These delicious baked donuts are a healthier alternative to traditional fried donuts, plus they sneak in butternut squash, which is rich in Vitamins A & C. They'll be the hit of your next family breakfast and go perfectly with a glass of milk (or almond/oat milk!).
Baked Cinnamon Squash Donuts with Maple Glaze
For The Donuts:
- non-stick cooking spray
- 1 cup whole wheat cake flour
- 1 cup all purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup 1.5% buttermilk
- 2 large eggs, beaten
- 1/4 cup maple syrup
- 2 tablespoons butter, melted
- 1 tablespoons vanilla extract
- 1/2 cup pureed butternut squash (homemade or canned)
- 2 tablespoons maple syrup
- 1 or more tablespoons milk
- 1 to 1 1/2 cups confectioners sugar
- Preheat your oven to 425 degrees F and coat your donut baking pan(s) with non-stick cooking spray. Lay down a sheet of parchment paper on a cool, even surface and place the wire cooling rack on top.
- Whisk together whole wheat cake flour, all purpose flour, sugar, baking powder, cinnamon and salt in a medium bowl for a few minutes to ensure well incorporated. In a large mixing bowl, whisk together buttermilk, eggs, honey or agave syrup, butter, vanilla extract, and butternut squash puree. Pour the dry ingredients into the large bowl with the wet ingredients and stir until just incorporated (not too much stirring, or the donuts will be tough).
- Fill your donut tins about 2/3 the way full, using your finger to evenly spread the batter around each circle. Bake for about 8 minutes or until the donuts spring back when you touch them. The donuts should be light in color on top. Remove from oven and allow to cool for a few minutes before transferring to the wire rack.
- In a small bowl, stir together maple syrup and milk. Start to stir in confectioners sugar, a little at a time until the glaze is thick and paste-like (thick enough to adhere to donuts). Add more milk if the glaze is too thick.
- Dip the bottom of the donuts (the part that was in the tin) into the glaze, allowing any excess to drip off. Place back on the wire rack, glaze-side up. Allow to dry, about 30 minutes.