Donuts:
Flour: 1 cup (130 g)
Baking powder: 1 teaspoon (4 g)
Light brown sugar: ⅓ cup (67 g)
Almond milk: ½ cup (120 g)
Large egg: 1 (50 g)
Avocado oil: 2 tablespoons (28 g)
Pumpkin puree: ½ cup (120 g)
Cinnamon: ½ teaspoon (1.3 g)
Maple Glaze:
Powdered sugar: ½ cup (60 g)
Maple syrup: 1 tablespoon (15 g)
Milk: 1-2 tablespoons (15-30 g)

Instructions:

1. Preheat the oven to 400°F (204°C) and lightly grease a donut pan.
2. In a large bowl, whisk together the flour, baking powder, light brown sugar, cinnamon, almond milk, egg, avocado oil, and pumpkin puree until just combined.
3. Put the batter into a piping bag and piped the batter into the donut pan, filling each mold to the top. 
4. Bake the donuts for 9-11 minutes, or until a toothpick inserted comes out clean.
5. Let the donuts cool in the pan for a few minutes before transferring to a wire rack to cool completely. 

Maple glaze: 
1. Whisk the powdered sugar, maple syrup, and heavy cream together - adding the milk one tablespoon at a time until you have a thick, runny consistency. 
2. Drizzle the glaze on top of the donuts once they have cooled to room temperature. 

This recipe makes approx. 8 donuts.

Baked pumpkin donuts made with pumpkin puree and avocado oil, finished with a maple glaze. An easy baked donut recipe that skips the fryer and comes.

Maple Glazed Baked Pumpkin Donuts Recipe | Josephine's Baking

Maple Glazed Baked Pumpkin Donuts

Ingredients:

Cinnamon Apple Baked Donuts:

Donuts: 
Light brown sugar: ¾ cup (150 g)
Large egg: 1 (50 g)
Almond milk: ½ cup (120 g)
Avocado oil: 3 tablespoons (42 g)
Vanilla extract: 1 teaspoon (4 g)
Diced Apples: 1 cup (130 g)
Ground cinnamon: 1 teaspoon (2 g)
All-purpose flour: 1 cup (130 g)
Baking powder: 1 teaspoon (4 g)
Salt: 1 teaspoon (6 g)

Donut Glaze:
Powdered sugar: 1 cup (120 g)
Whole milk: 1-2 tablespoons (15-30 g)
Cinnamon: ¼ teaspoon (0.5 g)

Instructions:
Preheat the oven to 350°F (177°C) Peel and dice 1-2 apples. In a small bowl, whisk together the egg, milk, oil, sugar and vanilla. Then add in the flour, baking powder, diced apples, cinnamon and salt. Whisk this together for about a minute until just combined.
Lightly grease the donut pan. Add the batter into a piping bag and pipe the batter into the donut pan, filling each one to the top of the donut mold.
Bake for 14-18 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan. Once the donuts are cooled down, make the glaze by mixing together the powdered sugar and slowly adding the milk until you have a thick, white consistency.
Dip each donut into the glaze.

Baked cinnamon donuts packed with diced apples and made with avocado oil for a lighter, tender crumb. An easy baked donut recipe that skips the fryer.

Cinnamon Apple Baked Donuts Recipe | Josephine's Baking

Cinnamon Apple Baked Donuts

Ingredients:

Chocolate Cherry Baked Donuts:

Donuts: 
Light brown sugar: ¾ cup (150 g)
Large egg: 1 (50 g)
Almond milk: ½ cup (120 g)
Avocado oil: 3 tablespoons (42 g)
Vanilla extract: 1 teaspoon (4 g)
Chopped, pitted cherries: ½ cup (75 g)
All-purpose flour: 1 cup (130 g)
Cocoa powder: ¼ cup (25 g)
Baking powder: 1 teaspoon (4 g)
Salt: 1 teaspoon (6 g)

Chocolate Glaze:
Milk chocolate chips: ½ cup (90 g)
Whole milk: 2 tablespoons (30 g)

Instructions:
Preheat the oven to 350°F (177°C) Pit and chop about half a cup of cherries. In a small bowl, whisk together the egg, milk, oil, sugar and vanilla.
Add in the flour, cocoa powder, sugar, baking powder, chopped cherries and salt. Whisk this together for about a minute until just combined. Grease the donut pan. Add the batter into a piping bag and pipe the batter into the donut pan, filling each one almost to the top of the donut mold.
Bake for 13-16 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan. Once the donuts are cooled down, make the chocolate glaze by heating up your milk and whisking your chocolate chips in until you have a smooth glaze. Dip each donut into the chocolate glaze. 

