Baking doughnuts, rather than frying them, is a great way to enjoy a tasty breakfast treat with fewer calories and fat. Since they are not fried, these doughnuts can keep for several days in an air-tight container, assuming that you don't eat them all.

Prep: 20 min Cook: 20 min Total: 40 min Yields 12 doughnuts

Preheat oven to 350°F.

2 cups all-purpose flour

¾ cup sugar

2 teaspoons baking powder

1 teaspoon salt

¼ teaspoon nutmeg

¼ teaspoon cinnamon

In a large bowl, combine flour, sugar, baking powder, salt, nutmeg, and cinnamon.

2 eggs

In a separate medium bowl, beat eggs with a whisk.

¾ cup milk

1 tablespoon vegetable shortening

2 teaspoons vanilla extract

Add milk, shortening, and vanilla extract to eggs and whisk to combine.

Pour liquid ingredients into dry ingredients. Using a whisk or electric hand mixer, beat until well blended.

cooking spray

Lightly grease a doughnut pan with cooking spray.

Pour batter into a disposable plastic bag with one of the bottom corners cut off. Use the bag to pipe the batter into a nonstick doughnut pan, filling each spot about ½ of the way full.

Bake at 350°F until doughnuts are golden and spring back when touched, about 8 to 10 minutes.

Remove from oven and let pan cool on a wire rack for 5 minutes. Remove doughnuts and place on wire rack. Allow doughnuts to cool for 10 to 15 minutes prior glazing.

Fill doughnut pan with remaining batter and repeat baking as necessary.

Vanilla Sugar Glaze

1 cup confectioners sugar

Place sugar in a small bowl.

3 tablespoons milk

2 teaspoons vanilla extract

Add milk and vanilla extract. Whisk together to make smooth glaze. Dip doughnuts into glaze just prior to serving.

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Licensed from https://www.makebetterfood.com/recipes/baked-spiced-cake-doughnuts/