Mix first eight ingredients together in medium mixing bowl. Add egg whites, canola oil, stirring until well-combined. You can add a tad more or less water to achieve desired batter consistency which should be fairly thick.
Mist mini donut pan with baking spray. Fill each mold 1/2 full with batter with a spoon or using a Ziploc bag to “pipe” in.
Bake 8 minutes. Remove from pan and cool on wire rack.
While glaze is still warm, dunk tops of each donut in glaze or drizzle across the tops with a spoon.