Baked Apple Pie Donuts (they're whole wheat!)
These vegan baked apple pie donuts have a tart-sweet maple-apple glaze and the warmth of nutmeg, cinnamon and ginger. And they're whole-wheat.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 18 donuts
Preheat the oven to 350 degrees.
In a bowl, mix the flour, cornstarch, cinnamon, nutmeg, ginger and salt.
In a larger bowl,beat together the oil, applesauce, sugar, vanilla extract, and molasses if using. You can do this with a handheld whisk or with electric beaters or in a stand mixer. Make sure everything is thoroughly integrated.
Add the dry ingredients to the wet in two batches and stir just until everything has blended together. Don't overwork the batter.
Spray a donut pan lightly with oil. If you have more than one, lucky you, because this batter makes 18 donuts. I had to hang around the kitchen to get my one pan in and out of the oven three times.
Fill the wells of the donut pan nearly to the top, but make sure you don't cover the center, or your donut won't have a hole. :)
Bake the donuts 18-20 minutes for each batch, or until a toothpick near the center comes out with a few dry crumbs sticking to it.
Turn the donuts on to a rack and let them cool thoroughly before glazing.
Make the glaze:
In a saucepan, place the apple, maple syrup, spices and bring to a boil. Lower the heat until the liquid simmers, and let it cook about 10 minutes until the apples are really soft.
Add the nondairy milk, stir in, and turn off the heat. Let the glaze cool until it's lukewarm.
Glaze the donuts while they're still warm, either by pouring on the glaze or brushing it on.