Baked Funfetti Donuts

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

These funfetti donuts taste just like your favorite sprinkled donuts at the bakery! They're baked and so easy to make at home.

When life throws you a curveball, you have 3 choices.

  • Let it define you.
  • Let it destroy you.
  • Let it strengthen you.

Or just eat sprinkles. So really, you have 4 choices.


Let’s stick to number 3 and number 4 today. After quite the chaotic week, we are finally getting back to normal. My mom came to visit and helped us get organized, Kevin set up the office and living room, and the kitchen’s all ready for work. Jude even got some 50 degree weather sunbathing in.


All I wanted this morning was a donut with my coffee. It was time to test out my new oven, so rather than picking up a half dozen vanilla frosted with sprinkles, I baked a quick batch. And by quick, I mean super quick.

Good news! My oven, though slightly different from the last, works like a charm. If you bake for a living, that’s quite important. Better news! These sprinkled, glazed donuts taste like an absolute dream come true.

These funfetti donuts taste just like your favorite sprinkled donuts at the bakery! They're baked and so easy to make at home.

While they certainly don’t coincide with my “healthy january” plans, they’re still baked. Baked is better for your waistline than frying in a pot of oil, right?

Don’t worry, the double dip of vanilla icing makes up for the baked part. Yep… I said double dip.

The recipe I used to make my baked donuts is similar to a donut recipe in my upcoming cookbook. So consider this recipe an early taste of Sally’s Baking Addiction Cookbook, ok? A glazed, funfetti preview of sorts.

These funfetti donuts taste just like your favorite sprinkled donuts at the bakery! They're baked and so easy to make at home.

You’ll need a few everyday ingredients. Simple, easy, convenient things like milk, yogurt, sugar, and butter. There’s no mixer required at all, but you will need a donut pan. I bought my donut pan for $8. Worth every penny.

Let’s talk sprinkles. I like to use colorful jimmies. I often buy them at the store, but sometimes I order them in bulk here. They’re much cheaper that way. Try not to use nonpareil sprinkles (the little balls) inside the donut batter because they will bleed and turn your batter purple and/or brown. I did, however, use a few nonpareil sprinkles to toss on top of the finished donuts. A little sprinkle “snow shower”, if you will.

To neatly transfer your donut batter into the donut pan, I highly recommend using a large zipped-top bag for ease. Here’s exactly what I do: cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2 ∕ 3 –3 ∕ 4 of the way full.

How to Make Baked Funfetti Donuts. Get the recipe at

The icing is a little something I taught myself from testing cookbook recipes. You’ll take all of your normal glaze ingredients and heat them together over low heat. Why heat them and not just whisk them together, you ask? Well, you’re familiar with glazed donuts from bakeries… right? You know how the glaze “sets” on the donuts and cracks when you take a big bite? That’s because the glaze was likely warmed.

Dunk a baked donut into the warmed glaze. Set on a wire rack as you work through the rest of the batch. Then dip each again.

Double dip > single dip.

Baked Funfetti Donuts. These taste just like your favorite sprinkled donuts at the bakery. And they're so simple to make at home!

I speak from experience when I say that these are the happiest donuts in the world. You literally can not NOT smile when you eat them. They certainly made my weekend much brighter. So go ahead, let your inner child indulge!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 


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
  • 1/2 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 –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. Nutmeg: Gives that “bakery donut” taste.
  3. Milk: Skim milk, 1%, 2%, whole, almond milk, soy milk, coconut milk, or rice milk is OK.
  4. Yogurt: Sour cream or nonfat, low fat, vanilla, plain, Greek, or regular yogurt is OK.
  5. 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

These funfetti donuts taste just like your favorite sprinkled donuts at the bakery! They're baked and so easy to make at home.


  1. Glad to hear the new oven works like the last one….WHEW! I remember the last time you moved, and the oven wasnt like the old one. And you had just gotten your new camera. Fun times.

