The spices in this donut remind me a little of drinking a hot cup of chai on a cold snowy day with cinnamon and ginger and cardamom. The donuts themselves are moist and not too sweet, which is perfect when combined with the sweet maple glaze that hardens oh so perfectly to create the perfect glaze crunch.
Yeah, you know what I mean…
Maple Glazed Spice Donuts
Makes 12-14 donuts
- 3/4 cup coconut milk*
- 1/2 cup maple syrup, plus 3 tablespoons for the glaze
- 2 tablespoons olive oil (or melted butter)
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 2 cups flour*
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon groung cardamom
- 1/4 teaspoon ground pepper
- 1/4 teaspoon ground ginger
- Pinch of ground cloves
- Pinch of salt
- 3-4 tablespoons milk or cream
- 1 cup powdered sugar
Preheat the oven to 425°, and grease a 6-cavity donut pan.
In a small bowl whisk together the coconut milk, 1/2 cup maple syrup, olive oil, eggs and vanilla extract until combined, and set aside. In a large bowl, whisk together the flour, baking powder and spices until combined. Pour the wet ingredients into the bowl with the dry ingredients, and use a spoon or spatula to mix the donut batter together just until combined.
Pour the donut batter into a piping bag fitted with a large round piping tip (or cut a corner of a plastic ziploc bag) and pipe the batter into the greased donut pan. Bake the donuts at 425° until they spring back when lightly touched, about 10-12 minutes. Remove from the oven, and let the donuts cool for 3-4 mins before turning them out on a cooling rack to cool completely. Repeat with the remaining batter until all the donuts have been baked. Let cool completely before glazing.
To make the glaze, in a small bowl, whisk together the 3 tablespoons maple syrup and cream, and slowly whisk in the powdered sugar until a glaze forms. Add more powdered sugar or milk to reach desired consistency. Dip the top of each donut into the maple glaze, and return to the cooling rack. Let the glaze harden for at least 30-40 minutes before enjoying!
*For a gluten free version, increase coconut milk to 1 cup, and use a gluten free flour bend (I used Pamela’s Artisan flour blend).