baked donuts are for you (no shame at all) then licking your finger is acceptable at this point.
If the frosting starts to stiffen, a quick 5-10 seconds in the microwave will bring it back to a softer state.
After dipping each donut, sprinkle with chopped pecans and repeat 11 more times. You can also drizzle more maple syrup over the top. Fall flavored donuts are the best!
Baked donuts are best eaten on the day they’re made, so get up early and make someone happy.
Maple Pecan Baked Donuts
- 10 tablespoons unsalted butter at room temperature
- 1 cup dark brown sugar
- 2 large eggs
- 3 cups all-purpose flour
- 4 1/2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 1 1/2 teaspoons vanilla extract
- 1 cup milk
- For The Frosting!
- 2 cups powdered sugar sifted.
- 2 1/2 tablespoons milk
- 3 1/2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 3/4 cup chopped pecans
Preheat the oven to 350 degrees F.
Grease a baked donut pan with some olive oil or non-stick spray.
Using a stand mixer, beat the butter and brown sugar together until creamed.
Add the eggs one at a time scraping down and combining well.
In a bowl whisk the flour, baking powder, cinnamon and cloves together.
Gradually add the flour to the mixer, starting on low speed and then medium.
Once all of the flour has been added, scrape down the sides and add the vanilla.
Add the milk slowly until the batter is smooth.
Spoon some of the batter into each donut spot to just below the surface height of the pan.
Bake in the oven for 12-15 minutes.
Let cool on a wire rack and make the frosting.
Combine the powdered sugar, milk, syrup and vanilla in a bowl.
Using a wooden spoon or strong spatula, mix the sugar together until it gets stiff.
Place in the microwave and heat for about 10 seconds.
Mix again with your spoon until it has no lumps and is slightly pourable.
If the frosting is still too stiff, heat in the microwave for a few seconds at a time until it's runny enough to dip the donuts into.
Dip each donut into the frosting and immediately sprinkle with some chopped pecans.
adapted from Food.com