• Preheat the oven to 350F. Generously spray two (6 cavity) donut pans with nonstick cooking spray.
• In a medium-sized mixing bowl, whisk together all the dry ingredients until combined.
  1 1/2 cups flour, 1/2 cup monk fruit sweetener, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon
• In another medium-sized mixing bowl, whisk together the wet ingredients until smooth.
  1/2 cup unsweetened applesauce, 1/2 cup plain unsweetened almond milk, 2 eggs, 1 teaspoon vanilla extract
• Pour the wet ingredients into the dry ingredients and stir together until combined.
• Scoop the batter into the greased donut pan or pour the mixture into a gallon-sized Ziploc bag. Cut the corner off of the bag and pipe into the donut pan wells.
• Bake for 13-14 minutes or until the donuts are golden brown and spring back to the touch. Remove from the oven and allow to cool for 5-10 minutes in the pan, then remove to a cooling rack.

Toppings

• In a medium-sized mixing bowl, whisk together the powdered monk fruit sweetener, milk and vanilla extract until smooth (see notes).
  2 cups powdered monk fruit sweetener, 1/4 cup plain unsweetened almond milk, 1 teaspoon vanilla extract
• Dip one side of each donut into the glaze and place back on the cooling rack. Add a few sprinkles to the top of the glaze.
  1 Tablespoon sprinkles