Vegan Peanut Butter Jelly Donuts
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.
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
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!
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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