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 yeilds 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
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 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.
- 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. 🙂