These cinnamon donuts are baked in mini-Bundt cake pans.

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Thoroughly coat the molds of 2 mini-Bundt pans with cooking spray. Sprinkle molds evenly with 2 tablespoons granulated sugar, tapping out the excess. (If you only have 1 pan, bake the recipe in 2 batches.)

  • Whisk flour, the remaining 3/4 cup granulated sugar, cinnamon, baking powder, baking soda and salt in a large mixing bowl. Make a well in the dry ingredients and set aside. Whisk buttermilk, molasses, egg whites and oil in another bowl. Fold the buttermilk mixture into the dry ingredients with a rubber spatula just until blended.

  • Spoon about 2 generous tablespoons of batter into each prepared mold, smoothing the surfaces. Bake until the tops spring back when touched lightly, 8 to 10 minutes. Loosen edges and turn the doughnuts out onto a wire rack to cool. (If baking in 2 batches, cool the pan, clean it, then recoat it with cooking spray or oil and sugar.)

  • Whisk confectioners' sugar and honey in a bowl with enough hot water to make a smooth, thick glaze. When the doughnuts are completely cool, set them, fluted-side up, on a wire rack over wax paper. Spoon some glaze over each doughnut, letting it drip down the sides. (Alternatively, dip the doughnuts in glaze.)


Equipment: 2 mini-Bundt pans

Nutrition Facts

271 calories; total fat 3.8g 6% DV; saturated fat 0.4g; cholesterol 1mg; sodium 246mg 10% DV; potassium 317mg 9% DV; carbohydrates 57.8g 19% DV; fiber 1.2g 5% DV; sugar 42g; protein 3.3g 7% DV; exchange other carbs 4; vitamin a iu 11IU; vitamin cmg; folate 54mcg; calcium 110mg; iron 3mg; magnesium 7mg; thiaminmg.

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
These were really good. My kids loved them. I think that they have a perfect holiday flavor. Read More