Spiced Baked Doughnuts

All the warm spice of a cinnamon-sugar doughnut without heating up a pot of frying oil. These baked versions use a mini bundt pan to get that classic ring shape, and they come out light, cakey, and fragrant with cinnamon and nutmeg.

The batter mixes like a quick bread. Dry ingredients get a well in the center, wet ingredients go in, and you stir just until everything comes together. Overmixing activates the gluten and turns the doughnuts tough and chewy instead of tender.

Two heaping tablespoons of batter per cavity fills the mini bundt molds just right. Smooth the tops with a knife so they bake flat and sit evenly when you flip them out. They only need 12 minutes at high heat, so watch them closely.

A dusting of powdered sugar on top keeps things simple and pretty.

Kitchen Tips

• Coat the pan generously with cooking spray. The bundt shape has ridges that trap batter, and under-greased pans mean broken doughnuts.
• Remove from the pan immediately after baking. Letting them sit causes steam to build and the doughnuts stick.
• Stir the wet into the dry just until moistened. Lumps are fine and actually mean you haven’t overmixed.
• These are best eaten the same day. Like all baked doughnuts, they dry out faster than fried ones.

Variations

• Cinnamon sugar coated: Skip the powdered sugar and brush warm doughnuts with melted butter, then roll in cinnamon sugar.
• Maple glaze: Dip the tops in a glaze made from powdered sugar, maple extract, and a splash of milk.
• Chocolate spice: Add a tablespoon of cocoa powder to the dry ingredients for a chocolate-spice combo.