GF Sugar ‘n’ Spice Donuts

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.

Dry Ingredients

Wet ingredients

Mix well

Mixed and ready to go

Batter in the donut pan

Baked and cooling for 10 minutes

Remove from pan. Cool and ready for toppings

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

Ingredients:
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.

Topping:
1/2 cup coconut sugar
1 Tbsp cinnamon
OR
1/2 cup organic confectioners sugar

Steps:

1. Preheat oven to 325 degrees F.
2. Lightly grease donut pan with cooking spray (I like to use Trader Joe coconut spray).
3. Sift dry ingredients into the bowl of an electric mixer or a large bowl.
4. Attach the flat beater (or use a hand mixer) and mix dry ingredients.
5. Add the buttermilk, eggs, shortening, vanilla, and liquid stevia.
6. Mix on medium speed for about 1 minute, scraping the sides and bottom of the bowl to incorporate all the ingredients.
7. Using an ice cream scooper, scoop batter into the donut pan molds. Gently shake the donut pan to even out the batter.
8. Bake on center rack in preheated oven for 7-9 minutes or until just firm to the touch.
9. Remove from oven and let the donuts cool in the pan for 10 minutes before transferring on to wire racks.
10. For cinnamon sugar topping, combine sugar and cinnamon in a bowl. Dip both sides of the donuts into mixture.
11. For powdered sugar donuts, pour sugar into a bowl. Dip both sides of the donuts into mixture.
12. 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.