Spiked Eggnog Doughnuts
These Spiked Eggnog Doughnuts are packed with festive eggnog flavor and just a touch of rum (you can leave out the rum if you want!). They're incredibly moist baked doughnuts perfect for celebrating the holiday season!
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Servings: 1 dozen doughnuts
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup eggnog
- 1 1/2 tsp rum
- 2 Tbsp melted unsalted butter
- Spiked Eggnog Icing (recipe below)
- Sprinkles, optional
Spiked Eggnog Icing
- 2 cups confectioners' sugar
- 1 1/2 Tbsp unsalted butter, very soft
- 2 Tbsp light rum
- 1/4 tsp salt
- 4-5 Tbsp eggnog
Pre-heat oven to 325 degrees and lightly spray a doughnut pan with oil.
Whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl.
In a separate small bowl, whisk eggs. Then add in and whisk together eggnog, rum, and melted butter, until combined.
Stir the wet ingredients into the dry ingredients until combined, being very careful not to over-mix (that’s what causes the dense cake-y doughnuts).
Fill doughnut pan about 3/4 of the way with batter. I like to put batter in a Ziplock bag (or pastry bag), cut the corner off, and squeeze batter into doughnut pan.
Bake for 10-12 minutes until doughnuts are cooked through and springy to the touch. Let doughnuts cool in pan for a couple minutes before moving to wire racks to cool completely. Repeat with remaining batter, making sure to spray doughnut pan with oil again.
Once cooled, dip doughnuts in icing (I like to double dip) and top with sprinkles, if desired.