Applesauce Baked Doughnuts with Maple Glaze

I bought a speciality pan to make Glazed Pumpkin-Pecan Cake Doughnuts (which we love) but thought I'd expand my horizons with . . . Applesauce Baked Doughnuts with Maple Glaze  Makes 16 to 18 doughnuts Doughnuts: 1/3 cup canola oil 3 large eggs 1 cups granulated sugar 1 cup applesauce 1 1/2 teaspoons vanilla 1 teaspoon ground cinnamon 1 1/2 teaspoons salt 1 1/2 teaspoons baking powder 2 cups all-purpose flour                     Coating: 1/3 to 1/2 cinnamon-sugar Glaze: 1 1/2 cups powdered sugar 3 tablespoons maple syrup 3/4 teaspoon maple flavor, optional; for enhanced flavor Pinch of salt 2 teaspoons milk or enough to make a spreadable glaze

1. Preheat the oven to 350°F. Spray doughnut pan(s). If you only have one, batch doughnuts in batches.
2. Beat together the oil, eggs, sugar, applesauce, vanilla, cinnamon, salt, and baking powder until smooth.
   
3. Add the flour, stirring just until smooth.
   
   
   
4. Fill the wells of the doughnut pans nearly to the rim; use about 2 tablespoons of batter in each well.
5. Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean.
6. Remove the doughnuts from the oven, and loosen their edges. Turn out on a cooling rack
7. While the doughnuts are still warm (but no longer fragile), gently shake them, 1 or 2 at a time, in a bag with the cinnamon-sugar.
   
8. To make the glaze: Mix together all of the glaze ingredients, stirring until smooth.
   
9. Spread the doughnuts with glaze (or dip tops in glaze); return to the rack until the glaze is set.
   

  Recipe without photos . . .

Applesauce Baked Doughnuts with Maple Glaze  Makes 16 to 18 doughnuts Doughnuts: 1/3 cup canola oil 3 large eggs 1 cups granulated sugar 1 cup applesauce 1 1/2 teaspoons vanilla 1 teaspoon ground cinnamon 1 1/2 teaspoons salt 1 1/2 teaspoons baking powder 2 cups all-purpose flour                     Coating: 1/3 to 1/2 cinnamon-sugar Glaze: 1 1/2 cups powdered sugar 3 tablespoons maple syrup 3/4 teaspoon maple flavor, optional; for enhanced flavor Pinch of salt 2 teaspoons milk or enough to make a spreadable glaze

1. Preheat the oven to 350°F. Spray doughnut pan(s). If you only have one, batch doughnuts in batches.
2. Beat together the oil, eggs, sugar, applesauce, vanilla, cinnamon, salt, and baking powder until smooth.
3. Add the flour, stirring just until smooth.
4. Fill the wells of the doughnut pans nearly to the rim; use about 2 tablespoons of batter in each well.
5. Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean.
6. Remove the doughnuts from the oven, and loosen their edges. Turn out on a cooling rack
7. While the doughnuts are still warm (but no longer fragile), gently shake them, 1 or 2 at a time, in a bag with the cinnamon-sugar.
8. To make the glaze: Mix together all of the glaze ingredients, stirring until smooth.
9. Spread the doughnuts with glaze (or dip tops in glaze); return to the rack until the glaze is set.