Vegan Peanut Butter Jelly Donuts

Preheat the oven to 375 degrees F (190 degrees C) and grease your donut pan.

In a large mixing bowl, combine the All-Purpose Flour (1 cup), Salt (1 pinch), Ground Cinnamon (as needed), Baking Powder (1 tsp), and Baking Soda (as needed).

In a separate, smaller bowl, combine the Maple Syrup (4 Tbsp), Unsweetened Almond Milk (4 Tbsp), Vegan Butter (2 Tbsp), Peanut Butter (4 Tbsp), and Vanilla Extract (as needed).

Slowly mix the wet ingredients into the dry. The dough will be thick, yet soft and moldable.

Spoon the mixture evenly into your donut pan. You may need to use your hands. Fill each donut slot approximately 6/8 of the way to the top.

Bake for 10-12 minutes or until you are able to insert a toothpick into the donuts, with it coming out clean.

Remove from the oven and let the donuts cool for 15 minutes.

While the donuts are cooling, make your glaze. Combine the Grape Jelly (4 Tbsp), Powdered Confectioners Sugar (1 cup), and 1/4 tsp of juice of a Lemon (1) into a small mixing bowl and whisk until smooth. It will take some time to smooth out, but if you are whisking for more than 2 minutes and it is not smooth, add Unsweetened Almond Milk (1 Tbsp).

Glaze donuts by place the donut upside down into the glaze bowl then removing it with the donut top still facing down. Optionally, sprinkle Peanuts (2 Tbsp) on top while the glaze is still wet

Allow them to dry for 5-10 minutes before eating. Eat immediately or store in an air-tight container in a cool place for 2-3 days.