Home · Recipes · Fall + Winter · Halloween Donuts Halloween Donuts Author: Maryanne CabreraPublished: Oct 31, 2011Updated: Sep 8, 2020 View Recipe8 ReviewsThis post may contain affiliate links. Read our disclosure policy. Baked Halloween donuts are a fun and festive treat to this season! This post contains two mini baked donut recipes. My Friday afternoon was spent baking up a storm of Halloween inspired goodies. I made these pretty little baked donuts for my friend’s Hallow-Wine party. Mini baked donuts are cute, versatile and very tasty. They are a nice alternative to cupcakes, cake pops, and macarons. They don’t require refrigeration, can be made in advance, and are very easy to transport. Once the glaze is set, these Halloween donuts can be easily stacked and carried away. Baked donuts are gaining popularity here in California. Especially with places like Fonuts and Babycakes NYC, its obvious there is a demand for alternative baked goods for the health conscious and those with allergies. You can easily make vegan or vegetarian friendly baked donuts by swapping out the eggs, milk, and butter with soy and fruit puree. I had a lot of fun baking and decorating these delicious treats. I ended up with over 8 dozen mini donuts (let’s not factor in all the ones I ate or taste-tasted). I’m thinking about making these again for Thanksgiving. I want to set up a decorating station where everyone can dip their donuts in chocolate and sprinkle as they please. Warm baked donuts and coffee after stuffing your face with turkey and mashed potatoes– I think that’s a winner. Wine and baked donuts make another winning combination. I think the empty sheet tray I brought back home is a good enough indicator that people enjoyed these at the party. Happy Halloween! Have fun, be safe, and eat lots of candy! Baked Chocolate Donuts No ratings yet Yield: 24 mini donuts Print Recipe Pin Recipe Rate Recipe Ingredients▢ 100 grams all-purpose flour▢ 25 grams unsweetened cocoa powder▢ 1 teaspoon baking powder▢ 1/4 teaspoon fine sea salt▢ 1/2 teaspoon espresso powder▢ 75 grams granulated sugar▢ 15 grams unsalted butter, melted▢ 1 large egg▢ 100 grams whole milk▢ 1 1/2 teaspoon vanilla pasteChocolate Glaze:▢ 3/4 cup semi-sweet chocolate chips▢ 2 Tablespoons unsalted butter▢ 1 Tablespoon light corn syrup▢ 2 teaspoon honey▢ 2 Tablespoons whole milk▢ 1 teaspoon vanilla paste Instructions Preheat oven to 350 degrees F. Prepare a piping bag fitted with a small round tip. Lightly grease mini donut pan with cooking spray ( Pam, Baker’s Joy) or use a non stick donut pan.Sift together flour, cocoa powder, baking powder, salt and espresso powder. Place into a medium size bowl and whisk in sugar. Set aside.Whisk together melted butter, egg, milk and vanilla paste.Add wet ingredients to bowl of dry ingredients. Mix well until combined and there are no dry streaks of flour left.Fill prepared piping bag with batter. Pipe batter into prepared donut pans, filling mold a little over half full. Bake 8-10 minutes. Let cool in pan for 2 minutes before unmolding. Let donuts cool on rack before frosting or decorating.Chocolate GlazeMelt together chocolate chips, butter, corn syrup, honey, and milk in the microwave at 15 second intervals. Once melted, add vanilla paste and stir until combined. Let sit for a couple minutes to thicken.Dip tops of donuts into the chocolate glaze. Sprinkle with your choice of topping (chocolate jimmies, chopped nuts) Let cool at room temperature for glaze to set.If glaze gets too stiff or thick, microwave at 15 second intervals until fluid. You can also flavor the glaze with extracts and oils. Author: Maryanne Cabrera Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean. Spice Donuts No ratings yet Print Recipe Pin Recipe Rate Recipe Ingredients▢ 1 1/2 cups all-purpose flour▢ 2 teaspoons baking powder▢ 1/4 teaspoon fine sea salt▢ 1/4 teaspoon ground cinnamon▢ 1/4 teaspoon pumpkin spice▢ 3/4 cup granulated sugar▢ 1 large egg▢ 1/4 cup vegetable oil▢ 3/4 cup whole milk▢ 1 1/2 teaspoons vanilla pasteSugar Glaze▢ 1 cup confectioners’ sugar, sifted▢ 2 Tablespoon whole milk▢ 1/2 teaspoon pumpkin spice▢ 1/2 teaspoon vanilla paste▢ a couple drops of orange food coloring, if desired Instructions Preheat oven to 350 degrees F. Lightly grease mini donut pan with cooking spray or vegetable oil. Prepare a piping bag with a small round tip.Sift together flour, baking powder, salt, cinnamon, and pumpkin spice powder. Set aside.In a large bowl, beat together sugar and egg until thick and light in color.Add dry ingredients to sugar egg mixture. Mix until combined.Whisk together oil, milk and paste paste. Add to batter in two additions until incorporated. Let batter stand for 3-5 minutes to thicken.Transfer batter to prepared piping bag. Pipe batter into donut pan filling each mold a little over half full. Bake 10-12 minutes. Let cool in pan for 2 minutes before unmolding. Let cool on rack until ready to decorate.Sugar GlazeIn a small bowl, mix together all the ingredients. Stir until smooth and thick. Add additional confectioner’s sugar if necessary.Dip tops on donut into the glaze. Decorate. Let cool on rack to set glaze. If glaze hardens too fast, microwave at 10 second intervals until fluid. Author: Maryanne Cabrera Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean. Last Thursday was an exciting and mementos day for me and The Little Epicurean. A photograph of my s’mores cupcake and a little snippet about my blog was mentioned in the Foods Section of the Los Angeles Times! I’ve never been so happy to see my name in print. I think my parents bought five copies of the paper that day. I was surprised that friends and family bought the paper as well. Words can’t explain how thankful and blessed I feel to have support and encouragement from so many people.