Gluten-free baked goods aren’t always easy to make and a lot of times you may not want to eat what you make! But today, I am sharing an EASY, gluten-free fall donut recipe to enjoy with your hot apple cider or a hot cup of coffee. No yeast. No frying. No fuss.
I make these donuts year round, but we especially enjoy them during the fall. These donuts are moist and delicious and sweetened with coconut sugar with a hint of vanilla. (I also have a reduced sugar option with stevia.) Cinnamon spice adds a tasty fall flavor to these donuts. Did you know that cinnamon is high in nutrients including manganese, fiber, calcium, and iron (Learn more here).
These donuts only take about 8 minutes to bake so this is perfect for a quick breakfast treat or an afternoon snack. I use my protein flour blend for an added protein punch.
My 11-year old son and 9-year old daughter can make this recipe with no help from mom. This is the first recipe they have made on their own and I am so excited to enJOY donuts from my home chefs 🙂 At their first attempt, they came out perfectly! Great job kids. This recipe is kid-approved and a JI Favorite. Add it to your Thanksgiving Breakfast menu and share the JOY with family and friends.
This recipe is a JOYFull Inspirations Original and I am very excited to share it with you.
Sugar ‘n’ Spice Donuts (Printable Recipe)
Yields 1 dozen donuts
2 cups Tisha’s GF Protein Flour Blend (see below) or a GF flour blend of choice
1/2 cup coconut sugar
15 drops liquid stevia (or another 1/4 cup coconut sugar)
2 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1 1/2 tsp cinnamon
*3/4 cup buttermilk (or 2 tsp vinegar and fill the rest with milk and let sit for 5 minutes)
2 tsp pure vanilla extract
1 Tbsp non-hydrogenated shortening (I use Spectrum)
2 large eggs, 1 egg white (if you double the recipe just use 5 whole eggs)
*For dairy-free use almond milk.
1/2 cup coconut sugar
1 Tbsp cinnamon
1/2 cup organic confectioners sugar
- Preheat oven to 325 degrees F.
- Lightly grease donut pan with cooking spray (I like to use Trader Joe coconut spray).
- Sift dry ingredients into the bowl of an electric mixer or a large bowl.
- Attach the flat beater (or use a hand mixer) and mix dry ingredients.
- Add the buttermilk, eggs, shortening, vanilla, and liquid stevia.
- Mix on medium speed for about 1 minute, scraping the sides and bottom of the bowl to incorporate all the ingredients.
- Using an ice cream scooper, scoop batter into the donut pan molds. Gently shake the donut pan to even out the batter.
- Bake on center rack in preheated oven for 7-9 minutes or until just firm to the touch.
- Remove from oven and let the donuts cool in the pan for 10 minutes before transferring on to wire racks.
- For cinnamon sugar topping, combine sugar and cinnamon in a bowl. Dip both sides of the donuts into mixture.
- For powdered sugar donuts, pour sugar into a bowl. Dip both sides of the donuts into mixture.
- Store in airtight container for up to 24 hours.
Tisha’s Gluten-Free Protein Flour Blend
1/3 cup Tisha’s GF All purpose flour blend
1/3 cup oat flour
1/3 cup almond flour (meal or blanched)
T-Tip: Gluten-free baked goods dry out quickly. If you don’t plan to use them within 24 hours, store them in a ziplock bag and freeze them.
T-Time Saver: I love to bake 2 dozen of these donuts. It is the same effort and I have a batch for another morning. They freeze well.