These lemon poppyseed baked donuts are soft, moist, and bursting with fresh lemon flavor while popping with crunchy poppyseeds in both the tender donuts and the sweet lemon glaze.

This blog post was originally posted on March 31, 2014, and has been updated with new pictures.

Hey there, and welcome back, friends.

You are in for a treat!

I brought these lemon poppyseed baked donuts to a baby shower party. When I heard the theme of “pop,” my mind went straight to poppyseeds, and considering I am still baking my way into Spring, lemons were perfect for the occasion. Nothing screams Spring like lemon poppyseed!

Oh, I should mention I finally invested in a donut pan. And I am in big trouble. Guys, I am ADDICTED!! Like whoa!! Baked donuts are amazing. Soft, moist, delicious, and perfect with your morning cup of coffee or tea. I immediately made a second batch!

These lemon poppyseed baked donuts were the first donuts I made as soon as I got my pan, and they are everything I expected baked donuts to be: Moist, fluffy, and a little crunchy from the poppyseeds.

How do they compare to fried donuts? Well, for one, they are baked and much better for you. But also, they are really moist and have a great, tender texture.

But of course, fried donuts will always have a little edge because they are fried, but since these are pretty delicious and better for the soul, I will stick with them.

They are great for a quick breakfast and only took me 15 minutes to whip up, and they baked in 10 minutes.

Ingredients

• cake flour
• granulated sugar
• baking powder
• salt
• a few poppyseeds
• some buttermilk & milk
• lemon juice
• unsalted butter
• a large egg
• vanilla bean paste or seeds from a vanilla bean
• powdered sugar

How to Make Baked Lemon Poppyseed Donuts

Preheat oven to 375 degrees F. Lightly grease a doughnut pan and set aside.

In a medium bowl, whisk together cake flour, sugar, baking powder, salt, and poppyseed.

In a measuring cup, whisk together the wet ingredients: buttermilk, melted butter, egg, lemon juice, and vanilla bean paste.

Add the wet ingredients to the dry ingredients.

Mix until just combined. Do not overmix, as you will have rubbery donuts.

Using a small spoon, scoop batter into the prepared donut pan, filling each about two-thirds full.

Bake for 8-10 minutes or until the donuts are baked through and spring back when lightly touched.

Let cool in the pan for 1 minute and then transfer to a cooling rack to cool completely. While the donuts are cooling, make the glaze.

To make the glaze, combine all the ingredients in a medium bowl and whisk together. Add some more milk (one teaspoon at a time) if the glaze is too thick.

When the donuts are completely cooled, dip each in glaze and top with sprinkles. Let the glaze set for 30 minutes before stacking or serving. Donuts are best enjoyed within two days.

How to Store

Store leftover donuts at room temperature in an airtight container for up to 2 days.

More Irresistible Spring Recipes

• Lemon Cheesecake
• Lemon Layer Cake
• Lemon Poppy Seed Cookies
• Meyer Lemon Pound Cake
• Lemon Scones

What do you think of this amazing lemon poppyseed baked donut recipe? What would you serve with these baked donuts? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Spring baking, friends!

Lemon Poppyseed Donut Recipe

Print

Yield: 6 donuts

Lemon Poppyseed Baked Donuts

These lemon poppyseed baked donuts are soft, moist, and bursting with fresh lemon flavor while popping with crunchy poppyseeds in both the tender donuts and the sweet lemon glaze.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

For the Donuts

Toggle ingredient group

• 1 cup cake flour, sifted
• ⅓ cup plus 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ tablespoon poppyseed
• ⅓ cup plus 1 tablespoon buttermilk
• ½ teaspoon lemon juice
• 1 tablespoon unsalted butter, melted and cooled slightly
• 1 large egg
• ½ tablespoon vanilla bean paste or seeds from ½ a vanilla bean

For the glaze:

Toggle ingredient group

• 1 cup powdered sugar
• ¼ teaspoon lemon juice
• 3 tablespoons milk
• Poppyseed, for topping (optional)

