Eggnog Donuts

Easy to make, without frying, these delicious Eggnog Donuts can be made ahead of time and will delight with the flavor of the season.


    Yield: 16 regular size donuts

    • 2 cups Pamela's Baking & Pancake Mix (280gr)
    • 1 tsp nutmeg
    • ¼ tsp salt
    • ¼ tsp baking powder
    • 2 TBSP melted butter or oil
    • ½ cup brown sugar
    • ¾ cup eggnog
    • 2 eggs, large
    • ½ cup yogurt
    • 2 tsp vanilla
    • 1 TBSP rum (optional)
    • 1 cup powdered sugar
    • 3 TBSP eggnog (or more)
    • ½ tsp vanilla
    • ½ tsp nutmeg
    • Donut pan for whole, regular sized donuts

    DONUTS: Preheat oven to 375°, spray donut pans with non-stick spray.

    Whisk together Baking & Pancake Mix, nutmeg, salt, and baking powder. Melt butter, cool slightly, and add sugar, eggnog, eggs, yogurt and vanilla; mix well. Add liquid ingredients to dry and stir well to combine.

    Fill spaces ⅔ full (pouring from a 4-cup measuring cup or squeezed out of a pastry bag or ziplock bag with corner cut off), and bake in center of the oven about 14 to 17 minutes (donuts should spring back when gently touched).

    Allow to cool a few minutes before gently loosening and removing from pan to wire rack to cool completely, then glaze or toss in sugar and cinnamon.

    GLAZE: Mix all ingredients together until completely smooth. Place parchment under wire rack, dip tops of donuts into glaze, flip back over and let dry on wire rack.

    Chef's Note: Don’t overfill the donut pan or it will be difficult to get the donuts out of the pan.

    © Pamela's Products, Inc.

Customer Reviews

Based on 3 reviews
Deborah Lang
Eggnog Donuts

I wanted to use up the little bit of eggnog I had left (and not buy any ingredients I would not have on hand), and this was perfect to do that. The donuts are cake-like which I should have realized because I use Pamela's Baking and Pancake mix all the time. I loved that the grams were given for the baking mix because I just got a new scale, and I have had a variety of thicknesses in what I make (primarily pancakes) when I only judge by a measuring cup. My donuts were done in 14 minutes in a KAF donut pan. I did bake the rest of the mix in muffin pans because I didn't want to take the time to wash out the donut pan. :D And, lol, the donuts were delicious (not too sweet, but made sweeter with the glaze). PS I didn't dip donuts; I let glaze flow off of spoon onto the donuts, and pay attention to the chef note.


I'd have to call these "Magic Eggnog Donuts" because they did a disappearing act and I barely had time to snap a photo of them. They are truly delicious! I too have a Wilton 6-count donut pan and they did seem to brown quickly but didn't spring back when touched until about 15 to 16 minutes. Glad I waited because the interior was done just right.


These are super delicious. I didn't have to bake mine but about 10 minutes though. The first batch I did, I baked for 12 minutes and they were just a little too brown. I have the Wilton 6 count nonstick donut pan.