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Old Fashioned Cake Doughnut Mini Muffins (Vegan + GF)

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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!

Old Fashioned Cake Doughnut Mini Muffins on a stainless steel metal cooling rack.

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.

Old fashioned cake doughnut mini muffins piled onto a white plate.

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 the 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.

Old Fashioned Cake Doughnut Mini Muffins on a metal cooling rack, the muffin at the forefront of the image has a bite taken out of it.

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.

Ten Old Fashioned Cake Doughnut Mini Muffins on a white plate piled on top of each other.

If you like this doughnut muffins recipe, pin it on Pinterest and then check out these other treats you may also like!

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!

This page contains affiliate links. Click to learn more.

How to Make Old Fashioned Cake Doughnut Mini Muffins

5 from 9 votes
You're going to love these vegan gluten-free old fashioned cake doughnut mini muffins. They're perfectly spiced old fashioned cake doughnuts—in muffin form!
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Old Fashioned Cake Doughnut Mini Muffins
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
You're going to love these vegan gluten-free old fashioned cake doughnut mini muffins. They're perfectly spiced old fashioned cake doughnuts—in muffin form!
Course: Dessert, Snack
Cuisine: Gluten-Free, Vegan
Serves: 24
Calories: 67 kcal
Author: Gwen @ Delightful Adventures
Ingredients
For cinnamon sugar coating
Instructions

  1. Preheat oven to 375°F.

  2. Grease mini muffin tin (x 24)
  3. In a large bowl, whisk the flour, baking powder, salt, sugar, nutmeg, and cinnamon.
  4. In a small bowl, mix the melted coconut oil, non-dairy milk, applesauce, and vanilla together.
  5. Pour wet ingredients into dry ingredients and mix well to combine.
  6. Fill muffin tin 3/4 full.
  7. Bake for 8-10 minutes
  8. While muffins are baking, place melted coconut oil in 1 bowl and combine the sugar and cinnamon in another bowl
  9. Remove muffins from oven and cool for 10 minutes in tin.
  10. Remove muffins from tin and place on a cooling rack.

  11. 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.

  12. 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), 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.
Nutrition Facts
Old Fashioned Cake Doughnut Mini Muffins
Amount Per Serving
Calories 67 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Sodium 18mg 1%
Potassium 37mg 1%
Total Carbohydrates 11g 4%
Dietary Fiber 1g 4%
Sugars 5g
Protein 1g 2%
Vitamin C 1%
Calcium 2%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.


You're going to love these vegan gluten-free old fashioned cake doughnut mini muffins. They're perfectly spiced old fashioned cake doughnuts—in muffin form! #doughnutmuffins #veganmuffins #veganglutenfree #glutenfreevegan
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Comments

    • Thanks so much, Gretchen! I’ve been making them a little *too* much this past little while 🙂 I hope you like them as much as I do!

      Reply

  2. Do you think these will freeze well even with the sugar topping? My husband loves cake donuts, but we are trying to have some restraint when eating treats.

    Reply

    • Hi Andrea! I’ve never put any in the freezer for later, so I can’t speak from experience about whether or not they will hold up. Because of the cinnamon and sugar mix on top, I think that if there is any moisture when defrosting, the tops will end up wet and not be the same as when they are defrosted. That is my guess. However, if you do try and it works out, circle back and let me know, now I am curious! Thanks for stopping by!

      Reply

  3. This week’s agenda includes a delightful adventure with these little gluten free bad boys! 😀

    I have to be good, but we have been getting Timbits (kids only) a few times through the summer and it’s time to ween the Things. 😉

    I’ll look for Bob’s Red Mill flour. I wish we had Cup 4 Cup or one of the other alternatives. Bob’s, here, seems to be ridiculously overpriced. Have you tried the Robin Hood gf flour? It isn’t bad, but it gives results that are a bit crumbly.

    Regardless, Old Fashioned Cake Doughnut Mini Muffins!!

