• Preheat oven to 325ºF. Coat a mini (2-inch) doughnut pan with cooking spray.* In a bowl combine the next four ingredients (through salt). In another bowl combine the next five ingredients (through vanilla), whisking until smooth. Add yogurt mixture to flour mixture; whisk until combined and smooth.

  • Spoon batter into a large resealable plastic bag. Cut off a corner of the bag; squeeze batter into prepared pan, filling each cup about two-thirds full. Smooth tops.

  • Bake about 10 minutes or until doughnuts are nearly firm when lightly pressed. Cool in pan on a wire rack 3 minutes. Turn doughnuts out of pan onto wire rack; cool completely.

  • For icing, in a bowl stir together powdered sugar, the 1 tablespoon cocoa powder, and the milk until smooth. Dip cooled doughnuts into icing, allowing excess icing to drip back into bowl. Transfer to a wire rack. Top with sprinkles. Let stand until icing is set.


If necessary, bake doughnuts in two batches, washing pan and coating again with cooking spray before adding the remaining batter.

Nutrition Facts

144 calories; 3 g total fat; 0 mg cholesterol; 142 mg sodium. 28 g carbohydrates; 3 g protein;