Easy Baked Donuts
These Easy Baked Donuts are light, quick, and perfect for a weekend brunch or an after-school snack, delivering a tender crumb with subtle nutmeg warmth.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour spoon and level for accuracy; for lighter donuts, swap half for cake flour
- 1/2 cup granulated sugar reduce to 1/3 cup for lower sugar version
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground nutmeg or 1/2 tsp cinnamon for a different spice profile
Wet Ingredients
- 1/2 teaspoon vanilla extract
- 1/2 cup milk whole milk gives richer flavor; use plant-based milk for dairy-free
- 1 large egg substitute with flax egg for vegan option
- 2 tablespoons melted butter substitute neutral oil for dairy-free
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a donut pan well with butter or nonstick spray.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and nutmeg.
- In a separate bowl, whisk milk, egg, melted butter, and vanilla until blended.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined — a few small lumps are okay.
Baking
- Transfer batter to a piping bag or a zip-top bag with the corner snipped. Fill each donut cavity about two-thirds full.
- Bake 10–12 minutes, until the donuts are lightly golden and a toothpick inserted into the center comes out clean.
- Let the donuts cool in the pan 3–4 minutes, then transfer to a rack to cool slightly before glazing or serving.
Notes
For gluten-free donuts, use a 1:1 gluten-free flour blend and add a teaspoon of xanthan gum if needed. Serve warm or at room temperature. Enjoy with various glazes or toppings.