1½tablespoonalmond milk**add more in ¼ teaspoon increments, if needed
Instructions
Preheat oven to 350°F. Prepare a donut pan with non-stick spray and set aside.
In a medium size bowl, whisk together both flours, baking powder, baking soda, kosher salt, cinnamon and nutmeg. In another bowl, whisk the egg, brown sugar, almond milk, sour cream, coconut oil and vanilla until fully combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be fairly thick. Spoon the batter into each donut well, filling about ¾ of the way full.
Bake for 8-10 minutes, or until the edges are lightly browned. Allow to cool a few minutes in the pan and then transfer to a wire rack. Bake the remaining batter.
While the donuts are cooling, make the glaze by mixing powdered sugar and cinnamon, then mix in the vanilla and almond milk until fully combined. I like the glaze on the thicker side so that it adheres better, feel free to make it thinner by adding milk ¼ teaspoon at a time. This makes just enough glaze for the donuts.
When the donuts are cool enough to handle, dunk each donut into the cinnamon glaze and place on a wire rack set over a large piece of parchment paper or over a large baking sheet. Allow the glaze to set a several minutes and then enjoy!
Notes
*I have tested this recipe with all-purpose flour and it will work fine if you do not have whole wheat flour**I prefer using homemade almond milk, but any milk will workBaked cinnamon donuts are best eaten when freshly baked and glazed. They can be covered and stored at room temperature for 1-2 days or refrigerated for up to one week. Unglazed donuts can be frozen for up to 2 months. Thaw overnight in the refrigerator before warming to your liking.