Homemade Donuts

by V. DeLeeuw; Recipe may contain ads or affiliate links.

Homemade Donuts

I didn’t plan on making homemade donuts today, but I took my daughter to Target, and of course when her eyes fell on a cake donuts pan she immediately asked that we get it. I looked at the recipe on the back, and explained that these are cake donuts, not yeast doughnuts, and that they won’t taste the same as store-bought cake doughnuts, since they won’t be deep-fried. She insisted, I caved in, and I can’t say I’m sorry that I have.

While I still prefer my homemade yeast baked donuts, these homemade donuts are very, very good; significantly lower in calories than fried doughnuts; and I know exactly what’s in them (no food colors, preservatives, additives, or bleached white flour). Plus, they are so easy to make!

Homemade Donuts
Prep and Cool time
Cook time
Total time
Recipe type: Brunch
Yield: 14 donuts
  • 1 tablespoon melted butter for pan
  • 1¾ cups white whole-wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¾ cup sugar
  • 2 large eggs
  • 1 cup low-fat buttermilk
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon powdered sugar
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon sugar
  • ¼ teaspoon ground cinnamon
  1. Preheat oven to 375 degrees F. Brush a nonstick donut pan with melted butter.
  2. In a large bowl, whisk together the flour, baking powder, salt, nutmeg and sugar.
  3. In a medium bowl, beat the eggs. Add the buttermilk, butter and vanilla, whisking to combine.
  4. Using a wide spatula, Pour the liquid mixture onto the flour mixture. Mix just until combined.
  5. Spoon the batter onto the prepared pan, filling each cavity ⅔ full. Batter will be thick and spongy. Use the spoon or a small spatula to evenly spread the batter in each cavity. You'll have some batter left after you've filled 12 cavities. Resist the urge to overfill the cavities. Place the leftover batter in the fridge (so that the baking powder doesn't lose its potency) and use it to bake 2 more donuts after the first batch is done.
  6. Bake the donuts 10-12 minutes, until the tops spring back when lightly touched (mine took 10 minutes). Tops will remain pale even though doughnuts are ready. Bottoms will be nicely browned.
  7. Cool a couple of minutes in pan, then invert onto a cooling rack to cool 5 more minutes. Enjoy warm. I like to dust half of them with powdered sugar, and sprinkle the other half with cinnamon sugar (lightly brush with melted butter first to help the cinnamon sugar adhere). You may also cool the donuts completely, then glaze them with this donut glaze.
Recipe adapted from the directions on the back of the pan.
Nutrition Per Serving
Serving size: 1 donut (including toppings); Calories: 143; Fat: 3g; Carbohydrates: 25g; Sugar: 13g; Sodium: 182mg; Fiber: 1g; Protein: 3g

Homemade DonutsHomemade Donuts

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