Baked Funfetti Donuts

Make any morning special with a batch of baked sprinkle donuts! They’re double dipped in vanilla glaze, topped with sprinkles, and simple to make. These baked donuts can easily be adapted into muffins if you don’t have a donut pan. See my recipe notes.

stack of 2 baked funfetti donuts topped with vanilla glaze and sprinkles

These sprinkled, glazed donuts taste like an absolute dream come true. They’re the happiest donuts in the world– you can not NOT smile when you eat them!

sprinkles in a container

Why You’ll Love These Baked Donuts:

  • No electric mixer required
  • Baked, not fried
  • Filled and topped with sprinkles
  • Double dipped in vanilla glaze
  • Soft, dense, and cakey (more like a muffin than a fried donut)
  • Perfect for birthdays and celebrations
  • Totally fun and happy!

baked funfetti donuts topped with vanilla glaze and sprinkles on a white plate

Two Parts to Baked Sprinkle Donuts

  1. Donuts: We’re using my standard baked donut recipe as the base. It’s what I use for my chocolate frosted donuts, baked cinnamon sugar donuts, crumb cake donuts (doubled for that recipe), baked maple donuts, and lemon poppy seed donuts. It’s a very thick batter that produces tight-crumbed, cakey donuts. There’s a small handful of basic ingredients required like flour, egg, leaveners, and milk. I like to add Greek yogurt to the donut batter for a moisture punch (sour cream works too) and a little nutmeg for that quintessential bakery taste.
  2. Vanilla Glaze: You only need 3 ingredients for the vanilla glaze. Combine milk, confectioners’ sugar, and vanilla extract and heat them together over low heat. This extra step of heating the ingredients together helps the glaze “set” on top of each donut.

baked funfetti donuts topped with vanilla glaze and sprinkles

Quick Overview: How to Make Baked Sprinkle Donuts

You only need a couple bowls and a spatula for these easy donuts. No mixer required!

  1. Make the donut batter. Combine the dry ingredients in one bowl and the wet ingredients in another bowl. Whisk to combine both. Gently fold in the sprinkles.
  2. Fill the donut cavities. Transferring donut batter into the donut pan can be tricky, so I always suggest using a zipped-top bag to pipe the batter. (You can see me doing this below). Just spoon the batter into a large zipped-top bag, trim off a bottom corner, and squeeze the batter into the pan. The donut batter is thicker than you’d expect, so it pipes pretty neatly.
  3. Bake. They bake up VERY quickly!
  4. Make the glaze. I usually do this as the donuts bake. Combine the glaze ingredients in a medium saucepan over low heat. Whisk until the glaze is smooth and remove from heat.
  5. Dip into glaze. Begin dunking the donuts, one by one, into the glaze. Place on a cooling rack so the excess icing drips down. And don’t be afraid to do a double dip! Double dip > single dip. Don’t forget to top with additional sprinkles!

2 images of piping donut batter in a donut pan and baked funfetti donuts on a cooling rack

pile of baked funfetti donuts topped with vanilla glaze and sprinkles on a white plate

More Donut Recipes

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stack of 2 baked funfetti donuts topped with vanilla glaze and sprinkles

Baked Funfetti Donuts

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 8 donuts
  • Category: Donuts
  • Method: Baking
  • Cuisine: American


Glazed donuts filled and topped with sprinkles. These funfetti donuts are baked, not fried and are so simple to make!



  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg*
  • 1/3 cup (65g) granulated sugar
  • 1/4 cup (60ml) milk*
  • 1/4 cup (60g) Greek yogurt*
  • 1 large egg
  • 2 Tablespoons (30g) unsalted butter, melted
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/3 cup rainbow sprinkles


  • 1/4 cup (60ml) milk*
  • 2 cups (240g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • optional: extra sprinkles for topping


  1. Preheat the oven to 350°F (177°C). Spray a donut pan with non-stick spray. Set aside.
  2. For the donuts: whisk the flour, baking powder, baking soda, nutmeg, and granulated sugar together in a medium bowl. Set aside.
  3. Whisk the milk, yogurt, and egg together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be very thick. Fold in the sprinkles gently to ensure they do not bleed their color. I use these rainbow jimmies and they do not bleed.
  4. Spoon the batter into the donut cups—I highly recommend using a large zipped-top bag for ease, as pictured above. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2/3 to 3/4 of the way full.
  5. Bake for 9-10 minutes or until the edges are lightly browned. Allow the donuts to slightly cool before glazing. I find the glaze “sets” easier onto cooled donuts.
  6. For the glaze: combine the glaze ingredients in a medium saucepan over low heat. Whisk until the glaze is smooth. Remove from heat and immediately begin dunking the donuts, one by one, into the glaze. I simply dropped each donut into the saucepan and moved it around to coat evenly. Transfer each donut to a wire rack over a baking sheet to catch the glaze drippings. Take each donut and dunk again if you have enough glaze leftover. Sprinkle with additional sprinkles.
  7. Donuts taste best eaten the same day, though they may be covered tightly and stored at room temperature for 2 days.


