Dessert Doughnuts

star rating (4) rate this recipe »
dairy free, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 12 baked doughnuts

Recipe photo

Surely that hole in the doughnut is there for a reason! Tender cake doughnuts — baked, not fried — are the delicious base for all kinds of "fill in the hole" complements: think ice cream, mousse, whipped cream... Or how about a doughnut cake sundae? Banana doughnuts with ice cream, sliced bananas, hot fudge, whipped cream, and a cherry on top.

Dessert Doughnuts

star rating (4) rate this recipe »
dairy free, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 12 baked doughnuts
Published: 08/20/2012



  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 1/4 cups granulated sugar
  • 1 1/2 cups applesauce, mashed bananas, puréed strawberries, or the puréed fruit of your choice
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon, optional; good with apple or banana doughnuts
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 1 3/4 cups + 2 tablespoons King Arthur Unbleached All-Purpose Flour*
  • granulated sugar or cinnamon-sugar, for coating


  • your choice: ice cream, pudding, whipped cream, sliced fruit, fudge sauce, caramel sauce, nuts, whipped cream, etc.

Tips from our bakers

  • Want to make these doughnuts with King Arthur Unbleached Self-Rising Flour? Reduce the salt to 1/2 teaspoon; omit the baking powder, and substitute 2 cups (8 ounces) self-rising flour for the all-purpose flour. Bake the doughnuts for about 18 minutes.
  • To make a dairy-free doughnut dessert, fill doughnut holes with soy-based ice cream or pudding and sliced fruit.


see this recipe's blog »

1) Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts.

2) Beat together the oil, eggs, sugar, puréed fruit, vanilla, cinnamon (if you're using it), salt, and baking powder until smooth.

3) Add the flour, stirring just until smooth.

4) Fill the wells of the doughnut pans nearly to the rim; use about 1/4 cup of batter in each well. If you're making muffins, fill each well about 3/4 full; the recipe makes about 15, so you'll need to bake in two batches (unless you have two muffin pans).

5) Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you're making muffins, they'll need to bake for 23 to 25 minutes.

6) Remove the doughnuts from the oven, and loosen their edges. After about 5 minutes, transfer them to a rack.

7) While the doughnuts are still warm (but no longer fragile), gently shake them, 1 or 2 at a time, in a bag with the sugar. If you've made muffins, sprinkle their tops with sugar.

8) Cool completely, and wrap airtight; store at room temperature for several days. Freeze for longer storage.

9) To make dessert doughnuts: Fill the hole in each doughnut with your choice of ice cream, pudding, mousse, sliced fruit, etc. Top with sauce; add whipped cream (and nuts, and a cherry) if desired.

Yield: 12 doughnuts or 15 muffins.


  • star rating 04/20/2015
  • Mary from near Seattle
  • Baked, not fried; option to use muffin pan if you don't have donut pan; real fruit puree baked in; no need to glaze. Mini muffins took about 15 min in my oven.
  • star rating 02/06/2014
  • Lori from San Diego, CA
  • We loved these doughnuts. So delicious and moist that I didn't even mind that they were baked not fried (I am usually not a big fan of baked doughnuts). I used 1.5 cups of fresh pear puree and almond extract instead of the vanilla and they were heavenly. I will definitely make these again.
  • star rating 01/07/2014
  • Leah from Massachusetts
  • These were lovely and easy. I used mostly banana with some applesauce to make 1 1/2 cups. This was my first time making doughnuts, but won't be my last! Also, my yield was 17 doughnuts and I filled the openings beyond 3/4 full.
  • star rating 09/14/2012
  • KAF Customer Support from KAF Community
  • Great texture and flavour! We enjoyed these as a snack, did not try with any dessert toppings. I make the baked doughnut recipes in my mini-muffin pan to approximate doughnut holes, which works like a charm. I used bananas, 1 tsp cinnamon and a bit of nutmeg... and because I had a more than 1.5 c bananas and XL eggs I added a half cup of oatmeal (as I often do) and they were divine. This recipe makes me wish I had extra-ripe bananas more often.

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