These Old Fashioned Powdered Sugar Donuts are a delicious treat that’s easy to make and much lower in fat than coffee shop donuts! They’re baked, not fried and they’re under 100 calories each!
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Donuts are a huge weakness for me – thankfully I’m about an hour’s drive from the nearest donut shop and about an 8-hour flight away from the nearest Tim Horton’s (if you’re not Canadian, you might not know what that is – it’s almost every Canadian’s favourite coffee and donut joint!). Making donuts at home is a MUCH healthier way to enjoy these sweet treats and my latest favourite homemade donut recipe is these Old Fashioned Powdered Sugar Donuts – they’re under 100 calories per donut!!
You will need a donut pan for this Old Fashioned Powdered Sugar Donuts recipe, and if you don’t have one already I’d definitely recommend this Wilton Medium Donut Pan (affiliate link). It’s the perfect size for this recipe that yields 24 medium-sized donuts and it’s non-stick and easy to clean. And it works best when you grease it with a little bit of oil or butter. I always use my Misto Oil Sprayer for this job (affiliate link) because it allows you to achieve the same effect as conventional oil sprays while using a healthy oil and without all those harmful propellants found in conventional oil sprays.
How to make Baked Donuts
Baked donuts are the perfect treat, and these Old Fashioned Powdered Sugar Donuts are no exception. Here are my best baked donut tips:
- Don’t overmix your batter! Mix gently and just until the flour disappears!
- Use a piping bag! Fill a large piping bag with your batter, snip off the tip of the piping bag and pipe your donuts into the donut pan!
- Don’t overfill your donut pan! Fill the cavities about 1/2 to 2/3 full and no more than this! Don’t overfill, or your donuts won’t have the cute little hole in the middle!
- Spray with vegetable oil spray! If you’re finding the powdered sugar doesn’t want to stick, give each donut a tiny little spritz of vegetable oil spray and that’ll do the trick!
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I hope you love these Old Fashioned Powdered Sugar Donuts as much as we do! Let me know in the comments below, what’s your favourite coffee shop treat? I’d love to know!
Kitchen Tools I Recommend:
Looking for more recipes like this one? You’ll LOVE these!
– Old Fashioned Cinnamon Sugar Baked Donuts
– Low Fat Double Chocolate Dip Donuts
– Best Ever Lemon Blueberry Streusel Muffins
– Best Ever Banana Nut Muffins
– Pumpkin Cheesecake Swirl Muffins
– Apple Carrot Ginger Muffins
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Old Fashioned Powdered Sugar Donuts
Recipe: Ingredients
- 2 cups all purpose flour
- 3/4 cup white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 2 eggs
- 2 tablespoons vegetable oil
- cooking spray to grease the donut pan
- 1/2 cup powdered sugar for dipping (use more if desired)
Recipe: Instructions
- Preheat your oven to 400 degrees Fahrenheit. Grease a medium 12-donut donut pan (or two if you have) with vegetable oil cooking spray or butter and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg and salt.
- In a glass measuring cup, measure the buttermilk.
- Add the eggs and vegetable oil to the buttermilk and whisk with a fork to combine and break up the eggs.
- Add the wet ingredients to the dry ingredients and mix together gently with a rubber spatula just until any streaks of flour disappear. Over-mixing can make the donuts tough and rubbery, so mix gently and only as much as you need to.
- Add the batter to a large piping bag and pipe the donuts into the donut pan cavities only about 1/2 to 2/3 full.
- Bake at 400 degrees Fahrenheit for about 7-9 minutes, or until the donuts are just golden brown on top and lose their shine.
- Cool in the donut pan for about 5 minutes before removing to a wire rack to cool completely. Repeat the steps for the next 12 donuts (this recipe makes 24 mini donuts).
- Once cooled, dip the donuts in powdered sugar (use a light spritz of vegetable oil spray on the donuts if the powdered sugar needs help sticking!) and enjoy!
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
How much buttermilk
Hi Cecila – the recipe calls for 3/4 cup of buttermilk. Happy baking!
They are so gorgeous! I subbed the buttermilk for lite milk and lemon juice and they still came out great! Basically nowhere in my country sells powdered donuts, I’ve seen them on TV since I was a kid and always wanted to try one! Thank you!🥰
We’re so glad that you got to give them a try. They look wonderful!
