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A ghost plate with different color Halloween donuts on it.

Baked Halloween Donuts

These easy baked Halloween donuts are perfect for the spooky season! Naturally dairy-free, egg-free, and nut-free.
Course Brunch, Dessert
Cuisine American
Keyword dairy free, egg free, halloween donuts
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6 donuts
Calories 332 kcal
Author Dairy Free for Baby

Ingredients

For the donuts:

  • 1 ¼ cup all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅔ cup extra-creamy oat milk (or any milk you prefer)
  • 3 tablespoons vegetable oil (or any neutral oil)
  • 1 teaspoon vanilla extract

For the icing:

  • 1 ½ cups powdered sugar
  • 2 ½ tablespoons extra-creamy oat milk (or any milk you prefer)
  • ½ teaspoon vanilla extract
  • Food coloring in Halloween colors (optional; 1-3 colors if desired)

Instructions

  1. Preheat the oven to 350 degrees F. Grease a six-count donut pan.
  2. In a large bowl, combine the flour, sugar, baking powder, and salt. Stir well.
  3. Add the oat milk, oil, and vanilla. Stir until combined.

  4. Spoon or pour the batter carefully into the donut pan. Bake at 350 degrees F for 10-12 minutes, or until a toothpick pulls clean from the baked donut.

  5. Let cool in the pan for 5 minutes, then remove to a cooling rack placed over a piece of parchment paper.

  6. Meanwhile, make the icing. Combine the powdered sugar, oat milk, and vanilla in a medium mixing bowl. Divide into separate bowls and add food coloring to each bowl to create any colors you’d like for the frosting. Leave a small bowl with a little white icing if you want to drizzle lines on the donuts (as pictured).

  7. Dip the slightly-warm donuts into the icing, then return to the cooling rack (the parchment underneath will catch any drips). Allow to cool fully and let the icing set. If desired, drizzle with white icing over the initial set icing, then allow to set again. Enjoy!

Recipe Notes

  • I would use at max 3 different colors, which will give you enough to do two donuts in each color. If you try to divide into more bowls with more colors, it can be tough to get enough icing in the bowl to dip the donuts.
  • If the icing seems too thin, add some extra powdered sugar. If it seems too thick, add extra oat milk.
  • The icing will firm up but will not solidify completely on top. As such, it’s best not to stack these donuts when transporting them.
  • Store in an airtight container or on a plate covered with tin foil for up to 2-3 days.
  • If making these as a vegan option, ensure that the sugar and food coloring you choose are not processed with any animal ingredients (for example, while regular sugar may be processed with bone char, organic granulated sugar is not and would thus be vegan friendly).
  • The nutrition analysis below assumes approximately 75-80% of the icing will be used - some will be left behind in the bowls after dipping.

 

Nutrition analysis (approximate per donut): 332 calories, 8 g fat, 1 g saturated fat, 200 mg sodium, 62 g carbohydrate, 1 g fiber, 40 g sugar, 3 g protein, Vitamin D: 1%, Calcium: 7%, Iron: 9%, Potassium: 2%