Tag: Donuts

Soft, Fluffy & Egg-Free Mini Donut Muffins – Baked with Love and Dusted in Powdered Sugar
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These Eggless Mini Powdered Sugar Donut Muffins are soft, fluffy, and coated in a sweet cloud of powdered sugar — everything you love about classic donuts, baked instead of fried! After more than a decade of egg-free baking, I can promise these little donut muffins are perfectly tender and melt-in-your-mouth delicious. Made with simple pantry ingredients and zero eggs, they’re quick, safe, and completely irresistible. Perfect for breakfast, brunch, or a cozy afternoon treat, they bring that bakery-fresh joy right to your kitchen — minus the mess!
Oriana’s Thoughts On The Recipe

My daughter Vicky’s favorite treat has always been donuts. But finding store-bought donuts without eggs? Almost impossible! So, like many allergy moms, I decided to take on the challenge myself — and that’s how these soft and fluffy Eggless Mini Powdered Sugar Donut Muffins came to life.

Now they’re a staple in our home. These baked donut holes bake up beautifully in minutes, fill the kitchen with that warm bakery smell, and disappear almost as fast as I can coat them in powdered sugar. Best of all, they’re completely egg-free, easy to adapt for other allergies, and safe for everyone to enjoy — which, to me, makes them taste even sweeter.

Why You’ll Want to Try My Recipe

Baked, Not Fried: All the donut flavor with less mess and oil.

Allergy-Friendly: 100% egg-free and easy to make dairy-free too.

Quick & Simple: No fancy tools or ingredients — just mix, bake, and roll in sugar.

Perfect for Sharing: Bite-sized and crowd-pleasing for kids and grown-ups alike.

Tested Until Perfect: Foolproof texture and flavor every time — trust me, I’ve baked them more times than I can count!
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

For the Donut Muffins Batter:

All-Purpose Flour: The base of the recipe, giving structure and softness.

Granulated Sugar: Sweetens the batter and helps the muffins brown nicely.

Baking Powder: Helps them rise and become fluffy.

Ground Cinnamon & Nutmeg: Add that classic donut-shop warmth and aroma.

Salt: Balances sweetness and enhances all the flavors.

Buttermilk: Keeps the muffins moist and tender. No buttermilk? Mix 1/3 cup (80 ml) milk with 2 teaspoons (10 ml) vinegar or lemon juice and let sit for 5 minutes.

Evaporated Milk: I like to use evaporated milk in this recipe because it helps create the perfect texture while adding a hint of caramelized flavor. Evaporated milk is simply regular milk that has been heated to remove about 60% of its water content, resulting in a thicker and creamier consistency. While you can substitute regular milk in this recipe, keep in mind that its higher water content can lead to a slightly thinner texture and less richness compared to using evaporated milk. Check out my post about How to Make Evaporated Milk at home.

Oil: Makes the crumb soft and keeps the muffins moist.

Pure Vanilla Extract: Adds a touch of flavor that ties everything together.

For the Coating:

Unsalted Butter: Helps the sugar stick and gives that signature donut flavor. Use dairy-free butter if needed.

Confectioners’ Sugar: The star of the show — gives these muffins their sweet, powdery finish.
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Buttermilk: Make a homemade buttermilk substitute by mixing 1/3 cup (80 ml) milk with 2 teaspoons (10 ml) vinegar or lemon juice and letting it sit for 5 minutes until it curdles.

Evaporated Milk: Use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. If evaporated milk is not an option, you can use any dairy-free milk, but keep in mind that the texture might change slightly.

Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Make the Egg-Free Donut Batter
Grab a medium bowl and whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. This helps everything mix evenly so you don’t end up with little pockets of flour later.

In a separate bowl or large measuring cup, whisk the buttermilk, evaporated milk, oil, and vanilla until smooth. Now, pour the wet mixture into the dry ingredients. Gently stir until just combined — don’t overmix! The batter should look smooth but slightly thick.
Fill the Mini Muffin Pan
Lightly grease your mini muffin pan or line it with paper cups. Then, spoon the batter in, filling each cup about 1/2 full. A small cookie scoop works perfectly for even portions.
Bake
Pop the pan into your preheated oven and bake until the tops are lightly golden and a toothpick inserted in the center comes out clean. It usually takes around 10 to 12 minutes. Let them cool for a few minutes in the pan before removing.
Coat
Once they’re warm (not super hot!), brush or dip each muffin in melted butter, then roll it in powdered sugar until nicely coated. It’s a little messy but totally worth it — they’ll look and taste like mini bakery donuts!
Recipe Tips For Success

➤ Potential Recipe Challenges & Pro Tips:

Getting That Perfect Texture: Sometimes baked donuts can turn out too dense. Pro Tip: Don’t overmix the batter! Stir just until combined so they stay light and fluffy.

Powdered Sugar Melting Too Quickly: The sugar coating can disappear if the muffins are too warm. Pro Tip: Let the muffins cool for a few minutes before rolling them in powdered sugar — just warm enough for it to stick, but not so warm that it melts. If this happens, you can coat them a second time, and this layer will stay.

Dry Donuts: Overbaking is the main culprit. Pro Tip: Check them early! They’re done when a toothpick inserted in the center comes out clean and the tops are lightly golden.

Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.

Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the donut holes tender.

A small cookie scoop makes it easier to portion the batter evenly.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.

Double Coat: If you want your donut heavily covered with powdered sugar, dip once, let then cool down a little and then dip them for a second time.
Variations & Additions
- Cinnamon Sugar Donut Muffins: Skip the powdered sugar and roll in cinnamon sugar instead.
- Chocolate Drizzle: Drizzle with melted chocolate once cooled for a bakery-style twist.
- Lemon or Orange Zest: Add a little zest to the batter for a bright, citrusy flavor.
- Sprinkle Fun: Add a few colorful sprinkles to the batter for a festive touch — kids love it!
Serving Suggestions

Serve these warm with a cup of coffee, hot cocoa, or cold milk. They’re perfect for weekend breakfasts, brunch parties, or as a sweet surprise in your kid’s lunchbox. My family loves having them fresh from the oven, still a little warm, dusted in that soft snow of powdered sugar — it’s impossible to stop at one!

