baked s'mores donuts.

two worlds of my favorite things collide with this here treat i've concocted -


juuuust fuhgeddaboudiitttttttt!!!!!! 

i'm quite shocked that i haven't made any sort of marshmallowy chocolatey recipes for the blog yet. i freaking LuuUuuRRrrrVvVe all things marshmallow + chocolate. 

so naturally, s'mores have been one of my favorite things since the beginning of time. if you know me, you know.

gimme all the chocolate mallow-filled santas and easter bunnies and pumpkins and all those individually wrapped bundles of fluffy, chewy, mallowy goodness. those things are great..just great.

i was SO pleased that this recipe turned out so well, because the last time i came up with a baked donut recipe it flopped SO badly. it pretty much turned out like a bunch o gross bagels that i couldn't even pass off as bagels if i tried. 

so hoorayyyy for successful recipes! especially when such recipes involve magical ingredients like homemade maaaaarshmallllloooow fluffers and chocolatey cake donuts. 

boil that suga! ^^^ this is what your sugar, water, and light corn syrup will look like when its ready to add to the egg white fluff. hot, sweet candy!

you don't actually need the regular marshmallows...i just put those in the photos for funzies. because marshmallows are cute little fat plumps of sweet, sweet joy.

mmm mmm mmm fresh baked chocolate do-dos. i used coconut oil instead of butter and i think that reeeally took everything to the next level. just that slight hint of coconut in an extra chocolatey donut is so delightful to me. i added a bit of graham crumbs to the batter, too. i thought it added a nice extra bit of texture.

these s'mores donuts are peter-approved! he is hard to please with sweet treats, but he tasted one when it was freshly frosted and said it was reeeeeeeeally good. yessssssss alleluia!! that is like the ultimate win for me.

Baked S'mores Doughnuts

Makes 6 baked doughnuts (this is the pan I use)

Time: 45 minutes

Marshmallow Fluff Frosting (recipe makes a LOT o' mallow - store in airtight container in the fridge)

  • 3 egg whites
  • 1/2 tsp. cream of tartar
  • 3/4 cup light corn syrup
  • 2/3 cup white sugar
  • 1/3 cup water
  • 1 tsp. vanilla
  • pinch of salt

In the bowl of your stand mixer (using the whisk attachment), whisk together the egg whites and cream of tartar for one minute until fluffy. In a medium sized sauce pan, heat the sugar, water, and corn syrup on medium heat. Whisk frequently until combination thickens and bubbles. Heat until about 235 degrees F on a candy thermometer.

If you do not have a candy thermometer, you can tell when the mixture is hot enough when it feels thick when stirred, the white sugar is completely dissolved, big clear bubbles form (see photo above), and a thin thread of sugar will form off the tip of a spoon when scooped and slowly drizzled downward back into the pan. (I tried to take a photo of this technique - too hard to deal with the camera and boiling sugar with a ticking time bomb of borderline hard candy)

Pour the hot sugar liquid into the egg white mixture in the mixing bowl. Add the vanilla and salt and whisk on medium/high for about 5 minutes, until stiff marshmallowy peaks form (see photo above). 

Scoop the marshmallow fluff into a container and place in the fridge.

Chocolate Doughnuts (this recipe makes only 6 baked donuts - double the recipe to match the amount of marshmallow fluff)

  • 1/2 cup all-purpose flour
  • 1/3 cup cake flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 cup coconut oil
  • 1/3 cup brown sugar
  • 1 egg
  • 1/4 cup fine graham cracker crumbs
  • 1/3 cup buttermilk
  • 1 tsp. vanilla
  • 2 TB. cocoa powder
  • (1) 1.5 oz. Hershey's milk chocolate bar
  • 4-6 honey graham crackers

Grease the donut baking pan(s) and preheat oven to 350 degrees F.

In a small food processor or blender, grind up 3 graham crackers until a fine crumbly powder forms. Set aside 1/4 cup of the crumbs.

In a small sauce pan (or in the microwave), melt 1 Hershey bar with 1/4 cup coconut oil.

In a large mixing bowl, cream the egg and brown sugar with a whisk. Add the melted Hershey and coconut oil mixture and stir it all together.

In a separate mixing bowl, combine flours, baking powder, salt, cocoa powder, and graham crumbs and stir with a spoon. Slowly add the dry ingredients to the wet ingredients, stirring in between additions. Lastly, add vanilla and buttermilk and gently fold the mixture together until everything is combined and a thick wet batter is formed.

Add spoonfuls of batter into the donut pan until 3/4 full. To keep the donut pan extra clean, place all batter in a freezer bag and cut one of the corners off to squeeze the batter easily into the donut forms.

Bake for 12 minutes. Remove from oven and immediately turn over onto cooling rack. Cool completely.

