Mini Baked Donuts with Vanilla, Maple or Mocha Glaze
Prep time
Cook time
Total time
Author: Alisa Fleming
Recipe type: Breakfast
Cuisine: American
Serves: 15
Ingredients
Baked Donuts:
2 cups dairy-free baking mix (such as Bisquick Heart Smart or Gluten-Free)
¼ cup sugar
⅔ cup plain or vanilla milk alternative (your choice or type)
1 egg, lightly beaten
1 tablespoon Pure Vanilla Extract
1 teaspoon Pumpkin Pie Spice (such as McCormick)
Vanilla Glaze:
4 cups powdered / confectioners’ sugar
½ tablespoon plain or vanilla milk alternative (your choice or type)
1-1/2 teaspoons pure vanilla extract
Maple Glaze:
4 cups powdered / confectioners’ sugar
½ tablespoon plain or vanilla milk alternative (your choice or type)
1 teaspoon maple flavor or extract (such as McCormick)
Mocha Glaze:
8 ounces dairy-free semi-sweet baking chocolate, coarsely chopped and melted
½ cup coconut cream or full-fat coconut milk
1 tablespoon pure coffee extract (such as McCormick)
Instructions
For the Donuts:
Preheat your oven to 325°F and lightly grease a mini donut pan (you can optionally use a mini cupcake pan to make donut holes).
Mix all donut ingredients in medium bowl until well blended. Spoon the batter into our prepared pan, using approximately 1 tablespoon batter for each donut.
Bake for 10 to 12 minutes or until a toothpick inserted in a donut comes out clean.
For the Glaze:
Using a whisk or starting with a hand mixer on low speed, mix all ingredients for the glaze you are making in a large bowl until smooth.
Remove the donuts from the pan, and immediately dip in the glaze while still warm.
Place the donuts glaze-side up on a wire rack set over baking sheet or waxed paper to cool.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/mini-baked-donuts-vanilla-maple-mocha-glaze