This easy stir-together Sweet Potato Baked Donuts recipe is one of our favorites—especially in the fall, though we’ve been known to make them in any season! They are perfectly tender, quick to make, and have the perfect amount of spice.
Baked donuts are like classic donuts, only they are baked, not fried. Which means that they are way easier to make at home, yet deliver super yummy results.
They are just as easy to make as muffins and this version is one of our favorites for fall, but totally work any time of the year.
This recipe has mashed roasted sweet potato and a little pumpkin pie spice, which a total win of a combination as far as the flavor goes.
And they are soft and tender for the texture. The icing and sprinkles are optional, but are a really fun way to finish these.
They’re a fun kids breakfast or snack, and you could also serve them for dessert if you wanted to!
(You may also like Raisin Bran Muffins, Almond Flour Muffins, and Pumpkin Chocolate Chip Muffins.)
Table of Contents
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Ingredients You Need
To make this Sweet Potato Baked Donuts recipe you need a few basic pantry staples including:
- Whole wheat flour: The density of this flour works well with the other ingredients so there is a lot of nutrition, but also moisture.
- Baking powder and baking soda: These help the batter rise during baking.
- Cinnamon and pumpkin pie spice: These spices add lovely warm flavor.
- Mashed sweet potato: Plan to make this ahead of time so it’s cooled fully, or use canned sweet potato puree from the store.
- Milk: I use whole milk, but any type will work.
- Egg
- Unsalted butter
- Vanilla extract: “Pure” vanilla extract is preferred over imitation vanilla as the flavor is better. (To me anyway!)
- Brown sugar: I like to use a little brown sugar here as it adds both sweetness and a little moisture.
Ingredient Substitutions
- 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 coconut oil in place of the butter.
- Egg-free: Omit the egg. Add ¼ cup additional milk and use ½ teaspoon baking soda.
- You can use pumpkin puree or mashed butternut squash in place of the mashed sweet potato if you prefer.
Step-by-Step Instructions
Here’s a look at the process involved in making this Sweet Potato Baked Donuts recipe. Scroll down to the bottom of the post for the full information.
Step 1. Stir together the wet ingredients. You can use a fork or a whisk.
Step 2. Add in the dry ones. Stir gently, but thoroughly to make sure the ingredients are well combined.
Step 3. Spoon into a donut pan, spreading the batter around. The mixture will divide evenly between the 6 cups.
Step 4. Bake until lightly brown around the edges and a cake tester comes out cleanly.
Step 5. Let cool on a wire rack.
Step 6. Top with optional frosting if desired.
TIP: You can use pumpkin puree or canned mashed butternut squash puree if you prefer in this recipe. Pumpkin will be a little less sweet.
Frequently Asked Questions
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.
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.
You can use mashed sweet potato baby food, Crockpot Sweet Potatoes, or unsweetened sweet potato puree from the store.
Easy Icing for Donuts
All you need to make a quick icing is yogurt, honey, milk, pumpkin pie spice and vanilla extract. Stir together, dunk one side of the donuts in and add sprinkles if you want!
I recommend stirring the icing together in a wide bowl or pie plate, dunking the tops (or whichever side of the donut is the smoothest), and then placing on a wire rack over a piece of parchment paper.
This way, when you add the sprinkles, you’ll be able to easily clean up any spills after.
TIP: You could also drizzle with a little vanilla Greek yogurt as an option too.
How to Store
Store for up to 3 days in an airtight container at room temperature. If you need to store longer than that, I’d recommend freezing before you frost them, then add the frosting after you let them thaw at room temperature or in the fridge overnight.
Best Tips for Success
- You can use sweet potato baby food, mashed Crockpot Sweet Potatoes, or unsweetened canned sweet potato puree. If using homemade, be sure it’s fully cooled before starting the recipe.
- 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, including on the center of each donut cup.
- If you don’t have a donut pan, you can bake for similar timing as mini muffins.
- Use pumpkin puree or butternut squash puree instead of the sweet potato for a different flavor, if desired.
Related Recipes
Breakfast
Easy Baked Apple Donuts
Breakfast
Healthy Pumpkin Bread
Desserts
Baked Chocolate Pumpkin Donuts
Muffins
Healthy Pumpkin Muffins
I’d love to hear your feedback if you try this recipe, so please comment below to share!
Sweet Potato Baked Donuts
Ingredients
- 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
Instructions
- 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.
Equipment
Notes
- 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 pumpkin puree 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 coconut oil in place of the butter.
- Egg-free: Omit the egg. Add ¼ cup additional milk and use ½ teaspoon baking soda.
Nutrition
This post was first published October 2018. Recipe updated September 2021.
These are amazing! I did a cinnamon sugar coating on some and a chocolate glaze on the others. So moist
Could you substitute monkfruit for the sugars?
I haven’t tested that, but let me know if you try it!