Photo of Peppermint Donuts by WW

Peppermint Donuts

Points® value
Total Time
1 hr
15 min
15 min
These festive donuts are sure to put you in the holiday spirit. They get a lift of cooling freshness from mint extract in the batter and a sprinkling of crushed candy as a finishing flourish on top. Because it’s rather potent, we use only a quarter teaspoon of extract; if you use more, you run the risk of overwhelming the treats. Make sure that the donuts have cooled to room temperature before you glaze them. If they’re too warm, the glaze will slide right off.


Cooking spray

4 spray(s)

Whole wheat pastry flour

1 cup(s)

Powdered sugar (confectioner's)

½ cup(s), Divided

Baking powder

¾ tsp(s)

Table salt

¼ tsp(s)

Unsweetened applesauce


Mint extract

¼ tsp(s)

Raw egg

1 large

Plain fat free Greek yogurt

1 tbsp(s)

Candy cane

1 item(s), (about 14 grams), crushed


  1. Preheat oven to 375°F. Lightly coat a 6-slot silicone donut pan (¼-cup capacity each) with nonstick spray.
  2. In a medium bowl, whisk together flour, ¼ cup sugar, baking powder, and salt. In another medium bowl, whisk together applesauce, mint extract, and egg. Add applesauce mixture to flour mixture; stir until well combined.
  3. Scrape batter into a medium zip-top plastic bag. Snip a hole in 1 bottom corner of bag; pipe batter evenly into prepared pan, smoothing top. Bake at 375°F until a wooden pick inserted in center comes out clean, about 15 minutes. Cool in pan 2 minutes; remove donuts from pan. Cool to room temperature.
  4. In a small bowl, stir together remaining ¼ cup powdered sugar and yogurt; be patient and resist the urge to add more yogurt (the mixture will loosen as you continue to stir). Dip top of each donut in glaze to coat; sprinkle glaze evenly with crushed candy cane.
  5. Serving size: 1 donut