Fall Flavors Baked Donuts

Who doesn’t love donuts?! Then, adding some fall to them making them Fall Flavored Baked Donuts and I’ll take a dozen please!! I call these beauties “Kai” Spiced donuts. Warm spices, or the Flavors of Fall as I like to call them, fill every bite. I don’t know about you, but the cooler weather and changing leaves brings about my favorite season. I love bringing those flavors to my baking.

These baked fall donuts are perfect for an after school treat for the kids. Or just for a little morning treat to go with your coffee. Skip the frying and save *a little* on the calories. Although I wouldn’t go as far as calling them “healthy” lol.

But I may or not be working on developing a ? healthy ? protein pumpkin donut, so be on the lookout for that!!

What is needed to make baked donuts?

Dry Ingredients

• 2 cups all purpose flour
• 2 tsp baking powder
• 1 cup brown sugar packed
• 1/2 cup sugar
• 1 tsp cinnamon
• 1/2 tsp all spice
• 1/4 tsp nutmeg
• 1/4 tsp cardamom
• 1/4 tsp anise seed grounded up
• 1 tsp salt

Wet Ingredients

• 1 1/4 cup buttermilk
• 1 large egg room temp
• 4 tbsp melted butter
• 2 tbsp liquid coconut oil can sub in vegetable oil
• 1 tsp vanilla extract
• 1 tsp orange extract

Cinnamon Glaze Icing

• 4 tbsp melted butter
• 1/2 tsp orange extract
• 1/2 tsp cinnamon
• 2 tbsp milk
• 1-2 cups Powdered sugar this depends on how runny or thick you want your glaze. If you want it more drippy, stick to 1 cup, if you want it thicker try closer to 2. Start with one and slowly add in more to thicken if desired.

How To Make Baked Donuts?

• First you want to preheat your oven to 350° and spraying your donut pan (I use THIS one) with some non-stick spray.

• Gather all your ingredients together. Add your dry ingredients together in a large bowl and whisk together. Then add your wet ingredients together in a separate bowl and whisk together. Mixing ingredients with a whisk works perfect so you don’t need a mixer.

• Make a well in the center of your dry ingredients. Take your mixed wet ingredients and pour into the dry ingredients. Mix until combined with a wooden spoon.

• After you have your mixture combined, you want to get a piping bag or a larger ziplock bag. Add your donut batter to the bag. My favorite hack to do this is to put the bag in a tall cup, open the bag, put it in the cup and drape the bag over the sides over the cup. This helps you easily pour your batter into the bag without the mess! (win!)

• After you have your batter in the bag, cut an opening at the end (about a quarter of an inch wide, but no bigger than half an inch). You don’t want too much to come out too fast.

• Pipe your batter into the donut pan to where its about 3/4 filled to the top. (see video below)

• Pop your pan into the (preheated) oven and bake for 10-12 minutes. Check at 10 minutes, do the toothpick test or eyeball it (like I do honestly). If it still looks a little wet, let them bake the extra two minutes.

• While they are baking, this gives you a chance to make your glaze. You want to mix the ingredients together in a bowl that you will be able to dip the donut in to glaze it. Usually I will make it in one bowl ( or even a cup sometimes) and then add it to a smaller bowl.

• Take your donuts out of the oven and transfer to a cooling rack. Give them about 2-3 minutes to cool down. You want the donuts to still be warm when you glaze them so the glaze sticks to the donut.

How to store baked donuts?

IF you have any left over, I would recommend storing these in a plastic container on your counter. The donuts reheat very nicely for 8-10 seconds in the microwave too if you want them warmed back up!

Recipe Notes

• This recipe makes about 14 donuts as written
• You may have some left over glaze, I like to use mine to dip the donut in, so no judgement here if you do the same!
• These donuts are AMAZING right after you glaze them. But they also taste amazing after cooling, just saying, maybe try a bite after you glaze one.