pecan pie donuts


The Nutella donuts turned out so well that I thought…why not try another kind of nut butter and we just happened to have some pecan butter in the fridge. We make our own from the amazing cookbook by Sonia over at The Healthy Foodie called “Paleo Home Cooking” – which has an abundance of nut butter recipes…all are amazing, but our favorite so far is her pecan butter! Lucky us, we had some in the fridge to try out this new donut idea.

So with pecan butter, the first thing that came to mind…Pecan Pie!!! Mind blown, a mini pecan pie donut, uh-huh! What’s not to adore about that thought!!! Plus with the holidays right around the corner and sometimes you find yourself so busy that all you really want is a quick little bite of pecan pie without all the effort that can take…here’s the perfect solution for you.

The flavors of that holiday pie favorite in a mini bite, not too mention…these take much less time. Don’t get me wrong, that pie is a favorite here for the holidays and we always make several with our yummy recipe (check that out here) but sometimes a quick bite is all you need! We hope you love this creation as much as we do!!

pecan pie mini donuts

  • Servings: 8-10
  • Difficulty: easy
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holiday pecan pie, in a round little bite



  • 1 c Otto’s Cassava Flour
  • 1 t baking powder
  • ¼ t Redmond Real Salt
  • 2 T coconut sugar
  • ¼ c softened pecan butter
  • 6 T maple syrup, room temperature
  • ¾ c full fat coconut milk, room temperature
  • 1 t vanilla
  • 1 egg, room temperature
  • ½ c chopped pecans
  • topping ingredients
  • ½ c additional softened pecan butter
  • 1-2 t coconut milk
  • 12-15 pecan halves, sliced at an angle for topping & additional chopped pecans for dusting (opt)


  1. In a medium sized bowl, whisk together the cassava flour, baking powder and salt – set aside.
  2. In a separate medium sized bowl, add softened pecan butter & coconut sugar and mix until fluffy with an electric mixer.
  3. Add maple syrup, coconut milk, vanilla, egg & chopped pecans to butter mixture and mix till well combined.
  4. Add flour mixture to liquid and mix until all ingredients are combined, batter will be thick which is perfect for filling your donut maker or tray.
  5. We use a plastic bag with the tip cut off to pipe our batter into our donut maker, you can also use a pastry bag…whichever method, fill with batter and prep your donut maker or donut pan and bake according to manufacturers instructions.
  6. Our Babycakes donut maker takes about 4½ minutes to cook ours up, baking in oven trays may take a bit longer.
  7. Remove cooked donuts to a cooling rack and let cool completely before topping.
  8. While donuts are cooling, prepare topping. With a spoon, mix pecan butter and start with 1 teaspoon of the coconut milk until desired consistency. You want it just thinned out enough so you can dip the top of the donut in it and doesn’t all run back off when you set it back on cooling rack. Continue adding a teaspoon at a time until you’ve got it where you want it. This will vary depending on the kind of pecan butter you’re using.
  9. Once donuts are cooled, dip the tops into the thinned out pecan butter and place back on cooling rack. Use a pastry brush to add extra pecan butter or to even out the top of the donut. Top with a sliced pecan halves and sprinkle with additional chopped pecans if desired.

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