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Healthier Oven-Made Donuts Without Deep Frying - Light, Easy, and Delicious

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 12 servings

Ingredients
  

  • All-purpose flour – the base for a tender crumb
  • Baking powder – for lift and lightness
  • Salt – to balance the sweetness
  • Ground nutmeg or cinnamon – classic donut warmth (optional but recommended)
  • Granulated sugar – just enough for a lightly sweet donut
  • Eggs – provide structure and richness
  • Milk (dairy or unsweetened almond/oat) – for moisture
  • Plain Greek yogurt or unsweetened applesauce – keeps the donuts tender with less fat
  • Vanilla extract – flavor boost
  • Neutral oil (like canola or avocado) or melted butter – a small amount for softness
  • For toppings: powdered sugar, milk, and vanilla for a simple glaze; or cinnamon and sugar for coating
  • Nonstick spray – for the donut pan

Instructions
 

  • Preheat and prep: Heat your oven to 350°F (175°C). Lightly grease a donut pan with nonstick spray, making sure to coat the center posts.
  • Mix dry ingredients: In a medium bowl, whisk 1 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, and 1/2 teaspoon nutmeg or 1 teaspoon cinnamon.
  • Mix wet ingredients: In a separate bowl, whisk 1/2 cup sugar, 2 large eggs, 1/2 cup milk, 1/3 cup Greek yogurt or applesauce, 2 tablespoons oil or melted butter, and 1 teaspoon vanilla until smooth.
  • Combine gently: Add the dry ingredients to the wet and stir just until no dry streaks remain. Do not overmix—a few small lumps are fine.
  • Fill the pan: Transfer the batter to a piping bag or a zip-top bag with the corner snipped. Pipe the batter into the wells, filling each about 3/4 full.
  • Bake: Bake for 9–11 minutes, until the donuts spring back lightly when touched and a toothpick comes out clean.
  • Cool: Let the donuts rest in the pan for 2 minutes, then transfer to a wire rack to cool completely before glazing. They’ll be tender, so handle gently.
  • Glaze or sugar-coat: For a glaze, whisk 1 cup powdered sugar, 1–2 tablespoons milk, and a splash of vanilla until smooth and pourable. Dip the cooled donuts, then set on a rack. For cinnamon sugar, mix 1/3 cup sugar with 1 teaspoon cinnamon and toss donuts lightly while still slightly warm.