Mini Baked Pistachio Doughnuts

Yet another pistachio recipe, but hear me out! During the Christmas break, i found myself feeling very unmotivated- and honestly? Completely burnt out. It’s been a hard year for obvious reasons. On top of that i found myself with more work than pre-pandemic somehow, and no particular excuse to take a break. After about 2 weeks off, i decided to i would create whatever recipes i particularly wanted to eat at the time, without the organised plans i usually have. Somehow, in my brain this translated to one thing: pistachios.

I’ve always loved pistachios and pistachio-based desserts, but i’ve REALLY been into them lately. I truly don’t know why. So i brought a massive bag of Borno Foods pistachio nuts (although apparently pistachios are seeds, as i mentioned in my last post-i’m still not over this), and i haven’t looked back since. Pistachio EVERYTHING, including these mini baked pistachio doughnuts. I have no regrets, as they are delicious! Soft, moist doughnuts fresh from the oven, fantastically nutty and sweet with the glaze, you can’t go wrong, honestly.

Mini Baked Pistachio Doughnuts

Mini baked pistachio doughnuts: super soft, moist and deliciously nutty glazed doughnuts, perfect for any occasion!
Prep Time 15 mins
Cook Time 10 mins
Course Dessert
Servings 9 9 mini doughnuts


  • stand mixer or electric hand whisk
  • doughnut tin
  • piping bag (optional)


  • 240 grams plain flour
  • 140 grams caster sugar
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 56 grams unsalted butter, melted
  • 200 ml full fat milk
  • 2 eggs, medium
  • 2 tsp vanilla essence
  • 2 tbsp pistachios, grounded

For the topping

  • 160 grams icing sugar/ royal icing sugar
  • 2-3 tbsp milk
  • Handful of pistachios, chopped.


  • Preheat oven to 180C/160C fan.
  • Grease the doughnut pan using non-sticking cooking spray, or brushing lightly with melted butter/oil.
  • In a mixing bowl, add the flour, sugar, baking powder, ground pistachios and salt, and combine.
  • In another mixing bowl, combine together the egg, milk, butter and vanilla essence.
  • Add the wet ingredients to the dry ingredients, and stir together until well-combined. Be careful not to over-mix the batter.
  • Pour the mixture into a piping bag and carefully pipe the batter into each mold, roughly three-quarters full. You can also do this step without a piping bag if you wish, using a tablespoon.
  • Bake the doughnuts for 10 minutes. Once they are done, tip them carefully onto a wire rack to cool.
  • To decorate, mix the icing sugar and milk together, to make a thick liquid mixture. If the mixture is too thick, add another tablespoon of milk.
  • Dip the doughnuts into the glaze top down, and then place back on the wire rack. Dust lightly with the chopped pistachios.
  • Allow the glaze to set for approximately 15-30 minutes. Then, enjoy!
Keyword dessert recipes, doughnut recipe, easy recipes, pistachio doughnuts, pistachio recipes, quick dessert recipes, sweet recipes


If you make any of my recipes, please tag me at @thesemisweetedit (i used to be called @girlwiththematcha until recently, for those that are confused) and use the hashtag #thesemisweetedit, i’m always so happy to see your creations!

Subscribe to our newsletter!

Leave a Reply

Your email address will not be published.

Recipe Rating