Baked Vegan Peanut Butter Jelly Donuts are such a great treat, and a fun twist on a classic childhood sandwich. Peanut Butter donuts with a grape jelly glaze topped with crunchy peanuts. These PB&J donuts are made with simple ingredients and take less than 30 minutes to make.
A staple growing up, especially as a vegetarian child, was peanut butter and jelly sandwiches. Even to this day, it is my go to when I am in a crunch or craving something I know will always be tasty. So, of course, I needed to make my childhood favorite into a vegan donut! Soft, moist and perfectly thick cake-donut, baked to perfection, then topped with sweet and juicy grape jelly and sprinkled with chopped peanuts.
Is there anything better in life than a baked vegan peanut butter and jelly donut? I don't think so.
Unlike regular donuts, these donuts do not require any frying - yes, no mess! Plus, they are not loaded with sugar, in fact, the donut itself is refined sugar free - the only sugar is in the jelly frosting!
These are my new favorite vegan treat when I am craving something sweet, but I do not want to eat something full of terrible ingredients!
If you are looking for a delicious vegan dessert, look no further! These vegan PB&J donuts are so easy to make, taking less than 30 minute! They are soft, moist and taste like a fancy peanut butter and jelly. You would never guess that they are dairy free.
Let me show you how easy they are to make!
Ingredients
These donuts are simple to make. You will need basic ingredients already in your pantry. You will need the following ingredients: flour; maple syrup; almond milk; vegan butter; peanut butter; vanilla extract; salt; cinnamon; baking powder; and baking powder.
For the Jelly Glaze you will need the following ingredients: jelly; confectionary sugar; peanuts; and lemon. Crushed peanuts are an optional garnish
I have provided substitutions for you as well.
Substitutions for Baked Peanut Butter and Jelly Donuts
Flour- I used all purpose flour. You may use wheat, but it will slightly change the taste. Yo may also use gluten free.
Maple Syrup- Please use high grade syrup! Do not use one filled with additives and sugars.
Almond Milk- I used unsweetened vanilla almond milk. You may use any plant based milk, and may use sweetened vanilla, unsweetened vanilla or plain.
Vegan Butter- I used earth balance. You may use any brand you'd like. You may also use coconut oil.
Vanilla Extract- You may use vanilla paste as an alternative or omit.
Peanut Butter - I used my homemade peanut butter, which is made from peanuts and canola oil. You may use store bought peanut butter. You may also use any nut butter or sunflower butter, just make sure it is creamy!
Jelly- I used grape jelly! You may use any type you prefer, so long as it is seedless.
Confectionary Sugar- Sorry, no sub for this.
Lemon- The lemon helps balance the sweetness of the glaze. If you do not mind sweet, you may omit this.
Crushed Peanuts- Completely optional for the top!
Tips to Make Vegan Baked Peanut Butter Jelly Donuts:
This peanut butter and jelly donut recipe could not be any easier to make. It truly is a recipe in which you combine the dry ingredients, then the wet (including the melted peanut butter), then mix it together.
The consistency of the dough will be thick, yet soft and moldable. If it is not, slowly add 1 tbsp of flour until it is the right consistency.
You will then grease your donut pan (I use a silicone pan from Amazon) and place the mixture into each donut hole until it is 6/8 full. These donuts do rise some, so overfilling will cause it to pop over the pan (which is no issue, unless you want the perfect donut shape).
Bake for 10-12 minutes then you allow to cool for 15 minutes until adding the glaze.
The glaze is even easier to make! You mix the ingredients in a bowl until smooth. If you have issues smoothing out the glaze, add a small amount of almond milk (I mean it! Just a drip).
Once the peanut butter and jelly vegan donuts are cooled, you will dip the top of the donut into the glaze and remove it. Place on a drying rack and add crushed peanuts. Let sit for 5 minutes!
Do you love vegan donuts?! Me Too! Here are some more recipes for delicious baked vegan donuts:
Maple Pecan Vegan Baked Donuts
Blueberry Lemon Vegan Baked Donuts
Vanilla Vegan Baked Donuts (with a little Halloween fun! remove fangs if you don't want to be spooky).
Did you make this recipe?
I am so pleased you did. Please leave me a review, which encourages me and helps me improve in the future. Don’t forget to tag me on social media too! @Peachhtreee !
Vegan Peanut Butter Jelly Donuts
Ingredients
Peanut Butter Baked Donut
- 1 cup flour
- ¼ cup maple syrup
- ¼ cup and 1 tbsp of almond milk
- 2 tbsp of melted vegan butter
- 4 tbsp of melted peanut butter
- ¼ tsp of vanilla extract
- Pinch of salt
- ¼ tsp of cinnamon
- 1 tsp of baking powder
- ½ tsp of baking soda
Jelly Glaze
- ¼ cup of grape jelly
- 1 cup of confectionary sugar
- ¼ tsp of lemon juice
Garnish
- 2 tbsp of crushed peanuts
Instructions
Peanut Butter Donuts
- Preheat the oven to 375 degrees and grease your donut pan.
- In a large mixing bowl, combine the dry ingredients.
- In a separate, smaller bowl, combine all wet ingredients, including the melted butter and peanut butter.
- Slowly mix the wet ingredients into the dry. The dough will be thick, yet soft and moldable.
- Spoon the mixture evenly into your donut pan. You may need to use your hands. Fill each donut slot approx 6/8 to the top.
- Bake for 10-12 minutes or until you are able to insert a tooth pick into the donuts, with it coming out clean. Let cool for 15 minutes.
Jelly Glaze
- While the donuts are cooling, make your glaze. Combine all ingredients into a small mixing bowl and whisk until smooth. It will take some time to smooth out, but if you are whisking for more than 2 minutes and it is not smooth, add 1 tbsp of milk.
- Glaze donuts by place the donut upside down into the glaze bowl then removing it with the donut top still facing down (see pics above). Allow to dry for 5-10 minutes before eating.
- Option to sprinkle crushed peanuts on top while the glaze is still wet.
- Eat immediately or store in an air tight container in a cool place for 2-3 days.
Notes
Maple Syrup- Please use high grade syrup! Do not use one filled with additives and sugars.
Almond Milk- I used unsweetened vanilla almond milk. You may use any plant based milk, and may use sweetened vanilla, unsweetened vanilla or plain.
Vegan Butter- I used earth balance. You may use any brand you’d like. You may also use coconut oil.
Vanilla Extract- You may use vanilla paste as an alternative or omit.
Peanut Butter – I used my homemade peanut butter, which is made from peanuts and canola oil. You may use store bought peanut butter. You may also use any nut butter or sunflower butter, just make sure it is creamy!
Jelly– I used grape jelly! You may use any type you prefer, so long as it is seedless.
Confectionary Sugar- Sorry, no sub for this.
Lemon– The lemon helps balance the sweetness of the glaze. If you do not mind sweet, you may omit this.
Crushed Peanuts- Completely optional for the top!
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