Copycat Dunkin’ Old Fashioned MUNCHKINS® Donut Holes Recipe

If you’ve ever reached into that pink-and-orange Dunkin’ box and gone straight for the plain Old Fashioned MUNCHKINS®, you’re not alone. There’s something timeless about that buttery crumb, the crisp outer edge, and the way they melt on your tongue with just a hint of vanilla and toast.

This copycat recipe for Dunkin’s Old Fashioned MUNCHKINS® gives you the golden, cakey donut holes you crave, without the drive-thru or a deep fryer the size of a bathtub. They’re lightly sweet, tender on the inside, and fried just enough to get that signature slightly craggy shell. Serve them plain like Dunkin does, or roll them in sugar or glaze them to turn them into something magical.

No dough to knead, no yeast to rise, just mix, rest, and fry. They’re about as comforting as a warm hug in donut form.

How to make Dunkin’ Old Fashioned MUNCHKINS®

Start with a thick cake donut batter made from cake flour, egg yolks, sugar, and a splash of milk powder for that rich crumb. Let the batter rest for 15 minutes so the leaveners can do their magic, then fry them hot and fast until they puff into golden perfection. Dunkin uses palm shortening, but you can sub with peanut or canola oil at home. Want to get fancy? Glaze them, sugar them, or eat them warm right out of the paper towel.

Nutrition facts (per piece)

Calories: 50
Total Fat: 2.5 g
Saturated Fat: 1 g
Carbohydrates: 6 g
Sugar: 2 g
Protein: 1 g

Ingredients (Makes about 24 donut holes)

Prep Time: 20 minutes
Cook Time: 15 minutes
Rest Time: 15 minutes
Total Time: ~50 minutes
Yield: About 24 donut holes

• 2 cups (240 g) cake flour
• ½ cup (100 g) granulated sugar
• 3 tablespoons (20 g) nonfat dry milk powder
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon salt
• 1 teaspoon toasted wheat germ (optional but authentic)
• Pinch of turmeric (optional, for color)
• 3 large egg yolks
• ¾ cup water (180 ml), cool
• 1½ tablespoons neutral oil (20 g)
• 1 tablespoon light corn syrup (15 g)
• Frying oil: palm shortening (authentic) or peanut/canola oil
• Optional: powdered sugar or vanilla glaze for coating

Tools you’ll need

• Medium mixing bowls (x2)
• Whisk
• Measuring cups and spoons
• Small cookie scoop or two spoons
• Heavy pot or deep fryer
• Candy thermometer
• Slotted spoon or spider
• Wire rack with paper towels

Instructions

1. Mix the dry ingredients

In a medium bowl, whisk together cake flour, sugar, dry milk, baking powder, baking soda, salt, wheat germ, and turmeric (if using). Set aside. (2 min)

2. Combine the wet ingredients

In another bowl, whisk together egg yolks, water, oil, and corn syrup until smooth and slightly frothy. (2 min)

3. Make the batter

Pour the wet mixture into the dry ingredients. Gently stir just until combined. The batter will be thick and sticky, like dense cake batter. Don’t overmix. (3 min)

4. Rest the batter

Let the batter sit at room temperature for 10–15 minutes. This gives the leaveners time to activate and hydrate fully. It’s the secret to a soft, puffed crumb. (15 min)

5. Heat the oil

Fill a deep pot with about 2 inches of oil. Heat to 375°F (190°C), checking with a thermometer. Keep a close eye, it matters. (5–7 min)

6. Fry the donut holes

Scoop rounded teaspoons of batter (about 1 tablespoon each) and gently slide into the hot oil. Fry in small batches. Cook 45–60 seconds per side until golden. Flip once with a spoon or tongs. (10–12 min)

7. Drain and cool

Use a slotted spoon to transfer to a wire rack with paper towels. Cool slightly. Enjoy plain or dip into glaze or powdered sugar while warm. (2–3 min)

Tips

• Let the batter rest, but not more than 30 minutes, or your donuts may deflate.
• Keep the oil temperature between 370–380°F for best puff and minimal grease.
• A tiny pinch of turmeric boosts the golden color without changing the flavor.
• Want a glazed version? Mix 1 cup powdered sugar with 2 tbsp water and ½ tsp vanilla. Dip while warm and let set.

