Peanut Butter Donuts
by Marly McMillen
These baked Peanut Butter Donuts are soft, fluffy, and packed with nutty flavor! A simple, one-bowl vegan recipe that takes only 25 minutes. Topped with a creamy 4-ingredient peanut butter glaze, they are the ultimate dairy-free and egg-free breakfast treat.
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If you believe that peanut butter is a food group all on its own, these Baked Peanut Butter Donuts are about to become your new obsession. Forget the heavy, oily mess of frying; these donuts are baked to cakey perfection, resulting in a light and airy crumb that melts in your mouth. By using peanut butter powder in the batter, we get all that rich, toasted nut flavor without weighing the dough down.
Whether you’re looking for a quick 25-minute weekend breakfast or a protein-rich sweet snack, these vegan donuts deliver. I’ve topped mine with a luscious Peanut Butter Glaze and a crunch of chopped nuts, making them just as beautiful as they are delicious.
Best of all?
They’re made in one bowl with simple pantry staples like coconut yogurt and almond milk—no eggs or dairy required!
Why You’ll Love these Baked Donuts
If you’ve been looking for a baked donut that is actually fluffy, you’ve found it. These Peanut Butter Donuts are a game-changer because they bridge the gap between “healthy-ish” and “totally decadent.” You’ll love that they require just one bowl and about 5 minutes of prep time.
Thanks to the peanut butter powder, every bite is infused with a rich, toasted flavor that pairs perfectly with the creamy glaze. If you’re looking for a better way to do breakfast, these are guaranteed to be a hit.
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- All-Purpose Flour: This provides the classic “cake donut” crumb. You can also substitute whole wheat pastry flour for a heartier option, or use a 1:1 gluten-free baking flour to make these gluten-free.
- Peanut Butter Powder: This is the secret to big flavor without a heavy, greasy batter. If you don’t have powder, you can use regular creamy peanut butter, but you may need to reduce the milk slightly to maintain a thick batter.
- Brown Sugar: I love using brown sugar here because it adds a hint of caramel-like sweetness and keeps the donuts extra moist. Coconut sugar also works well!
- Coconut Yogurt: This is my favorite egg replacer for donuts. It adds healthy fats and acidity, which react with the baking soda to create a beautiful rise. Any thick plant-based yogurt will work.
- Almond Milk: Feel free to swap it for soy or oat milk.
- Apple Cider Vinegar: When mixed with plant milk and baking soda, it acts as a leavening agent to prevent your donuts from being dense. White vinegar or lemon juice is a fine substitute.
- Nutmeg: Just a pinch of nutmeg is the “secret ingredient” that gives these that authentic, old-fashioned bakery taste.
If you love the texture of these, be sure to check out my Vegan Biscoff Donuts for another spiced treat!
How to Make Peanut Butter Donuts (Step-by-Step)
Making these donuts is incredibly straightforward. You don’t need a stand mixer or any fancy equipment—just two bowls and a donut pan!
Step 1: Prep and Dry Ingredients
Even if you are using a non-stick donut pan, I highly recommend lightly greasing it with oil or cooking spray to ensure the donuts pop out perfectly. Nobody likes torn donuts!
I just got a silicone donut pan, and I’m so excited to try it! Do you use a silicone or metal pan?
On to the batter. First, we’ll whisk together the flour, peanut butter powder, brown sugar, baking powder, baking soda, and that “secret” ingredient I love.
Step 2: Mix the Wet Ingredients
In a small separate bowl, combine the coconut yogurt, almond milk, a bit of creamy peanut butter, melted coconut oil, and apple cider vinegar.
Go ahead and whisk this mixture until it’s smooth and the peanut butter is fully incorporated.
Step 3: Combine the Batter
Pour the wet ingredients into the dry ingredients. Using a spatula, stir gently until just combined.
Expert Tip: The batter will be thick (similar to muffin batter), but be careful not to overmix! Overmixing develops the gluten and can lead to a rubbery donut rather than a fluffy one.
Step 4: Fill the Pan
Transfer the batter into your prepared donut compartments. I find it easiest to use a tablespoon to distribute the batter equally.
- For standard donuts, use about 3–4 tablespoons per cavity.
- Smooth the tops with the back of a spoon or a damp finger so they bake evenly.
Step 5: Bake and Cool
Bake the donuts for 12–15 minutes. You’ll know they are done when the tops are set, and a toothpick inserted comes out clean.
Let them rest in the pan for 5 minutes—this is crucial for their structure!
Then, carefully transfer them to a wire rack to cool completely before glazing.
The Perfect Peanut Butter Glaze
While these donuts are delicious on their own, the creamy peanut butter glaze takes them to a whole new level. This glaze is unique because it uses peanut butter powder as its base, creating a rich, concentrated nut flavor without the graininess sometimes found in traditional powdered-sugar glazes.
How to Make It
- Whisk the Base: In a small bowl, stir together the peanut butter powder, maple syrup, and a touch of vegetable oil. The oil helps give the glaze a beautiful, professional-looking sheen.
- Adjust the Consistency: Add your oat milk (or any plant milk) one tablespoon at a time.
- For a thick dip: Use less milk so the glaze sits heavily on top of the donut.
- For a thin drizzle: Add a bit more milk until it runs easily off your spoon.
- Dip and Set: Once the donuts have cooled for at least 5-10 minutes, dip the tops directly into the bowl. Give them a little swirl to ensure even coverage, then lift and let the excess drip off.
Garnish Ideas
Before the glaze sets, feel free to add a little extra flair:
- Chopped Peanuts: For a “crunchy peanut butter” vibe.
