Yes, even as a health & fitness coach, I eat a (baked) spice doughnut from time-to-time. 🙂 And no matter if you’re on the donut or doughnut side of the fence, the bottom line is everyone loves them.
These beauties were adapted from a recipe I came across from Creations by Kara. Now, six doughnuts just doesn’t cut it in our house, and it was my turn to bring team breakfast to the office, so I had to triple the recipe and got 25 in all…just enough. Ha!
The other little, but major change I made was to the spice mix. Now, you can totally stick with the recipe and use the cinnamon and nutmeg you have on hand (pumpkin pie spice would work too). However, I used my fav sweet spice mix; Georgia Peach Spice from the Savory Spice Shop. Ah-ma-zing! Pick-up or order some today here!
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Baked Goodness
I couldn’t tell you the last time I fried a doughnut. A hot fresh, fried glazed doughnut is hard to beat, but in our house, baked doughnuts are the go-to. And I got SO lucky when Natalie decided she wanted doughnuts instead of cupcakes or cookies for her school birthday party and I scored this mega pan that makes 20 at a time! It’s a really high quality non-stick for less than $25. If the thought of making 20 at a time (although not required to make that many) freaks you out, a 12-cavity pan is great. And, I just saw this doughnut hole pan…yep they’re all in my Amazon shop. By the way, the doughnut hole pan looks like it could make awesome cake pops too..if you’re into that kinda thing.
And just a note, even though it’s a great non-stick pan, I still give it a spray with coconut or butter oil. I also steer clear of silicone molds, but that’s personal preference.
Assembly time!
Now you can spoon the batter in, but do yourself a favor and put it in a zip bag and make yourself a piping bag, or use a piping bag like the one pictured. They’re cheap and can be reused a hundred times (give-or-take). And yes…I’m not a blogger who stages perfectly beautiful photos every time. This is what my kitchen island really looked like at the time…#sorrynotsorry
This recipe is quick, simple and they baked in about 12 minutes. They are light, moist and quite tasty. Let them slightly cool, give ’em a spice dunk and then devour.
I use my wire racks to let them cool after their sinful dunk.
That’s all there is to it. Store in an airtight container and try to have some self control. 🙂
Give ’em a try and let me know what you think, or if you find another spice combo you love let me know! And if frosted doughnuts are more your speed, check out these with Nutella frosting.
xo, Tiff
Serves 6
Creations by Cara
Yields 1
Light, moist and amazing baked doughnuts. A fan favorite for kids and co-workers alike!
10 minPrep Time
12 minCook Time
22 minTotal Time
Ingredients
- 3/4 cup flour
- 2 Tbsp cornstarch
- 1/3 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon*
- 1/4 tsp nutmeg*
- 1/3 cup buttermilk
- 1 egg
- 1 Tbsp melted butter
- 1 tsp vanilla
- For topping:
- 3 Tbsp melted butter
- 1/2 cup sugar + 1 tsp cinnamon (mixed together)
- **this is what I sub the Georgia Peach Spice for**
Instructions
- Whisk together flour, cornstarch, sugar, baking powder, salt, cinnamon, and nutmeg in a mixing bowl.
- In a small bowl, whisk together the buttermilk, egg, melted butter, and vanilla.
- Add to the dry mixture and stir till just combined.
- Spoon batter into a ziplock bag and snip off the corner (or use a piping bag). Squeeze the batter into a well greased doughnut pan.
- Divide the batter evenly into the six doughnut wells so the donuts will bake evenly.
- Bake at 375° for 11-12 minutes. Let cool for a couple minutes, then remove to cooling racks. While still warm, brush all sides of each doughnut with melted butter, then dip in the cinnamon sugar mixture till well coated.
Notes
I needed more than 6, and this recipe easily tripled!