This page may contain affiliate links. Click to learn more. As an Amazon Associate I earn from qualifying purchases.
These sweet little Old Fashioned Cake Doughnut Mini Muffins will become a lunch box and snack time favourite. These treats come together in less than 30-minutes!
I'm smitten. So very smitten with these old fashioned cake doughnut mini muffins.
How smitten? Well, I don't think I've ever used the word smitten before. And I've used it 4 times in the last 5 seconds. So...
Let's back up a bit though so I can tell you how these delicious, sweet bites came to be.
I was scrolling through my Pinterest feed (something I do A LOT, are you following me over there yet?) and came across this pin for Cinnamon Sugar Donuts by Texanerin.
Instant heart eyes.
That recipe gives options to make it vegan but none to make it gluten-free so I thought, hmm...I'm up for this challenge!
And I tore that challenge up, if I must say.
I added my own unique spin by making my doughnut muffins gluten-free, changing the ingredient ratios to make it work as a gluten-free recipe, and adding nutmeg.
What kind of nutmeg is the best?
I don't buy the pre-ground stuff because by the time you get it in your kitchen, it has lost a lot of its beautiful, warm nutmeg flavour.
This is why I always use freshly grated nutmeg in all my recipes, freshly grated give the BEST nutmeg flavour. Here's a little more info on using nutmeg in your recipes.
Doughnut muffins were a favourite of mine back in the day, but I think these are so much better than the real thing (which is rare...when is a knock off ever better than the real thing?).
They also come together very easily and quickly. You can go from craving to satisfaction in less than 30-minutes.
At the end of the 30-minutes, you'll have 24 beautiful, sweet, sugary-spiced bites.
They don't last long here when I make them. I'm pretty sure the same will happen when you make them.
What kind of gluten-free flour should be used for this recipe?
I have only tested this recipe with Bob's Red Mill Gluten-Free All Purpose flour, the one with the red label (click the link to see it). Don't confuse it with their 1:1 blend which will not give you the same results as it is made with a different blend of ingredients.
If ingredients are substituted, your result may not be the same as mine, so please keep that in mind.
And one more important note about flour....this recipe will NOT work with coconut flour.
If you like this doughnut muffins recipe, pin it on Pinterest and then check out these other treats you may also like!
- Mini Chocolate Chip Muffins
- Pumpkin Spice Mini Muffins
- Baked Chocolate Doughnuts
- Baked Lemon Doughnuts
- Chocolate Mint Doughnuts
And if you make them, share a pic with me on Instagram! I’m @delightfuladventures over there and my hashtag is #delightfuladventures. Looking forward to seeing your remake!
How to Make Old Fashioned Cake Doughnut Mini Muffins
Old Fashioned Cake Doughnut Mini Muffins
Suggested Equipment:
Ingredients:
- 1 ½ cups gluten free flour blend **see important note about flour below**
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- ¼ cup + 1 tablespoon granulated sugar (see note below)
- 1 teaspoon ground cinnamon
- ¾ teaspoon nutmeg (see nutmeg tip above)
- ¼ cup melted coconut oil
- ½ cup unsweetened dairy-free milk
- ¼ cup + 1 tablespoon unsweetened applesauce
- 1 teaspoon vanilla extract
For cinnamon sugar coating
- 3 tablespoons melted coconut oil
- ¼ cup fine granulated sugar
- 1 teaspoon cinnamon
Instructions:
- Preheat oven to 375°F.
- Grease mini muffin tin (x 24)
- In a large bowl, whisk the flour, baking powder, salt, sugar, nutmeg, and cinnamon.
- In a small bowl, mix the melted coconut oil, non-dairy milk, applesauce, and vanilla together.
- Pour wet ingredients into dry ingredients and mix well to combine.
- Fill each muffin cavity until it is ¾ full.
- Bake for 8-10 minutes
- While muffins are baking, place melted coconut oil in 1 bowl and combine the sugar and cinnamon in another bowl
- Remove muffins from oven and cool for 10 minutes in tin.
