Doughnut Muffins
Adapted from Taste of Home

1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cinnamon
3/4 cup sugar
1/3 cup canola oil
3/4 cup milk
1 egg
1 teaspoon vanilla
Filling:
Jam (I used Bumbleberry)
Topping:
2 tablespoons butter, melted
3 tablespoons sugar*
1. Preheat oven to 350°F and place 9 muffin liners into muffin pan. In a large bowl mix together the flour, baking powder, salt, nutmeg, cinnamon, and sugar. Set aside.
2. In a small bowl whisk together the canola oil, milk, egg, and vanilla. Add to dry ingredients and stir until just combined. Using a scoop fill muffin cups half way and place 1 teaspoon of jam in the center.
3. Use remaining batter and divide among muffin cups to cover the jam. Bake muffins for 25 minutes or until golden brown on top and toothpick comes out clean. Let muffins cool for a couple minutes in the pan.
4. While muffins are warm, dip tops in the melted butter and then into the sugar. These muffins are best served warm. Enjoy!
Makes 9 large muffins. *Try vanilla sugar or cinnamon sugar!

Baked Chocolate Doughnuts (Vegan)
Adapted from The Sweet Life Online

3/4 cup flour
1/3 cup sugar
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup apple sauce
1/4 cup + 2 tablespoons coconut milk
3 tablespoon canola oil
1/2 teaspoon vanilla
Chocolate Glaze:
1/4 cup vegan butter (I used Earth Balance)
2 tablespoons coconut milk
1 teaspoon vanilla
1/2 tablespoon light corn syrup
2 ounces dark chocolate 
1 cup icing sugar
Toppings:
8 Oreo Cookies, chopped
1. Preheat oven to 350°F and grease a 6 cavity doughnut pan. In a bowl whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
2. In another bowl mix together apple sauce, coconut milk, canola oil, and vanilla. Add wet ingredients to dry ingredients and stir just until combined. Pipe batter into doughnut cavities, filling to the top.
3. Bake doughnuts for 12-15 minutes or until toothpick comes out clean. Cool in the pan for a few minutes before placing doughnuts on a wire rack to cool completely.
4. For the chocolate glaze, in saucepan over medium heat mix together the vegan butter, coconut milk, vanilla, and corn syrup, until mixture starts to simmer.
5. Stir in chocolate until melted and remove from heat. Stir in the icing sugar until smooth. Glaze your doughnuts and place onto a wire rack. 
6. Top doughnuts with desired toppings like Oreo Cookie pieces and let glaze set, about 15 minutes. Serve & enjoy!
Makes 6 large doughnuts.

Old Fashioned Cake Doughnuts
Recipe at Joy of Baking

Vegan Glazed Doughnuts
Adapted from House of Lovelock
1/4 cup warm water (110°F)
3/4 cup warm full fat coconut milk (110°F)
1/4 cup sugar
1/2 teaspoon salt
3 tablespoons vegan butter, softened (I used Earth Balance)
4 teaspoons egg replacer whisked with 4 tablespoons room temperature water
3 cups flour
canola oil, for frying
Vanilla Glaze:
2 cups icing sugar
3/4 teaspoon vanilla
1/4 cup coconut milk
Chocolate Glaze:
1/2 cup vegan butter, softened (I used Earth Balance)
1/4 cup coconut milk
2 teaspoons vanilla
1 tablespoon light corn syrup
4 ounces dark chocolate 
2 cups icing sugar
1. In the bowl of a stand mixer, mix together yeast, water, coconut milk, sugar, salt, vegan butter, and 1 1/2 cups flour, use a spoon. Mix in egg replacer mixture. Place bowl onto mixer fitted with dough hooks.
2. With machine on, add 1 1/4 cups flour to form a dough. Knead 3-5 until dough pulls away from the sides of the bowl. The dough should be smooth and soft, if needed add up to 1/4 cup more flour.
3. Place dough into a greased bowl and cover. Let rise in a warm area for 1 hour, until doubled in bulk. Turn out dough onto a lightly floured surface. Roll out to 3/4” thick and cut out desired shapes.
4. Place doughnuts onto a greased baking sheet and cover with plastic wrap. Let rise until doubled, about an hour. Heat 2” of canola oil over medium heat. Cook doughnuts until golden brown on each side.
5. Drain doughnuts on paper towel. For the vanilla glaze, using a double boiler, mix together the icing sugar, vanilla, and coconut milk. Stir until sugar has dissolved and glaze is warm. 
6. For the chocolate glaze, in saucepan over medium heat mix together the vegan butter, coconut milk, vanilla, and corn syrup, until mixture starts to simmer.
7. Stir in chocolate until melted and remove from heat. Stir in the icing sugar until smooth. Glaze your doughnuts and place onto a wire rack until glaze has set, about 15 minutes. Serve & enjoy!
With this recipe I made 12 doughnuts, 12 doughnut holes, and 6 long john doughnuts. This recipe is a keeper, I would definitely make them again!

Banana Crumb Muffins
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts (optional)
1/3 cup butter or margarine, melted
3/4 cup sugar
1/2 teaspoon vanilla
1 egg
3 ripe bananas, mashed 
Streusel Topping
1. Preheat oven to 375°F and place muffins liners into your 8 mini loaf pan cavities. In a bowl whisk together the flour, baking powder, baking soda, and salt. Stir in walnuts and set aside.
2. In a large bowl whisk together the melted butter and sugar. Whisk in egg. Stir in the vanilla and mashed banana. Add dry ingredients all at once and stir until just moistened. Do not over-mix.
3. Divide batter among muffin liners. Sprinkle crumbs (streusel topping) on each and bake 18-22 minutes or until toothpick inserted in the center comes out clean. Serve warm with a cup of tea or coffee. Enjoy!
Makes 8 loaf shaped muffins or 12 regular. These make a great breakfast or snack!

Chocolate Cupcakes with Cooked Frosting
Frosting Adapted from Yoyomax12

Chocolate Cupcakes: 
1 1/2 cups flour
1 cup sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cold water
1/4 cup plus 2 tablespoons vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla
Frosting:
1 cup milk
4 tablespoons flour
1 teaspoon vanilla
1 cup butter, softened
1 cup sugar
1. Preheat oven to 350°F and place cupcake liners into muffin pan. In a large bowl whisk together flour, sugar, cocoa powder, baking soda, and salt. Set aside.
2. In another bowl mix together water, vegetable oil, and vanilla. Add to dry ingredients and stir to combine. Divide batter and fill cupcake liners two-thirds full. Bake 18-22 minutes or until toothpick comes out clean.
3. While cupcakes cool completely prepare the frosting. In a saucepan whisk together the milk and flour. Stirring constantly, cook over medium heat until a thick paste forms. Transfer to a clean bowl and cool.
4. Once paste has cooled completely blend in vanilla and beat for 4 minutes until smooth. Set aside. In another bowl beat butter and sugar until light and fluffy, again beating for 4 minutes. 
5. Add the vanilla paste to the sugar butter mixture and beat for 3 minutes until light and fluffy. You can now frost your cooled cupcakes and decorate as desired. Serve & enjoy!
Makes 15 cupcakes. Happy New Year Everyone!