Homemade Baked Eggnog Donuts

Stack of donuts with a bitten one on top.

5 from 1 vote

Indulge in the warmth of the holiday season with these delightful Homemade Baked Eggnog Donuts. These pillowy-soft baked fluffy treats are infused with the rich, comforting flavors of eggnog in the batter + generously coated in a decadent eggnog glaze.

Prep Time10

Cook Time15

Total Time25

Course: Dessert, Snack

Keyword: baked, breakfast, brunch, christmas, dessert, donuts, doughnuts, easy, eggnog, family-friendly, holiday, holidays, kid-friendly, snack, sweet

Servings: donuts

Calories: 1420kcal

Author: Shanika

Ingredients

DONUTS:

1 ½ cups organic all-purpose flour (You can also sub with pastry flour; See Notes!)
½ cup organic cane sugar
2 tsps baking powder
¼ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon sea salt
1 large organic egg, at room temp.
3 Tbsps vegetable oil (See Notes!)
1 teaspoon vanilla extract
1 ¼ cups eggnog, premium

EGGNOG GLAZE:

2 cups organic powdered sugar
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
¼ cup eggnog, premium

US Customary - Metric

Instructions

TO MAKE THE DONUTS:

Preheat oven to 375 degrees Fahrenheit and spray your donut baking pans that has 6-wells. NOTE: You can use mini donut pans or larger ones.
In a bowl, add the flour, baking powder, baking soda, sugar, cinnamon, nutmeg, cloves, and sea salt. Finally, stir in the egg, eggnog, vanilla, and oil, until combined and batter is thick and smooth, about 1-2 minutes.
Spoon the batter into a piping bag and pipe batter it into prepared donut pan wells, filling them about ¾ of the way.
Bake for 10-13 minutes or until toothpick inserted into donuts comes out clean.
Remove from oven and allow to cool for 5 minutes before releasing the donuts from their pan and unto a cooling rack to cool completely.

TO MAKE THE EGGNOG GLAZE:

Whisk together the powdered sugar, vanilla, nutmeg, and eggnog until smooth and consistency is met. NOTE: For a thicker glaze, add additional powdered sugar (1 tablespoon at a time) until consistency is met. For a desired thinner glaze, add additional eggnog (1 tablespoon at a time) until consistency is met.
Once fully cooled while still on the cooling rack or a wire rack, spoon the glaze atop each donut and allow the glaze to harden a bit and "set".
Bon Appetit!

Notes

STORAGE: Leftovers can be stored in a tightly sealed container and best if placed in the refrigerator for up to 3 days for ultimate freshness.
FREEZE (LONGER STORAGE): For longer storage, freeze the donuts (uncoated) in an airtight container for up to three months. To serve, defrost the donuts on the counter for several hours. Add the eggnog glaze just before serving.
GLUTEN-FREE VERSION: To make these donuts GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). NOTE: If the batter is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.
FLOUR: If you want your donuts to be more of a ‘cakey’ texture, substitute 1 cup of All-purpose flour with Super-Fine Cake Flour (aka Pastry Flour).
OIL: Instead of vegetable oil, you can substitute with melted coconut oil or melted vegan butter, if preferred.
LARGER BATCHES: To make more donuts, simply double or triple the amount of ingredients!
SERVING SIZE: This recipe makes 6 standard sized donuts or 12 mini size donuts!

Nutrition