    Reply

    • Yay! I hope you love them. We LOVE them here 🙂

      Here, it’s about $5+ per small bag of Bob’s, so ya, a bit on the pricey side. I have seen bigger bags priced more reasonably online, so if you do start using Bob’s regularly, that is always an option to save some $. Bob’s blend is the flour I have had the most luck with, I haven’t ventured too much outside of the one that works well for me. GF baking can be so tricky (and pricey when mistakes are made!) so I’m sticking with it for now 🙂

      I would love to hear about your experiences with Cup 4 Cup though!

      Let me know how the doughnuts turn out!!

      Reply

  4. These were really good. I had to substitute brown sugar because I was out of white and they came out great. I did do icing instead of the sugar coating. I may cook them longer next time because I like a little bit drier donut. Thanks for the recipe.

    Reply

  5. These are SO good!! I’ve had terrible luck making desserts with Bob’s GF flour – it always seems like the taste or the texture is off – but these were perfection!

    Reply

    • I am so happy they turned out for you, Rachel! Bob’s GF flour is the only one I have been using for quite a while now. It’s a bit tricky at first but once you’re used to it, it’s amazing! I’m glad you tried the recipe despite the fact that Bob’s didn’t work well for you in the past 🙂

      Reply

  6. would these work with normal plain flour or would self raising be better?

    im ok with gluten just allergic to eggs and dairy.

    thank you

    Reply

    • Hi Chloe, I have never made this recipe with regular flour, so I’m not sure if the results will be the same. If you do decide to try, please come back and let me know how things turned out! (sorry, that doesn’t really answer your question 🙁 )

      Reply

  7. Winco has Bob’s GF flour mix in the bulk section if anyone is lucky enough to have a Winco in their area, $2.54 or so per pound. Making these today for our Mother’s Day brunch! I have no GF issues, but my daughter and grandkids do. Hopefully these will be a big hit.

    Reply

  8. These are SO good! I didn’t do them gluten free, but I followed everything else exactly. These are not too sweet, and they definitely are reminiscent of the donuts holes I remember getting as a kid. Thank you for this!!

    Reply

    • Hi Shayna! Glad to hear that it works out with regular flour as well. Thanks for letting me know. I’m feeling like I need to make a batch of these again soon, it’s been a while! 🙂 So happy to hear you enjoyed them!

      Reply

    • Is the same portion when using regular flour instead of gf one? I wanna cook them for a week now and I don’t know how to replace the flour.

      Reply

  9. Just made them but with Namaste perfect GF blend…. Don’t look anything like yours. They taste good but I can tell it’s the flour.

    Reply

    • Hi Marissa! I’m glad you tried the recipe and I’m happy to hear that they taste good (despite not looking the same). That’s the important part 🙂

      Reply

    • Hi Paulette, I have not tried making full sized muffins with this recipe but I don’t see why it wouldn’t work. If you do try, let me know how it goes. Hope you love them 🙂

      Reply

  11. Would there be a usable substitute for the applesauce? Maybe egg? My son is on a restricted low fodmap diet that doesn’t allow us to have many fruits, and apples are a big one.

    Reply

    • Hi Lora, the applesauce in this recipe is used as a replacement for even more oil. So, you should be able to substitute more coconut oil for the applesauce. Bump up the coconut oil to 1/2 cup (don’t worry about the extra tbsp). I have not tried this though, so not 100% sure how the results will be. If you do end up trying it out, please come back and let me know!

      Reply

    • Hmm, good question Amanda! I’m not too sure since I have never tried this before. I’m not sure that the donut hole shape would hold, it may spread out a bit but I’m interested to hear how it goes. If you do try, let me know how it goes!

      Reply

  13. Just made them for my kids – delicious! I used my own flour blend, one half cup each of brown rice, chick pea, and tapioca, and I used only one quarter cup applesauce. Turned out fine.

    I also made them in a regular muffin tin. I baked them until they looked like the photo, I think a couple minutes more would have been better but no complaints from the kids!

    Healthy enough for me. 😉 Thanks!

