Eggnog Donut Holes
Yields: 22 donut holes
Light and airy eggnog donut holes, speckled with a bit of nutmeg and rolled in cinnamon sugar. They’re best if eaten the day they’re made, but they’ll keep in an airtight container at room temperature for a few days. (If they last that long!)
  • ¾ cup (90g) all-purpose flour or gluten-free* flour (measured like this)
  • ¾ tsp baking powder
  • ⅛ tsp ground nutmeg
  • ⅛ tsp salt
  • 1 egg
  • ⅓ cup (80mL) light eggnog
  • ½ tsp vanilla extract
  • ½ cup (96g) granulated sugar, divided
  • ½ tsp ground cinnamon
  • 3 tbsp (45mL) nonfat milk
  1. In a small bowl, whisk together the flour, baking powder, nutmeg, and salt. In a separate bowl, lightly beat the egg. Mix in the eggnog, vanilla, and ¼ cup of granulated sugar. Add in the flour mixture, stirring just until incorporated. Place the batter into a 1-gallon Ziploc bag.
  2. Preheat an electric cake pop maker. While it preheats, mix together the remaining ¼ cup of granulated sugar and cinnamon in a small bowl. Pour the milk into a separate small bowl. Set both aside.
  3. Once the cake pop maker is hot, lightly mist with nonstick cooking spray. Snip the corner off of the Ziploc bag, and pipe the batter into the cavities, filling almost all the way. Close the lid and bake for 4-6 minutes. Remove onto a wire rack to cool, and repeat with the remaining batter.
  4. Working with one donut hole at a time, dip into the milk with one hand, shaking off any excess drips. Place in the cinnamon sugar, and roll around with your other hand until coated. Place back on the wire rack, and repeat with the remaining donut holes.
Notes: White whole wheat flour, whole wheat pastry flour, or regular whole wheat flour may be substituted for the all-purpose flour.

For a gluten-free version, use the following: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ¼ teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will also work, if measured like this.

The nutmeg flavor is very subtle. If you prefer a more pronounced spice flavor, increase the nutmeg to ¼ teaspoon. Or instead of cinnamon sugar, roll the donut holes in nutmeg-sugar!

For a vegan version, substitute ½ tablespoon Ener-G + 2 tablespoons warm water + ½ tablespoon oil for the egg, and substitute vegan “nog” (soy, almond milk, or coconut based!) for the light eggnog.

{gluten-free, vegan option}
Recipe by Amy's Healthy Baking at