1. Preheat oven to 350 degrees Fahrenheit

2. Spray 6 or 12 opening donut pan with nonstick spray.

3. Whisk all dry ingredients together.

4. Add wet ingredients and mix until fully incorporated.

5. Use a large spoon to spoon all of the mixture into a piping bag or a large zip top bag. I like to do this by draping the piping bag or zip top bag over a tall glass with the pointy end down in the cup. Get all of the mixture into a lower corner and when you’re ready, snip off a small corner piece so that you can pipe the mixture into your donut pan. NOTE: the mixture is thick but not thick enough to stay in the bag, so it will start to flow out as soon as you snip the corner. Make sure you’re ready to go for it over the first hole in your donut pan after you snip.

6. Fill the donut pan spaces 3/4 of the way full with the mixture and bake for 12-15 minutes. They do better if you don’t try to smooth it out. It doesn’t have to be perfect  Make the glaze while the donuts bake.

7. Whisk together 3 tbsp of maple syrup and 1 cup powdered sugar to make the glaze.

8. Let the donuts cool for 10-15 minutes and transfer to a plate or wire rack for glazing. Tip: use a butter knife to loosen any edges and pop the donuts out of the pan ( they should come out easily) Repeat steps 1-7 of you only have a 6 hole donut pan like mine

9. Glaze by dipping tops into the small bowl or drizzle on with a spoon, whatever is easier for you . While the glaze is still drying, sprinkle on toasted chopped pecans if desired.