    Great recipe. I usually only use about 1/3 c buttermilk for similar dry ingredients to yours, but milk + greek yog is a great idea when you dont have buttermilk or dont want to DIY it to make some.

    And the ‘set’ glaze look. I usually can get that if I keep butter out of my glazes and just use milk + confect sugar and dont heat them. But I remember my grandma making warmed glazes on the stovetop! Turns out she was onto something 🙂 Great detective work, Sally! And SO impressed you were baking today!!

    1. The lighting is a little different here. I have to shoot about 3 hours earlier because of the position the apartment faces. Not a huge deal, I just have to rearrange my routine a bit. You know all too well how it is Averie!

      1. Hello Sally Im 12 years old and love baking. I love your blog and use your recipes a lot. I made these donuts today and they taste sooooooo good! Thanks for posting such amazing recipes 🙂

  2. These look perfect, Sally! So fun and pretty! I love that these have greek yogurt and are baked–we can call that “healthy January” right? 😉 And the idea of warming glaze is brilliant. Tucking that knowledge away for when I need it! Pinned! P.S. I’m so impressed that you posted this amidst all the craziness–you’re inspiring!

    1. A flood won’t keep me from baking something delicious. Baking with sprinkles is stress relief, of course. Thanks for pinning Erin!

  3. Yum! These look great and it’s awesome that you started using your new oven already. I don’t like it when homemade baked donuts taste like muffins so I think I’ll try this recipe because it looks great!

  4. My favorite childhood donut was the Chocolate Long John, that one was the ultimate! I still eat it.. 🙂

  5. To.die.for. These look so scrumptious and easy — I think I have every ingredients in my kitchen already! I definitely want to make these with Almond Milk … now I do need a donut pan …

  6. It’s certainly tough not to smile when you’re covering something in sprinkles…and especially when that something is a baked Funfetti donut! I had a hankering for donuts this weekend, too, and stumbled upon the tip of snipping a corner of a plastic bag to pipe the donuts into the pan. Man, what a time saver!

    Love the idea about warming the glaze – I’ll have to give it a try!

    1. Such a great time saver, right? And so much less messy. I used to spend a long time neatly pouring the batter into the donut pans. This way is heaven sent. Let me know if you give these a try. Thanks Alyssa!

  7. I am so sorry about your apartment, and am glad things are starting to get better. I just got a donutpan and am really looking forward to trying these donuts! Thank
    s for all the awesome recipes! I am looking forward to getting your book! 🙂

      1. I gave them a try! And I loved them 🙂 I loved the nutmeg “bakery” taste as you said earlier, and of course the sprinkles!! I will definitely make these again! PS. I made your whole wheat peanut butter blondies today and they were amazing as well!!

      2. So glad you are loving these two recipes. The donuts are phenomenal and the nutmeg is crucial! Love those blondies too of course.

  8. These look incredible, Sally. I love doughnuts, but I don’t have a doughnut pan. Still a little leery at trying to make doughnuts. Don’t want to ruin them for me! I’m amazed at how quickly you got back up and running! The new place looks great. Glad your oven is similar!

    1. Thanks Laura! It’s going to take a lot more than a flood to keep me from baking something delicious that’s for sure. I appreciate the kind words!

  9. Hi Sally,

    These pics are so beautiful. I think anything with sprinkles photographs the prettiest. These look yum!
    I hope you’re able to settle down and things are soon back to normal for you. BTW, not that going thru such a trauma is worth it, but do you get to buy anything new? (from the disaster-struck areas) like sofa, pots/pans, any room decor?
    *I love u so much Sally! You are an internet sweetheart. 🙂

    1. Iram, we filed a claim for the items damaged so hopefully we’ll get some replacements soon. But my mom did treat me to a few new things this past weekend like new towels, picture frames, and I bought a new nightside stand because ours got all scratched up in the move. It was old anyway.

  10. LOVE that these are so simple … and colourful!
    I’ve never actually tried to make donuts before, so I think this easy recipe would be a great one to start me off! Love that they have Greek yoghurt in, too … one of my fave ingredients!
    So glad things are looking up for you again, Sally. Thank goodness you didn’t OWN that apartment!