Storage and Freezing Instructions

Store: Keep in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days.

Freeze: It’s best to freeze the donut muffins without the coating. Once completely cool, skip the butter and powdered sugar and freeze the muffins in a freezer-safe bag for up to 2 months. When ready to enjoy, thaw, warm, then coat in butter and sugar.

Frequently Asked Questions

Try These Egg-Free Donut Recipes Next!

Recipe Card
Eggless Mini Powdered Sugar Donut Muffins

Oriana Romero

Soft, fluffy, and coated in powdered sugar, these Eggless Mini Donut Muffins taste just like classic donuts—only baked, not fried! Made with simple pantry ingredients and completely egg-free, they’re a quick, family-friendly treat everyone can enjoy.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 24 donut holes

For the Donut Muffins Batter:

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Make the donut batter:

Preheat your oven to 350º F (180º C). Grease a mini muffin pan with baking spray.

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.

In a glass measuring cup, mix buttermilk, evaporated milk, oil, and vanilla; whisk with a fork to combine.

Add the wet ingredients to the dry ingredients and mix together gently with a rubber spatula just until any streaks of flour disappear. Over-mixing can make the donuts tough and rubbery, so mix gently and only as much as you need to.

Spoon batter into mini muffin wells, filling 1/2 full.Tip: A small cookie scoop makes it easier to portion the batter evenly.

Bake for about 10 -12 minutes, or until the donuts are just golden brown. Remove from the oven and cool in the donut pan for about 5 minutes before removing to a wire rack to cool completely.

While the donut muffins are cooling, get the topping ready. Melt the butter in a heatproof bowl — you can do this in the microwave or on the stovetop over low heat. Place the confectioners’ sugar in a separate medium bowl.

Working one at a time, lightly dip each muffin (they can still be a little warm) into the melted butter, then roll it in the confectioners’ sugar until generously coated. Set them upright on a cooling rack and repeat with the rest.Tip: If you want your donut heavily covered with powdered sugar, dip once, let them cool down a little, and then dip them for a second time.

Buttermilk: No buttermilk? Mix 1/3 cup (80 ml) any milk (dairy or non-dairy) with 2 teaspoons (10 ml) vinegar or lemon juice and let sit for 5 minutes.

Evaporated milk: I like to use evaporated milk in this recipe because it helps create the perfect texture while adding a hint of caramelized flavor. Evaporated milk is simply regular milk that has been heated to remove about 60% of its water content, resulting in a thicker and creamier consistency. While you can substitute regular milk in this recipe, keep in mind that its higher water content can lead to a slightly thinner texture and less richness compared to using evaporated milk. Check out my post about How to Make Evaporated Milk at home.

Store: Keep in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days.

Freeze: It’s best to freeze the donut muffins without the coating. Once completely cool, skip the butter and powdered sugar and freeze the muffins in a freezer-safe bag for up to 2 months. When ready to enjoy, thaw, warm, then coat in butter and sugar.

Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Buttermilk: Make a homemade buttermilk substitute by mixing 1/3 cup (80 ml) milk with 2 teaspoons (10 ml) vinegar or lemon juice and letting it sit for 5 minutes until it curdles.

Evaporated Milk: Use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. If evaporated milk is not an option, you can use any dairy-free milk, but keep in mind that the texture might change slightly.

Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:

Getting That Perfect Texture: Sometimes baked donuts can turn out too dense. Pro Tip: Don’t overmix the batter! Stir just until combined so they stay light and fluffy.

Powdered Sugar Melting Too Quickly: The sugar coating can disappear if the muffins are too warm. Pro Tip: Let the muffins cool for a few minutes before rolling them in powdered sugar — just warm enough for it to stick, but not so warm that it melts. If this happens, you can coat them a second time, and this layer will stay.

Dry Donuts: Overbaking is the main culprit. Pro Tip: Check them early! They’re done when a toothpick inserted in the center comes out clean and the tops are lightly golden.

➤ Extra Tips:

Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.

Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the donut holes tender.

A small cookie scoop makes it easier to portion the batter evenly.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.

Double Coat: If you want your donut heavily covered with powdered sugar, dip once, let it cool down a little, and then dip it for a second time.

➤ Variations & Additions

Cinnamon Sugar Donut Muffins: Skip the powdered sugar and roll in cinnamon sugar instead.

Chocolate Drizzle: Drizzle with melted chocolate once cooled for a bakery-style twist.

Lemon or Orange Zest: Add a little zest to the batter for a bright, citrusy flavor.

Sprinkle Fun: Add a few colorful sprinkles to the batter for a festive touch — kids love it!

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 111kcalCarbohydrates: 21gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 5mgSodium: 52mgPotassium: 22mgFiber: 0.3gSugar: 13gVitamin A: 56IUVitamin C: 0.04mgCalcium: 23mgIron: 0.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 111

Keyword donuts egg bake recipe
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Oriana Romero

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October 29, 2025
$160K in damage caused at Florida golf course; police looking for suspect

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Florida police are investigating after more than $160,000 in damage was caused to a golf course. Officers were called to the Club at Venetian Bay in New Smyrna Beach on Sunday morning after the general manager found deep tire marks and ruts torn into one of the greens. He said about 7,000 square feet of turf was damaged. A witness said they saw a truck doing donuts on the course at around 3:30 a.m. Sunday, but couldn’t get a tag number or description. Police said they’re still investigating, and no one has been arrested.Photos

NEW SMYRNA BEACH, Fla. —

Florida police are investigating after more than $160,000 in damage was caused to a golf course.

