When the first chill hits and I start craving that rich, spiced flavor that just screams winter holidays, my mind immediately goes to eggnog. I remember being little, sneaking sips of the real stuff from a fancy glass at my aunt’s Christmas party—it was pure magic! Now, I try to capture that cozy, creamy spice in everything I bake. Forget the messy, heavy frying oil, because we are going light and fast with these amazing Homemade Baked Eggnog Donuts. Seriously, these taste exactly like your favorite holiday drink but in perfectly cakey, easy-to-make donut form. You get all that comforting nutmeg and cinnamon goodness without any of the oven fuss. They come together so quickly, I often whip up a batch just because it’s Tuesday!
Why You Will Crave These Homemade Baked Eggnog Donuts
Honestly, what’s not to love? These little beauties hit that perfect sweet spot between a healthy breakfast pastry and a decadent dessert. I’ve tried frying donuts before, and trust me, the cleanup is a nightmare after the kids are asleep. This baked version keeps all the flavor but cuts out the heavy grease. They are just sunshine in donut form, even when it’s snowing outside!
- They taste exactly like holiday comfort food thanks to that classic eggnog spice blend.
- Because they are baked, they come out beautifully light and cakey—not dense, heavy, or greasy like their fried cousins.
- Prep is a breeze! You whisk the ingredients, pipe them in, and they are done in under 25 minutes total from start to finish.
- The glaze sets up perfectly, giving you that satisfying little crackle when you bite into it.
- They are perfectly portioned, which definitely helps me stop at just one (maybe two!).
- For a related treat that captures the same spirit for your coffee break, you should definitely check out my amazing recipe for Gingerbread Cupcakes with Eggnog Frosting!
Essential Ingredients for Homemade Baked Eggnog Donuts
When you look at this list, you’ll see we are keeping things super straightforward, which is why we get those delicious results so fast. Don’t worry about having a million specialty things on hand; this list uses pantry staples plus that magical bottled eggnog we all love this time of year. For the cake part, you’ll definitely want the all-purpose flour, baking powder for lift, and the spices—nutmeg and cinnamon are key here, so don’t skip them!
We whisk those dry things first: 1 3/4 cups of flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of nutmeg, 1/4 teaspoon of cinnamon, and just a pinch of salt. Then come the wet champions: 1 large egg mixed with 1/2 cup of sugar, followed by 1/2 cup of eggnog, 1/4 cup of melted unsalted butter, and a full teaspoon of vanilla extract. If you want to check out another incredible way these cozy flavors combine, take a peek at my Eggnog Cheesecake with a Snickerdoodle Crust recipe! For the final touch, we just need powdered sugar, a tiny bit of milk or cream, and a touch more nutmeg for that beautiful, sweet glaze.
Step-by-Step Instructions for Perfect Homemade Baked Eggnog Donuts
Okay, this is where the magic happens, and I promise you, it’s so much faster than waiting in line for donuts at the grocery store! Cooking these Homemade Baked Eggnog Donuts only takes about 10 minutes in the oven once your batter is ready. First things first: crank that oven up to 350 degrees F (that’s 175 degrees C) and make sure you’ve properly greased your donut pan. A well-greased pan is non-negotiable, trust me on this one!
Preparing the Batter for Your Homemade Baked Eggnog Donuts
We start with the dry stuff. In a big bowl, just whisk together the flour, baking powder, nutmeg, cinnamon, and salt until they look friendly and mixed. Now, in a separate, slightly smaller bowl, get your egg and granulated sugar combined really well. Once that’s happy, pour in your liquid goodness: the eggnog, the melted butter, and that lovely splash of vanilla extract. Give that a good stir.
Here’s my one big plea for perfect texture: When you combine the wet into the dry ingredients, you mix until they are *just* combined. I mean it! If you keep going until it’s perfectly smooth, you’re developing gluten, and that leads to tough donuts. A few little flour streaks showing? That’s okay! We don’t want to crush the air bubbles we worked so hard to create. For more great spiced holiday bakes, don’t forget to check out my Baked Eggnog French Toast for breakfast!
Baking and Cooling Your Homemade Baked Eggnog Donuts
Once you have your batter, you need to get it into those donut molds. Don’t fill them right to the top! You want to spoon or pipe the batter in so it only fills about two-thirds full. If you overfill, they spread into one giant donut-shaped blob, and nobody wants that mess.
