I still remember the first Halloween I made these for my kid’s classroom party. I was shocked at how little effort they took for how much love they got. I baked a batch of soft little vanilla donuts, dunked them in a quick glaze, and pressed on a couple of candy eyes, and suddenly I had the cutest treat on the entire snack table.
Ever since then, this has become my go-to Easy Ghost Donut Recipe without butter-heavy fuss or complicated steps. I promise you, if you can whisk and pipe, you can make these. Let me walk you through exactly how I do it.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 8–10 minutes per batch
- Total Time: About 30 minutes
Ingredients
Here’s everything I grab from my pantry before I start mixing.
For the Donut Batter
- 2 cups all-purpose flour – this is the base of the batter and gives the donuts their soft, cake-like structure
- 2 teaspoons baking powder – helps the donuts puff up light and fluffy in the oven
- 1 tablespoon instant vanilla pudding mix – my little secret for an extra moist, tender crumb
- 1 teaspoon salt – balances the sweetness so the donuts don’t taste flat
- 1 cup buttermilk – adds tang and keeps the batter super soft, don’t swap for regular milk if you can help it
- ¾ cup granulated sugar – sweetens the batter just enough without overpowering the icing
- 2 large eggs – bind everything together and add richness
- 2 tablespoons unsalted butter, melted – for a hint of buttery flavor without weighing the batter down
- 2 teaspoons vanilla paste – gives a deep, rounded vanilla flavor; vanilla extract works fine too
For the Icing & Decoration
- 2 cups powdered sugar – the base of a smooth, pourable glaze
- 1 teaspoon vanilla paste – ties the icing flavor back to the donuts
- ¼ cup milk – thins the icing to the perfect dipping consistency
- Edible candy eyes – the fun part that turns a plain donut into a ghost
Note: This recipe serves a crowd — it makes about 24 mini ghost donuts, perfect for a classroom party or Halloween get-together.
Equipment You Need
- Mini donut pan – shapes the batter into perfect bite-sized donut rings
- Large mixing bowl – for combining your wet ingredients smoothly
- Medium mixing bowl – for whisking the dry ingredients and later the icing
- Whisk – blends the batter and glaze without lumps
- Piping bag or zip-top bag – makes filling the donut cavities neat and mess-free
- Wire cooling rack – lets air circulate so the donuts cool evenly before glazing
How to Make an Easy Ghost Donut Recipe?
Making these donuts really is as simple as mixing, baking, and decorating. I like to get my oven going first so everything moves quickly once the batter is ready. Here’s exactly how each stage comes together.
Preheat and Prep the Pan
I start by preheating my oven to 350°F (175°C) so it’s fully hot by the time my batter is ready. While it warms, I lightly coat a 12-count mini donut pan with nonstick spray. This little step keeps the donuts from sticking and makes cleanup so much easier later.
Mix the Dry Ingredients
In a medium bowl, I whisk together the flour, baking powder, instant vanilla pudding mix, and salt. Whisking these dry ingredients first helps distribute the leavening evenly, so every donut rises the same. I set this bowl aside while I work on the wet mixture.
Mix the Wet Ingredients
In a separate large bowl, I whisk the sugar, eggs, buttermilk, melted butter, and vanilla paste until the mixture looks smooth and glossy. This is one of my favorite easy doughnut recipe without butter tricks using just a couple tablespoons keeps things light while buttermilk does the heavy lifting for moisture.
Combine and Pipe the Batter
I gradually fold the dry ingredients into the wet mixture, stirring gently just until combined overmixing makes for tough donuts, so I stop as soon as I don’t see streaks of flour. Then I scoop the batter into a piping bag or a zip-top bag with the corner snipped off, and pipe it into each donut cavity until it’s about three-quarters full.
Bake Until Golden
I slide the pan into the oven and bake for 8 to 10 minutes, checking that the donuts spring back lightly when I press them. Baking instead of frying is what makes this one of the easiest donut recipe options out there, since there’s no hot oil to manage. I let them rest in the pan for two minutes before moving on.