- Remove muffins from tin and place on a cooling rack.
- While still warm, dip 1 muffin at a time into the oil first. Make sure the entire top is coated with the oil. Then dip the same muffin into the sugar/cinnamon mixture, ensuring that the entire top is covered with the cinnamon sugar mix. Place muffin back onto cooling rack.
- Repeat with entire batch until done.
Recipe Notes:
- It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe, other than Bob's Red Mill in the red bag, NOT the blue bag), so please know that your results may not be the same as mine if ingredients are substituted.
- This recipe will NOT work with coconut flour.
- A few readers have asked what the batter for these muffins should be like after using a different type of flour. Have a look at the batter in this similar recipe to get an idea. If you use the flour recommended in this recipe and follow the recipe exactly as it is written, your recipe will work perfectly.
- The granulated sugar I link to in the recipe is vegan.
- Nutrition info listed below is for 1 of 24 doughnut muffins and is only to be used as a rough guide. Click here for more info on how nutrition info on this website is determined.
Felicia says
Can these be made ahead of time and frozen?
Gwen Leron says
Hi Felicia, yes, you can make them ahead and freeze them, but don't dip them in the cinnamon sugar, just go up to step 7, cool them and then freeze. When ready, defrost them at room temperature and then proceed with step 8. Enjoy!
Jodie says
These were delicious, both of my kids loved them, including the one who can eat gluten/dairy/eggs. I used bobs 1-to-1 flour (blue bag) and had to add 1/4 cup water to the batter to get the right consistency, and they turned out great!
Gwen Leron says
Glad it turned out great with that modification, both of these gf flours are very different so I'm glad you were able to make the 1-to-1 work with this recipe. I'm happy everyone likes them, enjoy!
Sadi says
I used pilsbury gluten free flour and country crock plant butter for this recipe. My batter turned out very thick but I was afraid to add more liquid. The muffins turned out slightly dense, but they were still delicious!
Gwen Leron says
I'm glad you enjoyed them despite, Sadi! If you make them again are able to, try the flour I mention in the recipe, I think you'll love the texture 🙂 Enjoy!
Karyn says
I’m allergic to coconut. Can I use dairy free butter in place of coconut oil?
Gwen Leron says
Hi Karyn, yes, you can use dairy-free butter as a replacement. I hope you love the muffins!
Becky says
So delicious!! I used King Arthur 1 to 1 and I didn’t need to add more liquid, but they turned out perfectly! I also used melted butter instead of oil for both the muffin and the topping. Perfect for Easter brunch! Thanks!
Gwen Leron says
Great news, Becky, you're welcome! I'm glad they were a hit, and I think they are perfect to serve for Easter brunch 🙂 Thanks for coming back to leave your comment, I appreciate it!
Charli says
Hi! I was wondering if these could be made without gf flour, as i don't have any in my pantry😬
Gwen Leron says
Hi Charli! I have not tested it but I do think all-purpose white flour would work great as a substitute for the particular gf flour I use in this recipe. If you give it a try, please let me know how things go.
Penny says
Can I use vegan butter instead of coconut oil?
Gwen Leron says
Hi Penny, I have not tested it myself, but I do think that vegan butter would work just fine. Let me know how things go!
Lisa says
Made these yesterday and they turned out perfectly. We are a gluten free family so I used a gluten free cake flour blend. The end result was light and so tasty.
Gwen Leron says
This is great news, Lisa! I'm very glad to know everything turned out well and that your family loves them. Enjoy the rest and thanks for taking the time to come back and leave your review, I appreciate it!
Kim M says
Finally a healthy dess that turns out right…and soooooo delicious! I used erythritol instead of sugar and it worked great. I will be making these regularly.
Gwen Leron says
I'm glad you liked them, Kim! Good to know it worked well with the erythritol. Enjoy the rest!