What to serve with

Sweet breakfast vibes

• Hot coffee or cold brew – Dunkin knew what it was doing. These cake-style MUNCHKINS® are born to be dunked. Try pairing with dark roast or sweet vanilla iced coffee.
• Fruit salad with citrus and berries – The bright tartness cuts through the richness, making these donut holes feel lighter.
• Greek yogurt with honey – It’s the soft-and-creamy to your crisp-and-warm. Drizzle a little honey and throw in a donut hole or two.

Brunch and beyond

• Scrambled eggs and crispy bacon – Make a fun brunch board with savory bites, and these sweet, cakey Munchkins on the side.
• Mini pancake stack – Turn it into a brunch platter: Munchkins, tiny pancakes, maple syrup, and whipped cream for dipping.
• Maple sausage links – The salty-sweet combo with a maple glaze on the donut holes is dangerously good.

Fun dessert pairings

• Dunkin-style affogato – Drop a donut hole into a scoop of vanilla ice cream and pour over a shot of espresso.
• Chocolate fondue – Warm some chocolate and let people dunk MUNCHKINS® like strawberries.
• Caramel drizzle with sea salt – A quick caramel sauce and a pinch of flaky salt turns plain donut holes into a five-star snack.

Variations

Mini Glazed MUNCHKINS®
Dip the freshly fried holes into a quick vanilla glaze (1 cup powdered sugar + 2 tbsp water + ½ tsp vanilla). Let them drip on a rack. They’ll taste just like the 70-calorie glazed version from Dunkin.

Cinnamon Sugar Coated
Toss the warm donut holes in a mix of cinnamon and sugar (about ¼ cup sugar + 1 tsp cinnamon). Shake gently in a bag or bowl for even coverage.

Chocolate Old Fashioned Munchkins
Swap ¼ cup of the flour with unsweetened cocoa powder, and add an extra tablespoon of sugar. Glaze or eat plain.

Spiced Fall Version
Add ½ tsp ground cinnamon, ¼ tsp nutmeg, and a pinch of clove to the dry mix. Dip in maple glaze or roll in cinnamon sugar.

Baked Cake MUNCHKINS® (air fryer style)
Spoon into greased mini muffin tins or silicone donut hole molds and bake at 375°F for 8–10 minutes. Brush with melted butter and roll in sugar.

Ingredient substitutes

Cake Flour
Original: Cake flour
Substitute: All-purpose flour + 2 tbsp cornstarch per cup (sift well), or 50/50 AP and pastry flour for a similar softness.

Nonfat Dry Milk Powder
Original: Milk powder
Substitute: Replace with ¼ cup whole milk and reduce the water by the same amount; or use oat milk powder for a dairy-free option.

Egg Yolks
Original: 3 large yolks
Substitute: 2 whole eggs (for firmer texture), or ¼ cup yogurt or sour cream per yolk for a more tender, cake-like bite.

Corn Syrup
Original: Light corn syrup
Substitute: Honey, maple syrup, or golden syrup. Corn syrup gives the most neutral flavor, but the others add unique notes.

Palm Shortening (for frying)
Original: Palm shortening
Substitute: High-oleic peanut oil or canola oil. Avoid olive oil or vegetable blends, which burn faster and alter the taste.

Toasted Wheat Germ
Original: Toasted wheat germ
Substitute: 1 tbsp oat flour or crushed bran flakes for a hint of warm, toasty flavor. Or skip it, it’s subtle.

Turmeric (color only)
Original: Pinch of turmeric
Substitute: ¼ tsp ground annatto or a touch of saffron if you’re feeling fancy. Or omit entirely for a paler crumb.