Cool Completely
Once the donuts have set a bit, I transfer them to a wire rack to finish cooling all the way. This step matters more than people think warm donuts will melt the icing right off instead of holding a nice glossy coat.
Whisk Together the Icing
While the donuts cool, I whisk powdered sugar, vanilla paste, and milk in a bowl until smooth. If it looks too thin, I add a touch more powdered sugar; if it’s too thick to dip easily, a splash of more milk fixes it right up.
Dip and Decorate
Once the donuts are fully cool, I dip the tops into the icing, letting the extra drip back into the bowl before setting them frosting-side up on the rack. While the icing is still wet, I press two candy eyes onto each one so they stick in place, then let everything set for a few minutes before serving.
Additional Tips for Making This Recipe Better
After making these more times than I can count, here’s what I’ve learned along the way.
- I always make sure my donuts are completely cool before dipping, or the icing slides right off instead of setting.
- I like using a piping bag instead of spooning the batter in it’s so much neater and keeps the donut shapes even.
- If I only have a regular-size donut pan on hand, I bake a bit longer, about 16 to 20 minutes, and keep an eye on them near the end.
- I keep a spare bag of candy eyes nearby because kids (and honestly, me too) love adding extra for a funnier look.
- I test my icing consistency with one donut first before dipping the whole batch, just to make sure it’s not too runny.
Common Mistakes to Avoid
- I’ve overfilled the donut cavities before, and it made a mess in the oven I stick to filling them about three-quarters full now.
- I used to skip cooling completely, and my icing turned into a soupy puddle instead of a clean coat.
- I once overmixed the batter trying to get it “extra smooth,” and the donuts came out dense instead of fluffy.
- I forgot to grease the pan one time, and half my donuts stuck and tore apart when I tried to remove them.
- I’ve pressed the candy eyes on too late before, after the icing had already started to set, so now I add them right away.
How to Serve Easy Ghost Donut Recipe?
I love stacking these donuts on a white or black platter so the little ghost faces really pop against the background. Leaning a few donuts against each other, almost like they’re peeking out, makes for such a cute presentation for a party table.
A light dusting of extra powdered sugar around the plate gives it a fun “fog” effect that kids always notice. If you’re setting up a whole Halloween dessert spread, pairing these with something rich like a chocolate chip cake rounds out the table nicely with contrasting flavors and textures.
Variations
- Dairy-free option: swap the buttermilk for a plant-based buttermilk substitute and use a dairy-free milk in the icing.
- Sugar-free twist: use a powdered sugar substitute in the icing and a granulated sugar alternative in the batter.
- Chocolate version: swap the vanilla pudding mix for chocolate pudding mix for a cocoa-flavored donut base.
- Filled donut idea: if you love an easy filled donut recipe, pipe a small dollop of vanilla pudding or jam into the center after baking, before glazing.
- Egg-free swap: if you’re after an eggless donut recipe for donut maker use, replace each egg with a flax egg or a store-bought egg replacer.
- Spiced flavor: add a pinch of cinnamon or nutmeg to the batter for a cozy fall twist.
Nutritional Information
Here’s a quick look at what one donut brings to the table, based on a batch of 24.
- Calories: 126 kcal
- Protein: 2g
- Carbohydrates: 26g
- Fat: 2g
Make Ahead and Storage
Storage: I keep leftover donuts in an airtight container at room temperature, and they stay fresh and soft for 3 to 4 days. There’s no need to refrigerate them, which makes them so convenient for parties.
Reheating: These donuts taste great at room temperature, but if I want that fresh-baked feel again, I pop one in the microwave for about 8 to 10 seconds just to soften it slightly.
Freezing: I freeze the unglazed donuts in a freezer bag for up to 2 months, then thaw them at room temperature and glaze fresh so the icing and candy eyes look their best.
Why You’ll Love This Recipe?
There are so many reasons this has become one of my favorite Halloween bakes every single year.
- Quick and beginner-friendly: from batter to decorated donut, I’m done in about 30 minutes, which makes this one of the easiest donut recipe options for a busy week.
