These candy cane donuts are festive, fun, and exactly the kind of baked treat that puts everyone in the holiday spirit. A soft, cakey donut base gets topped with a creamy peppermint glaze and a generous sprinkle of crushed candy cane — they look beautiful and taste like Christmas morning. Baked instead of fried, they come together quickly and make the whole kitchen smell incredible. Whether you’re hosting a holiday brunch or want something special for a weekday morning in December, these donuts deliver.
- Swap: Use Greek yogurt in the batter to keep the donuts moist and add a bit of protein.
- Make-ahead: Bake the donuts a day ahead; glaze and add candy cane topping the morning of serving for the freshest look.
- Storage: Store glazed donuts in a single layer in an airtight container at room temperature for up to 2 days.
- Variation: Use red and white sprinkles instead of candy cane for a festive look that works for any holiday.
- Serving: Arrange on a holiday plate with hot cocoa or a peppermint latte for a complete seasonal treat.
Calling all you candy cane lovers… these donuts are so delicious!! I love candy cane and I hoard them after the holidays, you know when they go 75% off 😉 These make a perfect little baked treat for only 3 smart points each and so easy to make!
Candy cane donuts
Ingredients
- 1/2 cup flour
- 3 Tbsp white cake mix
- 1/2 Tbsp sugar
- 1 tsp baking powder
- 2 Tbsp egg white, I buy the carton of liquid egg whites
- 1/2 tsp peppermint extract
- 1/3 cup almond milk, I use original unsweetened
- 2 Tbsp crushed candy cane
Instructions
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Preheat oven to 350F, spray a 6 hole donut pan.
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In a bowl mix your flour, cake mix, baking powder and sugar . Mix in your egg whites, milk and extract.
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Fold in your crushed candy cane.
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Fill your 6 hole donut pan and bake for 16 minutes.
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Let cool 5 minutes, best served same day. Makes 6 donuts at 3sp each on all 3 MyWW programs or 2pp each.
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Nutritional info, per donut. Calories 70… Fat 0.3g… Saturated fat 0g…. Carbs 13.7g… Fiber 0.5g… Sugars 5.4g… Protein 1.7g
Thank you for posting such a wide range of baked donut recipes. I appreciate being able to bake healthier breakfast treats.
I used 1/2 teaspoon of peppermint extract and found it way too strong, almost impossible to eat (even with a simple icing). The cake part had an excellent texture and was visually appealing. โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ on that part!
If I were to make these again, I would add a drop of peppermint extract at a time, tasting the batter. Actually, moving toward, I will be aware that we may be sensitive to this flavor.