Baked Vanilla Frosted Funfetti Donuts + Weekly Menu

It’s a gorgeous fall weekend here in southwest Michigan – the only thing that could’ve made it more enjoyable, perhaps, would be some college football! About a month to go before we can enjoy our Illini…winning, we hope.

We had really had nothing on the calendar this weekend. And yet, the time always seems to get filled up. It was Mark’s last weekend in his 30’s (Friday is the big 4-0). We started the weekend at a brewery for dinner with the girls, did a different brewery with friends last night, and did a third brewery with our small group from church after today’s outdoor service. Do you see a theme?

After the outdoor gathering for church, we first went apple picking. We’ll go at least 1 other time yet this season, but man…the fruit crop continues to impress this year. The kids had a blast and we brought home a half bushel. Translation for those who don’t speak in bushels and pecks: it’s about 25 pounds, or roughly 75 apples. We have several varieties represented, including golden delicious, gala, fuji, bella, and some that I’m sure I’m forgetting. I’m normally a fuji girl, but the golden delicious are especially delicious, it seems. 

The brewery after apple picking hosted live music – a guy with a guitar and kazoo or harmonica (rotated between songs). He went from folk music to entertaining the kids: Twinkle Twinkle, Old McDonald, and Wheels on the Bus. We cheered loudly and the other patrons were good sports, their kids joining right along. Sitting in the sun left us toasty and the girls were taking off their dresses in the car (can’t make this stuff up).

We walked in the house after being gone much of the day, and it was FREEZING. We refuse to turn on the heat when the daytime temps are in the 70’s…but the cold lingers in our home, no doubt.

It’s also no wonder I fired up the oven this morning for a request from the girls: sprinkle donuts (and an effort to raise the indoor temperature a few degrees!). These were easy, fun and will certainly be made again!

Baked Vanilla Frosted Funfetti Donuts

Baked Vanilla Frosted Funfetti Donuts

Yield: 9 donuts
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

A fun funfetti breakfast treat! Baked, not fried...so while not healthy, certainly healthier 😉

Ingredients

Donuts:

  • 1 cup + 2 Tbsp all-purpose baking flour
  • 1/4 cup lightly packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 2 1/2 Tbsp unsalted butter, melted
  • 1/2 cup unsweetened almond milk
  • 1 large egg, at room temperature
  • 2 Tbsp rainbow sprinkles

Frosting:

  • 1 cup confectioners' sugar
  • 2 Tbsp whole milk
  • 1/2 tsp pure vanilla extract
  • 1-2 Tbsp rainbow sprinkles, for decorating*

Instructions

  1. Preheat oven to 350 degrees F. Mist 9 donut pan wells with nonstick cooking spray and set tins aside.
  2. In a medium bowl, whisk together the flour, brown sugar, granulated sugar, salt, and baking powder until well combined.
  3. In a small bowl, melt the butter for 30 seconds; allow to cool slightly. Add the almond milk and egg; whisk well to combine.
  4. Pour the wet ingredients into the dry, along with the sprinkles; mix until just combined. Spoon the batter into each prepared donut well, filling 1/2 to 2/3 full.
  5. Bake for 11-12 minutes, until golden and set. Remove from oven and allow to cool, turning out onto a cooling rack after 2-3 minutes.
  6. Meanwhile, combine the milk, confectioners' sugar, and vanilla in a small bowl until smooth and no lumps remain.
  7. Dip the tops of each donut into the glaze and top with sprinkles. Allow frosting to set for 2-3 minutes before serving.

Notes

Recipe from Baked by Nature

I used rainbow sprinkles on the inside and ran out, so used different sprinkles on top 🙂

Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 190Total Fat: 4.8gCholesterol: 28mgSodium: 219mgCarbohydrates: 35.4gFiber: 0.33gSugar: 22.6gProtein: 2.3g

Big donut fan? Who isn’t? Check out these baked donut recipes!

Weekly Menu: September 20th – 24th

Be well,

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