Baked Funfetti Donuts

Baked Funfetti Donuts

Everyone has their go to donut. Even if you think you don’t, you do—that one donut that seems to scream your name from behind the glass case. For me, it’s those pesky sprinkled ones. There’s something about the assortment of rainbow colors that makes you happy inside. Although, I don’t discriminate, I’ve been known to fall for the temptations of their chocolate glaze chocolate sprinkled cousins every now and then.

For over two years, I’ve been hunting every Marshall’s and Home Goods I’ve stepped foot in for a donut pan. I hate paying full price for things I know will be at a discount store. What can I say, but I love me a good deal! I just refuse to pay $9.99 for a donut pan at Michael’s {that is until these sprinkled devils caught my eye and I needed a full price donut pan stat}.

Baked Funfetti Donuts
So take my advice and get yourself a donut pan. I can already tell you I will be cranking out donut recipes like nobody’s business. There’s nothing better than eating a guilty pleasure like donuts for dinner, so I made a whole evening out of it. Some people like to be wined and dined, meanwhile, gimme a tall glass of milk and a stack {or two} of these donuts and I’m a happy camper.

Baked Funfetti Donuts

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/3 cup granulated sugar
1/4 cup almond milk
1/4 cup sour cream
1 large egg
2 Tablespoons unsalted butter, melted
1 and 1/2 teaspoons vanilla extract
1/2 cup rainbow sprinkles

1/4 cup almond milk
2 cups confectioners’ sugar
1 teaspoon vanilla
extra sprinkles for decoration, optional

Baked Funfetti Donuts

Preheat the oven to 350F degrees. Spray a donut pan with non-stick spray. Set aside.

Whisk the flour, baking powder, baking soda, nutmeg, and granulated sugar together in a medium bowl. Set aside.

Whisk the milk, sour cream, and egg together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be very thick. Fold in the sprinkles gently to ensure they do not bleed their color.

Fill a large zipped-top bag with the batter and cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2 ∕ 3 –3 ∕ 4 of the way full.

Bake for 9–10 minutes or until the edges are lightly browned. Allow the donuts to slightly cool before glazing.

Combine the glaze ingredients in a medium saucepan over  low heat. Whisk until the glaze is smooth. Remove from heat and immediately begin dunking the donuts, one by one, into the glaze.

Transfer each donut to a wire rack or a paper towel to catch the glaze drippings. Take each donut and dunk again if you have enough glaze leftover.  After the second glaze coating, dunk donut in a bowl of sprinkles for maximum coverage.

Recipe adapted from Sally’s Baking Addiction c/o Lauren Conrad.

Baked Funfetti Donuts


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