Officers were called to the Club at Venetian Bay in New Smyrna Beach on Sunday morning after the general manager found deep tire marks and ruts torn into one of the greens.

He said about 7,000 square feet of turf was damaged.

A witness said they saw a truck doing donuts on the course at around 3:30 a.m. Sunday, but couldn’t get a tag number or description.

Police said they’re still investigating, and no one has been arrested.

Photos

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October 21, 2025
From Baked to Fried: 10 Egg-Free Donuts That Taste Just Like Bakery Favorites

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If you’ve been dreaming of soft, fluffy donuts but can’t have eggs — you’re in for a treat! This collection of Egg-free Donut Recipes proves you don’t need eggs to bake (or fry!) bakery-quality sweetness at home. From golden fried classics to cozy baked favorites, every donut is perfectly tender, sweet, and family-approved. Whether you’re baking for allergies or just craving a homemade indulgence, these eggless donuts are sure to bring smiles — no bakery trip required!

There’s something magical about the smell of fresh donuts filling the kitchen! For years, I thought that donuts were off-limits for my family because every donut recipe I found called for eggs. But once I started experimenting, I discovered the secret: with the right ingredients and a little love, egg-free donuts can be just as fluffy, golden, and irresistible as the ones from your favorite bakery.

In this roundup, I’m sharing our family’s most-loved Egg-free Donut Recipes — from baked vanilla donut beauties to perfectly fried classics Eggless Yeast Donuts. Each one is soft, sweet, and allergy-friendly, made to be enjoyed by everyone around the table (no one will guess they’re eggless!). Whether you’re new to egg-free baking or simply craving a homemade eggless treat that brings back that bakery magic, these donuts are proof that delicious traditions don’t need eggs — just good ingredients and a happy heart.

Best Eggless Cake Donuts (Quick & Easy)

These Eggless Cake Donuts are soft, fluffy, and perfectly sweet! Made from scratch with simple, everyday ingredients you probably already have in your kitchen—no fancy equipment needed.

Eggless Chocolate Donuts (Easy & Fluffy)

These Easy Eggless Chocolate Donuts are to die for!! Fluffy, moist, chocolatey, rich, and delicious! Ready in 15 minutes.

Easy Eggless Baked Donuts

These Easy Eggless Baked Donuts are heavenly, moist, and cakey! This basic eggless baked donuts recipe is simple and easy to follow..

Eggless Old Fashioned Powdered Sugar Donuts

These Eggless Old Fashioned Powdered Sugar Donuts are soft, slightly dense, and oh-so-delicious. They’re ridiculously easy to make with just a few pantry staples.

Easy Chocolate Frosted Cake Donuts (Egg-Free)

These Chocolate Frosted Cake Donuts are ridiculously easy, incredibly delicious, and completely egg-free—which means more people can enjoy them!

Best Easy Eggless Yeast Donuts

These Best Easy Eggless Yeast Donuts are pillowy soft, fluffy, and sweet! They’re easier to make than you think and taste like donuts from your favorite bakery.

Eggless Mini Powdered Sugar Donut Muffins

Soft, fluffy, and coated in powdered sugar, these Eggless Mini Donut Muffins taste just like classic donuts—only baked, not fried! Made with simple pantry ingredients and completely egg-free, they’re a quick, family-friendly treat everyone can enjoy.

Eggless Pumpkin Donuts

These Eggless Pumpkin Donuts are soft, moist, and perfectly spiced—just what cozy fall mornings need!

Easy Eggless Red Velvet Donuts

These Easy Eggless Red Velvet Donuts are soft, cakey, and so delicious! This simple from-scratch recipe is always a crowd-pleaser.

Eggless Apple Cider Donuts

These Eggless Apple Cider Donuts are soft, cakey, and deliciously spiced! They’re super easy to make –no yeast, electric mixer, or frying required!

Eggless Gingerbread Donuts

These Eggless Gingerbread Donuts are fluffy, soft, perfectly spiced, and melt-in-your-mouth delicious!

More Recipe Collections That You’ll Love!

More Collections …

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Oriana Romero

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October 19, 2025
Foolproof Eggless Pumpkin Donuts – Soft, Spiced & Perfect for Cozy Fall Mornings
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These Eggless Pumpkin Donuts are soft, moist, and perfectly spiced—just what cozy fall mornings need! After more than 12 years of baking egg-free for my family, I’ve perfected a donut that’s every bit as fluffy and flavorful as the traditional kind—no eggs, no fuss. Made with simple, everyday ingredients, this recipe is easy to make, allergy-friendly, and completely foolproof. As a mom navigating food allergies, I know how special it feels to make a treat everyone at the table can enjoy—no worries, no compromises. These donuts are now a fall tradition in our home, and I’m so happy to share them with you so they can become one in yours, too.
Oriana’s Thoughts On The Recipe

These Eggless Pumpkin Donuts are what cozy fall mornings are made of! Every bite is soft, moist, and full of warm pumpkin spice flavor. I love how my kitchen smells when I bake these—like pure autumn comfort. What makes me happiest about this recipe is how easy it is to whip up. You don’t need any fancy ingredients or equipment—just a bowl, a whisk, and a donut pan. I’ve tested this recipe again and again to make sure it turns out perfectly soft and flavorful every time. And yes, they’re completely egg-free (and easy to make dairy- or gluten-free, too), so everyone can enjoy them without worry.

And let’s talk about that brown sugar icing—it’s rich, smooth, and sets beautifully, so the donuts stack and store perfectly. I often make a batch on Sunday to keep in an airtight container for the week. My kids love grabbing one with breakfast or as an after-school snack.

Why You’ll Want to Try My Recipe

Soft, Moist & Perfectly Spiced: They’re tender, flavorful, and never dry or dense. Each bite melts in your mouth!

100% Egg-Free (and Easily Dairy/Gluten-Free): Tested and loved by allergy families for over a decade—you’ll never miss the eggs.

