Preheat oven to 375°
Grease and flour the pan
In a medium bowl whisk the dry ingredients together. Set aside
Mix the apple sauce and baking powder together in a small bowl until it foams and rises. Set aside
In a mixing bowl mix the peanut butter and sugar on a high setting until the peanut butter is light and creamy. Add the egg replacer and whip for 1 minute. Add the vanilla and ⅓ of the dry ingredients, mix until just combined then add ⅓ of the milk, continue adding the dry mix and the milk in thirds. Stir in the hot water until the mix is thoroughly combined. Don’t over mix.
Spoon or pipe (you can use a plastic bag, just cut a corner to pipe the mixture in) the batter into the pan. Fill ¾ of the way full. Bake for 10 minutes and then reduce the heat to 350° and bake for 10 -15 more minutes. Test with a toothpick. It should come out clean and the tops of the donuts should be slightly cracked.
Cool for 10 minutes then remove from pan and cool on a cooling rack. Cool completely before glazing.
Stir the sugar and milk together in a small, wide bowl until smooth and creamy. Dip the tops of the donuts in and place on a cooling rack until hardened.