Halloween Baked Doughnuts

Halloween Baked Doughnuts – light, soft and sweet baked doughnuts with a Spooktastic makeover! πŸŽƒπŸŽƒ


It’s HALLOWEEEEEEEN …. soon!! I love baking at Halloween, so much choice and lots of opportunities to get creative and bake something new! I’ve seen a lot of baked doughnuts around lately and they all look super tasty – which obviously meant I had to give them a go! 

The recipe is inspired by the lovely Sally’s Baking Addiction blog – she’s awesome, definitely check her out! I made a few adjustments and halved the size of the doughnuts because like I’ve said before … small= cute = even more delicious ❀️ 

The texture of the doughnuts was the most surprising thing about baking these scrummy doughnuts – they’re so light and airy inside – not like a sponge but still springy to the touch! I couldn’t decide what they were like so they are now unique, so unique I’m definitely going to have to bake lots more!!! 

To make the doughnuts I used a Wilton full size doughnut mould – I just bought mine from Amazon and with my perks of being a student it arrived the next day πŸ˜„πŸ˜„ I would recommend getting a mould to make these – pop it on your Christmas list if you don’t have one ❀️ 

As it is Halloween next week I just had to give these delicious doughnuts a spooky feel – cue black icing and some awesome Halloween sprinkles from a local baking supplier! You can theme them anyway you like though – for all year round doughnut feasts haha. 


150g plain flour 

1tsp baking powder

1/2tsp nutmeg 

1/2tsp salt

110g caster sugar

60ml milk

60ml natural yogurt 

1large egg, beaten 

1tsp vanilla extract 

25g butter, melted 

Topping – 

250g icing sugar

1/2tsp vanilla extract 

1 tube black good colouring Jel 



Preheat the oven to 160C and grease a 6 hole doughnut pan

1 – Mix together all of the dry ingredients – flour, baking powder, salt, nutmeg, and sugar. 

2 – In a separate bowl mix the wet ingredients together – milk, yogurt, egg, vanilla and melted butter. 

3 – Stir the wet ingredients into the dry ones and mix well until batter is smooth. 

4 – Fill a piping bag with the batter and swirl the mix into the doughnut pan – until half full. Bake for 8 minutes or until just golden coloured and springy to touch. Batch will make 12 doughnuts this size.

5 – Allow to cool fully whilst you make the icing. Mix the icing sugar with 2 tbsp of water, the vanilla and black food colouring. Dip the rounded side ( the side that was on the bottom when in the tin) into the icing and sprinkle away! 

Happy Baking!! 

Becky X


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