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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!
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.
Becca says
These look delicious! I'm going to give them a try today!
Gwen @ Delightful Adventures says
I hope you love them, Becca! Let me know how it goes! 🙂
Christine says
I think I missed something? My dough was just that...a rather solid dough. Was it supposed to be more batter like?
Gwen @ Delightful Adventures says
Hi Christine! Yes, it's definitely supposed to be like a batter. Did you make any ingredient substitutions? What kind of flour did you use? Happy to help you troubleshoot 🙂
Julie says
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?
Gwen @ Delightful Adventures says
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!
Eve says
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 ;).
Gwen @ Delightful Adventures says
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 🙂
Christa says
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!
Gwen @ Delightful Adventures says
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 🙂
Sarah says
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!
Gwen @ Delightful Adventures says
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! 🙂
Kay Dee says
Can I use peanut / canola oil? Can I use almond flour or non bleach flour? This before try this?
Gwen @ Delightful Adventures says
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!
Sharon says
These are absolutely delicious, quick & easy to make. Adding these to my repertoire!!
Gwen @ Delightful Adventures says
Thanks, Sharon! They are a favourite over here too! Thanks for your note 🙂
Maya says
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!
Gwen says
Hi Maya! I'm so glad it worked out for you! Thanks for letting me know and I'm so happy to hear that you like them 🙂 Enjoy!
Amanda says
could you make these in a drop/ball directly on the pan instead of in a muffin cup to make them more like a donut hole?
Gwen says
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!
Tiffany says
No, the batter is too soft.
Lora says
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.
Gwen says
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!
Paulette says
Could you make regular sized muffins with this recipe without any alterations?
Gwen says
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 🙂
Marissa says
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.
Gwen says
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 🙂
Shayna Lynn says
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!!
Gwen says
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!
Tina says
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.
Gwen @ Delightful Adventures says
Hi Tina! If you want to make them with regular flour, yes, you would use the same amount as listed for the gf flour. However, keep in mind that I have not tested this recipe with regular flour yet, so I'm not sure what the results will be like. A few readers have reported back that they were great with regular flour, so it should be fine. If you do try, please come back and tell me how they turn out 🙂
Tina says
thank you so much, i will try it and let you know asp 🙂 !
Gwen @ Delightful Adventures says
Looking forward to hearing how it went, Tina! 🙂
Kim R, Phoenix , Az says
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.
Gwen says
I hope they are indeed a hit, Kim, and that everyone loves them!
chloe says
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
Gwen says
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 🙁 )
Rachel says
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!
Gwen says
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 🙂
Dawn stane says
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.
Gwen says
Glad to hear they came out great, Dawn! Thanks for stopping by to let me know 🙂
Peady @ Tempered with Kindness says
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!!
Gwen says
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!!
Karen says
Hi, I know this is an older thread but if this gets to you, I need to know which Bob's GF you are using as there are two. One is made from garbanzo beans. Do you know if that is the one you used?
Thanks,
Karen
Gwen @ Delightful Adventures says
Hi Karen! The correct flour you need for this recipe is the all purpose gluten-free with the red label NOT the 1:1 flour (blue label) THIS ONE: https://amzn.to/2HbLbci. If you try the recipe, I hope you like it!
andrea says
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.
Gwen says
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!
Candida says
New to vegan baking, however I am a baker these ingredients listed above froze well for me in everything that I have frozen.
Gwen says
Thanks!
Avery says
you could try not putting the sugar topping on before freezing and then adding it after they defrost!
Gwen says
Great idea, Avery! 🙂
Gretchen says
Whoa! These look so good. I also grew up loving cinnamon sugar cake donuts. I'm definitely making these for breakfast tomorrow!!
Gwen says
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!