As other reviewers said, these are muffins not doughnuts. I ended up using the batter in muffin tins and topped with a cinnamon streusel. 3 stars for the muffins, 0 for the doughnuts.

Sorry, but I did not enjoy those at all. They had little flavor and are not better than store - bought doughnuts. I will not make those again. Sorry.

This recipe makes a better tasting spice muffin than doughnut. Not overly sweet.

Made two batches of these. First one according to the recipe and when I tasted it, I realized I didn't like nutmeg so I tried eliminating the taste by adding some chocolate chips into the second batch - got finished first!

These were excellent! I doubled the recipe as some reviews I read said it would not make very many- that was not necessary!! It made 10 Dozen Donuts! I have 4 pans, so it was really easy to make so many. A suggestion- another thing people were saying the Donut Pans were hard to fill- and I agree- they were. If you have a Spritz Cookie maker- that is the perfect tool to fill your Donut Pans with no mess and the perfect amount of batter! In fact, if you don't have one- I would reccommend it, otherwise, the pans really are messy to fill. Fill them a little less than half! My first batch looked like muffins, they rise quite a bit! I topped the Donuts with a Chocolate Icing- 1/4 cup milk, 1-2 tsp Vanilla and 2 cups confectionary sugar. Heat the items together and keep warm and just drizzle over the donuts either in a circle on the top or a stripe pattern! If you add sprinkles- you have to do it right after you ice each donut before the icing hardens- that was a little bit of a pain in the neck- but if you have someone to help sprinkle them, that would make it easier!! The chocolate icing was very complementary to the Donuts! They were the hit of the party!!

These are definitely more like muffins, also called for way too much nutmeg. Wouldn't be too bad as a coffee side, but not too great other than that.

These turned out very well for me. I used vanilla soymilk instead of buttermilk, vegan butter (actually Smart Balance Light), and egg substitute. I also used a muffin tin because I don't have a donut pan. I halved the recipes and filled all 12 tins to make small muffin like donuts. The spices were great in the donuts. I also added a glaze made of vanilla, powdered sugar, and soymilk, which made them even more donut like. I brought them into work today and they were all gone within a couple of hours. Thanks for the recipe.

I tweaked with this a bit to make it them vegan and I subbed honey & maple syrup for the sugar. They tasted great. I just baked them a bit longer and voila!! Thanks for the healthier version!

These are nothing like doughnuts, but we liked them just the same. We didn't even try to make them look like doughnuts. Just plopped them on a cookie sheet like cookies. We topped them with a mixture of powdered sugar and cinnamon. The next time we make them, I'd like to try using a mixture of whole wheat flour & white flour.

Pretty good. Loved the spices and texture was okay, needed more moisture. That was my fault though, of course. Didn't have a doughnut pan so i just made muffins which were tasty. Overall, good recipe.

These weren't very good. They're bland and light, but I guess if you're looking for something like that they would be okay. I would say they are coffee dunking doughnuts b/c that's all I would use them for. They don't have much flavor to eat by themselves.

While these were good the name is deceptive. These should be called muffins not doughnuts. The batter was a muffin batter. The final result was a muffin. I tried several shapes: animal shapes using animal for cookie sheet (filled about 3/4 full these were just as thick on the top side as they were on the pan side [double the depth of the mold]), mini muffins (these baked up the same as any other muffin recipe), and rounds on a regular cookie pan (these spread out an ended up like big flat muffins). I think this would work well as a muffin snack cake (just poured into a greased pan and baked at about 375 degrees until the top springs back when touched. The first pan I put in got too dark on the pan side after about 10 min. at 400 d. I reduced the temp. to 375 d. for the rest of the batter. From the recipe as it was I got 12 animal shapes, 24 mini muffins, and 6-8 4.5 inch flat muffin rounds. My kids gobbled these up (they love muffins).

These were great. They are so yummy. I just plopped them into 13x9 pans and baked them. They may not be like doughnuts but they are a wonderful treat, and really easy to make. Don't worry if you don't have buttermilk, I just added 1 TBSP of white vinegar to 1 CUP of milk and let it sit a while, mixed it well, and added one cup to the mixture to the wet ingredients. I also used syrup because I had no honey, and they came out perfect. I am serving mine with icing on them. You must try this!

These are sooo yummy! I don't have a donut pan so I improvised with a mini muffin pan and made "donut holes!" They aren't too sweet which makes them the perfect thing for children and adults! I'm on a calorie counting diet thing.... i used egg substitue and splenda and made my own buttermilk with a tablespoon of lemon juice and non-fat milk... they turned out delicious! My family loved them!

I made these for our tailgate Oct. 1 to have in the parking lot line. The only thing I changed was to reduce baking time to 10 min. I used my own recipe for Pumpkin Cream Cheese Icing to top them while a little warm. They were so wonderful! A person we feel obligated to take to games insisted she'd bring store-bought donuts so no one would have to eat mine if they weren't any good. Not one person, including herself, even opened the store-bought box! I also didn't have the problem as others that they didn't last long. I made 4 dozen, some to take and some to keep. The ones I kept at home were still moist up to the day they were finished off 6 days after baking. (The icing may have made that difference though.) My husband has aked for these every couple of days now! The only thing to remember is that these are cake doughnuts and are going to be a little heavy. However, sifting the flour does help if they turn out too heavy. Thanks for posting-these are a new breakfast staple in our house!

Very good...

I made only 2 changes here. I used no nutmeg because I don't like it, and I substituted Splenda Brown Sugar (same amt as the sugar in the recipe) to make it more diabetic friendly. Wonderful results!

Kind of try. Kind of tasteless. Sorry. I really did want this to work!

I REALLY did not like these. I tried to make the recipe verbatim first and the dough was so sticky I couldn't shape it at all. After that, I added more flour (I don't know how much cos I just kept adding until it was stiffer) and shaped into rings. When they baked they rose a LOT! I wound up with "chicken butts" and I had made pretty good sized holes in the middle of the doughnuts. They were also quite heavy and, due to the rising, quite large. I didn't like these at all.

These are just OK. They aren't like cake or fried doughnuts and they had a little too much spice for my tastes. This is not something I will make again.