Made With Simple Ingredients: Every ingredient is easy to find, no special egg replacers or complicated steps.

Perfect Fall Treat: Pumpkin, spice, and everything nice—these donuts are the ultimate cozy fall bake.

The Icing That Stacks Up: The brown sugar icing sets beautifully—making these donuts easy to store, stack, or even gift!
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

All-Purpose Flour: The base of your donuts. For a gluten-free version, use a 1:1 gluten-free baking flour blend.

Pumpkin Pie Spice: Brings that warm fall flavor. You can also make your own mix with cinnamon, nutmeg, ginger, and cloves.

Baking Powder & Baking Soda: These make the donuts rise and stay fluffy.

Salt: Enhances all the other flavors—don’t skip it!

Neutral-Tasting Oil: Keeps the donuts moist and tender. You can substitute with melted coconut oil if preferred.

Brown Sugar & Granulated Sugar: The mix of sugars adds sweetness and moisture.

Plain Yogurt: This replaces the egg’s structure and adds tenderness. For dairy-free, use a plant-based yogurt.

Milk: Thins the batter for that perfect texture. Use any milk you prefer (dairy or non-dairy).

Canned Pure Pumpkin Purée: The star ingredient! Make sure it’s pure pumpkin, not pumpkin pie filling.

Pure Vanilla Extract: Adds cozy sweetness and depth.

Brown Sugar Icing:

Brown Sugar, Milk, and Butter: Melted together for a rich, caramel-like base. Use vegan butter and plant-based milk if needed.

Vanilla & Salt: Add flavor balance.

Confectioners’ Sugar: Thickens and sweetens the icing, giving it that smooth, shiny finish.
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.

Milk: You can use your favorite non-dairy milk, like soy or oat milk.

Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Make the Egg-Free Pumpkin Batter
In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.

In another bowl, mix the oil, sugars, yogurt, milk, pumpkin purée, and vanilla until smooth. Pour the wet ingredients into the dry ones and stir gently—just until everything is combined. Don’t overmix; we want soft, fluffy donuts!

Pour the wet ingredients into the dry ones and stir gently—just until everything is combined. Don’t overmix; we want soft, fluffy donuts! Transfer the batter to a piping bag, just use a zip-top bag with the corner cut off—it makes it super easy to fill the donut pan neatly.
Step 2 – Divide Into the Donut Pan
Lightly grease your donut pan so nothing sticks. Spoon or pipe the batter into the molds, filling each one about ¾ full.
Step 3 – Bake
Pop the pan into your preheated oven and bake until the donuts are puffed and a toothpick comes out clean, about 12–15 minutes. Let them cool in the pan for about 5 minutes before gently removing them to a wire rack to cool completely.
Step 4 – Make the Icing
While the donuts cool, make the brown sugar icing. In a small saucepan, heat the brown sugar, milk, and butter over medium heat, stirring until the sugar dissolves. Remove from heat and whisk in the vanilla, salt, and confectioners’ sugar until smooth and glossy.
Step 5 – Ice and Let Them Set!
Dip the tops of the cooled donuts into the icing, then set them on a rack so the glaze can drip and harden a bit. Once the icing sets, the donuts are easy to stack, store, or take on the go. Enjoy one (or two!) with your favorite fall drink—you’ve earned it.
Recipe Tips For Success

➤ Potential Recipe Challenges & Pro Tips:

The donuts come out dry or dense: This usually happens if the batter is overmixed or if you accidentelly add more flour than called for. Pro Tip: Mix just until combined. A few small lumps are okay! Overmixing develops too much gluten, which leads to dense donuts. Also, measure your ingredients with a kitchen scale for best results.

The donuts stick to the pan: That’s a bummer after all your work! Pro Tip: Generously grease the donut pan with nonstick spray. Let the donuts cool in the pan for 5 minutes before gently removing them.

The icing is too thin or too thick: It can be tricky to get that perfect drizzly texture. Pro Tip: If it’s too thin, add a bit more confectioners’ sugar. If it’s too thick, stir in a tiny splash of milk at a time until smooth.

No donut pan? No problem! Pro Tip: Use a muffin pan instead and bake them as “pumpkin donut muffins.” Just add 2–3 minutes to the bake time.

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.

Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.

Fill your donut molds about ¾ full—this gives you that nice, puffed shape without overflowing.

Use a piping bag (or a zip-top bag with the corner snipped off) to neatly fill the donut pan.

Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.

Let the donuts cool completely before icing so the glaze sets beautifully.
Variations & Additions
- Cinnamon Sugar Coating: Skip the icing and dip the warm donuts in melted butter, then roll them in cinnamon sugar.
- Maple Glaze: Replace the brown sugar icing with a simple maple syrup glaze for extra fall flavor.
- Chocolate Drizzle: Add a drizzle of melted chocolate over the icing for a fun twist.
Storage and Freezing Instructions

To Store: Keep the donuts in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

To Freeze: Freeze unglazed donuts in a single layer until solid, then transfer to a freezer bag for up to 2 months. When ready to enjoy, thaw at room temperature and glaze before serving.

Frequently Asked Questions

Try These Egg-Free Donut Recipes Next!

Recipe Card
Eggless Pumpkin Donuts

Oriana Romero

These Eggless Pumpkin Donuts are everything you love about fall—soft, moist, and full of cozy pumpkin spice flavor. You’ll love how easy these are to make with everyday ingredients, and no one will ever guess they’re egg-free! Bake a batch for your family, and enjoy a fall treat that’s inclusive, warm, and completely foolproof.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 12 donuts

Brown Sugar Icing (optional):

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Preheat your oven to 350º F (180º C). Grease your donut pan with baking spray.Note: Depending on how many cavities your mold has, you might need a second mold, or you could bake one first and then the other.

Make the Batter:

In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.

In another medium mixing bowl, combine the oil, sugars, yogurt, pumpkin puree, and vanilla; mix until the sugar is dissolved.