Give the cold marshmallow fluff a stir, and use the back of a spoon to frost the donuts. Sprinkle the fine graham cracker crumbs all over the marshmallow fluff. Top with roughly chopped bits of Hershey bar and graham cracker.





baked pumpkin spice doughnuts.

ooooh no i've said the forbidden words.

"pumpkin spice."

i realize that pumpkin spice flavored everything has gotten incredibly out of control in the last few years. see my friend piper's visual collections of ridiculous pumpkin spice flavored items here:





...but these baked doughnuts are actually made with pumpkin and covered in sugary spice.  henceforth, they are indeed "pumpkin spice."  i stand by this title.

besides...these are just downright yummy.

and they're baked!  low maintenance, easy to make donuts.  wooooo!

and mayhaps, "better for you?"  hmm. sure.

 i've made a few different kinds of baked donuts and they've all been great.  i made these pumpkin spice ones last year using a vegan/gluten-free recipe.  they were really tasty and had a good texture because of the rice flour and oat flour. 

i couldn't find that same recipe again, so i made up my own this time except gluten-full and with real eggs and milk and things i always have around.  i don't have any food allergies or eating restrictions, so i'm just working with what i know here, folks.  there is a fabulous gluten-free and vegan pumpkin spice donut recipe out there, just have to find it if you're interested :)

i found that the sugary topping on the pumpkin donuts was the most believable as a homemade, baked not fried, donut.  i once (twice or three times) tried to make my own maple glaze because i loooooooooooooooove [with 100 o's] maple bars...but i just couldn't get it down.  the powdered sugar just somehow tastes bad to me in a homemade (by me) glaze.  how doooo they do it???!

i'm glad i made these in september and now have a festive october recipe to share already!  i suppose the

montana mules

from the other day are fall-festive as well.

it's also my best friend in the whole world's birthday today!!!

hi katie my lady!  i wish i could stuff these in your face today.  mwah mwah mwah i love ya so much.  october must be a fab time to have a birthday.

check out these plump little cuties.

time for the toppings!

 i think maybe the sugary topping is the easy way out?  but i simply cannot figure out a powdered sugar based glaze without wanting to throw these all in the garbage.  i have made a successful chocolate glaze, but that's differn't.  i want maple, dammit.

 chomp chomp chomp.

oh and they smell fabulous, too.  my little neighbor girl came over to sling me some christmas wrapping paper for a school fundraiser just after i had made these donuts.  she took one whiff of the house and was in the kitchen eating a donut before i knew it.

which was nice, because i knew i could get some brutally honest feedback out of an 8 year old.  

she said it was "YUMMY!!"  phew!

Baked Pumpkin Spice Doughnuts

Makes 12 Doughnuts

Eat within 3 days after baking



  • 3/4 cup all-purpose flour
  • 3/4 cup cake flour
  • 1 cup pumpkin puree (canned or homemade)
  • 1 tsp. pumpkin pie spice
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2/3 cup coconut sugar (or regular granulated white. i'm just into coconut sugar lately.)
  • 2 eggs
  • 1/2 cup milk
  • 1/3 cup butter, melted


  • 1/2 cup granulated white sugar
  • 1 tsp. pumpkin pie spice
  • 1/2 cup melted butter


Preheat oven to 350 degrees F and either grease or spray the donut baking pan with cooking oil or butter.  You can buy these at most kitchen gadget stores, like Bed Bath & Beyond for around $10.

Mix all dry ingredients together in medium bowl and set aside.  In large bowl, whisk the melted butter and eggs.  Add the coconut sugar and whisk until smooth.  Add the pumpkin puree and mix until combined. 

Slowly begin adding the dry ingredients, pouring some of the milk in as you continue to mix all the ingredients together.  Pour in the remainder of the measured milk and stir batter until combined.

Spoon the batter into the doughnut pan.  I filled mine up almost to the brim, but not quite.  I also tried to wipe out the center area to make sure there was a distinct hole in the donut after baking and not just a big chubby blob o' pumpkin dough.  Bake for 15 minutes.  Use the toothpick test if you're unsure about the dough being cooked all the way through.

Remove from oven and carefully flip the entire baking pan onto a cooling rack.  Donuts should fall right out.  Let cool about 5-10 minutes before adding the sugar topping.

For the topping, melt butter in a shallow, wide bowl (wide enough to dip part of the donut in).  In a similar, separate bowl, stir together the sugar and pumpkin pie spice with a spoon.

Dunk the top half of each donut (the prettier looking side) lightly into the butter bowl.  Let any excess butter drip off first, then immediately dip the donut into the topping and twist until butter-covered area is coated with sugar.  Place back onto cooling rack.  Repeat until all the donuts have a scrumptious sugary topping.

I recommend eating at least one while its still warm...that is where its at.