These cake like doughnuts are lightly spiced with cinnamon and nutmeg and then gently rolled in cinnamon sugar. These are baked, not fried and are gluten-free!
Ok, it’s time for a confession.
I don’t like doughnuts. Or donuts.
I never have. Until now, that is.
What I realize is that I don’t like fried doughnuts, especially the smell. I know I am not in the majority here (and I rarely am!) so I decided to make doughnuts that are almost like a cake or muffin. These are MY kind of doughnuts.
I realize that most cinnamon sugar doughnuts are completely covered in all of the sugar deliciousness, but I decided to just roll one of the sides in it to lighten them up (a bit).
Just so you know, they still taste ridiculously delicious.
Gluten Free Cinnamon Sugar Doughnuts
- 4 cups Gluten-Free All Purpose Flour I used Bob's Red Mill
- 6 teaspoons gluten-free aluminum-free baking powder
- 1 teaspoon salt
- 3/4 cup unrefined sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoon vanilla
- 2 large eggs
- 1 1/2 cups milk
- 1/4 cup coconut oil or butter melted
- Cinnamon Sugar Topping:
- 1/4 cup unrefined sugar
- 1 teaspoon cinnamon
Preheat oven to 425, Grease a doughnut pan or muffin tin.
In a medium bowl, mix together flour, baking powder, salt, sugar, cinnamon and nutmeg.
In a separate bowl, add vanilla, eggs, milk and beat until thoroughly combined.
Add coconut oil or butter and beat again until mixed well.
Slowly add flour mixture and mix on low until everything is combined.
Fill the prepared donut pan or muffin tin and bake for 12–15 minutes. You can also roll them into balls and place on a baking sheet for donut holes.
In a small bowl, mic together cinnamon and sugar.
Let cool in the pan for a few minutes, then remove from pan and immediately place one side of the doughnut in the cinnamon-sugar mixture. ENJOY!
This recipe makes between 24-36 doughnuts (or muffins) depending on the size of your pans. I hope you enjoy them as much as we did!