Mix the wet ingredients and dry ingredients; mix until just combined. Add the batter to a large piping bag.

Pipe the donuts into the donut pan cavities, only about 1/2 to 2/3 full.

Make the icing:

In a medium saucepan over medium heat, combine the brown sugar, milk, and butter. Stir until the butter melts and the mixture looks nice and smooth. Bring it to a gentle simmer and let it bubble for about 1 minute. Remove from the heat, then whisk in the vanilla extract, sifted confectioners’ sugar, and salt until smooth and creamy. Let the icing cool for about 5 minutes so it thickens slightly before using.Tip: If the icing thickens too much, add 1 teaspoon of milk at a time until it reaches the desired consistency.

Dip the tops of the pumpkin donuts into the warm icing, letting the excess drip off. Place the dipped donuts on a cooling rack set over a baking sheet to catch any drips. Once the icing sets—about an hour—they’ll be ready to stack or pack up for sharing (if they last that long!).

Pumpkin Pie Spice Blend: This is a blend of ground cinnamon, ginger, nutmeg, cloves, and allspice and is easily found in most American grocery stores. If this blend is unavailable in your country, you can add cinnamon: 1 teaspoon + ginger: ¼ teaspoon + nutmeg: ⅛ teaspoon + allspice: ⅛ teaspoon + cloves: ⅛ teaspoon.

Store: Keep the donuts in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Freeze: Freeze unglazed donuts in a single layer until solid, then transfer to a freezer bag for up to 2 months. When ready to enjoy, thaw at room temperature and glaze before serving.

Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.

Milk: You can use your favorite non-dairy milk, like soy or oat milk.

Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Recipe Tips For Success:
➤ Potential Recipe Challenges & Pro Tips:

The donuts come out dry or dense: This usually happens if the batter is overmixed or if you accidentally add more flour than called for. Pro Tip: Mix just until combined. A few small lumps are okay! Overmixing develops too much gluten, which leads to dense donuts. Also, measure your ingredients with a kitchen scale for the best results.

The donuts stick to the pan: That’s a bummer after all your work! Pro Tip: Generously grease the donut pan with nonstick spray. Let the donuts cool in the pan for 5 minutes before gently removing them.

The icing is too thin or too thick: It can be tricky to get that perfect drizzly texture. Pro Tip: If it’s too thin, add a bit more confectioners’ sugar. If it’s too thick, stir in a tiny splash of milk at a time until smooth.

No donut pan? No problem! Pro Tip: Use a muffin pan instead and bake them as “pumpkin donut muffins.” Just add 2–3 minutes to the bake time.

➤ Extra Tips:

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.

Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.

Fill your donut molds about ¾ full—this gives you that nice, puffed shape without overflowing.

Use a piping bag (or a zip-top bag with the corner snipped off) to neatly fill the donut pan.

Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.

Let the donuts cool completely before icing so the glaze sets beautifully.

➤ Variations & Additions:

Cinnamon Sugar Coating: Skip the icing and dip the warm donuts in melted butter, then roll them in cinnamon sugar.

Maple Glaze: Replace the brown sugar icing with a simple maple syrup glaze for extra fall flavor.

Chocolate Drizzle: Add a drizzle of melted chocolate over the icing for a fun twist.

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 274kcalCarbohydrates: 51gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 5mgSodium: 237mgPotassium: 127mgFiber: 1gSugar: 30gVitamin A: 3121IUVitamin C: 1mgCalcium: 87mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 274

Keyword donuts egg-free pumpkin recipe
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Oriana Romero

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October 14, 2025
If you love pumpkin and you love easy recipes.. this is the one
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These easy cake mix pumpkin donuts are the perfect Fall treat! They come together quickly, and the caramel icing takes them to the next level.

❤️WHY WE LOVE THIS RECIPE

If there is anything we love as a family, it is a donut, and these are the perfect Fall treat. Made with a cake mix, this recipe is even easier. Then, add our delicious caramel icing, and you are in heaven! We are big pumpkin fans and the spices in these are perfect. Add these to your recipe list and make them this Fall season. These donuts come together pretty quickly; you can make these in about 30 minutes.

SWAPS

You can switch out the seasonings in this if you prefer to add more pumpkin spice. You can also top this with a cream cheese frosting, just a powdered sugar glaze, or leave it off altogether. We love the caramel frosting. For a bit of sweetness, sprinkle some powdered sugar on top.

⭐TIP

Remember, these are cake mix donuts, so they have a cake-like consistency, and the icing keeps them very moist. We store them in an airtight container and they are actually good, cold if you prefer to keep them in the refrigerator.

OTHER DELICIOUS PUMPKIN RECIPES:

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Cake Mix Pumpkin Donuts

Judy Yeager

These cake mix donuts are topped with a delicious caramel frosting. These are so easy to make and a perfect way to start the day.

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Course Breakfast

Cuisine American, southern

1 15.25 ounce package Betty Crocker Super Moist Yellow Cake Mix

1 15 ounce can 100% pure pumpkin

1 1/2 teaspoons ground cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon allspice

1/4 teaspoon ground nutmeg

Caramel Frosting Ingredients:

3/4 cup brown sugar

4 tablespoons butter

2 tablespoons milk

1 teaspoon vanilla extract

3/4 to 1 cup powdered sugar

Pour the pumpkin mix into a large mixing bowl and add the spices. Stir with a spoon to mix well. Add yellow cake mix and stir until all ingredients are wet. Spray a donut pan with cooking spray. My pan makes 12 medium sized donuts.

Spoon the mixture into the donut pan or could use a piping bag. I just used a spoon. I filled each cup almost full. Bake in preheated 350 degree oven for about 12 minutes.

Remove from oven and let cool in donut pan for 10 minutes before removing. This made 18 donuts for me. Add frosting.

