I made these cute, less-guilt donuts in lieu of a birthday cake — and they were a big hit!
Note About this Recipe
This recipe was inspired by a similar one found on Sally’s Baking Addiction (a great food blog if you haven’t checked it out yet). However, because I wanted this recipe to be less calories and low in sugar, I’ve substituted many of the ingredients for those that could produce that. The results make these donuts a bit fluffier, more of a “muffin” quality in texture. So if you want slightly denser, richer donuts opt for real sugar and butter where substitutes are indicated.
Preheat the oven to 350F degrees. Prepare a 6-form donut pan by spraying with non-stick buttery spray.
For the Donuts
Sift the flour, baking powder, baking soda, nutmeg, and Stevia into a large bowl.
In a separate bowl, whisk the unsweetened cashew milk, non-fat Greek yogurt, and egg whites together until smooth.
Add melted butter and vanilla to the milk mixture, whisking until fully combined.
Slowly pour wet ingredients into the dry ingredients. Stir until combined.
Gently fold in sprinkles.
Use a small pastry bag, or simply spoon batter into the donut forms.
Bake at 350F for 9 to 10 minutes (until the edges are just golden).
Allow the donuts to cool completely before glazing.
For the Icing
Mix all the icing ingredients (except extra sprinkles) in a medium saucepan over low heat.
Whisk until all the ingredients are completely combined (should be smooth).
Remove from heat.
Dunk donuts, one at a time, one by one, into icing mixture, swirling slightly to completely coat.
Transfer the donuts to a clean plate to sprinkle with additional sprinkles if desired.
Allow the icing to dry before serving.
*Note about the sprinkles: I've found that the nonpareils (the small, round sprinkles) will bleed a bit when mixed in the batter. These are best used for the topping. Jimmies (the oblong sprinkles) will maintain their shape and color without bleeding into your batter.