About the Recipe
When I need a quick pick-me-up or something fun to bake with the kids, donuts are always a go-to. There’s just something about the smell of them in the oven that feels instantly cozy—and these Pistachio Baked Donuts are one of my favorites. They're soft and tender, with just the right hint of nuttiness from real ground pistachios. Not too sweet, but sweet enough to feel like a treat.
If you’ve tried my Lemon Pistachio Bundt Cake, you already know I love the combo of citrus and pistachio. These donuts lean more into the nutty side, but they still have that same buttery, comforting vibe. They also feel a little lighter than fried donuts, which means I never feel too guilty reaching for a second (or third).
If you're in the mood to keep the cozy going, my Pumpkin Donuts are another fall-favorite, and my Almond Apricot Madeleines bring that same balance of elegance and ease—perfect for weekend baking or a little afternoon tea moment.
Whether you're making these for brunch, a school snack, or just because you have a pistachio craving that won’t quit, I hope you love them as much as we do around here.
Let’s get baking!
That perfect texture – soft, tender, and never greasy (thank you, oven-baked!).
Real pistachio flavor – no extracts here—just the rich, nutty goodness of ground pistachios.
Quick and easy – ready in under 30 minutes, no yeast, no deep frying.
Customizable – swap the icing, sprinkle with chopped nuts, or even add citrus zest for a little twist.
A crowd-pleaser – loved by kids and grown-ups alike. (They disappear fast in my house!)
What You'll Love
Can I make these donuts without a donut pan? Yes! You can spoon the batter into a mini muffin tin to make “donut holes.” They won’t have the same shape, but the flavor and texture will still be delicious.
What can I use instead of buttermilk? No buttermilk? No problem. Just mix ½ cup of regular milk with 1½ teaspoons of lemon juice or vinegar, let it sit for 5–10 minutes, and use it in place of the buttermilk.
Can I use pre-ground pistachio flour? Absolutely. If it’s finely ground and unsalted, it’ll work perfectly. Just make sure it’s fresh—pistachios can go rancid quickly if stored too long.
Can these be made gluten-free? You can try using a 1:1 gluten-free flour blend in place of the all-purpose flour. I haven’t tested it with this recipe, but many readers have had success doing this with similar bakes.
How should I store leftovers? Keep them in an airtight container at room temperature for 2–3 days. They also freeze well—just wait to glaze until after thawing for the best texture.
Frequently asked Questions
Ingredients
For the Donuts
125g (1 cup) all-purpose flour
100g (1/2 cup) granulated sugar
30g (1/4 cup) pistachios, finely ground
4g (1 teaspoon) baking powder
1g (1/4 teaspoon) baking soda
1g (1/4 teaspoon) salt
120ml (1/2 cup) buttermilk (*see end of blog for substitutions)
1 large egg
28g (2 tablespoons) unsalted butter, melted
5ml (1 teaspoon) vanilla extract
For the Icing
60g (1/2 cup) powdered sugar
30ml (2 tablespoons) milk
1.25ml (1/4 teaspoon) vanilla extract
30g (1/4 cup) pistachios, chopped (for garnish)
Preparation
I love a freshly baked sweet treat. Donuts are no exception. My disappointment always lay in homemade baked donuts as I often found them too dry, too crumbly or not donut-y enough. After a few trials with different nuts and varying ingredients I have finally found a baked donut recipe that has checked off the donut requirements. That is why I am so excited to share this recipe with you!
Let's get started!
Preheat your oven to 350°F and grease a donut pan with cooking spray.
In a large mixing bowl, whisk together the flour, granulated sugar, pulverized pistachios, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix.
Spoon the batter into the prepared donut pan, filling each cavity about two-thirds full.
Tip: for an easy time getting the dough into the form I like to use a piping bag and simply cut the tip off so that I have a large opening to easily squeeze the batter through.
Bake the donuts for 10-12 minutes or until a toothpick inserted into the center comes out clean.Remove the donuts from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
While the donuts are cooling, prepare the icing by mixing the powdered sugar, milk, and vanilla extract and optional food coloring in a small bowl until smooth.
Once the donuts have cooled, dip the top of each donut into the icing or drizzle the icing over them. Sprinkle the chopped pistachios and any leftover pistachio powder over the icing for a delightful garnish.
Enjoy your moist and flavorful baked pistachio donuts! They're perfect for a sweet treat any time of day.
*Tip: If you don't have buttermilk on hand, you can easily substitute it with one of the following options:
Milk and Vinegar or Lemon Juice: Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it curdles and thickens slightly. This will create a similar acidic reaction to buttermilk and work well in the recipe.
Milk and Yogurt: Combine 1/2 cup of milk with 1/2 cup of plain yogurt to replace 1 cup of buttermilk. This mixture will add a similar tangy flavor and moisture to the donuts.
Milk and Sour Cream: Mix 1 cup of milk with 2 tablespoons of sour cream for a creamy and tangy buttermilk alternative.
Choose the substitution that you have available or suits your preferences best, and your baked pistachio donuts should turn out just as moist and delicious!