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Pistachio Pecan Donuts Recipes With Photos

These Gluten-Free Pistachio Donuts Are Made From Pudding Mix, So You Know They're Good

I've spent the last few months experimenting in the kitchen more than ever and baking up sweet treats of all kinds. And while I've made tons of delicious things, these baked donuts deserve first place. I leveled up this classic dessert by adding in pistachios and instant pudding mix. I felt like I was on an episode of Chopped - handed a loose cannon ingredient (pudding mix) and expected to make something amazing out of it, and it didn't disappoint! The pudding mix gives these donuts their light pastel green colour and that authentic pistachio flavour.

I tested this recipe a few times because I couldn't quite get the consistency right. When using gluten-free flour options like almond and coconut flour, you have to be mindful that they bake much more densely and don't rise as much as all-purpose flour. I had to try it a few times with different flour combos to get it just right. Using coconut flour combined with gluten-free all-purpose flour gives these donuts a more intense flavour while still keeping them light and moist. Not to worry, though — the first two trial runs were happily eaten by my boyfriend, so no donuts were lost in the making of this recipe.

Make sure to chop your pistachios in small pieces so that they blend well into your batter and you get an even bite with every donut. I chose to top my donuts with chopped pecans because I love their flavour, but feel free to double up and top yours with even more chopped pistachios. These pair great with a hot cup of coffee for a morning pick me up or an after dinner sweet treat. Be sure to store in an airtight container or bag on your counter top or fridge for up to a week.

Pistachio Pecan Donuts

Original Recipe by Taylor Celentano

Pistachio Pecan Donuts Recipes With Photos

Ingredients

  1. For the Donuts:
    1 1/2 cups gluten free all-purpose flour
    1/2 cup coconut flour
    1 (3.4 oz) box of instant pistachio pudding mix, dry
    2 teaspoons baking powder
    1/4 teaspoon salt
    1/2 cup Olive oil
    8 ounces unsweetened vanilla almond milk
    2 tablespoons organic pure maple syrup
    2 eggs
    1 teaspoon vanilla extract
    1/2 teaspoon almond extract
    1/2 cup chopped unsalted pistachios
  1. For the Icing:
    1 cup confectioners sugar
    2 tablespoons water
    1 teaspoon vanilla extract
    1 cup chopped pecans

Directions

  1. Preheat your oven to 350 degrees.
  2. Mix all of your dry ingredients together, making sure to break up any clumps.
  3. Add in your chopped pistachios and mix well, coating in the flour mixture.
  4. In a separate bowl, mix together your wet ingredients, making sure to combine everything and scrambling your egg.
  5. Spray your donut molds with non-stick spray. Spoon batter evenly into each mold about 3/4 full (allow some room to rise when baking).
  6. Bake donuts for 13 minutes and mix up your icing while they bake.
  7. After they've cooled for about 15-20 minutes, dunk each donut top down into your icing, then dunk into your chopped pecans. Repeat for each donut and lay out on a cooling rack to finish cooling and to set your icing. Serve and enjoy!
Image Source: Soul Brew
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