Gluten-Free Maple Pecan Donuts

1. Preheat the oven to 425 degrees y. Spray 2 donut pans with non-stick baking spray.
2. In a large bowl, add dry ingredients; whisk to combine.
3. In a small bowl, add wet ingredients; whisk to combine. Pour the buttermilk mixture into the bowl with the dry ingredients. Whisk until just combined (the batter will be slightly thick).
4. Transfer the batter to a large plastic bag (or piping bag). Snip off the corner of the bag and fill each donut cup 3/4 full. Tap the pan on the counter a few times to remove any air bubbles. Bake for 7 to 9 minutes, or until the edges of the donuts are lightly golden brown in color. Remove from the oven and transfer to a cooling rack immediately by inverting the pan and giving it a gentle tap to release the donuts. Allow the donuts to cool while you prepare the glaze.
5. To prepare the glaze, add powdered sugar, maple syrup, milk, and vanilla bean paste to a large bowl. Whisk until the glaze is smooth and no lumps remain.
6. Dip the slightly warm donuts into the glaze to coat the top half of each donut. Sprinkle each donut with a few generous pinches of chopped toasted pecans.
7. Allow the donuts to cool completely before storing in an airtight container. The donuts are best enjoyed the day they’re made but will stay fresh in an airtight container at room temperature for up to 3 days. Makes 12 donuts.

*Recipe notes:

Try our roasted pecans recipe.

For the best flavor, toast pecans and make flour by pulsing the cooled toasted pecans in a food processor until it forms a fine crumb