A doughnut baking pan is needed for these baked doughnuts (it is like a muffin tin, but with holed doughnut indentations). You can find a doughnut pan at most kitchenware stores.
Courtesy of Anna Olson
For the doughnuts, preheat the oven to 350ºF and lightly grease a doughnut baking pan.
In a large bowl, whisk the applesauce, maple syrup, brown sugar, egg whites, oil and vanilla until evenly blended. In a separate bowl, sift the flour, baking powder, cinnamon, nutmeg, allspice and salt and add this to the wet mixture, stirring until blended. Stir in the oats (the batter will be wet). Spoon the batter into a piping bag fitted with a plain tip and pipe the batter into the prepared doughnut pan. Bake the doughnuts for 16-20 minutes, until they just begin to brown and the doughnuts spring back when lightly pressed. Let the doughnuts cool for 10 minutes, and then tip them out onto a cooling rack to cool completely.
For the glaze, whisk the icing sugar and maple syrup until smooth and dip each doughnut halfway into the glaze, returning them to the cooling rack to set for 30 minutes before eating.
The doughnuts are best enjoyed the day they are made.