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Baked Sprinkle Donuts

Mini Baked Vanilla Sprinkle Donuts - photo

These baked sprinkle donuts are lighter and much easier to make than traditional fried donuts but don’t worry they are still incredibly delicious and a huge crowd pleaser!   They come together easily with super simple ingredients and are such a fun treat or special breakfast.

How to Make mini baked sprinkle donuts - photo

Savanna received the Dash Mini Donut Maker for Christmas as we as a baking challenge kit which a donut pan and recipe.  We thought the baking challenge recipe was much better.  I adapted it slightly to simplify the ingredients.  Then I tested it out on the Dash Maker and with a muffin pan and it works great on all of them.

Dash Baked Mini Donuts - photo

Tips & Adaptations for Baked Sprinkle Donuts

  • These can be made as regular donuts or as minis. If you do not have a donut pan or maker you can use a mini muffin tin to make baked donut “holes”.  
  • They are great plain or you can kick them up a notch and add a vanilla glaze and sprinkles.
  • I used heart sprinkles for a valentine’s day theme but they can be made with any regular sprinkles any time of the year.

Baked Mini Donut Muffins - photo

  • Piping:
    • You can use a spoon, but we find using a piping bag for making donuts to be easier.  If you don’t have a piping bag you can use a gallon freezer bag and cut off the tip.
    • I find it easiest to fill using a cup.
    • Tie the top so the batter doesn’t leak out.
    • Use half the batter at a time so you don’t overfill the bag.

As mentioned above this recipe originated from the baking challenge kit Savanna received for Christmas.  I highly recommend it if you have a child who enjoys baking.  It is super cute and fun to do alone or she did as a fun winter weekend playdate.

Baked Sprinkle Donuts - Photo

Mini Baked Vanilla Sprinkle Donuts - photo

Baked Sprinkle Donuts

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Prep Time: 15 minutes
Servings:1 Batch = 8-12 regular donuts, 28 mini donuts, 36 donut muffin holes
Course:Breakfast, Dessert
Keyword:baking, birthday, donuts, Kid Friendly, Kids in the Kitchen, sweets, valentine's


Donut Ingredients

  • 4 tbsp butter (dairy free works as well) soft or melted and cooled
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 tsp baking powder
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 tsp pure vanilla
  • 1 1/3 cup all purpose flour or a 1-1 gluten free blend
  • 1/2 cup milk regular or unsweetened almond
  • 1/4 cup sprinkles + extra if adding on top of glaze (see above for my favorite natural sprinkles)

Vanilla Glaze Ingredients

  • 1 cup 10x sugar
  • 1 - 2 tbsp milk of choice start with 1 1/2 tbsp if you like thiner add another 1/2 tbsp
  • 1/2 tsp pure vanilla


  • Preheat oven to 350 or plug in mini donut maker.


  • In a small-medium bowl mix together flour, baking powder, salt and nutmeg, mix to combine and set aside.
  • In a large mixing bowl using an electric mixer at medium speed or a whisk mix the butter and sugar for 1-3 minutes or until light and fluffy.
  • Add in egg and mix on medium speed or whisk until throughly combined.
  • Mix in milk and vanilla until throughly combined and then slowly fold in the dry ingredients (the flour mixture).
  • Fold in your sprinkles of choice and transfer the batter to a ziplock or piping bag to portion your donuts - see photo above. (You can do this using a spoon but I find the piping bag easier). If making mini muffins use a tablespoon or small scoop.


  • Each donut cup or muffin cup 2/3 - 3/4 full.


  • Dash Mini Donut Maker: 2 minutes then flip and bake 1-2 minutes more.
  • Regular Donut Pan:
  • Mini Donut Hole Muffins - 8-10 minutes or until toothpick comes out clean


  • While donuts are cooling whisk together the glaze ingredients.
  • After the donuts have cooled (glaze sticks better) dip each donut into the glaze and then set on a wire rack (put a towel or parchment under for easier clean-up) and top with extra sprinkles if desired.


These stay great for 3-5 days in an airtight container.
Did you make this recipe?I would love to see your creations! Snap a picture and tag @kristanwatson or #foodplaygo on Social Media!

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