Caramel Frosting Instructions:

Combine brown sugar, butter and milk in a saucepan on top of the stove until melted and starts to boil. Remove and add vanilla extract and powdered sugar. Stir well. Drizzle or pour over cooled donuts.

If frosting gets too thick just add more milk. If too thin add more powdered sugar.

Keyword Cake Mix Pumpkin Donuts

Let us know by commenting below!

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© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
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Judy Yeager

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September 27, 2025
Apple Cider Doughnuts – Simply Scratch
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These baked Apple Cider Doughnuts are tender, flavorful and addictive. These incredibly moist cake doughnuts have reduced apple cider for enhanced flavor while being perfectly spiced with cinnamon and apple pie spice. This recipe will yield 12 doughnuts.

Fall = apple cider doughnuts!

Every fall, my family asks me to make my apple cider doughnuts. It’s a recipe that’s not only easy, but the results are heavenly. The key to making these is to take time to reduce the apple cider. It really concentrates the flavor and gives these doughnuts extra wow factor. It also doesn’t hurt that once baked, these doughnuts are dipped in melted butter and tossed in a cinnamon and apple pie spice sugar coating.

Definitely one of my favorite homemade baked doughnut recipes ever.

To Make These Apple Cider Doughnuts You Will Need:

for the doughnuts:
- apple cider – Try to look for fresh pressed apple cider (NOT apple cider vinegar). We’re lucky and live around the corner from a cider mill.
- unbleached all-purpose flour – The base for the cake batter.
- baking powder – Will create lightness in the batter, which makes it rise.
- fine salt – Helps balance the sweetness and enhances all the flavors in this recipe.
- cinnamon (ground) – Lends a distinct warm and woodsy flavor.
- apple pie spice – The perfect blend of cinnamon, nutmeg, cardamom and allspice.
- unsalted butter – Adds richness, moisture and flavor.
- light brown sugar – Lends subtle caramel notes and sweetness.
- granulated sugar (white) – For sweetening and flavor.
- eggs – Adds richness and flavor.
for the sugar coating:
- granulated sugar (white) – For sweetening and flavor.
- cinnamon (ground) – Lends a distinct warm and woodsy flavor.
- apple pie spice – The perfect blend of cinnamon, nutmeg, cardamom and allspice.
- unsalted butter (melted) – Adds richness and flavor and helps the sugar coating stick.
MAKE THE DOUGHNUTS:

Preheat your oven to 350°F (180°C) and grease 2 (6 doughnut wells each) pans with nonstick spray. I like to use one that has flour in it.

In a smalls saucepan, bring 1 cup apple cider (not apple cider vinegar) to a boil over hight heat. Reduce heat to medium and simmer until reduced to 1/2 cup. I check periodically by pouring it into a liquid measuring cup until I’ve reached the 1/2 cup mark. Let cool ( it can be slightly warm when eventually adding but do not add hot apple cider to the batter)

In a mixing bowl, measure and add 1-3/4 cups unbleached all-purpose flour, 1-1/4 teaspoons each baking powder, 3/4 teaspoon fine salt, 1 teaspoon ground cinnamon, 1/2 teaspoon apple pie spice, and then whisk well to combine.

In the bowl of your stand mixer, add 10 tablespoons room temperature unsalted butter, 3/4 cup light brown sugar and 1/4 cup granulated white sugar.

Mix on medium to low speed for 1 minute, then increase the speed to high and mix for 2 more minutes.

Next, add in 2 eggs – one at a time, mixing well after each egg.

Use a spatula to scrape the sides and bottom of the mixing bowl.

With the mixer on low speed, gradually add in the dry ingredients.

Mixing until just combined. Once again, scrape down the sides and bottom of the mixing bowl.

While your mixer is on low speed, pour in the reduced apple cider.

Mix until incorporated. The batter will not be overly thick.

Spoon batter into a piping back or large gallon-size resealable bag. Snip the corner and pipe the batter into the prepared pan, dividing the batter equally among each doughnut cavity. (I did ad more batter to each than you see in this photo)

Bake on the middle rack of your preheated oven for 14 to 15 minutes or until a tester comes back clean with maybe a few crumbs attached.

Allow the doughnuts rest in the pan before turning them out onto a wire rack to cool until safe to handle.

COAT THE DOUGHNUTS:

In a bowl, add 1/2 cup melted unsalted butter.

In a second bowl, add 1 cup granulated white sugar, 1 teaspoon ground cinnamon and 1 teaspoon apple pie spice.

Dip both sides of the doughnuts in the melted butter, letting excess drip back into the bowl.

Then transfer it to the bowl with the spiced sugar and coat on all sides.

Repeat with the remaining doughnuts.

Pro Tip: If your baked doughnuts come out without a defined hole in the center, use a 1-inch round cookie cutter or biscuit cutter (I’ll link mine below in the printable recipe) and cut out the center. DO NOT THROW THOSE AWAY!

Toss those scraps in any leftover butter and cinnamon sugar. We call them belly buttons in our house 😂

Hands down the best apple cider doughnuts! Flavorful, moist and addictive!

How Should You Store Baked Doughnuts?

Store the doughnuts in an air-tight container at room temperature.

How Long will Baked Doughnuts Last?

If stored properly, these doughnuts should last for 1 to 2 days or longer.

Click Here For More Doughnut Recipes!

Enjoy! And if you give this Apple Cider Doughnuts recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 12 servings

Apple Cider Doughnuts

These baked Apple Cider Doughnuts are tender, flavorful and addictive. These incredibly moist cake doughnuts have reduced apple cider for enhanced flavor while being perfectly spiced with cinnamon and apple pie spice.