Optionally, Add a few pieces of chopped cherries as a topping.

Baked chocolate donuts packed with cocoa powder and pitted cherries for a deep, fruity chocolate flavor. An easy baked donut recipe that skips the fryer.

Chocolate Cherry Baked Donuts Recipe | Josephine's Baking

Chocolate Cherry Baked Donuts

Ingredients: 
Salted butter, melted – ¼ cup (57g)
Dark brown sugar – ½ cup (100g)
Large egg – 1
Vanilla extract – ½ teaspoon (about 2g)
Espresso powder – ½ tablespoon (about 3g)
Brewed coffee – ¼ cup (60ml)
Flour – 1 cup (125g)
Unsweetened cocoa powder – 1 tablespoon (7g)
Baking powder – 1 teaspoon (about 5g)
Salt – a pinch (about 1g)

Glaze:
Powdered sugar – 1 cup (120g)
Brewed coffee – 1 tablespoon (15ml)
Oat milk – 1-2 tablespoons (15-30ml), as needed
Chocolate sprinkles – for garnish

I’m calling this a “small batch” recipe because it made a true 6 donuts ! 

Instructions:
Start by preheating my oven to 350F (177C). After, Melt my butter, and then in a large bowl, Add in the butter, brown sugar, eggs, vanilla extract, espresso powder, and brewed coffee. Whisk this together for 3-4 minutes. Then Add in the dry ingredients: flour, cocoa powder, baking powder, and a pinch of salt. Whisk this together for 2-3 minutes, until the donut batter was smooth.
I sprayed my donut pan with nonstick spray. Then, I filled a piping bag with my donut batter and piped the batter into the donut pan.
Bake this at 350°F (177°C) for 10-12 minutes. Once they’re done, Let them cool to room temperature for about 20-30 minutes. While they’re cooling, Whisk together the ingredients for the glaze.
Then I dunked each donut into the glaze and added chocolate sprinkles on top.

Baked coffee donuts made with espresso powder, dark brown sugar, and brewed coffee, finished with a coffee glaze. A small-batch donut recipe that makes.

Small Batch Glazed Coffee Donuts Recipe | Josephine's Baking

Small Batch Glazed Coffee Donuts

Ingredients:

Donut Batter:
Large egg – 1 (approx. 50g)
Salted butter, melted – ¼ cup (60g)
Vanilla extract – 2 teaspoons (8g)
All-purpose flour – 1 cup (120g)
Brown sugar – ½ cup (100g)
Baking powder – 1 teaspoon (4g)
Chopped fresh strawberries – 1 cup (166g)

Strawberry Glaze:
Powdered sugar – 1 cup total (125g)
Sautéed strawberries – 2 tablespoons (25g)

Optional Second Glaze:
Powdered sugar – ½ cup (62g)
Oat milk – 2 tablespoons (30ml)

Instructions:
Chop 1 cup of fresh strawberries. In a small pan over low heat, sauté the strawberries with 2 tablespoons of water until they break down into a jam-like consistency. Let cool to room temperature. Set aside 2 tablespoons of this mixture for the glaze.

In a large bowl, whisk together the brown sugar, egg, vanilla extract, sautéed strawberries (reserving 2 tbsp), and melted butter for about 3 minutes, or until the sugar is mostly dissolved.

Add the flour and baking powder into the bowl and mix until a thick batter forms. Transfer the batter into a piping bag.

Spray a donut pan with non-stick spray and pipe the batter into each mold. Fill to the top of each mold (the batter won’t rise much).

Bake at 350°F (177°C) for 10–12 minutes, or until the tops are lightly golden. Allow to cool completely.

For the strawberry glaze, mix the reserved 2 tablespoons of sautéed strawberries with ½ cup of powdered sugar. Dip cooled donuts into the glaze.

