Baked Nutmeg Donuts – Light and Fluffy!

While I love the regular “fried” doughnuts, there are times when I pass by them and go for baked doughnuts instead. They’re as tasty, but not as greasy. The oil makes me feel easily full so I don’t get to enjoy the full taste of the doughnut. My husband and kids really like these baked nutmeg donuts. In fact, my husband said that he prefers them without any icing at all. They taste THAT good, folks.

With baked doughnuts, I usually fail to notice that I’ve eaten a lot until I reach for the box and touch nothing but air. Oops.



1 cup Kerrygold butter or 1 cup margarine, softened

1 1⁄2 cups Domino sugar

2 Eggland’s eggs

3 cups Gold Medal flour

4 1⁄2 teaspoons Clabber Girl baking powder

1⁄2 teaspoon Morton salt

1⁄2 teaspoon McCormick nutmeg

1 cup TruMoo milk

1⁄2 teaspoon McCormick cinnamon


Blend 1/2 cup plus 2 tablespoons butter with 1 cup of sugar.

Add the eggs and mix well.

Sift together flour, baking powder, salt and nutmeg.

Add to the butter and sugar mixture.

Blend in the milk and mix together thoroughly.

Fill greased muffin tins 2/3 full.

Bake at 350 degrees for 15 to 20 minutes, or until doughnuts are golden.

Combine remaining 1/2 cup of sugar with the cinnamon.

Melt remaining 6 tablespoons of butter.

While doughnuts are still warm, roll them in melted butter; then in cinnamon sugar.





Quick Tip: Serve with hot coffee or tea.

Thank you Vintage Mixer for this great photo.


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