November 6, 2012

Quinoa Pumpkin Donuts with Maple Pecan Glaze

I know it’s been pumpkin-mania around the internet. We can’t help ourselves. After all, who can resist that creamy goodness, especially when it’s only in season for a few months out of the year? Personally, I love to put it into anything and everything right now. I’ve snuck pumpkin into enchilada fillings, chili, soup, shepherd’s pie, and even cookies. But why stop there? After all, as far as I’m concerned, the months of October and November were made just so we could eat pumpkin.

And not just pumpkin. Other winter squashes are just as welcome. Butternut, acorn, kabocha, delicata, turban…I could just keep on going. I love them all, and this time of year, I hoard them, buying way more than I need, and squirreling them away in my pantry. They all get used, of course, in due time. With the latest squash roasting, I decided to use the puree for a new breakfast treat – donuts.

Because if there’s one thing that can top pumpkins this time of year, it’s donuts. Pumpkin donuts.

These are on the healthier side, however, as they’re baked, gluten and dairy-free, and are made with quinoa flour, which is packed with fiber and protein. But don’t let all those “healthy” things make you think they’re not delicious. With warming fall spices, the pumpkin, and the maple syrup glaze, they certainly score points in the “yum” department.

Print Recipe

Baked Pumpkin Donuts with Maple Glaze and Pecans

For the donuts:

1 c pumpkin puree

¼ c melted coconut oil

½ c maple syrup

2 eggs

2 t vanilla extract

¼ t vanilla stevia extract

¼ t apple cider vinegar

1 c quinoa flour

½ c tapioca starch

1 t guar gum

1 t baking soda

1 t baking powder

2 ½ t cinnamon

¼ t nutmeg

¼ t cloves

¼ t allspice

1/8 t salt

Preheat oven to 375 degrees. Grease donut pans and set aside.

In a stand mixer or food processor combine pumpkin, coconut oil, maple syrup, vanilla, egg, apple cider vinegar and stevia. Beat or process until smooth and fully combined.

In a separate bowl, whisk together the remaining ingredients . Add to wet ingredients and beat or process until batter is nice and smooth.

Spoon batter into donut pans. Bake for about 15 minutes, or until a toothpick inserted in center comes out clean. Allow to cool for 5-10 minutes and remove the donuts from the pan and set on a cooling rack.

While the donuts are baking, make the glaze:

2 T maple syrup

¼ t cinnamon

½ c organic powdered sugar

1-2 T almond milk

Whisk together in a small bowl until a thick glaze is formed.

Chop about ½ cup pecans and set aside.

While still warm, dip each donut halfway into the glaze, and then sprinkle chopped nuts on top. Place on a cooling rack with a paper towel underneath to catch drips.

Makes 9 donuts.

21 Responses to “Quinoa Pumpkin Donuts with Maple Pecan Glaze”

  1. Alta, you little temptress. :) These look so delicious and worthy of a Saturday morning baking project. I’ll definitely keep them in mind for Thanksgiving week when I have family visiting!

  2. Yep, I’m one of the many pumpkin and squash fans!! These donuts look incredible, dear. :-) I still haven’t purchased a donut pan, but your recipe might push me over the edge. Seriously.


  3. I really need to invest in a donut pan! Do you think these would work in muffin tins, too?

    • Alisa – I’m certain they will work in muffin tins. You may need to adjust baking time by a few minutes, but otherwise, go ahead!

  4. They look wonderful. I am most taken in by any maple-pecan combination. A match made in heaven…and tis the season for pumpkin cheer, so ride on baked donuts, ride on.

    • Kitchen Butterfly – I too am taken in by maple and pecans! It won’t be the last you see of that combo around here. That’s a promise! :)

  5. Beautiful donuts and I’m sure they taste absolutely fabulous too! Yum! Are donuts pretty easy to make egg-free? I just might have to experiment!

  6. I would love one (or two…) of these. They look incredible!!

  7. Pingback: Happy National Pumpkin Day! - Fits of Health - Nancy Soni

  8. These look wonderful and I am sure they taste as great as they look!

  9. I have never made donuts. What the heck is wrong with me. I guess it’s the healthy component that was always missing, but I love the ingredients you picked here! Healthy donuts, who knew? Fa – BU- Lous

  10. Pingback: Vegetarian, Gluten-Free Roundup: Fall Flavors

  11. Oh my goodness, Alta! These look AMAZING!! What an awesome combination of flavors. I would never thought to use the quinoa flour!! I think these would be perfect for Thanksgiving weekend!!

  12. Alta, these donuts look and sound absolutely fabulous!! I love the combination of ingredients you used – especially the quinoa flour! Makes for one healthy donut :)

  13. Pingback: The Daily Dietribe: 50+ Gluten-Free Thanksgiving Dessert Recipes … | Ernest Wong

  14. these look very yummy.

  15. These look delish, I will have to try them soon!

  16. Pingback: Tasty Eats at Home » Maple-Pecan Rice Crispy Treats

  17. These look so good! I’m digging the donut pan out and making these this afternoon!

  18. Pingback: Quinoa Pumpkin Donuts with Maple Pecan Glaze from Tasty Eats At Home

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