Optional: If the strawberry glaze is too thin or absorbs into the donut, make a second glaze by whisking together 2 tablespoons of oat milk and ½ cup of powdered sugar. Dip donuts again for a more opaque coating.

Tips & Notes:
Donuts won’t rise much, so fill molds generously.

Baked strawberry donuts made with fresh strawberry puree in the batter and finished with a strawberry glaze. An easy baked donut recipe that skips the.

Glazed Strawberry Donuts Recipe | Josephine's Baking

Glazed Strawberry Donuts

Ingredients:
All-purpose flour – 1 cup (120g)
Granulated sugar – ⅓ cup (67g)
Baking powder – 1 teaspoon (4g)
Ground nutmeg – ¼ teaspoon (0.5g)
Salt – 1 teaspoon (4g)
Oat milk – ¼ cup (60ml)
Large egg – 1 (approx. 50g)
Vanilla extract – ½ teaspoon (2g)
Avocado oil – ⅙ cup (40ml)
Mini semi-sweet chocolate chips – ½ cup (85g)

Instructions:
In a large mixing bowl, add all ingredients except for the chocolate chips and whisk until smooth.

Fold in the mini chocolate chips gently to avoid crushing them.

Spray a donut pan with non-stick spray and transfer the batter into a piping bag.

Pipe the batter evenly into 6 donut molds.

Bake at 350°F (177°C) for 10–13 minutes, or until the edges are golden brown and a toothpick comes out clean.

Let cool before removing from the pan and serving.

Tips & Notes:
These are best enjoyed the same day, but you can store them in an airtight container for up to 2 days.

Add a quick glaze or dip in melted chocolate for an extra treat.

Classic baked donuts with a tender crumb made with oat milk and melty chocolate chips baked throughout. An easy baked donut recipe with no fryer needed.

Baked Chocolate Chip Donuts Recipe | Josephine's Baking

Baked Chocolate Chip Donuts

Ingredients:
Donuts:
All-purpose flour – 1 cup (120g)
Baking soda – ½ teaspoon (2g)
Salt – ¼ teaspoon (1g)
Ground cinnamon – ½ teaspoon (2g)
Sour cream – ½ cup (120g)
Light brown sugar – ⅓ cup (67g)
Avocado oil – ¼ cup (54g)
Large egg – 1 (approx. 50g)
Vanilla extract – ½ teaspoon (2g)
Oat milk – 2 teaspoons (10g)
Fresh blueberries – ½ cup (75g)

Streusel Topping:
All-purpose flour – ½ cup (60g)
Light brown sugar – ½ cup (100g)
Unsalted butter – 2 tablespoons, melted and slightly cooled (28g)

Instructions:
In a small mixing bowl, make the streusel topping by combining the flour, brown sugar, melted butter, and room temperature butter. Mix until crumbly and set aside.

In a large bowl, mix together all the donut ingredients—except the blueberries—for 3–4 minutes, until smooth and fully combined.

Gently fold in the blueberries and mix for about 1 minute.

Spray a donut pan with non-stick spray and fill all 6 molds with the batter. (Any extra batter can be used for muffins.)

Generously top each donut with the prepared streusel.

Bake at 350°F (175°C) for 15–17 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.

Optionally, finish with a quick glaze made of powdered sugar, heavy cream, and purple gel coloring for a fun look.

Baked sour cream donuts loaded with fresh blueberries and finished with a cinnamon brown sugar streusel topping. An easy baked donut recipe with no.

Baked Blueberry Streusel Donuts Recipe | Josephine's Baking

Baked Blueberry Streusel Donuts

Ingredients:
All-purpose flour, 1 cup, 120g
Cocoa powder, 2 tablespoons, 12g
Dark brown sugar, ½ cup, 100g
Salt, ½ teaspoon, 3g
Baking powder, 1 teaspoon, 4g
Buttermilk, ½ cup, 120ml
Unsalted butter (melted), 2½ tablespoons, 35g
Pure vanilla extract, 1 teaspoon, 5g
Egg (room temperature), 1 large
Red gel food coloring, 4 drops
White chocolate chips, ½ cup, 85g

Instructions:
In a large mixing bowl, whisk together the egg, melted butter, and buttermilk until smooth. Stir in the vanilla extract.

Add the flour, cocoa powder, brown sugar, salt, and baking powder to the wet mixture. Mix until just combined.

