Skip the box of glazed maple donuts at Trader Joe’s and make my dupe recipe instead. Made with better-for-you ingredients and not filled with a bunch of junk. Have you read the label on store bought donuts like this before? It’s madness and truly blows my mind how many inflammatory oils and unreadable ingredients companies can squeeze into a recipe just to lower the cost. ANYWAYS, save this recipe because you deserve some donuts this week that wont make you feel gross. 🙂
Glazed Maple Donuts (makes 8 donuts):
- 1/2 cup all-purpose flour
- 1/2 almond flour or more all-purpose
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp sea salt
- 2 tbsp unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 1/3 cup packed Lakanto brown monkfruit sweetener
- 1/4 cup milk of choice, at room temperature
- 1/4 cup yogurt at room temperature
- 1 tsp pure vanilla extract
- Preheat oven to 350°F. Spray donut pan with non-stick spray. Set aside.
- Whisk the dry donut ingredients in a large bowl. Set aside. Whisk the wet ingredients together until completely combined. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not over-mix. The batter will be thick.
- Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag or piping reusable bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway. (If you only have 1 donut pan that bakes less than 8 donuts, keep the remaining batter in the bowl at room temperature until you can bake the next batch.)
- Bake for 10-11 minutes or until the edges and tops are lightly browned. Allow donuts to cool for a few minutes in the pan, then transfer to a wire rack set on a large piece of parchment paper. Bake the remaining donut batter and once baked, transfer to the wire rack.
- Make the Glaze: In a small saucepan over low heat, melt the butter and maple syrup together, whisking often. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar and maple extract. Taste. Add a pinch of salt if desired. Cool for 2-3 minutes, then dip each donut into the icing. The icing quickly thickens, so feel free to place it back over heat as you dip. Place dipped donuts back onto cooling rack as excess icing drips down.