Baked Maple Cinnamon Donuts

I love donuts. When I was little we had an awesome donut place in my town and I used to love going there with my parents and getting right up to the big glass case filled with donuts to pick what I wanted. Sadly that place closed long ago and the only options for donuts now are at the grocery stores. So now I never pass by a Krispy Kreme when I’m on vacation (when we were on vacation in November I almost did a happy dance when we went into one and I saw the Pumpkin Spice donut – yum). Sadly the nearest location is about 2 hours away, boo.

So of course I had to jump on the homemade donut bandwagon and pick up a pan of my own. I searched for a while for the perfect recipe to break in my pan, and I’m really pleased with the one I picked. This Baked Maple Cinnamon Donut recipe from Sweet Cheeks in the Kitchen is incredible. It is easy to whip up, doesn’t take long to bake, and tastes incredible. I will definitely be making these again. And of course more donut recipes will be finding their way into my kitchen.

Baked Maple Cinnamon Donuts

Seen on Sweet Cheeks in the Kitchen

1 Cup Flour
3/4 Teaspoon Baking Powder
3/4 Teaspoon Baking Soda
Pinch of Salt
1 Egg (lightly beaten)
1 6 Ounce Non-fat Vanilla Yogurt
1 Tablespoon Canola Oil
2 1/2 Tablespoons Maple Syrup
1 1/2 Teaspoons Cinnamon
1/2 Cup Sugar
2 Tablespoons Melted Butter

Preheat oven to 400 degrees. Lightly spray pan with nonstick spray.

Whisk together the flour, baking powder, baking soda, and salt. In a separate bowl combine the egg, yogurt, oil, and syrup.

Make a well in the middle of the dry ingredients and fold in the wet ingredients until just combined.

Divide the batter evenly into the pan (you can pipe into the pan by putting the batter into a baggie and cut off the tip and then pipe. I got six donuts.

Bake for 10 minutes or until golden brown. While the donuts are cooking combine the cinnamon and sugar and melt the butter. Allow the donuts to cool for a few minutes on a cooling rack over a pan or towel. Dip each donut into the cinnamon sugar mixture to coat. Eat right away or store in an airtight container.