  1. Freezing Instructions: You can freeze the glazed or unglazed donuts for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave. I usually just zap ’em for a couple seconds.
  2. Special Tool (affiliate link)Donut Pan
  3. Nutmeg: Gives that “bakery donut” taste.
  4. Milk: Skim milk, 1%, 2%, whole, almond milk, soy milk, coconut milk, or rice milk is OK.
  5. Yogurt: Sour cream or nonfat, low fat, vanilla, plain, Greek, or regular yogurt is OK.
  6. Muffin Pan: No donut pan? No problem! You can make this recipe into 8-10 muffins using a muffin pan. Bake at the same temperature for 18 minutes or until lightly browned.

Keywords: funfetti donuts, baked funfetti donuts


  1. If I’m making mini donuts, how long should I bake them in the oven?

    1. I’d say a minute or 2 less. Just until they spring back when touched.

  2. Do you have a DF substitute recommendation for the yogurt?

    1. Find any good subs for the yogurt?

  3. Can I turn this into a cake?

  4. Can I make this into a cake? What temperature and for how long?

    1. Sally has many other funfetti recipes designed for cakes. It would probably be easier to just follow one of these that she wrote:

  5. Would frying these also work?

    1. Hi Jenn! No, I don’t recommend it. Here are my fried donuts if you want to try them instead:

      1. Is it a must to use the yoghurt?

      2. Lexi @ Sally's Baking Addiction says:

        Hi Jess, sour cream could also work in a pinch here. You will need one or the other, though.

  6. Perfection! I used a mini muffin pan and baked for 8 min. To make donut bites. They were a huge hit for my daughter’s12th birthday.
    Sally, thank you for recipes that I can always count on to be great.

    1. Can’t wait to try these! Can they be made a day ahead? If so how do you recommend I store them? Thanks!

  7. Have you tried this recipe or a similar recipe with chocolate chips instead of sprinkles? I’m trying to find a good baked chocolate chip donut recipe.

    1. Hi Jaki! I haven’t tried it, but subbing in chocolate chips shouldn’t be an issue. Enjoy!

      1. Thanks! Tried it. Loved it! I used mini chocolate chips, and put a little powdered sugar on top instead of glaze. Definitely a keeper!!

  8. These were really good! I might use a little less than 1/2 cup of sprinkles but other than that these were super easy and tasted great!

  9. These were so pretty when finished! Love the sprinkles! I did use less than 1/2 cup in recipe and I would suggest maybe a little less nutmeg, maybe just 1/8 tsp. They definitely had a powerful nutmeg taste to me and that was all you could taste really. Loved the icing!!

  10. So yummy!! Yass to warming the glaze and Yass to double dipping, your treats are always extra!

  11. Eileen Moore says:

    Made these today, and my family loved them! I was able to make 12 smaller donuts, and baked them for 8 minutes. LOVE the glaze double-dip tip!

  12. Yum donut my mouth is getting watery,
    I love this kind of recipe because they are deliouces

  13. Hi, just wondering if the batter can be made the night before?

    1. I don’t recommend it. The leaveners are activated as soon as they are mixed so it’s best to bake right away!

    2. You could mix the wet and dry ingredients separately and only combine them when you are ready to bake the next day.

  14. Just made these in mini muffin pans. They were awesome. A hit with the family.

    1. Can I add protein powder to this recipe? What amount can I add or can I do half cup flour and half cup of protein powder?

  15. Can I make these in my mini donut maker?

    1. I don’t see why not, Mary! I’m unsure of the bake time.

  16. Delicious! How could I make this a chocolate glaze?!

    1. Hi Arielle! Try the chocolate frosting from these chocolate frosted donuts.

      1. Thank you Sally! And thank you for all the hard work you do creating these recipes!

  17. Jehan Khalid says:

    Made these for the kids during quarantine, had my 3.5 year old help out. He was so excited for these we had so much fun decorating the donuts and eating them as well! They turned out soooo good ! Thank you for sharing this ❤️

  18. Honestly I’m not sure I would recommend these. There were WAY too many sprinkles in the batter and they really interfered with the texture of the donuts. The donuts were cloyingly sweet and the taste of nutmeg was overpowering. I’m glad I made these the day before a special birthday, because I had to throw them out and make a new batch using a different recipe. I’m disappointed because Sally’s blog is often my go-to for recipes!

  19. I was disappointed with how these came out. If I made them again I would use less nutmeg for the batter and way less vanilla for the glaze. Or a different glaze recipe altogether. I’ve loved many other recipes from Sally. Would love to see this one updated with better measurements.

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