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Christmas Mini Donuts

Christmas mini donuts are baked in mini donut pans for a soft, tender texture, then dipped in a smooth vanilla glaze. Red-and-green holiday sprinkles add a festive finish to each bite-sized donut.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling 5 minutes
Total Time 30 minutes
Servings: 24 mini donuts
Course: Dessert
Cuisine: American
Calories: 75
Ingredients Equipment Method Notes

Ingredients
  

Donuts
  • cooking spray
  • 1 cup all-purpose flour
  • 0.33 cup granulated sugar
  • 1 tsp baking powder
  • 0.25 tsp ground nutmeg
  • 0.25 tsp salt
  • 0.5 cup whole milk
  • 1 egg large
  • 2 tbsp unsalted butter melted and cooled
  • 1 tsp vanilla extract
Glaze
  • 1 cup powdered sugar
  • 2 tbsp whole milk
  • 0.5 tsp vanilla extract
  • 0.25 cup holiday sprinkles red-and-green

Equipment

  • 2 12-cavity mini donut pans

Method
 

Make the donuts
  1. Heat the oven to 350°F.
  2. Coat two 12-cavity mini donut pans with cooking spray.
  3. Whisk the flour, granulated sugar, baking powder, nutmeg, and salt in a medium bowl.
  4. In a separate bowl, whisk the milk, egg, melted butter, and vanilla.
  5. Pour the wet ingredients into the dry ingredients and stir just until no dry flour remains.
  6. Divide the batter among the donut cavities, filling each about two-thirds full.
  7. Bake for 8 to 10 minutes, until the donuts spring back when lightly touched.
  8. Cool the donuts in the pans for 5 minutes.
  9. Transfer the donuts to a wire rack and cool completely.
Make the glaze and decorate
  1. Whisk the powdered sugar, milk, and vanilla in a small bowl until smooth.
  2. Dip the tops of the cooled donuts in the glaze and return them to the rack.
  3. Immediately add the holiday sprinkles.

Notes

For neat, even donuts, fill each cavity about two-thirds full. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the glaze and sprinkles can become sticky. For a dairy-free version, use unsweetened dairy-free milk and a dairy-free butter alternative.