Baked Eggnog Donuts
WHAT’S FOR DESSERT?
Baked Eggnog Donuts
Rated 0 out of 5
COOK TIME
5 min
TOTAL TIME
15 min
SERVINGS
1-2 drinks
These easy Baked Eggnog Donuts are the perfect way to bring a little holiday flavor to breakfast or dessert! Made with Hiland Dairy Halloween Fall Eggnog, these soft, sponge-like baked donuts are filled with warm nutmeg flavor and finished with a sweet, creamy eggnog glaze.
The best part? You don’t need a deep fryer or any complicated steps. The donut batter comes together in about 10 minutes, then it’s simply piped into a donut pan and baked. Dip the cooled donuts in the eggnog glaze, add a little sprinkle of nutmeg, and you’ve got a delicious fall treat that’s ready to enjoy!
Why You'll Love These Eggnog Donuts
So easy to make! The batter comes together in about 10 minutes with simple ingredients.
No frying required. These donuts are baked right in a standard donut pan.
Full of eggnog flavor. Hiland Fall Eggnog gives the donuts that classic creamy, nutmeg-spiced flavor.
The glaze makes them extra special. A thick, sweet eggnog glaze coats the tops of each donut for the perfect finishing touch.
Perfect for fall and the holidays. They’re delicious for a weekend breakfast, holiday brunch, Christmas morning, or an afternoon treat with a cup of coffee.
Ingredients for Baked Eggnog Donuts
For the Donuts
All-purpose flour: Regular all-purpose flour works perfectly for these baked donuts.
Granulated sugar: Adds just the right amount of sweetness to the donut batter.
Baking powder: Helps the donuts rise as they bake.
Ground nutmeg: This is where that classic eggnog flavor really comes through! A little nutmeg in the batter adds a warm, cozy spice flavor.
Salt: Just a small amount helps balance the sweetness.
Hiland Fall Halloween Eggnog: The star ingredient! Hiland Fall Halloween Eggnog adds richness, moisture, and that classic creamy eggnog flavor to the donuts.
Egg: Helps bind the ingredients together and gives the donuts structure.
Butter: Melted butter adds richness and helps keep the donuts tender.
Vanilla extract: Adds a little extra flavor and complements the eggnog and nutmeg.
For the Eggnog Glaze
Powdered sugar: Creates a smooth, sweet glaze that coats the tops of the donuts.
Hiland Fall Halloween Eggnog: Adds even more eggnog flavor to the glaze.
Vanilla extract: Adds a little extra flavor and rounds out the sweetness.
Ground nutmeg: A tiny sprinkle over the glaze gives these donuts their classic eggnog finish.
How to Make Baked Eggnog Donuts
1. Make the donut batter.
Start by preheating your oven to 400°F.
In a large bowl, whisk together the flour, sugar, baking powder, nutmeg, and salt.
In a separate bowl, whisk together the Hiland Fall Halloween Eggnog, egg, melted butter, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and stir just until everything is combined. Be careful not to overmix the batter.
2. Fill the donut pan.
Spray a standard-size 6-cavity donut pan with non-stick cooking spray.
For an easy, mess-free way to fill the pan, transfer the donut batter to a zip-top bag. Press out as much air as possible, seal the bag, and snip off one corner.
Pipe the batter evenly into the donut pan. You should have enough batter to make 6 regular-size donuts.
3. Bake
Bake the donuts for 8–9 minutes.
These donuts have a soft, sponge-like texture, so don’t worry if they aren’t deeply browned on top. That’s completely normal!
Remove the donuts from the oven and carefully take them out of the pan. Transfer them to a cooling rack and allow them to cool completely before glazing.
4. Make the eggnog glaze
While the donuts are cooling, make the glaze.
Add powdered sugar, Hiland Fall Halloween Eggnog, and vanilla extract to a small bowl that you can dip the donuts into. Stir until smooth and combined.
The glaze should be fairly thick so it coats the tops of the donuts. If it’s too thick, add a tiny bit more eggnog until you reach the right consistency.
5. Glaze the donuts
Once the donuts are completely cooled, dip the top of each donut into the eggnog glaze.
Let any excess glaze drip back into the bowl, then place the donuts on a cooling rack or plate.
Finish each donut with a small sprinkle of ground nutmeg.
And that’s it! Easy, delicious eggnog donuts with the perfect amount of cozy fall flavor.
