Mini Baked Donuts with Vanilla, Maple or Mocha Glaze

For the fall issue of Allergic Living, we featured delicious recipes for pumpkin donuts and cinnamon muffins by Elizabeth Gordon. This mini baked donuts recipe is an ode to her column, but with some delicious twists and turns, including three easy glaze recipe options, all dairy-free and soy-free.

Prefer homemade? You can make your own All-Purpose Baking Mix courtesy of Sandra Lee.

This recipe mini baked donuts or muffins was shared with us by McCormick, and obviously highlights some of their fun spices and extracts. I’ve seen these flavorings in stores, but if you can’t locate them locally, purchase the coffee extract, maple extract, and pumpkin pie spice online.

Nonetheless, if you simply can’t wait for delivery, I have some options. You can substitute the coffee extract with espresso or coffee powder. Use an equivalent amount for a punch, or sprinkle in until it reaches your desired mocha flavor. For the maple, add pure maple syrup and reduce the milk alternative by an equivalent amount (I would start with 1 to 2 tablespoons of maple). And, you can easily whip up a pumpkin pie spice mix at home!

Honestly, you won’t believe how easy these mini baked donuts are to make, and how fun they are to dip! It is a great baking project to do with kids.

Special Diet Notes & Options: Mini Baked Donuts

When made as is, these baked donuts are dairy-free / non-dairy, peanut-free, tree nut-free, and optionally soy-free. They can also be made gluten-free with the gluten-free baking mix noted in the recipe.

For egg-free and vegan: I recommend going with the pumpkin spice theme, and replacing the egg with a scant 1/4 cup of pumpkin. If you are concerned about heft, you can add 1/8 to 1/4 teaspoon of baking powder.

Mini Baked Donuts with Vanilla, Maple or Mocha Glaze

 

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Prep time

15 mins

Cook time

12 mins

Total time

27 mins

 

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:

1. 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).
2. 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.
3. Bake for 10 to 12 minutes or until a toothpick inserted in a donut comes out clean.

For the Glaze:

1. 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.
2. Remove the donuts from the pan, and immediately dip in the glaze while still warm.
3. Place the donuts glaze-side up on a wire rack set over baking sheet or waxed paper to cool.

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