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Mini Grinch Baked Donuts

These baked Grinch Donuts are eays to make and so festive and fun a tasty holiday breakfast.
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Course: Breakfast
Cuisine: American
Prep Time: 30 minutes
Cook Time: 7 minutes
Total Time: 37 minutes
Servings: 24 Donuts
Calories: 103kcal
Author: Wendy


  • Mini Donut Pan
  • Frosting Bag or Large Baggie
  • Scissors
  • Cooking Spray
  • 2 Large Mixing Bowls
  • whisk
  • Rubber Spatula


  • 1 cup All Purpose Flour
  • 1 cup Powdered Sugar
  • 1 stick Unsalted Butter melted (½ cup)
  • 1 egg Egg
  • cup Brown Sugar
  • ¼ cup Whole Milk plus 2 tablespoons
  • ¼ cup Greek Yogurt
  • 1 tablespoon Vanilla Extract
  • 1 teaspoon Baking Powder
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • ¼ teaspoon Baking Soda
  • ¼ teaspoon Sea Salt
  • Neon Green Gel Food Coloring
  • Large Red Heart Sprinkles
  • Green Dusting Sugar


  • Preheat the oven to 350 degrees and spray your mini donut pan with nonstick cooking spray.
  • In a large bowl, whisk together the flour, baking soda, baking powder, salt, nutmeg, and cinnamon.
  • In a separate bowl, whisk together the ¼ cup milk, yogurt, egg, vanilla, and brown sugar. Add in the butter and whisk until combined.
  • Add in the dry mixture, along with a bit of neon green dye, and whisk until combined. Add a bit more neon gel dye until desired color is reached.
  • Place the mixture in a frosting bag or big baggie and snip the corner of the bag off using scissors.
  • Pipe the mixture into each donut cavity until ⅔ full. Tap on the counter aggressively to flatten out the batter. It’s thick, so it needs a harder tap to spread.
  • Bake for 7 minutes or until very lightly golden brown on the outside and fluffed up.
  • Remove from the oven and let cool in the pan for about 10 minutes before moving to a cooling rack to finish cooling all the way through.
  • While the donuts are cooling, combine the powdered sugar and remaining milk. Mix until an icing has formed. Add some neon green dye and mix. Only mix in a little bit at a time and keep adding until the desired mixture has been reached.
  • Add your dusting sugar to a bowl. Dip the top of each donut into the icing, tapping it on the side of the bowl to ensure excess frosting falls away.
  • Dip the top of each donut into the dusting sugar and place one heart sprinkle in the upper-right corner of each donut.
  • Let sit and dry for a few minutes and enjoy!


  • If you were to place these donuts on the table and store them, they would only be good for about 1-2 days. Placing them in the fridge allows for them to last longer.
  • Make sure you store the donuts in a container that's big enough to store them if they are already decorated. You don't want to mess up the decorations.
  • When dipping the donuts, be careful to not have too much of the icing before dipping it into the sanding sugar. If so, the sides will drip down and not look as good. The sugar won’t hold as well either. 
  • If having trouble with the batter evening out after piping it into the donut spots, use a toothpick to level them out before tapping the pan on the counter. 
  • Don’t overcook your donuts. They will finish cooking after you pull them out of the oven. If you cook them until they’re fully finished in the oven, you’ll end up with some tough and dry donuts. You want them to feel finished on the outside, but just pillowy soft when you lightly press on them. 
  • If you would rather your donuts be a normal color with the green topping, just don’t add the food dye to the batter and you’re set to go. 
  • Each donut pan will give a different look. You don’t have to use the one I used, but be aware a different pan may not result in the same look as my donuts.


Serving: 1Donut | Calories: 103kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 71mg | Potassium: 33mg | Fiber: 1g | Sugar: 8g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg