Baked Doughnuts Without a Doughnut Pan

Total Time Prep: 25 min. Cook: 10 min.
Yield 1 dozen
Test Kitchen Approved
Craving a doughnut, but don't have a special pan? Here's how to make baked doughnuts without a doughnut pan, using a muffin tin and foil.

Ingredients

  • 1-1/2 cups apple cider or juice
  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons vegan butter-style sticks, melted
  • 2 tablespoons unsweetened almond milk or other nondairy milk
  • Confectioners' sugar, for dusting

Directions

  1. Preheat oven to 350°. To prepare pan, take a 5x5-in. square piece of foil and place it over one of your fingers. Fold the foil around your finger, gently folding the sides up, to create a mold. Place into one muffin cup, press into sides. Repeat with remaining 11 cups. Grease with cooking spray.
  2. In a small saucepan, over medium heat, bring apple cider to a boil. Reduce to a simmer; cook until liquid has reduced to 1/2 cup, about 15 minutes. Cool completely.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, salt and nutmeg. Pour in reduced apple cider, melted vegan butter and dairy-free milk. Stir to combine, do not overmix.
  4. Cut a small hole in the corner of a food-safe plastic bag; fill with batter. Pipe into a prepared pan, filling cavities three-fourths full.
  5. Bake until a toothpick inserted in the center comes out clean, 10-12 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely.
  6. Dust with confectioners' sugar before serving, if desired.

Nutrition Facts

1 doughnut: 122 calories, 2g fat (1g saturated fat), 0 cholesterol, 269mg sodium, 24g carbohydrate (12g sugars, 1g fiber), 2g protein.

Don't have a doughnut pan? Never fear: Muffin tins save the day when you're craving doughnuts! —Jenna Urben, McKinney, Texas
Recipe Creator

© 2026 RDA Enthusiast Brands, LLC