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!
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Makes: 1 dozen doughnuts
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 2 large eggs
- ¾ cup eggnog
- 1 ½ tsp rum
- 2 Tbsp melted unsalted butter
- Spiked Eggnog Icing (recipe below)
- Sprinkles, optional
Spiked Eggnog Icing
- 2 cups confectioners' sugar
- 1 ½ Tbsp unsalted butter, very soft
- 2 Tbsp rum
- ¼ tsp salt
- 4-5 Tbsp eggnog
Instructions
- Preheat 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 ¾ 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.
Spiked Eggnog Icing
- Whisk together confectioners' sugar, butter, rum, salt, and 4 Tbsp eggnog.
- If icing is too thick, you can add a bit more eggnog (or rum if you prefer!).
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