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1
Preheat the oven to 325 degrees F. Grease your donut pan(s) liberally.
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2
To prepare the donuts, in a large bowl, whisk together the dry ingredients.
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3
In a medium bowl, whisk together the sugar, maple syrup, coconut oil, applesauce, vanilla and maple extract.
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4
Fold the wet ingredients into the dry ingredients and stir until combined.
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5
Using a pastry or plastic bag with a #12 tip, pipe the donut mixture into the donut molds, filling the wells halfway.
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6
(The batter does thicken upon standing, so you may need to use a small knife or spatula to evenly spread it around the donut molds.)
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7
Bake for 18 minutes, rotating the pan(s) halfway through the cooking time.
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8
Allow the donuts to cool in their molds for at least 30 minutes.
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9
Carefully run a thin knife between the finished donut and the mold.
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10
Twist/lift the donuts from their molds and allow them to rest on a baking rack.
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11
While the donuts rest, prepare the glaze by whisking the powdered sugar, half-and-half, and maple extract in a shallow bowl until smooth.
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12
Dip the donuts in the glaze and place the glazed donuts back on the baking rack, allowing the excess glaze to run off.
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13
Sprinkle the glazed donuts with the bacon garnish.
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14
(Donut recipe adapted from Babycakes Covers the Classics.)
