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 in your pantry.
Sound good? I think so too. Watch this video to see how they are made.
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.