Ingredients

The following ingredients have 18 Servings
  • 1 3/4 cup whole wheat pastry flour (or 1 cup whole wheat flour + 3/4 cup all purpose flour)
  • 1½ tsp baking powder
  • 2 tbsp cornstarch
  • 1 1/2 cups applesauce
  • 1 1/2 cups sugar
  • 1 tbsp molasses ( (optional but I really like the richness of flavor it adds))
  • 1 tsp pure vanilla extract
  • 1/2 cup vegetable oil
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/2 tsp salt
  • 1/4 cup maple syrup ((can add up to ½ cup for sweeter donuts))
  • 1/4 tsp cinnamon
  • A pinch of nutmeg
  • 1 apple (peeled, cored, then grated coarsely)
  • 2 tbsp nondairy milk

Instruction

  • Preheat the oven to 350 degrees.
  • In a bowl, mix the flour, baking powder cornstarch, cinnamon, nutmeg, ginger and salt.
  • In a larger bowl,beat together the oil, applesauce, sugar, vanilla extract, and molasses if using. You can do this with a handheld whisk or with electric beaters or in a stand mixer. Make sure everything is thoroughly integrated.
  • Add the dry ingredients to the wet in two batches and stir just until everything has blended together. Don't overwork the batter.
  • Spray a donut pan lightly with oil. If you have more than one, lucky you, because this batter makes 18 donuts. I had to hang around the kitchen to get my one pan in and out of the oven three times.
  • Fill the wells of the donut pan nearly to the top, but make sure you don't cover the center, or your donut won't have a hole. :)
  • Bake the donuts 18-20 minutes for each batch, or until a toothpick near the center comes out with a few dry crumbs sticking to it.
  • Turn the donuts on to a rack and let them cool thoroughly before glazing.
  • Make the glaze:
  • In a saucepan, place the apple, maple syrup, spices and bring to a boil. Lower the heat until the liquid simmers, and let it cook about 10 minutes until the apples are really soft.
  • Add the nondairy milk, stir in, and turn off the heat. Let the glaze cool until it's lukewarm.
  • Glaze the donuts while they're still warm, either by pouring on the glaze or brushing it on.