15 Fryer-Free Baked Doughnut Recipes

Intimidated by the prospect of frying at home? Well that doesn’t mean that you have to give up on your dream of making homemade doughnuts. There are tons of recipes for perfectly fluffy baked doughnuts. Using a special ring-shaped pan, you can achieve that classic doughnut shape without the hassle of hot oil. Baked doughnuts are lighter, easier to make, and way less messy—plus, you won’t have to worry about your kitchen smelling like a deep fryer for days. With the right recipe, you’ll still get that soft, cakey texture and delicious flavor, whether you’re craving classic vanilla, rich chocolate, or something more adventurous like maple or chai spice.

The swirling convection setting on the air fryer can give baked doughnuts just the right texture. These easy doughnuts get crispy and golden brown without any oil at all. Brush each bite in a bit of melted butter to help the cinnamon-sugar mixture stick after baking.

All-purpose flour, eggs and chocolate hazelnut spread is all you need to make these easy doughnuts. By skipping the yeast, these cake-like pastries need no time to proof or rise and can be ready in just 15 minutes. Save a bit of the spread to coat the top of these baked bites.

Chocolate and coffee make for a heavenly flavor combo that’s neither too sweet nor too bitter. The baked doughnuts are full of rich cocoa and freshly brewed coffee, plus a twist of buttermilk for added tang. Top each with a coffee glaze and sprinkle of chopped toasted hazelnuts.

Sink your teeth into the deliciousness of a doughnut without throwing off your macros. These protein-packed doughnuts are made with applesauce, cider, and apple pie spice to achieve the perfect fall flavor. Choose between three toppings: maple glaze, coconut glaze or coconut sugar.

Enjoy the simple joys of a lightly flavored baked doughnut, infused with a touch of ground cinnamon. The batter bakes into a light and fluffy crumb, with just enough structure to retain its shape when eating. A quick coating of melted butter and cinnamon sugar is all you need to give these a sweet finish.

Rings of canned pineapple placed into a nonstick metal doughnut pan help achieve this fun twist on a classic dessert. A quick stovetop caramel sauce nestles under each ring of fruit so the doughnuts pop out of the pan easily once baked. A bright red maraschino cherry completes the look for these buttery treats.

Blood orange, rhubarb and blueberries take the place of artificial dyes for these colorfully glazed baked doughnuts. This lighter version is still satisfying while using much less fat and sugar than a traditional doughnut recipe. By skipping the yeast, this recipe is quick and easy enough to involve the kids.

Start a special day off right with these birthday cake doughnuts. You can make the baked recipe the day before and frost just before serving. The marbled look comes from a swirled combination of milk chocolate and malted vanilla frostings.

Tangy buttermilk in the batter helps offset the sweetness of the brown sugar and apple cider concentrate in these fall-forward baked donuts. A blend of warm spices like cinnamon and nutmeg help round out the flavor and call to mind a cool afternoon wandering the apple orchards. All you need to pair with these is a bracing hot cup of coffee.

A simple one-bowl batter bakes into a beautifully moist and tender doughnut in minutes with this quick recipe. Top each with a dark chocolate glaze and a combo of sweetened coconut and toasted sliced almonds. Toasting both the nuts and coconut adds another depth of flavor that keeps the doughnut from skewing too sweet.

Baked doughnuts can be made with savory flavors as well. These irresistible doughnuts are made with sharp shredded cheddar and thinly sliced scallions, plus a little kick from diced jalapeño. Enjoy these for breakfast or paired with a creamy soup.

Welcome the fall season by baking these sweet pumpkin doughnuts. Canned pumpkin puree adds plenty of moisture to the batter which bakes up like a classic pumpkin loaf. Dip them in butter and toss with cinnamon sugar after baking to give them a crunchy, sweet coating.

Frozen berries help make these fluffy baked doughnuts that are pretty in pink. Mixed frozen berries and a touch of lemon flavor the batter while raspberry puree gives the glaze a hot pink hue. Top with crushed freeze-dried berries for a triple berry blast.

This recipe requires a special mini doughnut pan but the results pay off in a big way. The batter uses whole-wheat pastry flour, mashed bananas and plain yogurt to make for a healthy-ish take that’s still a little indulgent thanks to mini chocolate chips. Dip each doughnut in melted butter and cinnamon sugar to finish, or skip that step to keep them dairy-free.