I made these cute, less-guilt donuts in lieu of a birthday cake — and they were a big hit!

Note About this Recipe

This recipe was inspired by a similar one found on Sally’s Baking Addiction (a great food blog if you haven’t checked it out yet). However, because I wanted this recipe to be less calories and low in sugar, I’ve substituted many of the ingredients for those that could produce that. The results make these donuts a bit fluffier, more of a “muffin” quality in texture. So if you want slightly denser, richer donuts opt for real sugar and butter where substitutes are indicated.

Fun-Fetti Donuts

Prep Time: 30 minutes

Cook Time: 10 minutes

Category: Baking, Sweet

Servings: 6 donuts

A cute alternative to fun-fetti cake.


    For the Donut
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup Stevia in the Raw
  • 1/4 cup unsweetened cashew milk
  • 1/4 cup fat free Greek yogurt
  • 2 egg whites
  • 2 tablespoons Brummel and Brown (butter substitute), melted
  • 1 and 1/2 teaspoons vanilla extract
  • 1/2 cup rainbow sprinkles*
    For the Icing
  • 1/4 cup unsweetened cashew milk
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla
  • extra sprinkles to sprinkle* on top


  • Preheat the oven to 350F degrees. Prepare a 6-form donut pan by spraying with non-stick buttery spray.
    For the Donuts
  • Sift the flour, baking powder, baking soda, nutmeg, and Stevia into a large bowl.
  • In a separate bowl, whisk the unsweetened cashew milk, non-fat Greek yogurt, and egg whites together until smooth.
  • Add melted butter and vanilla to the milk mixture, whisking until fully combined.
  • Slowly pour wet ingredients into the dry ingredients. Stir until combined.
  • Gently fold in sprinkles.
  • Use a small pastry bag, or simply spoon batter into the donut forms.
  • Bake at 350F for 9 to 10 minutes (until the edges are just golden).
  • Allow the donuts to cool completely before glazing.
    For the Icing
  • Mix all the icing ingredients (except extra sprinkles) in a medium saucepan over low heat.
  • Whisk until all the ingredients are completely combined (should be smooth).
  • Remove from heat.
  • Dunk donuts, one at a time, one by one, into icing mixture, swirling slightly to completely coat.
  • Transfer the donuts to a clean plate to sprinkle with additional sprinkles if desired.
  • Allow the icing to dry before serving.


*Note about the sprinkles: I've found that the nonpareils (the small, round sprinkles) will bleed a bit when mixed in the batter. These are best used for the topping. Jimmies (the oblong sprinkles) will maintain their shape and color without bleeding into your batter.


Leave a Reply