Oh yeah. Vegetables in doughnuts!
Today I have a bonus post to share a new book from one of my closest friends. Ashley, who writes at Edible Perspective, has long been one of my favorite people — an internet friend I met in real life years ago — and she’s written a beautiful book about baked doughnuts.
I even switched to her preferred spelling of “doughnut” in this post because I love her that much.
Ashley follows a mostly gluten-free, vegetarian, and near-vegan diet, while I do not — yet her gluten-free peanut butter cup doughnuts completely converted me when she brought them over a few years ago. Before that I rarely cared for doughnuts, but now I crave them constantly. They’ve become one of my favorite treats and something I could happily enjoy every day.
Those peanut butter cup doughnuts are so good I’ve made them repeatedly and people go wild. They’re the reason Ashley wrote her book about gluten-free baked doughnuts — they truly are that irresistible.
I don’t have a strict preference for fried versus baked doughnuts. I enjoy both. Baked doughnuts are simpler and sturdier for sharing or making ahead, while frying is my go-to when I’m developing a new, indulgent recipe. For quick desserts that hold up well, baking is ideal.
Now let me tell you about these doughnuts — the vegetable ones. I made them recently and my family, who usually prefer classic fried doughnuts, went absolutely nuts. They’re perfect for the season: hearty, spiced, and full of texture.
I’m usually wary of nuts in baked goods — I don’t always trust brownies or cookies with them — but the pecans here are used only in the crunchy topping, not inside the doughnut itself. That decision was perfect: the doughnuts remain tender, while the topping adds sweet, crunchy depth.
Giveaway note: the giveaway mentioned when this post originally ran is now closed, but the enthusiasm for Ashley’s book remains. If you love doughnuts, especially gluten-free baked ones, this book is worth a look — it’s full of approachable, delicious recipes.
Sweet Potato Pecan Pie Doughnuts with Roasted Pecan Crunch
Yield:
10
to 12 doughnuts
1 hr
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Ingredients
- 1/2 cup oat flour
- 1/2 cup sweet rice flour
- 1/4 cup pecan meal, pecans finely ground
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 2 large eggs
- 1/4 cup + 2 tablespoons milk
- 1/3 cup sweet potato puree
- 1/4 cup maple syrup
- 2 tablespoons unsweetened applesauce
- 2 tablespoons oil
- 1 1/2 teaspoons vanilla extract
- roasted pecan crunch topping
Roasted pecan crunch topping
- 1/2 cup maple syrup
- 3 tablespoons unsalted butter, melted
- 1/4 cup loosely packed brown sugar
- 1/2 teaspoon cinnamon
- 1 cup coarsely ground roasted pecans
Instructions
- Preheat the oven to 350°F. Spray a doughnut pan generously with nonstick spray.
- In a large bowl, whisk together the oat flour, rice flour, pecan meal, sugar, baking powder, cinnamon, salt, nutmeg, and ginger. In another bowl, whisk the eggs, milk, sweet potato, maple syrup, applesauce, oil, and vanilla. Add the wet ingredients to the dry and mix just until combined. Do not overmix.
- Spoon batter into the doughnut pan, filling just below the top of each mold. Bake 18–22 minutes, until lightly golden around the edges. Cool in the pan 5 minutes, then remove and cool completely before topping.
Roasted pecan crunch topping
- Stir together the maple syrup and melted butter in a bowl. In another bowl, mix the brown sugar, cinnamon, and pecans.
- Brush the syrup on the cooled doughnuts and sprinkle the pecan mixture on top. Drizzle remaining syrup over the pecans so they stick. Let sit 15 minutes before serving.
Did you make this recipe?
Be sure to tag your photos and share them — I appreciate you so much!
[This giveaway was sponsored by Ashley’s publisher; the original winner was chosen at random and notified on Friday.]