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!
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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
Ingredients:
- 1 1/2 cups gluten free flour blend (I use Bob’s Red Mill brand, see note below)
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/4 cup + 1 tablespoon granulated sugar (see note below)
- 1 teaspoon ground cinnamon
- 3/4 teaspoon nutmeg (see nutmeg tip above)
- 1/4 cup melted coconut oil
- 1/2 cup unsweetened non-dairy milk
- 1/4 cup + 1 tablespoon unsweetened applesauce
- 1 teaspoon vanilla extract
For cinnamon sugar coating
- 3 tablespoons melted coconut oil
- 1/4 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 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.
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 Info:
Norma says
Hey! I was wondering if I could use all purpose flour instead of GF flour?
Gwen says
Hi Norma! Yes, all purpose flour should work just fine. The batter MAY be a little thicker, though, so you will have to add a little more liquid. Let me know how it goes! 🙂
Ellie says
I am so excited to try these! Also, I was wondering, is there any way to substitute the applesauce?
Gwen @ Delightful Adventures says
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! 🙂
Merisa Batson says
Hi did you use unsweetened almond milk or sweetened almond milk.
Gwen @ Delightful Adventures says
Hi Merisa! Unsweetened, always, so it doesn’t end up overly sweet. I’ll update the recipe to clarify that. I hope you like them! 🙂
Kristin says
Do you use Bob’s Red Mill 1to1 flour?
Gwen @ Delightful Adventures says
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 🙂
Nicole says
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!
Gwen @ Delightful Adventures says
My pleasure! It’s always a good sign when the kids approve, they are always the true test 🙂 So happy to hear they love them, Nicole! 🙂
Gwen @ Delightful Adventures says
My pleasure! It’s always a good sign when the kids approve, they are always the true test 🙂 So happy to hear they love them, Nicole! 🙂