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Have you been looking for a glazed cake donut recipe that requires no special pan? Look no further.
There is something about donuts that just makes the day feel special. Maybe because it’s a sweet treat that feels like dessert for breakfast? Yea, I think that might be it.
Making donuts at home is easy enough, but many recipes call for a special pan or even a special donut making kitchen gadget. Today, I’m sharing a donut recipe that calls for nothing more than a good ol’ muffin pan and ingredients you are sure to already have sitting in your pantry.
Sound good? I think so too.
The best part about this recipe is that now you can make donuts at home and even bring the kids into the kitchen to help using this simple recipe.
These donut muffins are perfect for a special breakfast (we love to make birthday breakfasts a notable occasion) or even for a delicious lunch box dessert.
Just a note about the flour used in this recipe…I often use Whole Wheat Pastry Flour in my baking as a substitute for all-purpose flour. It is a flour made from a soft, winter wheat that works well when baking pastries, cakes and cookies giving them a much lighter texture than regular whole wheat flour.
Using whole wheat pastry flour is a great way to add more whole grains without the whole wheat taste or heaviness. If you don’t have whole wheat pastry flour, use regular all purpose flour.
- ¼ cup butter
- ½ cup evaporated cane sugar
- ⅓ cup brown sugar
- ¼ cup applesauce
- 2 large eggs
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 to 1¼ teaspoons ground nutmeg or cinnamon (optional)
- ¾ teaspoon salt
- 2 teaspoon vanilla extract
- 2⅔ cups whole wheat pastry flour (can also use all-purpose flour if desired)
- 1 cup milk
- ¼ cup milk
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar
- Preheat the oven to 400°F. Lightly grease a standard muffin tin or line with muffin cups.
- In a medium-sized mixing bowl, cream together the butter and sugars till smooth.
- Add the eggs and apple sauce, mixing just enough to combine.
- Add in the baking powder, baking soda, nutmeg, salt, and vanilla.
- Slowly add the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
- Spoon the batter evenly into the prepared pan, filling the cups nearly full. Using an ice cream scoop makes it easy.
- Bake the muffins for 15-20 minutes, or until muffins are a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
- Remove the muffins from the oven, and let them cool for a couple of minutes, or until you can handle them.
- In a medium bowl combine all ingredients and stir until smooth.
- Dip top of muffins into glaze after they have cooled for several minutes.
- Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.