Prep Time: 35 minutes

Cook Time: 15 minutes

Total Time: 50 minutes

nonstick baking spray with flour

FOR THE DOUGHNUTS:

1 cup apple cider, simmered until reduced to 1/2 cup

1¾ cups unbleached all-purpose flour

1¼ teaspoon baking powder

3/4 teaspoon fine salt

1 teaspoon ground cinnamon

1/2 teaspoons apple pie spice

10 tablespoon unsalted butter, at room temperature

3/4 cup light brown sugar

1/4 cup granulated white sugar

2 large eggs

FOR THE SUGAR TOPPING:

1/2 cup melted unsalted butter

1 cup granulated white sugar

1 teaspoon ground cinnamon

1 teaspoon apple pie spice, more or less, for thinning glaze

MAKE THE DOUGHNUTS:

Preheat your oven to 350°F (180°C) and grease 2 (6 doughnut cavities each) pans with nonstick spray. I like to use one that has flour in it.

In a smalls saucepan, bring the apple cider (not apple cider vinegar) to a boil over hight heat. Reduce heat to medium and simmer until reduced to 1/2 cup. I check periodically, by pouring it into a liquid measuring cup, until I’ve reached the 1/2 cup mark.Let cool. It can be slightly warm when eventually adding but do not add hot apple cider to the batter.

In a mixing bowl, measure and add flour, baking powder, fine salt, cinnamon, apple pie spice. Whisk well to combine.

In the bowl of your stand mixer, add butter, light brown sugar and granulated white sugar. Mix on low to medium speed for 1 minute, then increase the speed to high and mix for 2 more minutes.

Next add in 2 eggs, one at a time, mixing well after each egg. Use a spatula to scrape the sides and bottom of the mixing bowl.

With the mixer on low speed, gradually add in the dry ingredients. Mixing until just combined. Once again, scrape down the sides and bottom of the mixing bowl.

While your mixer is on low speed, pour in the reduced apple cider, mixing until incorporated. The batter should not be overly thick.

Spoon batter into a piping back or large gallon-size resealable bag. Snip the corner and pipe the batter into the prepared pan, dividing the batter equally among each doughnut cavity.

Bake on the middle rack of your preheated oven for 14 to 15 minutes or until a tester comes back clean with maybe a few crumbs attached. Allow the doughnuts rest in the pan before turning them out onto a wire rack to cool until safe to handle.

COAT THE DOUGHNUTS:

Once the doughnuts have cooled, add the melted unsalted butter into a shallow bowl. In a separate bowl, add sugar, cinnamon and apple pie spice. Stir to combine. Dip both sides of the doughnuts in the melted butter, letting excess drip back into the bowl. Then transfer it to the bowl with the spiced sugar and coat on all sides. Repeat with the remaining doughnuts.

Pro Tip: If your baked doughnuts come out without a defined hole in the center, use a 1-inch round cookie cutter, wide end of a piping tip or biscuit cutter (linked below) and cut out the center. DO NOT THROW THOSE AWAY! Toss those scraps in any leftover butter and cinnamon sugar.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1doughnut, Calories: 373kcal, Carbohydrates: 51g, Protein: 3g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 209mg, Potassium: 78mg, Fiber: 1g, Sugar: 36g, Vitamin A: 575IU, Vitamin C: 0.2mg, Calcium: 55mg, Iron: 1mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American
This recipe was originally posted on October 27, 2012 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

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Laurie McNamara

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September 19, 2024
We Tried 3 Flavors of Deux’s Donut Holes — and There Was a Clear Winner

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We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

Welcome to The Test Kitchn, where we put some of our — and your! — favorite products to the test, so you can make more informed (and delicious) grocery shopping decisions. We know life can get pretty hectic, which is why we’re trying out different products on your behalf. (Kind of like our sister site Apartment Therapy’s Personal Shopper!) Looking for more great deals, food news, and product reviews? Be sure to sign up for our Cook/Shop newsletter for the latest sales and must-have kitchen finds.

What We Tested: In this installment of The Test Kitchn, we tested out some of the vegan, gluten-free donut holes from Deux. The donut holes are made with “clean ingredients” like zinc, elderberry, and aloe vera; have no preservatives; and are free from artificial flavors, colors, and sweeteners. In addition to donut holes, Deux sells cookie dough, dessert spreads, and merch. They also have several free gifts that you can tack onto your order with unique promo codes. Deux products are available both online and in-store — just use the store locator function on the site to find the location nearest you.

This week, we have Morgan Pryor, commerce editorial assistant; Chanel Fetaz, director of product design and UX; Nikol Slatinksa, shopping writer; and Alicia Kort, deputy commerce editor. None of our testers are vegan or gluten-free, either, so we won’t be pulling our punches.

Deux Donuts: These “donuts,” as they’re called (they’re actually donut holes, which is also kind of a misnomer in itself, but we won’t get into that), come in four flavors: Glazed, Chocolate Glaze, Not-So-Red Velvet, and Cinnamon Sugar, which is a collab with Chamberlain Coffee, a brand our editors love. Not-So-Red Velvet was out of stock when we tested, so we weren’t able to get our hands on a sample, but if they’re anything like the others, they’re sure to be … actually, never mind — no spoilers!

How We Tested: Since the donuts come in easy-to-open, resealable packages, there was virtually no prep to be done on the day of the test. I just set them out in a few bowls and called in the testers. Our testers sampled them all, and I urged everyone to really be discerning in their ratings and rankings. In the end we reached a clear consensus on the favorite.

Glazed Donuts: Our testers thought the Glazed donuts were a touch dry, but not too bad! “I liked this one the most even though it was the crumbliest,” Nikol explained. “It tasted pretty close to a real glazed donut.” Morgan and Chanel liked that it wasn’t overwhelmingly rich or too overpoweringly sweet.

Chocolate Glazed Donuts: Chocolate was a bigger hit with our testers. “I really liked the glaze, and it was definitely more brownie- or cake-like,” Morgan noted. Nikol agreed, saying that “the chocolate flavor was good, and it also wasn’t as crumbly as the first one.” Alicia was a big fan of the chocolate flavor as well. “The chocolate flavor was my favorite,” she explained. “I could see myself snacking on these — I was shocked to see that they have less sugar than the Greek yogurt I have for breakfast, so I was surprised that for a gluten-free, low-sugar, and vegan snack, it could taste so good.”