Can you make these in a cake pop cooker?
I suppose you could but we’ve never tried it ourselves so we couldn’t tell you exactly how to adjust the baking time.
What ingredients are typically used to make old-fashioned powdered sugar baked donuts?
Telkom University
Can you describe the process of making old-fashioned powdered sugar baked donuts from start to finish?
Telkom University
Noone cares that you like the way the donuts look! Yes, they are gorgeous, but more importantly, how do they taste? Has anyone made them yet, and how did they turn out?
Hello Carl. Thank you for taking the time to write your comment. We’re trying to keep this comment section respectful and kind towards the other commenters and we’d appreciate your help with that. We’re sure you can find more than a few of the 15 ratings that give you information about how the recipe turns out. Hope you have a great day!
Nice information in this post!
Thanks!
My three kids love making this with me! I make 1 c of buttermilk by letting milk sit with vinegar for five minutes (1 T vinegar + enough milk to make 1 c). For now, I dump the extra down the drain until I do math and figure out how to only make 3/4 c. I don’t have a donut pan, and bake these in my mini muffin pan. Makes 32, if I fill too much, as I always seem to do. We coat with powdered sugar by tossing donuts and the sugar in a large saucepan, holding the lid on and going crazy!
That sounds like fun! We’re happy you and your family are enjoying our recipe. As for the buttermilk you can try mixing 2 teaspoons (or a little less than 1 tablespoon) and enough milk to make 3/4 cup. Thank you for sharing your feedback!
nice informaation
Thank you!
What makes Old Fashioned Powdered Sugar Baked Donuts different from other donut recipes?
Old-Fashioned Doughnuts are basically cake doughnuts as opposed to regular donuts which are yeast based.
What are the key ingredients used to make Old Fashioned Powdered Sugar Baked Donuts?
The key ingredients for these Old Fashioned Powdered Sugar Baked Donuts are: all purpose flour, white sugar, baking powder, cinnamon, nutmeg, buttermilk, eggs and vegetable oil.
very clear and good article easy to understand. Thank you
We’re so happy you enjoyed it! Thank you for taking the time to leave your feedback!
How did you come up with just 92 calories. The calorie count comes up much much higher when I put it into My Fitness Pal.
I would love if these were 92 calories each. I am watching my calories but these are so much higher in the calories count.
These sound delicious.
We didn’t come up with it, we use a licensed nutritional calculator where we add all the ingredients and the amount of servings the recipe makes and it calculates the nutritional facts automatically. My Fitness Pall usually gives you the calories/100g not per serving which is what we offer, so you might want to check that. Hope this helps ☺️
Any tips on how to keep the powdered sugar from being absorbed into the donut?
You can roll them through the powdered sugar twice!
I made these today! They were freaking delicious! I did the buttermilk substitution since i’m lactose intolerant. I used whole lactaid milk and a tablespoon of lemon juice. I also added a teaspoon of vanilla extract to it as well. My roommate was super impressed! I used a silicone donut pan and although the donuts were super easy to take out, I worry that they were a little too moist. The sugar kept dissolving/melting into the donuts. They were completely cooled down, so I’m sure it was the moisture. But I didn’t have a rack to let them dry out on, so that could be why. They cooled in the silicon pan. I’m making them again over the weekend to see if I can get them to dry out better. I also bought the suggested metal donut pan you mentioned to see if that will help as well! Thanks so much for this recipe!
I’m so happy you enjoyed them! Let us know how they turn out when you try them again. Cooling them on cooling racks matters a lot for the moisture levels. Thank you for taking the time to leave your feedback!
Hello, can I use namaste 1 to 1 gluten free all pourpose flour? Thanks1
Hello,
I have never tried this substitution myself so I couldn’t tell you, if you do try, please let us know! Happy baking ☺️
I’m really excited to prepare these donuts! It looks delicious. Thanks for sharing the recipe.
You’re welcome Camila! Let us know how they turn out!!🙂
So this recipe makes 12 donuts but the servings say 24? One serving is 1/2 donut? Who eats 1/2 donut? That means they are about 200 calories each, not 100.
The recipe makes 24 mini donuts and one serving is one donut (92 kcal)