Baked Maple Cinnamon Sugar Donuts


Makes 6 donuts


  • 1 1/2 tsp. cinnamon
  • 1/3 cup sugar
  • 1 cup cake flour
  • 3/4 tsp. baking powder
  • 3/4 tsp. baking soda
  • Pinch of salt
  • 1 large egg
  • 1 (6 oz.) container nonfat vanilla Greek yogurt
  • 1 tbsp. canola oil
  • 2 tsp. lemon juice
  • 2 1/2 tbsp. pure maple syrup
  • 1 tbsp. unsalted butter, melted


  1. Preheat oven to 400 degrees F. Spray a donut pan with nonstick cooking spray.
  2. In a wide, shallow bowl stir the cinnamon and sugar together. Set aside.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, whisk together the egg, yogurt, canola oil, lemon juice, and maple syrup. Make a well in the center of the dry ingredients and add the wet ingredients. Using a rubber spatula, gently fold the dry ingredients into the wet until just incorporated. Do not overmix. (The batter will be thick.)
  4. Transfer the batter to a pastry bag (or resealable plastic bag and then snip off one corner). Pipe the batter evenly into the 6 wells of the pan, filling each about 2/3 to 3/4 full. Bake donuts for 8 to 10 minutes, until they’re golden brown and spring back when lightly pressed. Transfer the pan to a wire rack and allow the donuts to cool for just a minute or two before flipping them out onto the rack.
  5. When the donuts have cooled enough to handle (just another minute or two after you flip them out), working with one donut at a time, brush the top with melted butter and then dip in the cinnamon sugar mixture. The sooner you eat these donuts, the better they are, but they are still tasty for a day or two after baking.

Courtesy of:  http://traceysculinaryadventures.blogspot.com/2012/06/baked-maple-cinnamon-sugar-donuts-and.html

Dori Ross