- No fancy equipment required: all I need is a mini donut pan and a couple of mixing bowls, nothing complicated at all.
- Kid-approved fun: my kids love helping dip the donuts and press on the candy eyes, which makes it a great activity, not just a recipe.
- Easy to customize: whether I want it dairy-free, sugar-free, or chocolate-flavored, the base recipe adapts without any trouble.
- Perfect for sharing: with 24 donuts from one batch, I always have enough for a classroom party, a family gathering, or just extras to freeze.
FAQs
Can I make this without a donut pan?
I haven’t tried it without one myself, but a mini muffin pan could work in a pinch, though the shape won’t look quite like a classic donut.
Why did my icing slide off the donuts?
This usually happens if the donuts aren’t fully cooled before dipping, so I always wait until they’re completely cool to the touch.
Can I use vanilla extract instead of vanilla paste?
Yes, I swap in vanilla extract all the time when I don’t have paste on hand, and it works just as well in both the batter and icing.
How far in advance can I make these for a party?
I usually bake the donuts a day ahead and store them unglazed, then dip and decorate them the morning of the party so the icing looks fresh.
Can I double this recipe?
Absolutely, I’ve doubled it before for bigger parties, and it works great since the batter holds up well waiting for the next baking batch.
If you’re building out a full Halloween treat table, I’d also suggest checking out these apple pie poppers — they’re another quick, crowd-pleasing dessert that pairs really nicely alongside a plate of ghost donuts.
Easy Ghost Donut Recipe
Ingredients
Method
- I start by preheating my oven to 350°F (175°C) so it’s fully hot by the time my batter is ready. While it warms, I lightly coat a 12-count mini donut pan with nonstick spray. This little step keeps the donuts from sticking and makes cleanup so much easier later.
- In a medium bowl, I whisk together the flour, baking powder, instant vanilla pudding mix, and salt. Whisking these dry ingredients first helps distribute the leavening evenly, so every donut rises the same. I set this bowl aside while I work on the wet mixture.
- In a separate large bowl, I whisk the sugar, eggs, buttermilk, melted butter, and vanilla paste until the mixture looks smooth and glossy. This is one of my favorite easy doughnut recipe without butter tricks using just a couple tablespoons keeps things light while buttermilk does the heavy lifting for moisture.
- I gradually fold the dry ingredients into the wet mixture, stirring gently just until combined overmixing makes for tough donuts, so I stop as soon as I don’t see streaks of flour. Then I scoop the batter into a piping bag or a zip-top bag with the corner snipped off, and pipe it into each donut cavity until it’s about three-quarters full.
- I slide the pan into the oven and bake for 8 to 10 minutes, checking that the donuts spring back lightly when I press them. Baking instead of frying is what makes this one of the easiest donut recipe options out there, since there’s no hot oil to manage. I let them rest in the pan for two minutes before moving on.
- Once the donuts have set a bit, I transfer them to a wire rack to finish cooling all the way. This step matters more than people think warm donuts will melt the icing right off instead of holding a nice glossy coat.
- While the donuts cool, I whisk powdered sugar, vanilla paste, and milk in a bowl until smooth. If it looks too thin, I add a touch more powdered sugar; if it’s too thick to dip easily, a splash of more milk fixes it right up.
- Once the donuts are fully cool, I dip the tops into the icing, letting the extra drip back into the bowl before setting them frosting-side up on the rack. While the icing is still wet, I press two candy eyes onto each one so they stick in place, then let everything set for a few minutes before serving.
Notes
- I always make sure my donuts are completely cool before dipping, or the icing slides right off instead of setting.
- I like using a piping bag instead of spooning the batter in it’s so much neater and keeps the donut shapes even.
- If I only have a regular-size donut pan on hand, I bake a bit longer, about 16 to 20 minutes, and keep an eye on them near the end.
- I keep a spare bag of candy eyes nearby because kids (and honestly, me too) love adding extra for a funnier look.
- I test my icing consistency with one donut first before dipping the whole batch, just to make sure it’s not too runny.
