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
LOOKING FOR MORE MUFFIN BAKING RECIPES AND TIPS?
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Old Fashioned Powdered Sugar Donuts
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)
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!
Dee says
These donuts look so delicious! I have to try this
The Busy Baker says
They really are 😉
Liona Dewi says
Can we skip White sugar in the batter and use non fat milk instead of butter milk?
Chrissie says
The buttermilk is what gives the light, airy texture because of its acidity. Regular milk will cause the donuts to be more dense and hockey puck-like. Also, you can take out the sugar, but it lends structure to the batter and creates flavour. I wouldn’t recommend these adjustments to the recipe, as I can’t promise what it will turn out like 🙁
Kimberly says
Mmmm, these look SO good, I can’t wait to try them!
The Busy Baker says
Thanks!Enjoy!
Steph says
These are my son’s favorite donuts and it’s his birthday next week, so I’m going to surprise him with these. Thanks!!
The Busy Baker says
I hope he enjoyed them! 🙂
Catalina says
What a wonderful way to start my day! These are delicious!
The Busy Baker says
So glad you enjoyed them! Thanks!
Megan Ancheta says
When I was little, my mom and I would open a pack of powdered donuts at the beginning of our grocery shopping (in the store). By the time we got to the check out stand, the donuts would be gone, and we would hand the checker the empty wrapper to scan. Powdered donuts will always remind me of my mom. You brought back some wonderful memories this morning – thank you for that!
Chrissie says
What a great story! I hope you love these! 🙂
Erin | Dinners,Dishes and Dessert says
These would disappear in our house!
The Busy Baker says
In ours too! 🙂
Jacque Hastert says
Anything with powdered sugar is good in my book. I will have to make these for the kiddos, so I don’t have to buy the bagged one at the store.
The Busy Baker says
Glad you like this recipe! I hope you give it a try!
Charlene Maguire says
These look so good that I just ordered 3-8 donut hole pans just to bake them in! I can tell by the ingredients that we’re gonna love these, and the calories? A donut for less than 100 calories??? OH yeah, we’re gonna love these!!! Thanks for another great recipe!
Chrissie says
You’re so welcome! ENjoy! 🙂
Charlene Maguire says
I liked the sound of this recipe so much that I actually ordered 3 silicon donut pans (8 donuts per pan) just so I could try this recipe! I was not disappointed! OMG, these are delicious, the hubby and I have been racing each other back to the kitchen to snag another one! Thanks so much for yet another great recipe!
Chrissie says
So glad you enjoyed them!! Thanks for taking the time to leave a comment!
Adry C says
I just finished making these right now and yes they are very good. Delicious flavor, I can taste the nutmeg and its good. But I did put in regular milk also since the buttermilk made the batter to thick. So I used both. Buttermilk is thick, I used cultered buttermilk , only one I saw at HEB but must be same thing.
Chrissie says
Glad you liked them!! 🙂
Sahar says
Hi just wondering whether if I can use a baking tray instead of a proper donut mold as I don’t have it. I know that using a baking tray will take the hole out of them but I don’t know if they will turn out right. Hope you can help!
Chrissie says
If you don’t have a donut pan I’d suggest using a muffin tin instead and adjusting the baking time. 🙂
Heather says
Just made these and I can’t figure out what the batter was so thick. I went step by step, didn’t over mix and still, the batter was too thick to easily flow through my piping bag.
The Busy Baker says
The buttermilk you’re using might be too thick. Try using 3/4 cup milk + 1 tablespoon of vinegar instead. 🙂
Tsofi says
Hi 🙂 would love to make these tomorrow. What is buttermilk and what can I sub it with? I don’t think we have any here..
thank you so much ❤️
Chrissie says
Simply add a tablespoon of lemon juice or vinegar to milk and you’ll have homemade buttermilk. The added acid in the recipe helps create the perfect texture.
Taylor says
1 taplespoon lemon juice or vinegar+ 1 scant cup of milk (just enough so the lemon juice or vinegar fills it up to the top)
Cara says
These donuts were simply delicious. They are easy to make AND low calorie. The taste of the nutmeg was fabulous. Very yummy!!
The Busy Baker says
Thank you Cara! Happy to hear you find them delicious!!☺️
ZJ says
Hi! I’m planning on making these but in a smaller amount than the original one. I then adjust the ingredient and it said that I would need 0.13 teaspoon of ground cinnamon and 0.06 teaspoon of ground nutmeg… I’m only planning on making 6 and was wondering would it be fine for me to not use cinnamon and nutmeg in these recipes? or is there something else I could substitute it for?
Thank you!
The Busy Baker says
You can just add two pinches of cinnamon and one pinch of nutmeg. Happy baking!
Chandra says
Can I use a donut maker to make this recipe?
The Busy Baker says
You could try, but as I have never made them this way I can’t comment on how they will turn out!
Beth says
Hi, thank you for the recipe, as I have been searching for a yummy powdered doughnut recipe and this looks really good, plus the reviews. 🙂 My 13yo son LOVES doughnuts and we try a new recipe each summer (tradition). I had a question, could this recipe be used for a filled doughnut? We want to try making a powdered one with chocolate creme filling this year. Please advise…also any suggestions on what pan to use (we don’t have a donut one, but since we won’t need to make a hole, figure a baking tray will work fine?) We hope to make these before Christmas (it is summer here in SA ;),
The Busy Baker says
Hi Beth, thank you for your comment. Unfortunately, these are cake donuts so they can’t be filled. As for the pan, I do not recommend using a baking tray as your donuts will turn into a thin cake. If you want to get a good donut pan, I recommend this one that I use and love https://amzn.to/3oIZkz0 (affiliate link)
Luciana says
These donuts look delicious!
The Busy Baker says
Thanks so much Luciana!🙂
Nita says
Excellent donuts! We did some in powdered sugar, some in cinnamon date sugar and some dipped into chocolate glaze. Happy kids.
The Busy Baker says
Thanks for your feedback! My kids love them too ☺️
Johanne says
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 Busy Baker says
The recipe makes 24 mini donuts and one serving is one donut (92 kcal)
Camila Monteiro says
I’m really excited to prepare these donuts! It looks delicious. Thanks for sharing the recipe.
The Busy Baker says
You’re welcome Camila! Let us know how they turn out!!🙂
Abbie says
Hello, can I use namaste 1 to 1 gluten free all pourpose flour? Thanks1
The Busy Baker says
Hello,
I have never tried this substitution myself so I couldn’t tell you, if you do try, please let us know! Happy baking ☺️
Tonya says
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!
The Busy Baker says
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!