Pop them in that hot oven for about 9 to 11 minutes. You know they are done when a toothpick stuck right into the thickest part comes out clean. They shouldn’t be gooey in the middle! Once they’re baked, leave them alone in the pan for about 5 minutes—this stops them from breaking when you move them. Then, gently transfer them onto a wire rack so they can cool completely before we move on to the best part.
Creating the Simple Eggnog Glaze for Homemade Baked Eggnog Donuts
While your donuts are cooling—and be patient here, warm donuts melt glaze into a sugar puddle—we whip up the topping! This glaze is ridiculously easy. Just grab a small bowl and whisk the powdered sugar with just a couple of tablespoons of milk or cream. Add a tiny dash of nutmeg in here too; it really elevates that familiar eggnog flavor.
If it looks too thick, add milk, literally half a teaspoon at a time, until it drizzles nicely off your whisk. If it looks too thin, just add a little more powdered sugar. When those donuts are completely cool to the touch—and I mean cold—you can dip the tops right into that sweet glaze. Set them back on the rack until the glaze hardens up a bit. Then, they are ready to devour!
Tips for Making the Best Homemade Baked Eggnog Donuts
Getting these Homemade Baked Eggnog Donuts right is all about a few tiny details that make a huge difference between ‘good’ and ‘the best donut I’ve ever made at home.’ My biggest secret for that genuinely light, cakey interior is honestly how much I treat the batter. Remember that warning about not overmixing? Follow it religiously! You want to stop mixing the second you see no more dry streaks of flour. A tiny bit of lumps is totally normal and actually means you’re on the right track to a tender crumb.
Now let’s talk glaze consistency. If I’m making regular donuts, I like the glaze thin enough to drip down the sides slowly. But for these babies, I like the glaze slightly thicker so it has a nice, solid cap. If it’s running off the donut too quickly after you dip it, just whisk in a half-teaspoon more of powdered sugar until it slows down. And here’s my real pro move: use freshly grated nutmeg in the glaze, not the pre-ground stuff if you can manage it. The aroma is just incomparable! If you love that spiced cream cheese element that goes so well with eggnog, you might want to look at my Eggnog Cupcakes with Cream Cheese Frosting for another seasonal treat.
Ingredient Notes and Substitutions for Homemade Baked Eggnog Donuts
One question I always get about these Homemade Baked Eggnog Donuts is about the eggnog itself. Good news: you absolutely can use that store-bought jug! Whatever you usually grab for holiday parties works perfectly fine in this batter. That’s part of why this recipe is such a lifesaver during busy holiday weeks—no secret specialty ingredients required.
What if you’re staring at your glaze bowl and realize you’re out of milk or cream? Don’t panic! Just use whatever milk you have on hand. Whole milk works great, but even a tablespoon of water (if you are careful!) thins it out enough to dip. And remember that note about the pan? If you tossed your donut pan years ago or maybe never bought one—which is fine, I won’t judge!—just use a standard muffin tin instead. You’ll end up with beautiful little donut muffins that taste identical. You might need them to bake for about 2 minutes longer, so keep an eye on them. For something completely different but still festive, you might enjoy my recipe for a Vegan Caramel Eggnog Mocktail!
Serving Suggestions for Homemade Baked Eggnog Donuts
These Homemade Baked Eggnog Donuts are perfect morning fuel, but they shine equally bright as an afternoon treat. Because they already have that rich, spiced flavor built right in, you don’t need fussy accompaniments. My favorite way to serve them is alongside a massive mug of strong, black coffee—the bitterness cuts through the sweet glaze just right.
If you are serving these for a holiday brunch, definitely have a pitcher of hot apple cider nearby. The slight tartness of the apple complements the nutmeg beautifully. And, if you want to keep the eggnog theme going without the alcohol, you absolutely have to try making a batch of my Gingerbread Eggnog Mocktail. It’s the perfect sip to go with these donuts!
Storage and Reheating Instructions for Homemade Baked Eggnog Donuts
I know you probably won’t have any Homemade Baked Eggnog Donuts left over, but just in case you show amazing restraint, here’s how to keep them fresh! Since these have that lovely sugary glaze, I strongly recommend keeping them stored in a single layer in an airtight container at room temperature. Don’t put them in the fridge—the cold air makes baked goods go stale faster, which is the absolute worst.
They are best eaten the day you make them, really. If you need to keep them for up to three days, just stack them carefully with little squares of wax paper between the layers inside that container to keep the glaze from sticking together. If you want to warm them up, zap one for just 5 to 7 seconds in the microwave. It makes the cake part soft again, almost like fresh from the oven!
