Peanut Butter and Jelly Doughnuts

A while back, I purchased a couple of doughnut pans. I baked a quick, experimental batch of doughnuts, and then put the pans in a cabinet. Then, the old out-of-sight-out-of-mind thing kicked in and those poor pans sat abandoned for far too long.

Recently, during a kitchen cabinet purging, I rediscovered those pans and promptly put on my doughnut thinking cap. After some thinking, I decided to go with an old favorite combination – peanut butter and jelly.

Peanut Butter and Jelly Doughnuts are sweet and nutty. A fun and tasty way to enjoy your peanut butter and jelly!

The doughnuts themselves are sweet and nutty, with just the right amount of peanut butter flavor. The glaze is your basic confectioners’ sugar-milk combo sweetened up with jelly.

When it comes to pairing peanut butter with jelly, I usually prefer grape or strawberry. I used strawberry preserves for the ones you see here. But, you can make these with your favorite fruit variety. What’s your favorite jelly to pair with peanut butter?

Peanut Butter and Jelly Doughnuts

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: 12 doughnuts

Peanut Butter and Jelly Doughnuts


    For the doughnuts:
  • 1 & 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup packed light brown sugar
  • 1/4 cup unsalted butter, melted
  • 1/2 cup creamy peanut butter
  • 2 large eggs
  • 1 & 1/2 teaspoons vanilla extract
  • 2/3 cup milk
  • For the glaze:
  • 1/2 cup confectioners’ sugar
  • 3 tablespoons jelly, jam, or preserves
  • 2 to 3 tablespoons milk


To make the doughnuts:

Preheat oven to 350°. Grease two 6-cavity doughnut pans.

Whisk together flour, baking powder, and salt. Set aside.

Mix together brown sugar, melted butter, and peanut butter. Stir in eggs, one at a time, mixing well after each addition. Mix in vanilla.

Add flour mixture in three portions, alternating with two portions of milk. Mix just until combined.

Divide batter evenly among doughnut pans. Spread evenly.

Bake 8 to 10 minutes, or until a pick inserted into the center comes out clean.

Cool doughnuts in pans on wire racks for 10 minutes. Then, transfer doughnuts to wire racks to cool completely.

To make the glaze:

Whisk together confectioners’ sugar and jelly until combined. Add milk until the mixture is desired consistency.

Dip each doughnut straight down into the glaze. Then, set each on a wire rack with the glazed side facing upward.

This recipe was originally developed for Go Bold with Butter, where I am a paid contributor.

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  1. All right pb+j for breakfast! As for baking items being out of sight, I’ve been having a hard time dealing with the fact that half of my baking stuff is in storage. I did plan pretty well, forseeing what I would need for the next X months while living with my parents but every now and then I get made I didn’t bring something. Thankfully my parents have their own doughnut pans O:-)

  2. Joanne April 3, 2014 Reply

    What is better than PB&J on ANYTHING? Nothing, that’s what. Love these!!

  3. Chloe @ foodlikecake April 4, 2014 Reply

    Never seen pb&j doughnuts before, but I’m so glad I did! These look awesome :-)

  4. I love the fact that you added the pb and j twist to these baked doughnuts. After reading this, I have two thoughts on my mind, one is I need to clean out my cabinets too, and two I need a set of doughnut pans so I can make these!

  5. Renee @ Awesome on $20 April 13, 2014 Reply

    It seems like everywhere I go the past couple of days, I’ve been seeing doughnuts. It’s becoming nearly impossible to resist. These look great!

  6. marai October 31, 2014 Reply

    I’d love to cook myself;), i’m polish woman,
    thanks for sharing,
    Now we live in England, Southampton

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