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Baked donut holes in a bowl with parchment paper.
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4.82 from 11 votes

Baked Donut Holes

Simple and light, these baked donut holes can be coated in a glaze or with cinnamon sugar. See tips for apple cider flavored!
Prep Time30 mins
Cook Time10 mins
Resting Time5 mins
Total Time45 mins
Course: Breakfast, Dessert
Cuisine: American
Diet: Gluten Free, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Servings: 24 donut holes
Calories: 71kcal
Author: Alicia


Donut Holes

  • 1⅓ cups all purpose flour
  • cup white sugar
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • ½ cup milk
  • 1 large egg
  • cup unsweetened applesauce
  • 1 teaspoon vanilla extract

Cinnamon Sugar Topping - Covers 12 donut holes.

  • ¼ cup unsalted butter, melted
  • ¼ cup white sugar
  • ¾ teaspoons ground cinnamon

Glaze Topping

  • ½ cup powdered sugar
  • 2-3 teaspoons milk or apple cider
  • ½ teaspoon vanilla


  • Preheat oven to 400 degrees Fahrenheit and spray with oil or butter a 24 count donut hole pan or a mini muffin pan. 
  • In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Add milk, egg, applesauce, and vanilla and stir till just combined, making sure not to overmix. A few lumps can remain. Spoon the batter evenly into 24 mini muffin cups, about 2-3 teaspoons each, just enough to fill the cup.
  • Bake at 400 degrees F for 7-9 minutes, till just puffed up and very lightly browned on the edges.
  • Let the donut holes cool for 5 minutes then gently remove them from the pan and place them onto a cooling rack with a cookie sheet underneath. This will catch all of the drippings from the toppings.
  • Set aside the melted butter, and whisk sugar and cinnamon in another bowl. In a third bowl, whisk powdered sugar, milk (start with 2 teaspoons and add 3 as needed), and vanilla till smooth. For the cinnamon sugar donut holes, dip them in the melted butter and then roll them into the cinnamon sugar to coat evenly. Set on the baking rack. Dip the donut holes into the glaze or drizzle it on top.


  • For gluten free use ⅔rd cup of oat flour and ⅔rd cup of brown rice flour or Bob's 1:1 substitute. Bake 10-12 minutes. 
  • I find the amount of liquid needed for the glaze varies greatly with readers. Perhaps it's the milk being used - I haven't figured it out. Some only need 2, some closer to 3. You can adjust the glaze by adding more powdered sugar if it's too thin, or more milk if it's not transforming into a glaze. 
  • For apple cider spiced - Start by simmering 1 ½ cups apple cider with 2 cloves in a small saucepan over med-low heat for about 20 minutes. You should have at least ½ cup remaining. Remove the cloves and measure out to ½ cup. Set aside in the refrigerator to cool. Use in place of milk and add ¾ teaspoon cinnamon and ¼ teaspoon nutmeg in place of the current measurements. 
  • See post for serving suggestions. Donut holes freeze great up to 3 months. 


Serving: 4holes | Calories: 71kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 32mg | Potassium: 34mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 77IU | Vitamin C: 0.05mg | Calcium: 15mg | Iron: 0.4mg