Baked Spice Donuts with Amaretto Cream Cheese Glaze

I’ve had a horrible start to the month of November. I had an issue with the ads on my blog redirecting to some stupid video loop. I had also been using about 3 or 4 different ad networks, but I’ve since just dropped to one. I was in frustrated tears more than once over this, and though I don’t make a living from my blog (yet, though probably not ever), I make barely enough to cover server and hosting fees. So it doubly sucks when I’m robbed of that little income. Things seem to be fixed for now, and I do apologize if anyone else experienced getting stuck in the video loop.

Baked Spice Donuts with Amaretto Cream Cheese Glaze

It was especially irritating, because in the days before, I’d found a roommate for IFBC (I’m going back to Cali next year!), I got accepted to a sponsored post network, and I was feeling good about everything. Then, of course, the bottom dropped out.

Baked Spice Donuts with Amaretto Cream Cheese Glaze

I didn’t have all that much time to worry about it, though. I taught that cooking class at The Carrot Seed Kitchen Co., which went rather well. If I do it again, I’ll have to find more things to talk about while I’m cooking (rather than just rambling, which is pretty much what I did)!

Baked Spice Donuts with Amaretto Cream Cheese Glaze

Then there was my birthday, which turned out to be more pleasant than I was expecting. Coworkers decorated my desk and brought flowers for me, along with some coffee. My mom sent me a box of 40 individually-wrapped presents, and Jay and the bambino took me out for a delicious meal at The Pheasant.

And then the fridge decided to go on the fritz. We gave up on it, and started making a contingency plan–Jay has a small dorm fridge in the basement that we’re utilizing, and I opted NOT to stock up on frozen things at Costco over the weekend. I figure if we can limp along for a bit, we can save (because of course we’re horrible at budgeting and don’t save in the correct manner and don’t have 5 different savings accounts each allotted to their own catastrophic category–And yes, I’m being sarcastic) and get something of better quality than what we currently have. The fridge came with the house when we bought it, and promptly died three days after we closed. Which happened to be the day after I’d gone grocery shopping, naturally. Back then I swore we were going to set aside money and get something to replace it (it was fixed, as the previous owners were rather nice people and told us that the fridge was new, and should’ve still been under warranty)…And that didn’t happen. But now, it kind of has to happen.

Baked Spice Donuts with Amaretto Cream Cheese Glaze

I made these Baked Spice Donuts with Amaretto Cream Cheese Glaze well over a week ago. It had been awhile since I made baked donuts, and I had just enough cream cheese that I didn’t quite know what to do with it. I ate about 4 of these myself the day I made them, and ate about 3 more the next day. Then again, I’m not going to ignore something involving cream cheese.

Yield: 12-18

Baked Spice Donuts with Amaretto Cream Cheese Glaze

Baked Spice Donuts with Amaretto Cream Cheese Glaze
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes


For the Donuts:

  • Cooking Spray
  • 2 C flour
  • 3/4 C sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. allspice
  • 1/8 tsp. ginger
  • 2 large eggs, lightly beaten
  • 3/4 C milk
  • 1 Tbsp. unsalted butter, melted and slightly cooled
  • 1 tsp. vanilla

For the Glaze:

  • 2 Tbsp. unsalted butter, room temperature
  • 4 oz. cream cheese, room temperature
  • 2 C powdered sugar
  • 2 Tbsp. Amaretto
  • 1-2 Tbsp. milk


Preheat the oven to 325 degrees F. Spray the wells of 2 donut pans with cooking spray and set aside.

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and the spices.

In a smaller bowl, whisk together the eggs, milk, butter, and vanilla. Add to the flour mixture and mix just until combined.

Place the batter in a pastry bag fitted with a round tip (I used Ateco #809), and fill the donut wells two-thirds full.

Bake 10-14, or until lightly browned, and the donuts spring back when lightly pressed. Cool for 5 minutes in the pans before removing and cooling completely on wire racks.

For the glaze, beat together the butter and cream cheese until well-combined. Slowly add in the powdered sugar. Add the Amaretto, and 1 Tbsp. of milk. If the glaze is too thick, add the other Tbsp. of milk. Dip the top of each donut into the glaze, and place back on the wire rack to allow any excess to drip off.


Recipe Source: 150 Best Donut Recipes

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I will apologize in advance–There likely won’t be anymore recipes for this week. After the whole ad network nonsense, and now this mess with the fridge, quite honestly, the desire to cook, bake, and blog has been sucked out of me temporarily. And who knows, living out of the pantry until we get the fridge sorted might inspire me, but at the moment, I just don’t have it in me right now. So rest assured, I’ll be back, it just might not be for a week or so!