This recipe was originally created for Parents Magazine.
Maple Pecan Donut Holes
The maple flavor is subtle here–a suggestion of maple, really, and the pecans give these cuties wonderful texture and rich, nutty flavor.
Servings 30 donuts
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup finely chopped pecans
- 6 tbsp vegetable oil
- 1/4 cup packed light brown sugar
- 1/4 cup maple syrup
- 1 large egg
- 1/2 cup whole milk
For the topping
- 1 cup granulated sugar
- 1 tbsp cinnamon
- 1/2 cup unsalted butter, melted
- Heat the oven to 350°F and grease a 24-cup mini muffin pan with cooking spray or softened butter.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
- Whisk in the pecans
- Whisk the oil, brown sugar, maple syrup, and vanilla in a large bowl.
- Whisk in the egg and the milk.
- Gently fold the dry ingredients into the wet with a flexible spatula.
- Place a tablespoon of batter into each muffin cavity and bake for about 8 to 10 minutes, rotating the pan at the halfway point.
- The donuts are done when a wooden skewer inserted in the center of one comes out clean or with a moist crumb or two.
- Repeat with the remaining batter –you should get about 6 more donuts.
For the topping
- Meanwhile, pour the butter into a small, shallow bowl and whisk the sugar and cinnamon in another small shallow bowl.
- Once cool enough to handle, remove the donuts from the pan and begin dunking the donuts in the butter and then rolling them in the cinnamon-sugar mixture.
- Briefly place them on a cooling rack to set.
- Serve the donuts warm or at room temp. The donuts are best the day they are made, but will keep in an airtight container on the counter for up to 3 days
Kids’ activity: Kids can help mix up the easy batter, but they will really love rolling the baked donuts in the melted butter and then in the cinnamon-sugar mixture.