I’m sharing this previous post as this weather is almost exactly the same from previous years before. We have been loving this fall weather – it truly is a beautiful time of year right here in Iowa! Earlier this week, it reached a high of 70 degrees – and that is in November! The colors are brilliant – many leaves are reaching their bright yellows, oranges, and reds. The kids (and kittens, too) have been jumping in leaf piles daily. Our farmers are continuing to press on as each day they get a little closer to having the grain combined and complete!
As we enter into the month of November, we have so much to be thankful for, don’t we? We are grateful for each new day and the many blessings that spill over into our lives. Something that I enjoy every morning is my coffee (and cream, too – maybe it’s more like cream with my coffee ;)). I am one of those people that relies on a good cup of coffee in the morning… not only to function, but also to make sure I am attentive and ready for the day ahead 😉
What goes great with that coffee cup on a fall morning? These delicious cinnamon-y Iced Maple Donuts. They are baked, and then easily can be dipped in icing. They don’t take more than 10 minutes to prepare – even better!
- 1 c. all purpose flour
- ¼ t. baking soda
- 1 t. cinnamon
- ½ t. ground nutmeg
- ¼ t. ground cloves
- ¼ t. salt
- 1 egg
- ⅓ c. light brown sugar
- ¼ c. milk
- ¼ c. plain yogurt
- 2 T. unsalted butter
- 1 t. vanilla extract
- Maple Icing:
- ¼ c. unsalted butter
- ½ c. pure maple syrup
- 1 c. powdered sugar
- Make the glaze first. In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the powdered sugar. Set aside and allow to cool and thicken.
- Preheat the oven to 350 degrees. Spray a donut pan with non-stick spray. Set aside.
- Make the donuts. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. Whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients until just combined. Do not overmix. The batter will be thick.
- Spoon the batter into the donuts cavities. I recommend using a zip-locked bag for ease. Cut off a corner of the bottom and pipe the batter into each donut cup - about ⅔ full.
- Bake for 9-10 minutes or until the edges are lightly browned. Allow to cool for about 2 minutes and transfer to a wire rack.
- To glaze, simply hold the donut and dip into the icing. I like to dip each donut twice. Place the glazed donuts on a wire rack to let the icing drip down. Donuts are best served immediately