Cinnamon Sugar Donuts: The favorite by a nose were the Cinnamon Sugar donuts. Alicia said that these tasted more like a donut hole than the regular flavor, and Chanel loved them too, explaining that they had a strong cinnamon flavor, which she really enjoyed. “Most times when things are described as cinnamon, it’s more faint,” she said. Morgan agreed, explaining that “it had a more intense flavor, but it wasn’t too overpowering — I think I could snack on them without getting sick of the flavor.”

Good to Know: Since they’re made with less sugar and are vegan and gluten-free, don’t expect these to taste exactly the same as Munchkins from Dunkin’ — that being said, these are a nice alternative that are accessible for more people and a delicious treat for everyone.

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Ian Burke

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April 2, 2024
Gourdough’s Public House Blowout Goodbye Party

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Gourdough’s Public House would like to thank Austin for 10 incredible years of business with a final goodbye party this weekend.

Press Release
–

Nov 4, 2022 08:00 CDT

AUSTIN, Texas, November 4, 2022 (Newswire.com)
–
After 10 years serving the Austin community with unique donuts and cocktails, local landmark Gourdough’s Public House, will be closing their brick and mortar location on South Lamar at the end of this week and concluding foodservice this Sunday Night, Nov. 6, 2022, with a final goodbye party. They hope everyone will join them this weekend for some incredible food, drink specials, and fond memories.

Business partners Paula Samford and Ryan Palmer said that many factors went into deciding to close the restaurant. Ryan Palmer said, “It’s a bittersweet decision but with an upcoming residential project being built in the near future at the location, coupled with two years of extreme labor shortages, inflation, increased food cost and the desire to pursue other opportunities, we felt like it was the right time to conclude business after 10 happy years of food service.”

Gourdough’s will continue serving up their delicious donut concoctions at their original food trailer located at 1503 South 1st St., as well as opening new food trailer locations and continuing to expand their catering program.

Paula Samford said, “We have decided to go back to our food trailer roots and focus on festivals, catering events, and opening new food trailers in the outer edges of Austin to better serve the growing Austin community as a whole.”

Starting this Friday through Sunday, the entire Gourdough’s Public House staff would like to invite local fans to celebrate 10 incredible years of service with them, which will include: all-day brunch, spectacular food specials and cocktail specials like $5 you-call-it drinks & $2 draft beers.

Source: Gourdough’s

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November 4, 2022
Yolk Partners With Stan’s Donuts & Coffee on a Collaborative Brunch Dish

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Iconic Chicago brands, Yolk and Stan’s Donuts & Coffee, partner up to create a donut-inspired brunch dish.

Press Release
–

Oct 17, 2022

CHICAGO, October 17, 2022 (Newswire.com)
–
On October 22 and 23, Yolk will be serving up a Stan’s donut-inspired dish, Stan’s Toffee Donut French Toast. The Fall-themed dish will consist of two fresh Stan’s toffee donuts made into french toast, then stuffed with a house-made mascarpone toffee filling, and served with warm syrup. The special limited edition dish will be available at all nine Chicagoland Yolk locations until supplies last.

“We love supporting Chicago brands and felt like a partnership with Yolk was a no-brainer,” said Stan’s founder and CEO, Rich Labriola. “Our toffee cake donut is one of the most popular and we knew it would lend itself perfectly for a collaboration. We can’t wait to share the ‘Toffee Donut French Toast’ with Chicagoans.”

Constantly pushing the envelope with new and creative brunch dishes, specialty juices and its own private-label premium coffee in urban, upscale settings, Yolk is known for its delicious breakfast and lunch fare. Yolk’s menu includes signature specialty dishes like eggs benedict, gourmet five-egg rolled omelets, a wide range of skillets and scramblers, pancakes, frittatas, crepes and many more scrumptious options, like the Breakfast Mac & Cheese, from the brand’s inventive Test Kitchen joining the menu on a regular basis.

“I am very excited to be able to partner with Stan’s Donut & Coffee!”, said Taki Kastanis, CEO and Founder of Yolk. “Nothing like two great Chicago brands working together to create something delicious for our home city.”

About Yolk

Founded by Taki Kastanis in 2006, Yolk has rapidly expanded to 16 locations in Illinois, Indiana, Texas and South Florida. Each one beloved by locals and tourists alike, Yolk is continuously expanding to be able to serve each and every community possible. Rated “Best Breakfast” by Zagat, Yolk’s menu features a balanced mix of upscale breakfast and lunch items guests would expect to find on the menu, as well as a range of deliciously innovative creations. The Yolk experience goes far beyond what’s on the plate – bringing creativity to the kitchen. Yolk’s team is dedicated to making each guest’s experience unique, personable and one that makes them hungry for more. For more information about Yolk, visit www.eatyolk.com, download the Yolk app, or connect with Yolk on Instagram and Facebook.

About Stan’s Donuts & Coffee

Stan’s Donuts & Coffee serves up freshly made donuts of extraordinary flavors and textures and an excellent cup of joe. Master baker Rich Labriola of Labriola Baking Company opened the first Stan’s Donuts & Coffee in Chicago in 2014, the result of a friendship and partnership with Stan Berman, founder of the iconic Los Angeles shop that bears his name. Since then, Stan’s has grown to 16 shops in the Chicago area, serving a vast array of award-winning donuts, coffee, dunkable cookies, specialty drinks and whimsical experiences. Stan’s ships nationwide via Goldbelly and doles out sweet rewards to its devoted fans via the Stan’s Loyalty App. For more, visit stansdonuts.com and follow Stan’s on Instagram, Facebook and Twitter.

Source: Yolk

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October 17, 2022