|Unsweetened Vanilla Almond Milk||40.5||25.3|
Preheat oven to 325°F.
In a medium mixing bowl, whisk together flour, salt, baking powder, sugar, Splenda and cinnamon.
Using a hand mixer, beat in all remaining ingredients (excluding those for the glaze) until just combined.
Transfer batter to a plastic freezer bag, and cut a small hole in the corner.
Evenly divide batter between 6 donut forms.
Bake for 8-10 minutes, then let stand for 5 minutes before transferring to a wire rack to cool completely.
Meanwhile, in a small-medium mixing bowl, whisk together powdered sugar, almond extract and 1 tbs hot water. Slowly continue to add more water (and I mean very slowly. A little bit of liquid goes a long way with powdered sugar) until desired drippy consistency.
Dip tops of donuts into the glaze, then let stand on a flat surface. Top with sprinkles if desired.