Frequently Asked Questions About Baked Eggnog Donuts
I always get questions when people first try making Homemade Baked Eggnog Donuts because they are just so easy and delicious they seem almost too good to be true! I’ve collected a few of the most common things folks ask me right after they pull their first batch out of the oven. Don’t worry if something seems confusing; just drop your question below, and I’ll help you sort it out!
Can I make the Homemade Baked Eggnog Donuts batter ahead of time?
This is tricky! Like most cake batters, these are definitely best when baked fresh. If you let the batter sit around too long, the baking powder starts to lose its power, and you won’t get that lovely rise we want. If you absolutely must prep ahead, mix the dry and wet ingredients separately, but don’t combine them until about 10 minutes before you plan to bake them. If you are looking for great make-ahead sweets, you should seriously look into my guide for Easy Make Ahead Chai Latte Chia Pudding!
What if I don’t like nutmeg in my Homemade Baked Eggnog Donuts?
Oh, I totally get it; nutmeg is a very powerful spice! If you aren’t a huge fan, you can absolutely reduce the teaspoon of nutmeg down to just a tiny pinch, or leave it out entirely. I find that if you skip it, bumping up the cinnamon slightly works beautifully. Alternatively, you could swap the nutmeg for an equal amount of allspice—it gives a slightly deeper, warmer flavor profile but still fits perfectly with the eggnog vibe.
How long does it take to make these Homemade Baked Eggnog Donuts?
That’s the best part about this recipe! It’s lightning fast. The prep time is only about 15 minutes since we are just whisking and piping. The cook time is super quick, just about 10 minutes in the oven. So, if you are counting, the entire process to get these Homemade Baked Eggnog Donuts from your pantry to your plate is only about 25 minutes total time! It’s perfect for a last-minute craving.
Nutritional Estimates for This Recipe
I always feel a little nervous sharing the nutrition facts because, let’s be real, when you’re eating warm, spiced donuts, you’re not doing it for the stats! But for those of you tracking your macros, here is a general guide based on the ingredients we used. Remember that these numbers are only estimates, and they will change depending on the brand of eggnog you decide to use or if you add extra glaze.
- Serving Size: 1 donut
- Calories: 250
- Sugar: 20g
- Protein: 4g
- Fat: 10g
- Fiber: 1g
For example, using a lower-fat eggnog splash or skipping the glaze entirely will certainly bring those overall calorie and sugar counts down just a bit. Treat these as tasty guidelines, not strict rules!
Share Your Homemade Baked Eggnog Donuts Experience
I absolutely live for hearing about your kitchen successes! Making these Homemade Baked Eggnog Donuts should be fun, and seeing your photos makes my day. If you give this recipe a try, please leave a rating right down below—five stars if you loved them, naturally! I’d also love to know if you tried any fun twists, like adding a little rum extract to the glaze.
If you share a picture on social media, tag me so I can see your beautiful, perfectly glazed treats! And if you want to know more about my baking philosophy and what inspires these easy recipes, you can always check out what I’m up to on my About Page!
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Homemade Baked Eggnog Donuts
- Total Time: 25 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A recipe for baked donuts flavored with eggnog spices.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup eggnog
- 1/4 cup melted unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar (for glaze)
- 2 tablespoons milk or cream (for glaze)
- 1/4 teaspoon nutmeg (for glaze)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease a standard donut baking pan.
- In a large bowl, whisk together the flour, baking powder, nutmeg, cinnamon, and salt.
- In a separate medium bowl, whisk the granulated sugar and egg until combined.
- Stir in the eggnog, melted butter, and vanilla extract into the wet ingredients.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
- Spoon or pipe the batter into the prepared donut pan cavities, filling each about two-thirds full.
- Bake for 9 to 11 minutes, or until a toothpick inserted comes out clean.
- Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar, milk or cream, and nutmeg in a small bowl until smooth.
- Dip the top of each cooled donut into the glaze. Let the glaze set before serving.
Notes
- You can use store-bought eggnog for this recipe.
- For a thicker glaze, reduce the amount of milk or cream used.
- If you do not have a donut pan, you can bake the batter in a standard muffin tin for donut muffins.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 4
- Cholesterol: 35
Keywords: baked donuts, eggnog, homemade donuts, sweet bread, breakfast pastry