- Mini Chocolate Chips: Because peanut butter and chocolate are a match made in heaven.
- Flaky Sea Salt: To balance the sweetness of the maple syrup.
Expert Tips for Success
To get that bakery-quality finish at home, keep these few simple tips in mind:
- Don’t Skip the Pan Grease: Even if you are using a high-quality non-stick donut pan, a quick spray of oil or a light coating of vegan butter ensures the donuts slide out without sticking or breaking.
- The 5-Minute Rule: Resistance is hard when the kitchen smells like peanut butter, but let the donuts rest in the pan for exactly 5 minutes before moving them. This allows the structure to set so they don’t fall apart.
- Measure Flour Correctly: For the fluffiest results, use the “spoon and level” method for your all-purpose flour. Packing the flour into the measuring cup can lead to dense, dry donuts.
- Glaze While Slightly Warm: For a perfectly smooth finish, dip your donuts while they are still just a tiny bit warm (but not hot!). This helps the glaze flow and coat the surface evenly.
Storage & Freezing Tips
If you happen to have leftovers (a rare occurrence!), here is how to keep them tasting fresh:
- Room Temperature: Store unglazed donuts in an airtight container at room temperature for 2–3 days.
- Refrigerator: Once glazed, I recommend storing them in the fridge. The cool temperature helps the peanut butter glaze firm up and stay set. Just let them sit at room temperature for 10 minutes before eating to restore that soft texture.
- Freezing: These donuts freeze beautifully! Wrap unglazed donuts tightly in plastic wrap and store them in a freezer-safe bag for up to 2 months. When you’re ready for a treat, thaw them at room temperature and apply a fresh batch of glaze.
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Peanut Butter Donuts
Ingredients
- 1 ¼ cups all-purpose flour (substitute whole wheat)
- ¼ cup peanut butter powder
- ½ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ⅓ cup coconut yogurt (or plant-based yogurt of choice)
- ⅓ cup almond milk
- 1 tablespoon creamy peanut butter
- 1 tablespoon coconut oil , melted
- 1 tablespoon apple cider vinegar
Peanut Butter Glaze
- ⅓ cup peanut butter powder
- 3 tablespoons maple syrup
- 1 tablespoon vegetable oil
- 2 tablespoons oat milk
- Garnishes: sprinkles, chopped nuts, coconut flakes
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease your 6-compartment donut pan with oil or cooking spray (even if it's non-stick — this helps with easy release).
- In a medium bowl, whisk together the dry ingredients: flour, pb flour, sugar, baking powder, baking soda, and nutmeg.1 ¼ cups all-purpose flour, ¼ cup peanut butter powder, ½ cup brown sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon ground nutmeg
- In a separate bowl, whisk the wet ingredients: yogurt, almond milk, peahut butter, melted coconut oil, and vinegar. Mix until well combined.⅓ cup coconut yogurt, ⅓ cup almond milk, 1 tablespoon creamy peanut butter, 1 tablespoon coconut oil, 1 tablespoon apple cider vinegar
- Combine the wet and dry ingredients. Stir gently with a spatula or spoon until just combined — do not overmix! The batter will be thick but spoonable (like muffin batter).
- Use a tablespoon to distribute the batter into the donut compartments, filling them generously and equally. Use 3 tablespoons of batter per compartment for smaller donuts and 4 tablespoons of batter for thicker donuts.
- Bake for 12–15 minutes, or until the tops are set, lightly golden, and a toothpick inserted into the thickest part comes out clean or with just a few moist crumbs. Let the donuts cool in the pan for 5 minutes, then gently turn them out onto a wire rack to cool.
For the Peanut Butter Glaze
- Combine the peanut butter powder, maple syrup, and vegetable oil in a bowl and stir to combine. Stir in the plant milk until smooth and drizzle-able.⅓ cup peanut butter powder, 3 tablespoons maple syrup, 1 tablespoon vegetable oil, 2 tablespoons oat milk
Glazing Donuts
- Once the donuts are done, remove them from the oven and allow them to cool slightly. Once they're cool enough to handle, dip the tops of the donuts into the glaze or drizzle it over them.
Recommended Equipment
(The products above contain sponsored links to products we use and recommend)
Notes
- These donuts are best enjoyed the same day but stay soft for 2–3 days in an airtight container at room temperature.
- For a chocolate chip vibe: Add 2–3 Tbsp mini chocolate chips to the batter.
- Storage: Store glazed donuts in the fridge (the glaze firms up nicely) — let them come to room temp before eating for best texture.
Nutrition
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
More Baked Donut Inspiration
If these peanut butter treats hit the spot, you’ll love these other baked (never fried!) favorites:
Check out my handy Baked Donuts Guide for tips, tricks, and more recipes.
Frequently-Asked Questions
Can I use regular peanut butter instead of powder?
Yes, you can substitute creamy peanut butter for the powder. However, because regular peanut butter contains more oil and moisture, you may need to add an extra tablespoon of flour to the batter to ensure the donuts maintain their structure and don’t become too heavy.
Can I make these into mini donuts?
Absolutely! This recipe works perfectly in a mini donut pan. Since they are smaller, reduce the baking time to 7–9 minutes. They make the perfect “donut holes” for a brunch spread!
Why are my donuts rubbery?
Rubbery texture is almost always caused by overmixing the batter. When you combine the wet and dry ingredients, stir only until the flour streaks disappear. Overworking the dough develops too much gluten, resulting in a tough, chewy donut rather than a tender, cakey one
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
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