Instructions

1. Preheat oven to 375 degrees F. Lightly grease a doughnut pan and set aside.
2. In a medium bowl, whisk together cake flour, sugar, baking powder, salt, and poppyseed. In a measuring cup, whisk together wet ingredients; buttermilk, melted butter, egg, lemon juice, and vanilla bean paste.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix as you will have rubbery donuts. Using a small spoon, scoop batter into the prepared donut pan, filling each about ⅔ full.
4. Bake for 8-10 minutes or until the donuts are baked through and spring back when lightly touched. Let cool in pan for 1 minute and then transfer to a cooling rack to cool completely. While cooling, make the glaze.
5. To make the glaze, combine all the ingredients in a medium bowl and whisk together. Add some more milk (one teaspoon at a time) if the glaze is too thick.
6. When donuts are completely cooled, dip each in glaze and top with sprinkles. Let glaze set for 30 minutes before stacking or serving. Donuts are best enjoyed within two days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips 3-Piece Silicone Spatula Set
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Wilton 6-Cavity Doughnut Baking Pan

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 199Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 37mgSodium: 279mgCarbohydrates: 39gFiber: 0gSugar: 21gProtein: 3g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Lemon Poppyseed Baked Donuts appeared first on A Classic Twist.

I have a pumpkin fiesta for you today! In the donut kind of way with these baked pumpkin donuts with cinnamon sugar, pumpkin chocolate chip donuts with an apple cider glaze, and of course my favorite; pumpkin coconut donuts!! Amazing trio right??

This post is sponsored by KitchenAid. All opinions are 100% mine, as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content! This blog post was originally published Oct 18, 2015 and has been updated with new information.

Hey there, and welcome back, friends.

You are in for a fall treat!

You know how I feel about baked donuts by now. Nothing beats these sweet, cakey delights for breakfast. These trio of donuts all start with a common spiced pumpkin donut batter. A perfectly spiced pumpkin batter is divided into three and gives you a chance to experiment with flavors.

First up is pumpkin donuts rolled in cinnamon sugar… a classic and perfect for the purists in your life (ahem my husband).

Next up is a new-to-me combo and a great one, pumpkin, and chocolate. I am not sure why it took me so long to have the two because these pumpkin chocolate chip donuts are amazing. Soft, indulgent, and perfect.

And, of course, finally, I had to do my ultimate favorite flavor; coconut. Pumpkin and coconut are not new around here and just like this pumpkin coconut pie, these donuts are full of both pumpkin and coconut and it’s just a wonderful combo.

Ingredients

• warm spices like ground cinnamon, ginger, & freshly grated nutmeg
• kosher salt
• baking powder
• all-purpose flour
• vegetable oil
• a few eggs
• granulated sugar
• pumpkin puree
• mini chocolate chips
• unsweetened coconut flakes
• coconut extract
• powdered sugar
• apple cider mixed
• cinnamon sugar
• sprinkles

How to Make Baked Pumpkin Donuts

Preheat the oven and coat your KitchenAid® Professional-Grade Nonstick Mini Doughnut Pans with baking spray.

In a large bowl, whisk together the cinnamon, ginger, nutmeg, salt, baking powder, and flour.

In another bowl, whisk together the vegetable oil, eggs, sugar, and pumpkin puree. Pour the wet ingredients into the dry. Using a spatula, mix until just combined making sure there are no flour streaks in the batter.

Divide the batter into three equal parts. Add the chocolate chips to the first third, fold the coconut flakes and coconut extract into the second third, and leave the final third as is.

Spoon donuts into prepared pans with batter, filling 2/3 the way.

Bake until a cake tester inserted into the middle comes out clean. Remove from the pan and let cool slightly. Toss the warm donuts in cinnamon sugar or glaze.

How to Store

Store baked donuts in an airtight container at room temperature for up to 4 days or in the fridge for up to a week. These donuts can also be frozen up to 3 months and unthawed on a plate at room temperature.

