Mini Cinnamon and Sugar Donuts

I ordered my mini donut pan online and couldn’t wait for it to arrive so I could try out the recipe below I found on my gluten-free kitchen.

I tweaked the ingredients just a little from the original recipe, but for the most part, I followed the instructions exactly since this was the first time I was trying to make a gluten-free donut batter. Or any donut batter.

These donuts turned out so good and they were the perfect morning or evening snack with a cup of coffee.

Gluten-free, and baked not fried, they are a simple solution to anyone’s sweet tooth.

Don’t let the length of the ingredients or the very specific steps throw you off, these donuts are easy to make and they pop right out of the pan!

Donut Ingredients:

• 1/4 cup unsalted butter, room temperature
• 1/4 cup vegetable, corn, or canola oil
• 1/2 cup sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 1/2 tsp. vanilla
• 2 2/3 cups all-purpose gluten-free flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 3/4 tsp. ground nutmeg
• 2 tsp. ground cinnamon
• 3/4 tsp. salt
• 1 cup milk

Topping Ingredients:

• 5 Tbsp. unsalted butter, melted
• 1 1/2 Tbsp. cinnamon
• 1/2 cup sugar

Donut Instructions:

1. Preheat oven to 425°. Get out your non-stick, mini donut pan and set aside.
2. Using an electric mixer, cream together the butter, oil, granulated sugar, and brown sugar until smooth.
3. Add the eggs and vanilla, beating until smooth.
4. In a small bowl, whisk together the flour, baking powder, baking soda, nutmeg, cinnamon, and salt.
5. Alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour. Mix on low just until everything is thoroughly combined.
6. Scoop the batter into a gallon-size Ziploc bag and seal tightly. Use scissors to snip off a bottom corner. **Highly recommend the Ziploc bag over using a piping bag for easier cleanup at the end.**
7. Squeeze the batter out of the opening into the cavities of the doughnut pan, filling it almost to the top.
8. Bake at 425° for 7 minutes or until they are a pale, golden brown, and a toothpick inserted in a doughnut comes out clean.
9. Remove from the oven and let cool in the pan for 2-3 minutes. Turn the pan over to turn doughnuts out onto a cooling rack.
10. Repeat with remaining batter. Makes 4 dozen.
11. While doughnuts are cooling, make the topping.

Topping Instructions:

1. Melt the butter in a small bowl.
2. In another small bowl, whisk together the cinnamon and sugar.
3. Take each cooled doughnut, dunk the top half in the butter, then in the cinnamon-sugar mixture to coat. Place on rack or tray to set. Enjoy!
4. These can be stored in an airtight container at room temperature for 2-3 days.