I’ve had a slight addiction to recipe experimentation lately – particularly when it comes to donuts. For Blogmas day 19 (even though this will be going up 4 minutes after midnight due to yet another day of technical difficulties) I thought I’d share this recipe for apple spiced donut bites! They’re ridiculously easy to make, and can be customized in a multitude of ways. They’re completely dairy free, as well as vegan-friendly!
They’re also free of added fat, and sweetened with organic cane sugar, maple syrup, and applesauce! They taste like apple spice, and are so perfect for the holiday season!
- 2.5 cups flour (you can use whole wheat pastry flour, gluten-free flour, whatever your preference. I typically just use all purpose flour)
- 1/2 cup sugar (coconut sugar or organic cane sugar preferably)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tsp pumpkin pie spice (basically cinnamon, nutmeg, cloves)
- 1/2 tsp cinnamon
- 1/2 cup applesauce (unsweetened)
- 1 teaspoon vanilla extract
- 1 & 1/3 dairy-free milk (I prefer unsweetened almond milk)
- 2 tablespoons apple cider vinegar
- 1 small-medium apple, finely chopped (optional, but it really adds flavour and moisture!)
- 2/4 cup powdered sugar (sifting it works best!)
- 2 tablespoon maple syrup
- 1 tablespoon milk
- Preheat oven to 350 degrees. Lightly spray a mini muffin tin with a vegetable-based cooking spray. (You could also use a little bit of coconut oil if you prefer)
- Mix together milk and apple cider vinegar, then set aside
- Sift together flour, salt, sugar, baking powder, baking soda, cinnamon, and pumpkin pie spice in a large bowl.
- Add the vanilla and applesauce to the milk mixture you made before, and stir well
- Add the wet ingredients (milk mixture) to the dry mixture, and stir. Be careful not to over mix! Just mix until it’s combined.
- You can use a donut pan, or a mini muffin pan like I use. You can spoon them into the pan or use a piping bag for a more precise donut! Fill each spot in the pan about 3/4
- Bake for about 10-12 minutes (10 was just about perfect for my convection oven.) You can use the toothpick test to see if it comes out clean, but I advise against using the “touch the top to see if it bounces back” because when warm the donuts will be squishy. It’s very easy to overcook these! They also likely won’t be all perfectly golden brown.
- Let cool in the pan for about 5 minutes and then pull them out. Transfer to a cooling rack and let cool for a few minutes longer.
- Dip the cooled donut into the glaze, lightly twisting. Holding the donut upright, allow some of the excess glaze to drip off before placing it on the cooling rack to set. Once they’ve set, you can dip them a second time if you’d like! You can also drizzle the glaze if you prefer. The glaze is set once it’s not wet or sticky to the touch!
- Store in a cool, dry place. They will last for up to 5 days
For the glaze:
- Sift powdered sugar into a small bowl
- Add the maple syrup and milk, then stir. If it’s too thick, add about a teaspoon more of milk. The texture shouldn’t be liquidy, but should drip. If you try to dip your donut into the glaze, and the glaze just clumps without spreading or dripping, then you need to add more milk.