    Reply

    • Hi Kay, you can substitute a different oil in this recipe but you definitely cannot substitute the gluten-free flour blend with almond flour alone. It won’t work. I have never tried this recipe with regular white flour but I do believe that it would work. If you do try it, come back and let me know how it turned out!

      Reply

  16. These look delicious! Can I substitute unsalted butter for the coconut oil? I am doing the dessert bar for my bff’s baby shower and she is a no gluten lady. I have never baked gluten free, so this is going to be fun!

    Reply

    • Hi Sarah! I haven’t tried this recipe with butter, so I can’t say with 100% certainty that it will work but it should be fine. If you do try it, please come back and let me know how it goes! Good luck with your first time baking gluten free. It can be tricky but if you follow the recipe, you’ll be OK! 🙂

      Reply

  17. Delicious! Loved that you used Bob’s Red Mill Flour and I didn’t have to make my own mix. I messed up with the topping because in all the commotion that comes at dinner time with my family of six I mixed the sugar and cinnamon in with the oil. Oops! I just drizzled it over top like a glaze and nobody knew any difference. Thanks for the great recipe!

    Reply

    • Hi Christa! It’s nice to use a pre-mixed flour sometimes, isn’t it? 🙂 I’m so happy to hear that you like the recipe! And it sounds like your little oops turned out OK in the end! Smart thinking! Thanks so much for your note 🙂

      Reply

  18. Super tasty! I made these muffins just now, using normal flour and a regular muffin tin. I baked them for about 12 minutes. They turned out great, but a bit firmer inside than I expected (but maybe that’s the flour).

    The only problem I had was that the dough wasn’t enough for the tin. So I did a second batch with double the ingredients and then it was enough to fill them 3/4. Guess a mini muffin is 1/4 of a normal not a half ;D.

    The recipe is super easy and quick, too!
    I have to put them in the refrigerator till tomorrow evening (birthday party), so we’ll see how they taste a day later ;).

    Reply

    • Hi Eve! I’ve never made them in a regular muffin tin, so thanks for letting me know how things went for you. Very helpful! I hope they were just as good the next day after being in the fridge. They may have been a little bit hard because of the coconut oil, right? Having them sit at room temperature for a bit would fix that. I hope they were a hit at the birthday party! Thanks so much for your note 🙂

      Reply

      • Oof, this happened to me, too. Only sub I made was dairy milk for non-dairy. Would that make a difference? I used Bob’s. It had the consistency of cookie dough prior to baking, but I went ahead and loaded up the mini tin, thinking it might lighten up during baking. Flavor was still awesome, and finished texture is ok, but they look like cookie dough pressed into muffin tins, lol. I’ll try it again just to make sure it wasn’t user error, but any ideas?

        Reply

        • Oh no, sorry to hear this, Julie. Subbing dairy free milk for the non-dairy milk would not cause this to happen. Did you use the same Bob’s Red Mill flour I link to in the post? Bob’s has a few different gf flours that will all act differently. The only one I’ve used in this recipe is the one I’ve mentioned. The flour is the major ingredient that would cause a consistency issue like this if substituted. At least they still tasted good? 🙂 I hope it goes better next time, keep me posted!

          Reply

  21. I just made these for my multi food allergic kiddos to eat on Christmas morning. They each got a sample one and the verdict was “yummy” from my two year old and “mom, from now on you should only make this kind of muffin” from my four year old! Success! Thank you so much for the recipe!

    Reply

    • Hi Kristin! In this recipe, I use the Bob’s Red Mill All Purpose Gluten Free Baking Flour. I put a link to it in the ingredients list so you can see what it looks like and either buy on Amazon or at a store in your city. If you make the recipe, I hope you like it 🙂

      Reply

    • Hi Ellie, you can replace the applesauce with banana puree, but they will have a banana flavour. You can also try replacing it with more coconut oil. I use the applesauce here to cut back on the oil in the recipe. If you try a substitute, let me know what you used and how it goes! 🙂

      Reply

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