Growing up, I probably ate a donut a week on Sunday mornings after church. I have always been partial to the old-fashioned style donut, which is more of a cake donut. Therefore I created these delicious donuts just like my childhood favorites.
Just a side note: definitely not your average cake donut. These fluffy baked donut treats are made with vanilla soy milk, and vanilla greek yogurt, packed with pumpkin spices and topped with a sweet maple glaze frosting. These donuts are much healthier since they are baked and not deep-friend. I bet you never imagined a donut being healthy?
And, I honestly have never had a tastier baked donut before! They pair perfectly with your favorite blend of hot (or iced) coffee. Buon appetito! Pofta buna! Bon apetit!
For the Donuts:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/3 cup sugar
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 cup vanilla soy milk, or milk of choice
- 1/4 cup greek vanilla bean yogurt
- 1 teaspoon vanilla extract
- 1 egg
- 1/4 cup 100% pure pumpkin
- 2 tablespoons butter, melted
For the Maple Glaze:
- 8 tablespoons maple syrup
- 4 tablespoons butter, melted
- 1 cup powdered sugar
- Preheat oven to 350 degrees F. Spray or grease donut pan with olive oil, or non-stick spray.
- Whisk the flour, baking powder, sugar, cinnamon, ginger, and nutmeg together in a large bowl. Set aside.
- Whisk the soy milk, greek yogurt, and egg together in a separate bowl until smooth. Add the melted butter, pumpkin and vanilla, and mix until well combined.
- Pour the wet ingredients into the dry ingredients, and stir. Do not over mix!
- Spoon the batter into donut pan. I used my favorite Marta Stewart batter dispenser, filling 3/4 of the way full. Bake for 10-12 minutes, or until the edges are lightly browned. Remove from oven and let cool for several minutes before glazing.
- For the glaze: combine ingredients, and stir in a medium saucepan over low heat. Remove from heat, and dunk each donut into the glaze. Set donuts on wire baking sheet