Low Fat 10-Minute Baked Mini Doughnuts

The first Friday of June is National Doughnut Day and when is there a better day to celebrate?  How about a guilt-free doughnut you can have any day of the year that’s low in fat, cholesterol-free, a 5 easy-step recipe AND can be ready from start to finish in under 25 minutes.*  Now that’s worth trying!

Low Fat 10-minute Mini Baked Doughnuts | URBAN BAKES

As we all know, doughnuts come in a variety of flavors, stuffed and topped with or without cream and sprinkles and can come as a closed (stuffed) doughnut, original or the infamous munchkin.  The array is practically endless and yet I somehow only have two favorites, the classic glazed chocolate doughnut and plain doughnut with chocolate glaze.  The photos show my favorite flavor and colors of pink, silver and anything metallic.

Low Fat 10-minute Mini Baked Doughnuts | URBAN BAKES

From minimal amount of ingredients, quick preparation and let’s not forget a much healthier version, this recipe is a must try.  Brought these minis to work and people all over the building were trying to get their hands on them.  One person even asked, “Are these the doughnuts everyone keeps ravingabout?”   Now that’s a good feeling especially when they tell you they like yours more than Dunkin Donuts®.

After you bake yours, glaze it with your favorite flavor, top it with sprinkles, chopped nuts, or even coconut.  I’m sure you won’t be disappointed!  ENJOY

Low Fat 10-minute Mini Baked Doughnuts | URBAN BAKES
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Low Fat 10-minute Mini Baked Doughnuts | URBAN BAKES

Low Fat 10-Minute Mini Baked Doughnuts

  • Author: Connie
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 dozen or 18 regular doughnuts 1x




  • 2 cups all-purpose flour or cake flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large egg whites, beaten
  • 1 cup skim milk
  • 1 tablespoon vegetable shortening, melted
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon (optional)

Chocolate Glaze

  • 3/4 cup semi-sweet chocolate chips
  • 3 tablespoons unsalted butter
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon pure vanilla extract


  1. Preheat oven to 325°F.  Lightly grease and flour doughnut pan.
  2. In medium bowl, mix dry ingredients: flour, sugar, baking powder, salt, nutmeg and cinnamon.
  3. Add in eggs, milk, shortening and vanilla.  Mix until just combined; avoid over mixing.  Pour batter into each doughnut hole 1/2 full.
  4. Bake 8 to 10 minutes or until tops spring back when touched.  Allow to cool before glazing.
  5. In a small bowl, combine chocolate chips and butter, microwave on HIGH for 30 sec.  Stir until chips are melted and mixture is smooth.  Add corn syrup and vanilla, stir well.
  6. To glaze doughnuts, dip doughnuts into the bowl of chocolate glaze about halfway deep.  Rotate your hand 45 degrees holding the doughnut and lift, set aside to dry or add topping of choice before glaze settles.  As always ENJOY!

Chocolate Glaze recipe, slightly adapted from All Recipes member Ginger.

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