I am in heaven. These baked maple butter donuts are so good. I mean, so good! I made these donuts by accident. Initially, I had planned to make glazed donuts. But, because of the fact these donuts came out with a different texture, I had to brain storm something creative to do with them. I’m a huge fan of maple syrup, so I thought of Trader Joe’s Maple Butter and how I’m mad I’ve never bought it before. So, for this recipe I made my own maple butter by mixing some Earth Balance Vegan Butter with maple syrup. I’m obsessed with these baked maple butter donuts.
My best recipes always comes from experimenting. A long time ago, I made some blueberry muffins with a donut textured base. So, I used that recipe as a guide for creating this one. These baked maple butter donuts are made with whole wheat flour. When I was under the impression I was going to be making glazed donuts, I decided I wanted them to be golden brown; which is why I used whole wheat flour.
Another thing that’s important to mention, be careful what flour you choose to use to make donuts. The texture of the donuts will not be the same each time. I can only imagine oat flour based donuts giving a crumbly texture. Furthermore, if you’re afraid to take a risk with making baked donuts, just stick to all purpose flour.
For my Christmas recipes this year, I wanted to go all out and be different. Instead of giving away 100 sugar cookie recipes (don’t worry I will be giving some away), I wanted to switch it up and do a variety of desserts. I haven’t felt like making too many savory dishes this holiday season.
How to make baked maple butter donuts:
To make these baked maple butter donuts, you will need whole wheat flour, vegan egg replacer, oat milk, ground flax, cane sugar, coconut oil, and baking soda. That simple. If you don’t buy or can’t find Bob’s Red Mill Egg Replacer, you can use eggs in this recipe. Lastly, I want to let you know that you should use one egg – if you’re going to be using eggs.
Next, to make your maple butter it’s very simple. You need to use cold butter and combine it with maple syrup and vanilla extract. You use cold butter instead of melted butter for this baked maple butter donuts recipe because you need the butter to keep it’s creaminess. Some additional ingredients you can add to the maple butter are cinnamon, pumpkin pie spice, almond extract, chopped pecans, or pistachios.
How to make candied pecans:
First, add some water and coconut oil to a sauce pan. Second, add some coconut sugar, granulated sugar, and vanilla extract to the pan. Third, allow the mixture to simmer and begin to caramelize. Fourth, add 1 tbsp of cornstarch to allow the mixture to thicken. Fifth and last, add your pecans and allow the mixture to simmer on low heat for 5 minutes. The mixture should completely cover and stick to the pecans!
Guide to making donuts without frying them:
First off, if you want to make donuts without frying them, then you probably should invest in a donut pan. I bought a donut pan because I try not to fry too often. Don’t get me wrong, I love to fry foods, but fried foods aren’t too good for you! I love my donut pan. The brand I use for my donuts are Wilton. Wilton’s products haven’t done me wrong yet. I’ve yet to have any issues with their products. No, this isn’t sponsored!
Can you make donuts without yeast?
Yes, you can make donuts without yeast. Although, the taste and texture is not the same; you’re still getting donuts! If you want to use yeast, then you can still keep the measurements for this recipe, I’d just add water or heat the milk!
In conclusion, keep in mind that you must store these in the refrigerator. These baked maple butter donuts are stored in the refrigerator because of the butter. While you can eat these baked maple butter donuts cold, I think they taste better warm. Heat these baked maple butter donuts up in the microwave for 30 seconds. No longer than 30 seconds!
Want more desserts?:
Baked Maple Butter Donuts
- 2 cups Whole Wheat Flour
- 1 tsp Baking Soda
- 1/2 cup Cane Sugar
- 1 tbsp Ground Flax
- 1 cup Oat Milk (or any other nut milk)
- 1 Egg Replacer From Bob’s Red Mill (or 1 egg)
- 1/4 cup Coconut Oil
- Bakers Spray, for spraying
- 1/4 cup Coconut Oil
- 1/4 cup Water
- 1/3 cup Granulated Sugar
- 1/2 cup Coconut Sugar (or brown sugar)
- 1 tbsp Vanilla Extract
- 1 tbsp Cornstarch
- 1/4 cup Pecans
- 1 cup Earth Balance Butter
- 1/2 cup Maple Syrup
- Spray a donut pan with baker’s spray. Preheat your oven to 375 degrees F. Prepare your egg replacer.
- Into a large bowl, add your flour, baking soda, ground flax, and cane sugar. Stir and set aside.
- In a medium bowl, add your oat milk and coconut oil.
- Pour the oat milk and coconut into the bowl with the flours. Mix until you get a batter. Do not over-mix! The mix should be like pancake mix. If it’s like a dough, add more milk!
- Using a spoon, add spoonfuls of the batter to the donut pan.
- Place into the donut pan and bake for 20-25 minutes.
- Remove from oven and allow to cool before spreading with the maple butter and the pecans.
- Add 1/4 cup coconut oil to a sauce pan over medium/low heat. Add the water. Then proceed to add the sugars and vanilla extract. Stir until the sugars dissolve. Then proceed to add your pecans. After 2 minutes, add your corn starch. Continue to stir and turn off the heat. Allow the mixture to thicken a little bit over the stove. Once the mixture sticks to the pecans, remove from the saucepan and top over the donuts.
- Add the butter and maple syrup to a medium bowl. Using a large spoon, stir until the mixture is creamy. Once it’s creamy, top over the chilled donuts. Place in the refrigerator for an hour before topping with the pecans.
- Store the donuts in the refrigerator!
- Calories are an estimate.
- Note: this recipe isn’t healthy nor is it meant to be. It’s just a fun treat for the holidays!
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