Apple-Cinnamon Mini Doughnuts
These bite-size baked apple doughnuts have all the flavor of their fried counterparts with fewer calories. Serve plain for breakfast, with an afternoon cup of coffee or alongside whipped cream for an after-dinner treat.
Gluten-Free Blueberry-Lemon Doughnuts
These yummy blueberry-lemon doughnuts use a blend of gluten-free flours making them a perfect treat for anyone with gluten intolerance or sensitivity.
Cinnamon-Sugar Dusted Apple Cider Donuts
Fluffy and light with a warm cinnamon flavor, you'll be craving these homemeade donuts (with a hot cup of coffee) all fall! Because apple cider can be harder to find year-round, take advantage of when it's "in season." Don't forget to make a few extra batches and freeze the donuts to enjoy when cider isn't available.
Apple Cider Doughnuts
These doughnut-shaped cakes are flavored with apple cider and glazed with maple syrup. If you do not have a mini Bundt pan, you can use a regular Bundt pan and make a coffee cake; bake it in a 375°F oven for 25 to 30 minutes.
These festive pumpkin doughnuts are baked rather than fried. They hold well at room temperature for several hours, but are most delicious when they are still warm.
Naturally Red Velvet Doughnuts
Cake batters require a lot of food coloring or they end up looking faded. For these un-fried doughnuts, we use both sweet red beets and powdered freeze-dried pomegranate arils to deliver a rich, natural red color along with bonus antioxidants and fiber.
Air-Fryer Cinnamon-Cake Doughnut Holes
Deep-frying doughnuts adds a lot of unnecessary oil and fat. Air-frying doughnut holes, however, cuts the amount of oil you use but still delivers a delicious crispy crust. Serve these no-yeast doughnut holes warm for the best texture and flavor.