Tips for Making the Best Eggnog Donuts
Don’t overmix the batter. Stir the wet and dry ingredients together just until combined. Overmixing can make baked donuts tougher instead of soft and tender.
Use a piping bag or zip-top bag. Piping the batter into the donut pan makes filling the donut cavities much easier and helps keep the batter from getting everywhere.
Don’t worry about browning. These donuts have a light, sponge-like texture and won’t necessarily become golden brown on top. The best way to tell they’re done is to insert a toothpick into a donut and make sure it comes out clean.
Let the donuts cool completely before glazing. If the donuts are still warm, the glaze can become too thin and slide right off.
Adjust the glaze as needed. Start with the amount of eggnog listed in the recipe. If the glaze is too thick to dip, add a tiny bit more eggnog. If it becomes too thin, add a little more powdered sugar.
Don’t skip the nutmeg! The combination of Hiland Fall Halloween Eggnog and nutmeg is what gives these donuts that classic eggnog flavor.
How to Store Eggnog Donuts
Store leftover eggnog donuts in an airtight container at room temperature or in the refrigerator.
If storing them in the refrigerator, allow the donuts to come to room temperature before serving for the best texture.
Frequently Asked Questions
Can I make these donuts without a donut pan?
A donut pan is recommended for this recipe because the batter is designed to be baked in a donut shape. However, you can always make these in muffin tin. You’ll need to increase the baking time.
Do baked eggnog donuts taste like eggnog?
Yes! The Hiland Fall Halloween Eggnog gives the donuts a creamy, classic eggnog flavor, while the nutmeg adds that warm spice flavor we all associate with eggnog. The eggnog glaze adds even more flavor to every bite.
Can I make the eggnog glaze thinner?
Absolutely. The glaze is meant to be fairly thick so it coats the donuts, but you can add a small amount of additional Hiland Fall Halloween Eggnog if you’d prefer a thinner glaze.
Can I make these ahead of time?
Yes! The donuts can be made ahead and stored in an airtight container. For the freshest texture, you can also make the donuts ahead and glaze them closer to when you’re ready to serve them.
More Donut Recipes
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Pumpkin Spice Latte with Pumpkin Cold Foam
This easy homemade Pumpkin Spice Latte is made with Prairie Farms Pumpkin Spice Milk, homemade pumpkin spice syrup, espresso, and a creamy pumpkin spice cold foam. It’s the perfect fall coffee to make at home!
Ingredients
Pumpkin Spice Syrup
1 cup brown sugar
1/2 cup pumpkin puree
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
Big pinch of salt
3/4 cup water
Pumpkin Spice Latte
1 tablespoon pumpkin spice syrup
2 shots espresso
Ice
Prairie Farms Pumpkin Spice Milk
Pumpkin Spice Cold Foam
2 tablespoons heavy cream
1 tablespoon Prairie Farms Pumpkin Spice Milk
1–2 tablespoons pumpkin spice syrup
1/2 teaspoon pumpkin pie spice
Instructions
Make the Pumpkin Spice Syrup
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Add the brown sugar, pumpkin puree, pumpkin pie spice, vanilla extract, salt, and water to a saucepan.
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Stir to combine and bring to a simmer over medium-high heat.
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Simmer for 10 minutes, stirring occasionally.
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Remove from heat and allow to cool completely.
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Transfer to a clean jar or container and refrigerate.
Make the Latte
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Add 1 tablespoon pumpkin spice syrup to a 12-ounce glass.
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Brew 2 shots of espresso directly over the syrup. Stir to combine.
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Fill the glass with ice.
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Pour Prairie Farms Pumpkin Spice Milk over the espresso and ice.
Make the Pumpkin Spice Cold Foam
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Add heavy cream, Pumpkin Spice Milk, pumpkin spice syrup, and pumpkin pie spice to a cup.
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Use a milk frother to whip until thick and foamy.
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Pour the cold foam over the latte.
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Sprinkle it with a little extra pumpkin pie spice, if desired.
Notes
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The homemade pumpkin spice syrup makes enough for several lattes.
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You can substitute your favorite store-bought pumpkin spice syrup.
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The cold foam makes enough for approximately 1-2 lattes, depending on size and preference.
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Store homemade pumpkin spice syrup in an airtight container in the refrigerator and use within about a week.
Notes
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