More Donut Recipes

• Baked Pumpkin Donuts with Maple Glaze
• Baked Pumpkin Donuts with Cream Cheese Frosting
• Caramelized Pears and Mascarpone Donuts
• Espresso Donuts with Baileys Glaze
• Baked Carrot Cake Donuts

What do you think of this fun baked donut recipe? What would you serve with these donuts? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Baked Pumpkin Donut Recipe

Print

Yield: 4 dozen

Baked Pumpkin Donuts {Three Ways}

These baked pumpkin donuts are made with a spiced pumpkin donut batter and decorated in three different ways.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 15 minutes

Total Time 10 minutes

Ingredients

• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoon baking powder
• 1 3/4 cup all-purpose flour
• 1/2 cup vegetable oil
• 3 large eggs, room temperature
• 1 1/2 cup granulated sugar
• 1 1/2 cups pumpkin puree
• 1/3 cup mini chocolate chips
• 1/3 cup unsweetened coconut flakes
• 1/4 teaspoon coconut extract

For toppings

Toggle ingredient group

• Glaze (1 cup powdered sugar and 2-3 tablespoons apple cider mixed together until the glaze is spreadable. Add more cider if needed)
• Cinnamon sugar (1/2 cup granulated sugar and 1 teaspoon ground cinnamon mixed together)
• Sprinkles

Instructions

1. Preheat oven to 350 degrees F. Coat your KitchenAid® Professional-Grade Nonstick Mini Doughnut Pans with baking spray.
2. In a large bowl, whisk together the cinnamon, ginger, nutmeg, salt, baking powder, and flour. In another bowl, whisk together the vegetable oil, eggs, sugar, and pumpkin puree. Pour the wet ingredients into the dry. Using a spatula, mix until just combined making sure there are no flour streaks in the batter.
3. Divide the batter into three equal parts. Add the chocolate chips to the first third, fold the coconut flakes and coconut extract into the second third, and leave the final third as is.
4. Spoon donuts into prepared pans with batter, filling 2/3 the way. Bake for 9-10 minutes until a cake tester inserted into the middle comes out clean. Remove from pan and let cool slightly.
5. To top with cinnamon sugar: Toss warm donuts in cinnamon sugar.
6. To top with glaze: Dip cooled donuts in glaze and let glaze set for 10-15 minutes.

Nutrition Information:

Yield:

48

Serving Size:

1
Amount Per Serving: Calories: 94Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 34mgCarbohydrates: 16gFiber: 1gSugar: 11gProtein: 1g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Baked Pumpkin Donuts {Three Ways} appeared first on A Classic Twist.

Welcome back, everyone. Have I mentioned before how deep my love for donuts goes? I know many of you can relate to the feeling that comes over you when you walk into a donut shop or local gas station early in the morning and your eyes immediately light up from the wonderful aroma of fresh pillowy donuts. 

Before I began my baking journey years ago, my mind was pretty closed to all the varieties they come in. Glazed or Chocolate Donuts were all I knew for years and I really don’t know how I deprived my taste buds for so long. That brings us to what you all are all here for, Pumpkin Spice Bomboloni. 

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The post Pumpkin Spice Bomboloni appeared first on A Classic Twist.

Happy fall, my friends. I have a new breakfast recipe for you. These Baked Pumpkin Donuts With Maple Glaze are going to be one of your favorite ways to enjoy the season’s flavors. 

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The post Baked Pumpkin Donuts with Maple Glaze appeared first on A Classic Twist.

Hey friends! I have a new fall recipe for you. Yes, I said fall. These baked pumpkin donuts with cream cheese frosting are going to get us ready for fall! So, yes we should finish eating the season’s heirloom tomatoes, use up the rest of those zucchini that grew wild this year (hello Chocolate zucchini cake!), and savor up the last of those summer peaches. When you are ready, these pumpkin donuts will be here for you. I know you will love them as much as my family did.

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The post Baked Pumpkin Donuts with Cream Cheese Frosting appeared first on A Classic Twist.

Hi friends! I hope you are enjoying the official start of Fall. I’m bringing you a new recipe that I hope gets your excited to enjoy pears this season. These caramelized pears and mascarpone donuts are satisfying, sweet, and oh so perfect with that fried dough wrapped around the filling.

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The post Caramelized Pears and Mascarpone Donuts appeared first on A Classic Twist.