Maple Donuts with Coconut Bacon Sprinkles

Maple Donuts with Coconut Bacon Sprinkles { @beardandbonnet }

Hello National Donut Day!!! I have been waiting for you all year and you are finally here. Let’s celebrate by stuffing our faces with donuts! Specifically, these Maple Donuts with Coconut Bacon Sprinkles. 

Maple Donuts with Coconut Bacon Sprinkles { @beardandbonnet } 

I intend on eating copious amounts of donuts today- think Thanksgiving style amounts of food only all donuts with frosting, and sprinkles – coconut bacon sprinkles that is.
Maple Donuts with Coconut Bacon Sprinkles { @beardandbonnet }
These donuts are perfect any time of the day although I have to admit that they are perfection at breakfast. It’s sort of like a pancake with butter, warm maple syrup and a side of bacon all wrapped up into a donut. There is NO better way to start your donuty celebrations today – a true breakfast donut!!
Maple Donuts with Coconut Bacon Sprinkles { @beardandbonnet }

Maple Donuts with Coconut Bacon Sprinkles

Maple Donuts with Coconut Bacon Sprinkles { @beardandbonnet }

These popable mini donuts are like a buttery pancake, warm maple syrup and a side of vegan bacon all wrapped up into a donut! Perfection.

  • Author: Beard and Bonnet
  • Prep Time: 15 mins
  • Cook Time: 12 mins
  • Total Time: 27 mins
  • Yield: 4 dozen donuts 1x
  • Category: gluten free, vegetarian


  • 172 g Better Batter all-purpose gluten-free flour
  • 38 g cornstarch
  • 1/2 teaspoon xanthan gum – only if your gluten free flour doesn’t already have it
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cream of tartar
  • 1/4 cup maple sugar
  • 1/4 cup dark brown sugar
  • 6 tablespoons unsalted butter, at room temperature
  • 2 extra-large eggs at room temperature, beaten
  • 3/4 cup maple syrup
  • 1/2 teaspoon gluten free maple extract

For the icing

  • 1 1/4 cup confectioner’s sugar
  • 45 tablespoons water


  • 1 cup coconut bacon


  1. Preheat the oven to 325°F. Grease a mini doughnut pan and set it aside.
  2. In a large bowl, combine the flour, cornstarch, xanthan gum (if using), baking powder, baking soda, ground cinnamon, salt, cream of tartar, maple sugar, and brown sugar. Whisk to combine. Add the butter, eggs,maple syrup, and extract then beat with a whisk to combine well. The batter will be thin.
  3. Transfer the batter to a piping bag fitted with a small plain tip or a squeeze bottle. If using a piping bag, be careful not to let the batter come out of the tip where you don’t want it to. Squeeze the batter into the prepared doughnut wells until they are each about 2/3 of the way full. Shake the pan back and forth, tapping it lightly on the counter until the batter is in an even layer in each well.
  4. Place the pan in the center of the preheated oven and bake until the tops of the doughnuts spring back when pressed (about 10-12 minutes). The underside will be browned, but the tops will still be pale. Remove the pan from the oven and allow the doughnuts to cool for about 3 minutes, or until they are no longer too hot to touch. The transfer to a wire rack and repeat the baking process with the remaining batter. Allow the donuts to cool completely.
  5. Combine the powdered sugar and 3 tablespoons of water in a large mixing bowl. Beat with a whisk until no lumps remain. If the mixture is too thick add more water a tablespoon at a time until the desired consistency for dipping donuts in achieved. Dip the presentation side of the donut in the icing and press down to coat completely. Pull it straight up from the icing allowing the excess to drip back into the bowl then transfer back to the wire rack. Complete this dipping process with all of the remaining donuts.
  6. Once the donuts are iced sprinkle coconut bacon on top of each donut.
  7. Serve immediately, or at least within a day or two stored uncovered at room temperature..


This recipe adapted from Gluten Free on a Shoestring’s Apple Cider Donuts.
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Hungry for more donut inspiration? Me too!



  1. autumn June 5, 2015 at 2:35 pm

    Break the internet, girl! These are amazing!

    1. Meg June 5, 2015 at 2:39 pm

      haha! I adore you!

    1. Meg June 5, 2015 at 2:39 pm

      Thank you so much Liz!

  2. deb June 5, 2015 at 1:06 pm

    thanks for the recipe. as for the icing, if you use a few drops of oil to the icing it will not be runny and dry with a wonderful glaze. you can also add lemon juice or any other flavoring . just a few drops will work.

    just hold the doughnut dip in bowl of icing and swirl until you get enough icing on doughnut.


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