Baked Pumpkin Doughnuts with Coconut Maple Caramel Glaze - Rancho Pecana
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Baked Pumpkin Doughnuts with Coconut Maple Caramel Glaze

Not only are these doughnuts delicious, but they are vegan, gluten, soy, and cane sugar free. These doughnuts are perfect for a healthy dessert throughout the week.  

Created by: Heather Christo

Pumpkin Donuts Recipe


Baked Pumpkin Doughnuts with Coconut Maple Caramel Glaze

Yield: 8 large or 12 small doughnuts

Prep time: Approx. 10 minutes

Total Time: 25  minutes


List of Ingredients


1 ½ cups Gluten Free Flour

½ cup beet sugar (you can use regular old cane sugar in place)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

1/3 cup canned pumpkin

2 tablespoons vegetable oil

½ cup coconut milk


½ cup beet sugar

¼ cup coconut milk

2 tablespoons coconut oil

1 teaspoon maple extract

pinch of salt

finely chopped pecans if desired



  1. In a medium bowl, combine all of the dry ingredients.
  2. In a separate bowl, combine the wet ingredients and add them to the dry ingredients. Mix until the batter is thick. Then spoon the batter into a ziploc and create a piping bag out of this corner. 
  3. Add the batter into a greased doughnut pan.
  4. Bake for 8-10 minutes at 350 degrees or until a toothpick comes out clean. 
  5. Meanwhile the donuts are baking, make the glaze.
  6. For the glaze, prepare a small saucepan over medium heat and combine the sugar, coconut, coconut oil, maple, and salt. Bring to a simmer for about 4 minutes. Remove from heat and let cool.
  7. Once the glaze is cool, dip the doughnuts into glaze and garnish with Rancho Pecana pecans. 


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