Maple Peanut Butter Mini Donuts with Candied Peanuts

Celebrate the “United States of Peanut Butter” and show us your hometown PB pride in our 2014 PB My Way recipe contest. Now through March 31, enter your favorite regionally-flavored peanut butter recipe at or on our Facebook page here  for a chance to win prizes. From the Northeast region? Here’s some local inspiration:

It’s been said the Northeast runs on donuts, and Northeasterners have maple syrup running through their veins. And even if that’s just a slight exaggeration, it’s got us dreaming of a fall getaway to Vermont. In the meantime, try this recipe for your Northeastern ‘fix’: Mini Maple Butter Donuts with Candied Peanuts. Believe it or not, donuts are easier to make than you may think! And the candied maple peanuts…well, they make a tasty addition to everything. Make a little extra and you’ll see what we mean!

Mini Maple Butter Donuts with Candied Peanuts

Prep Time: 1 hour
Cook Time: 30 minutes
Makes: 3 dozen donuts

1/3 cup creamy peanut butter
1/4 cup packed dark brown sugar
1/3 cup milk
2 tbsp melted unsalted butter
1 egg
1 tsp maple extract
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt

Maple Peanuts:
1 cup unsalted peanuts
1/4 cup real maple syrup


3/4 cup icing sugar
2 tbsp creamy peanut butter
2 tbsp milk

Donuts: Preheat the oven to 325°F. Grease a mini donut pan with nonstick cooking spray. Beat the peanut butter with the brown sugar until smooth. Add the milk, melted butter, egg and maple extract until well combined. Stir the flour with the baking powder and salt. Stir into the wet mixture until just combined.

Scrape the batter into a re-sealable plastic bag; snip off the bottom corner and squeeze out all the air. Slowly pipe the batter into each cavity so it is halfway full.

Bake for 5 to 6 minutes or until golden. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely. Repeat with remaining batter to make 36 donuts.

Maple Peanuts: Place the peanuts and maple syrup in a medium nonstick skillet set over medium-high heat. Cook, stirring constantly, for 5 to 7 minutes or until the syrup has caramelized. Transfer to a parchment-lined baking sheet in a single layer; cool completely. Finely chop.

Glaze: Stir icing sugar with peanut butter and until smooth. Add additional milk, 1 tsp at a time, until desired consistency is achieved. Dip the top of each donut into the glaze. Set on a wire rack and sprinkle with chopped peanuts. Let stand until set.

Tip: Use leftover candied peanuts over ice cream or to garnish other baked goods, such as cakes, banana bread or chocolate chip cookies.

Calories per donut: 82, Fat 4.5g, Cholesterol 8mg, Sodium 63mg, Carbohydrates 9g, Fiber 0.5g, Sugar 5.5g, Protein 2.5g

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