For the record, I wanted to make pumpkin donuts, but Derek doesn’t like anything with pumpkin in it. Major bummer. This was our compromise, and I couldn’t have been happier (except maybe if they were maple donuts). All jokes aside, we’re still loving maple syrup on everything, and without the glaze, these donuts would have no refined sugar! We’re still figuring out our food intolerances, but there’s definitely going to be more gluten and dairy free recipes from now on.
Baked Maple Donuts
- Donut pan
For the donuts:
- 2 cups flour
- 1 tablespoon ground cinnamon
- 1 teaspoon nutmeg
- 2 teaspoon baking powder
- ¾ cup milk non-dairy works great!
- 2 Eggs
- ½ cup coconut oil melted and cooled
- 1 teaspoon vanilla extract
- ¼ cup maple syrup
For the cinnamon maple glaze:
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons maple syrup
- 2 –3 teaspoons milk
- Preheat the oven to 350F and prepare two donut baking pans with cooking spray.
- In a large bowl, whisk together the flour, cinnamon, nutmeg, and baking powder.
- In another bowl, mix the milk, egg, coconut oil, vanilla, and maple syrup.
- Gradually add the flour mixture to the wet ingredients and mix until smooth.
- Carefully divide the batter amongst the two pans using a small spoon or piping bag, about 3 tablespoons for each donut.
- Bake for 15 minutes or until an inserted toothpick comes out clean.
- Meanwhile, in a bowl combine the glaze ingredients and stir until smooth.
- Remove the pan from the oven and transfer the donuts to a cooling rack to cool completely.
- Dip one side of each maple donut in the glaze and place back on the cooling rack to let excess glaze drip down.
- Serve and enjoy!