Add red gel food coloring and mix until evenly colored. Gently fold in the white chocolate chips.

Spray a donut pan with non-stick spray. Transfer the batter into a piping bag and pipe evenly into each donut mold.

Bake at 350°F (175°C) for 15–18 minutes. Let the donuts cool in the pan for about 30 minutes before removing.

Baked red velvet donuts made with cocoa powder and buttermilk, topped with a white chocolate glaze. An easy baked donut recipe that skips the fryer and.

White Chocolate Red Velvet Donuts Recipe | Josephine's Baking

White Chocolate Red Velvet Donuts

Ingredients

Donuts:
Flour: 1 cup (125 g)
Light brown sugar: ⅓ cup (70 g)
Baking powder: 1 teaspoon (4 g)
Almond milk: ½ cup (120 ml)
Egg, large: 1 (50 g)
Salted butter: 3 tablespoons (42 g)
Ube jam: ½ cup (150 g)
Ube extract: 1 tablespoon (15 ml)

Glaze:
Powdered sugar: ½ cup (60 g)
Ube extract: 1 tablespoon (15 ml)
Milk: 1-2 teaspoons (5-10g)

Preheat the oven to 400°F (200°C). Lightly grease or spray a donut pan.
In a bowl, add in the egg, almond milk, melted salted butter, brown sugar, ube jam, and ube extract. Whisk until smooth. Add in the flour and baking powder and whisk into the batter until just combined. 

Add the batter into a piping bag and pipe the batter into the prepared donut pan, filling the donut mold to the top. 

Bake for 7-8 minutes or until the edges just turn golden and a toothpick inserted into the donut’s thickest part comes out clean (or with a few moist crumbs). Let the donuts rest in the pan for a couple of minutes, then transfer to a wire rack to cool completely before glazing.

For the ube glaze, whisk together the powdered sugar and ube extract until smooth. If it’s too thick, add a tablespoon or two of milk until it’s a thin and silky glaze. 

Once donuts are fully cooled, dip the top of each donut into the ube glaze or spoon the glaze over. Let excess drip off. Set them back on the wire rack to let the glaze set for around 15 minutes. Add sugar sprinkles for extra texture

Baked Ube Donuts with Ube Glaze recipe with step by step instructions and exact measurements. Easy homemade donuts from scratch.

Baked Ube Donuts with Ube Glaze | Josephine's Baking

Baked Ube Donuts with Ube Glaze

Donuts:
Flour: 1 cup (130 grams)
Baking powder: 1 teaspoon (4 grams)
Light brown sugar: ⅓ cup (67 grams)
Almond milk: ½ cup (120 grams)
Large egg: 1 (50 grams)
Neutral oil: 2 tablespoons (28 grams)
Pumpkin puree: ½ cup (120 grams)
Vanilla extract: 1 teaspoon
Cinnamon: 1 teaspoon (255 grams)

Cheesecake Filling:
Cream cheese: 8 oz (225 g), softened
Granulated sugar: ¼ cup (50 g)
Egg yolk: 1 (18 g)
Vanilla extract: 1 teaspoon (4 g)
Flour: 1 tablespoon (8 g) 

Preheat the oven to 400°F (204°C) and lightly grease a donut pan. Leave the cream cheese out until it’s softened and room temperature.

Prepare the cheesecake filling by adding cream cheese, sugar, egg yolk, vanilla, and flour into a large bowl. Whisk these ingredients together until the mixture is well combined, smooth, and creamy. Set this to the side. 

In a large bowl, whisk together the light brown sugar, cinnamon, almond milk, egg, oil, and pumpkin puree until everything is well combined. Then add in the flour and baking powder and mix it into the batter until just combined. 
Put the batter into a piping bag and pipe the batter into the donut pan, filling each mold almost to the top. Add the cheesecake filling into a separate piping bag. Pipe about two tablespoons of the filling on top of the piped pumpkin batter, pushing the filling slightly into the pumpkin donut batter. 

Bake the donuts for 10-13 minutes, or until a toothpick inserted comes out clean.
Let the donuts cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Pumpkin Cheesecake Donuts recipe with step by step instructions and exact measurements. Easy homemade donuts from scratch.

Donuts

New recipes, straight to your inbox 💌