Name: Easy Spiced Baked Donuts with Vanilla Glaze
Prep time: 8 min
Cook time: 11 min
Ingredients: 1/2 Cup Sugar; 1 tsp. Vanilla extract; 1/2 Cup Greek Yogurt; 1/2 Cup Buttermilk; 1/2 Cup Neutral oil (such as avocado oil); 2 Eggs; 1 3/4 Cup All-Purpose Flour; 1/2 tsp. Salt; 1/2 tsp. Baking soda; 1 tsp. Baking powder; 2 tsp. Cinnamon; 1/2 tsp. Ground ginger; 1/4 tsp. Nutmeg; 1/2 tsp. Allspice; 1 Cup Powdered sugar; 1/2 tsp. Vanilla extract; 2-3 Tbsp. Milk

These spiced baked donuts are the answer to every morning you’ve wanted something warm and sweet without a ton of effort. They’re soft, fluffy, and packed with cozy spice flavor in every bite. No deep fryer, no mess, and no special skills required, just a donut pan and about 20 minutes of your time.

I created these because I wanted a baked donut that actually tasted like a real donut. Not a muffin in disguise. The combination of cinnamon, ginger, nutmeg, and allspice gives them that classic spiced cake donut flavor, and the Greek yogurt and buttermilk in the batter keep them incredibly moist and fluffy. These aren’t dry or dense like some baked donuts can be.

If you’re a fan of baked donuts, my baked pumpkin donuts with maple icing follow the same easy approach and are just as crowd-pleasing. But these spiced donuts with vanilla glaze have a more classic, any-season flavor that makes them a year-round staple at our house.

Spiced baked donuts on a wood board with a vanilla glaze.

Why You’ll Love This Recipe

Baked, not fried: No hot oil, no mess, and no frying equipment needed. Just a donut pan and your oven do all the work.

Ready in 20 minutes: These donuts bake in about 10-13 minutes, so from mixing bowl to glazed donut is lightning fast.

Warm and cozy spice blend: Cinnamon, ginger, nutmeg, and allspice come together to create that classic spiced cake donut flavor everyone loves.

What I Love:

The vanilla glaze is so simple – just three ingredients – but it makes these glazed baked donuts look and taste like something straight from a bakery case.

Ingredients for the spiced baked donuts on the counter.

Ingredient Notes and Substitutions

Greek Yogurt: Greek yogurt adds moisture and a slight tang that keeps the donuts from drying out. Any percent plain Greek yogurt works here. You can swap for sour cream or a plain dairy-free yogurt in a pinch.

Buttermilk: Buttermilk works with the baking soda to help the donuts rise and stay fluffy. No buttermilk? Add 1/2 tablespoon of white vinegar or lemon juice to 1/2 cup of regular milk, stir, and let it sit for 5 minutes. Works just as good.

Neutral Oil: A neutral oil keeps the texture moist without adding flavor. Avocado oil, canola oil, vegetable oil, or sunflower oil all work well.

Spices: The blend of cinnamon, ginger, nutmeg, and allspice is what gives these spiced cake donuts their bakery flavor. I recommend using all four for the best result, but if you’re in a pinch and missing one, the donuts will still taste great.

Vanilla Glaze: The glaze is made with powdered sugar, vanilla extract, and milk. Keep the milk on the lower end if you want a thicker glaze that coats more heavily, or add a splash more for a thinner drizzle. Both work beautifully.

Spiced baked donut batter in a donut pan before being baked.

spiced baked donuts right out of the oven still in a donut pan.

spiced baked donut with simple vanilla glaze on a cooling rack.

How to Make Spiced Baked Donuts: Step-by-Step Instructions

Preheat your oven to 350 degrees F. Grease your donut pan well with oil and set aside.
In a large mixing bowl, beat the eggs and sugar together for about 30 seconds. Add the vanilla extract, buttermilk, oil, and Greek yogurt. Mix until fully combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, allspice, nutmeg, and ground ginger.
Add the dry ingredients into the wet ingredients and stir until just combined. Do not overmix.
Add about 1/3 to 1/2 of the batter into a piping bag or zip lock bag with one corner snipped off. Pipe the batter into the greased donut pan, filling each tin about 2/3 full. This batch makes about 6-8 donuts depending on your pan size.
Bake for 10-13 minutes or until the donuts are just cooked through and a toothpick comes out clean.
While the donuts are baking, make the vanilla glaze by whisking together the powdered sugar, vanilla extract, and 2 tablespoons of milk. Add an extra splash of milk if the glaze feels too thick.
Let the donuts cool slightly before removing them from the pan. Dip each donut into the vanilla glaze and enjoy immediately!

Sara’s Tip

Do not overmix the batter. Once you add the dry ingredients into the wet, stir just until everything comes together. Overmixing develops the gluten in the flour and will give you a tougher, denser donut instead of the soft and fluffy texture you’re going for. A few small streaks of flour are totally fine.

Up close shot of the spiced baked donut with a bite, showing the fluffy inside of the donut.

.Recipe FAQS

What if I don’t have a donut pan?

You can turn these into muffins in a pinch. Fill a lined muffin tin and increase the bake time to around 15-18 minutes, or until a toothpick comes out clean.

Can I make the batter ahead of time?

The batter is best used right away since it has baking soda and baking powder in it. Once those are mixed in, they start working immediately. For the best rise, bake as soon as your batter is ready.

Why are my baked donuts dense?

Two common reasons are overmixing the batter or overbaking. Stir just until combined and start checking the donuts on the low end of the bake time. You want a toothpick to come out clean, but you do not want to leave them in too long.

Can I add toppings besides the vanilla glaze?

Absolutely! A cinnamon sugar coating works really well with the spice blend in these donuts. Right after dipping in melted butter, roll each donut in a mix of cinnamon and sugar for a churro-style finish.

How do I store leftover donuts?

Store glazed donuts in an airtight container at room temperature for up to 1-2 days, or in the fridge for up to 3-4 days. If you know you’ll have leftovers, skip the glaze and store the plain donuts, then dip them fresh when you’re ready to eat. The plain donuts also freeze well for up to 2 months, just thaw and glaze before serving.

Can I freeze these donuts?

Yes! Freeze the unglazed donuts in an airtight container or zip lock bag for up to 2 months. Let them thaw at room temperature or give them a quick 15-20 seconds in the microwave, then dip in fresh glaze before serving.

How to Store

These glazed baked donuts are honestly at their best the same day they’re made. The glaze is freshly set, the texture is at peak fluffiness, and they taste like they just came out of a bakery case.

If you do have leftovers, store them in an airtight container at room temperature for up to 1-2 days, or pop them in the fridge for up to 3-4 days.

For make-ahead, bake the plain donuts and store them unglazed. The plain donuts hold up much better in storage, add the vanilla glaze fresh right before serving for the best result. You can find even more sweet breakfast recipes on the blog to add to your weekend baking rotation.

If you give these easy spiced baked donuts with vanilla glaze a try, I would love to hear your thoughts in the comments below! I really appreciate your feedback!

And be sure to tag me on Instagram so I can see your creations.

From my kitchen to yours, happy baking! I hope you love these spiced baked donuts as much as we do!