  11. Yum Yum! My last attempt at baked donuts was a disaster but I trust your recipes far more Sally and will give it another go!

  12. These donuts look amazing! Love the sprinkles. At work I always steal the one with sprinkles, since I work with mostly guys that is ok. Thanks for sharing the link… I’ve seen that twice in the past week, so may have to look into purchasing from there. Sometimes its hard for me to find things in my small area.

    1. Laura, I order sprinkles from there all the time. And since it sounds like you love sprinkles, you should too. Very inexpensive!

  13. YUMMY! I don’t have a donut pan but I will totally make these in my muffin pan. Thanks so much for sharing and for your positivity on this Monday morning!

  14. I think I am in love with you. Healthy donuts that are funfetti ?(which is my flavour obsession!) I am in serious need of this.I have this awesome little electric mini donut maker (like a waffle maker) that I got at a thrift store for 1$ that I need to try these out in!

  15. I am going and buying a donut pan today. I had my first donut in years at Dunkin Donuts last night and oh my gosh, they are so good! I would love to have a lighter, homemade version. These look so amazing. You are too, getting such gorgeous photos after the flood! And this is no ordinary recipe – I am pinning and making!

    1. Thanks Mary Frances! It took me a few hours to find the best lighting and position in the new apartment. It was basically how I spent my entire morning and afternoon yesterday. The lighting is practically identical to my last apartment. You will love these homemade donuts!

  16. I almost just got up from my computer to make these- donuts are perfect for the first day of classes! These look to die for- I love the double dip of glaze and all of the sprinkles!

  17. My donut pan and I went through an obsessive phase, but lately it’s been languishing in the cupboard. Time to bust it out and get baking ASAP! Glad you guys are getting settled back in. Thanks for the tip on warming the glaze too!

    1. Erin, I went through a heavy donut phase a year or two ago. It was time to dust off my pan and start baking them again! How can you not smile when you’re having a donut for breakfast?

  18. My daughter is going to love these donuts! Anything with sprinkles is like heaven for her. I mad her your funfetti pancakes the other day and she loved them!

  19. Wow! The donuts look amazing! I can’t wait to bake them… but first, I have a tiny question: my donut pan is for mini donuts, do I have to change the baking time or oven temperature?

  20. Funfetti is my favorite kind of cake, and was pretty much a requirement in my house for every family member’s birthday. I love that you made funfetti donuts! They really do make you smile!

  21. Ummmm….this ALMOST convinces me that I need to make donuts but I am going to resist because donuts are one of the very very very (VERY) few sweet treats I don’t crave and I KNOW your recipe will change that for me. My mouth is literally watering looking at your pictures! HOLY YUM.

    I made another batch of your Thick Chocolate Chip cookies yesterday. I never thought I would say this but seriously, this is THE chocolate chip cookie recipe. THE. ONE. I had a coworker just walk over and tell me she bows to my baking abilities after the past two batches I brought into work.

    I made your Almond Butter Chocolate Chip cookies too but I will leave a comment on that post for ya.

    Enjoy your donuts!

    1. Thanks Christine! Those triple chocolate chip cookies blow my mind too. I could use a whole plate of them right now to be honest!

      1. I actually ordered a donut pan last night. I can’t get that glaze out of my mind…and the sprinkle batter….I know these will be amazing!

  22. Well I’m glad your family is adjusting well to the move and things seem to be working out pretty well. Jude seems to be loving it, too… Maybe he was behind your pipes bursting 😉

    Before I got to the bottom of your post, I was thinking this would be the best possible way to start your day because sprinkles = happiness. ALWAYS.

    1. Yup. These donuts for sure cheered us up. Well… me at least. Jude loves the extra space he now has. Especially the deck!

  23. i need to try these soon! i only have a mini doughnut pan, but these will be so cute all mini and small like that 🙂

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally