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Eggnog Donuts

Eggnog Donuts | #donuts #breakfast

I love eggnog. My family buys at least a gallon of it every Christmas. I used to leave cookies and eggnog (plus a carrot for Rudolph) for Santa when I was a child. I loved racing downstairs on Christmas morning to see the note he'd leave for me along with my presents (until I observed that Santa's handwriting looked exactly like my dad's!). But sadly, so much eggnog is a little bad for your waistline.

So, I decided to experiment on other ways to get my eggnog fix. I broke out the most dangerous piece of kitchen equipment again. Baked donuts are so easy to make, and they're ready so quickly. A few dry ingredients, a few wet ingredients, whisk together, portion, and bake.

My experiment proved successful. These donuts have two layers of eggnog flavor: the donuts themselves, and the glaze on top. Even with two layers of glaze (because I made mine a little too thin), the eggnog flavor was enough to satiate my craving. This recipe only makes six (3-inch) donuts, and they almost didn't last long enough to be photographed!

Eggnog Donuts | #donuts #breakfast

Baked Eggnog Donuts with Eggnog Glaze

Baked Eggnog Donuts with Eggnog Glaze

Yield: 6 donuts
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes


For the donuts

  • 1 cup all-purpose flour
  • ⅓ cup sugar
  • ¾ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • ½ cup eggnog
  • 1 Large egg
  • 2 tablespoons vegetable or canola oil
  • ½ teaspoon vanilla extract

For the glaze

  • ¼ cup eggnog
  • 1 cup confectioners' sugar, plus more, if needed


  1. Preheat your oven to 425 degrees, and spray a donut pan with nonstick spray.
  2. In a medium mixing bowl, stir together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small mixing bowl, whisk together the eggnog, egg, vegetable oil, and vanilla. Pour the wet ingredients over the dry and stir just until combined.
  3. Spoon or pipe the batter into the donut rings, filling each well about ¾ of the way. Bake for 7 to 8 minutes, until golden. Once out of the oven, remove the donuts from the pan to a wire rack and allow to cool completely before glazing.
  4. To make the glaze, whisk together 1 cup of the confectioners' sugar and the eggnog. If the mixture is too thin, add more confectioners' sugar, a tablespoonful at a time. If the mixture is too thick, add a little more eggnog, a teaspoonful at a time, until desired consistency is achieved.
  5. Dip each donut halfway into the glaze, then place non-glazed side down on wire rack set over parchment paper to catch drips. Let dry.

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Nutrition Information:
Yield: 6 donuts Serving Size: 1 donut
Amount Per Serving: Calories: 254Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 50mgSodium: 180mgCarbohydrates: 48gFiber: 1gSugar: 32gProtein: 5g

I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.

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Thursday 27th of December 2018

Bring on the holiday eggnog! These donuts look festive and bright and perfect for celebrating. Great idea to bake them rather than fry them. MasterRusk

Sam Billingsley

Tuesday 29th of December 2020

This is not a donut. If you're baking flour, sugar, eggs, vanilla extract, baking powder, and liquid and then putting a glaze on it, you're making a cake or muffin. If you're frying risen dough with yeast, then you're making a donut.

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