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

Pistachio Pecan Doughnuts

Original Recipe by Taylor Celentano

For the Doughnuts:
1 1/2 cups gluten-free all-purpose flour
1/2 cup coconut flour
1 (3.4 oz.) box instant pistachio pudding mix, dry
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup olive oil
8 oz. 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

For the Icing:
1 cup confectioners sugar
2 tablespoons water
1 teaspoon vanilla extract
1 cup chopped pecans

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