Baked vanilla-maple doughnuts prove deep-fried treats aren't always better

Oct 28, 2015 at 4:00 p.m. ET
Image: Brandi Bidot/SheKnows

Skip the fryer, and use a doughnut pan to make soft, fluffy doughnuts that won’t wreck your diet. These sweet treats use healthier ingredients and are bursting with fall flavor.

skinny vanilla pecan doughnuts
Image: Brandi Bidot/SheKnows

One of my favorite treats is a fresh doughnut — warm and soft, with just the right amount of sweetness and perfect with a cup of coffee or tea. Since I frequent the bakery more than I should to get my doughnut fix, I decided to try to make a healthier version at home.

With a simple doughnut pan I purchased from my local home goods store, I made these decadent treats that are baked rather than fried. They satisfy just like the real thing but are slightly more in line with a healthy lifestyle.

skinny vanilla pecan doughnuts
Image: Brandi Bidot/SheKnows

Skinny vanilla, maple and pecan doughnuts recipe

Yields 10-12

Prep time: 15 minutes | Bake time: 15 minutes | Inactive time: 30 minutes | Total time: 1 hour

Ingredients:

Dry ingredients

  • 1/2 cup almond flour
  • 1/2 cup whole-wheat flour
  • 1 teaspoon baking powder
  • Pinch sea salt

Wet ingredients

  • 1/2 cup 0 percent plain Greek yogurt
  • 2 whole eggs
  • 1 tablespoon pure vanilla extract
  • 1/4 cup pure maple syrup or agave
For the vanilla-cream cheese glaze
  • 1/4 cup fat-free cream cheese, softened
  • 1/4 cup powdered sugar
  • 4 tablespoons half-and-half (or more if needed to thin out the glaze)
  • 1 teaspoon pure vanilla extract
  • Pinch sea salt
  • 1/2 cup crushed pecan halves

Directions:

  1. Heat the oven to 350 degrees F, and spray a doughnut pan generously with nonstick cooking spray.
  2. In a mixing bowl, combine all the dry ingredients, and mix well. In a separate bowl, combine the wet ingredients, and mix until smooth.
  3. Fold the wet ingredients into the dry ingredients until a soft, sticky batter forms, making sure there are no lumps in the batter.
  4. Carefully spoon the batter into the doughnut pan, and bake uncovered for 12 to 15 minutes or until the doughnuts are golden.
  5. Remove the doughnuts from the oven, and let them cool on a wire rack for 30 minutes.
  6. Meanwhile, to a bowl, add all the ingredients (except for the pecans) for the glaze, and mix until very smooth.
  7. Once the doughnuts are completely cool, dip the tops of the doughnuts into the glaze, and then garnish them with the crushed pecan halves.
  8. Allow to sit for 5 minutes for the glaze to firm up, and enjoy or store in an airtight container until ready o serve.

More doughnut recipes

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Baked sweet potato doughnuts
Reindeer doughnut bites

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