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.
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 them gluten-free, changing the ingredient ratios to make it work as a gluten-free recipe, and adding nutmeg.
Tip: Use this nutmeg tip when you make your old fashioned cake doughnut mini muffins (and any recipe that calls for nutmeg!) to get THE BEST nutmeg flavour.
Old fashioned cake doughnuts 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?).
I can’t say they’re much healthier for you, all I know is that any time I feel a doughnut craving, these are my go to. They are a very nice stand-in and they come together really quickly. You can go from craving to satisfaction in less than 30-minutes. And 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.
P.S. If you want to switch things up a bit, try my pumpkin spice mini muffins. They’re similar to these and just as good! OR! If you prefer actual doughnuts, I know you’ll like my vegan gluten free baked chocolate doughnuts!
Before you head off to make your own old fashioned cake doughnut mini muffins, click here for more delicious snack recipe ideas!
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How to Make Old Fashioned Cake Doughnut Mini Muffins
- 1 1/2 cups gluten free flour blend (I use Bob’s Red Mill brand, see note below)
- 2 tsp baking powder
- 1/8 tsp salt
- 1/4 cup + 1 tbsp granulated sugar (see note below)
- 1 tsp ground cinnamon
- 3/4 tsp nutmeg (see nutmeg tip above)
- 1/4 cup melted coconut oil
- 1/2 cup non-dairy milk (I use almond)
- 1/4 cup + 1 tbsp unsweetened applesauce
- 1 tsp vanilla
- 3 tbsp melted coconut oil
- 1/4 cup fine granulated sugar
- 1 tsp cinnamon
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 muffin tin 3/4 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.
- 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.
- If you are vegan, the granulated sugar I link to in the recipe is vegan.
Recipe inspired by Texanerin’s Cinnamon Sugar Donut Muffins