Use a donut pan to transform breakfast into a super fun treat with this healthy Sweet Potato Baked Donut Recipe. The batter comes together easily in a blender and there’s very little added sugar…yet they still taste sweet and cozy!
Baked Donut Recipe
Baked donuts are like classic donuts, only they are baked, not fried. Which means that they are often much healthier! They are just as easy to make as muffins and this Sweet Potato Baked Donuts recipe is one of our favorites for fall. It has mashed roasted sweet potato and a little pumpkin pie spice, so it’ll even remind you of a nice slice of pie.
Best Donut Baking Pan
In my opinion, the best baked donut pan is from Wilton. It’s reliably nonstick and it bakes very evenly. I like this 6-cavity donut pan.
Ingredients in Baked Donuts with Sweet Potato
To make this recipe you need:
- rolled oats
- ground flaxseed
- baking powder and soda
- cinnamon and pumpkin pie spice
- vanilla extract
- maple syrup
- mashed sweet potato
How to Make Homemade Sweet Potato Baked Donuts
Here’s a look at the process involved in making this recipe.
- Add the oats and flaxseed to a blender. Process into a flour. (photo 1)
- Add the rest of the ingredients and combine. (photo 2)
- Fill donut pan about ¾ full. (photo 3)
- Bake! Let cool briefly and then turn out onto a wire rack to cool completely.
TIP: You can use pumpkin puree or canned mashed butternut squash puree if you prefer.
Baked Donut Recipe Without Yeast
These baked donuts don’t require yeast, so the recipe is very fast to get into the oven. No rising required! Baking powder helps these baked donuts to rise, so if you have it in your pantry, you’re good to go.
Can I make these baked donuts gluten-free?
Can I make these donuts dairy-free?
Yes, just use nondairy plain unsweetened milk.
Easy Icing for Donuts
All you need to make a quick icing drizzle is a little powdered sugar, milk, and vanilla extract. If you’d rather not use powdered sugar, you could use a little vanilla Greek yogurt. Simply place into a small plastic zip top bag, cut off one corner, and drizzle over donuts.
TIP: Let donuts cool before adding the icing. Place a piece of parchment underneath to catch any drips.
Healthy Toddler Breakfasts
I definitely use shortcut breakfasts with my girls (we have cereal a few times a week), but healthy toddler breakfasts are easy to change up from day to day—and baked donuts are one that I make ahead and serve quickly. It’s so fun to make something unexpected and yummy!
Tips for Making the Best Sweet Potato Baked Donuts
- Let cool for 2-3 minutes in the pan before inverting onto a rack to cool.
- Use a paring knife around the edges of the donuts if needed.
- Coat the pan thoroughly with nonstick spray.
- Use pumpkin puree or butternut squash puree instead of the sweet potato for a different flavor, if desired.
- Use oat flour instead of starting with rolled oats if desired.
- To make gluten-free: Use certified gluten-free rolled oats.
- To make dairy-free: Use nondairy plain milk and coconut oil.
I’d love to hear your feedback if you try this recipe, so please comment below to share!
Sweet Potato Baked Donuts
- 1 egg
- 1/2 cup milk
- 2 tablespoons unsalted butter (melted and slightly cooled)
- 1/2 cup mashed sweet potato puree
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- Preheat the oven to 400 degrees F and coat a 6-cup donut pan with nonstick spray.
- Add the egg, milk, butter, sweet potato, and vanilla to a medium bowl. Stir well to combine.
- Stir in the rest of the ingredients and spoon into prepared donut pan, filling each full. (You'll use a heaping ¼ cup batter in each.)
- Bake for 16-18 minutes or until lightly golden brown around the edges and a cake tester inserted into the center comes out clean.
- Remove from oven, let sit for 2-3 minutes, then invert onto a wire rack to cool slightly.
- Serve topped with a drizzle of frosting (see below in the Notes), if desired.
- For the frosting: Stir together ¼ cup plain Greek yogurt, 2 tablespoons milk, 2 tablespoons honey, ¼ teaspoon vanilla extract, and a pinch of pumpkin pie spice until smooth in a wide bowl. Dunk one side of each donut in the frosting, then place onto a wire rack. Add sprinkles if desired. (Place a piece of parchment underneath to catch any drips.)
- Store for up to 3 days in an airtight container at room temperature.
- You can use mashed Roasted Sweet Potato, or canned or jarred puree.
- Let cool for 2-3 minutes in the pan and run a small knife around the edges to loosen before inverting onto a rack to cool.
- Coat the pan thoroughly with nonstick spray.
- Use or butternut squash puree instead of the sweet potato for a different flavor, if desired.
- Gluten-free: Use a 1:1 style gluten-free flour blend in place of the whole wheat flour.
- Dairy-free: Use nondairy plain milk and in place of the butter.
- Egg-free: Omit the egg. Add ¼ cup additional milk and use ½ teaspoon baking soda.