Description
Delicious gluten-free donuts that are light and fluffy, perfect for a sweet treat!
Ingredients
Scale
- 2 cups (240g) all purpose gluten free flour (I recommend King Arthur’s Measure for Measure Gluten Free Flour)
- 1/2 tsp ground nutmeg
- 1/2 cup (99g) granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup + 2 tbsp (148ml) milk (I used whole milk)
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup plus 2 tbsp (89ml) vegetable oil
- 1/2 cup (85g) semi-sweet chocolate chips
- 2 Tbsp unsalted butter
- 2 tsp light corn syrup
- rainbow sprinkles (We love the Great Value rainbow sprinkles from Walmart)
- 1 1/2 cups (169g) powdered sugar
- 1–2 Tbsp milk (I used whole milk)
- 1 tsp vanilla extract
- 1 cup (113g) powdered sugar
- 2/3 cup (133g) granulated sugar
- 2 tsp cinnamon
Instructions
- Preheat the oven to 350ºF. Spray a donut pan with non-stick cooking spray then use a paper towel to evenly coat the entire donut well.
- In a smaller bowl, combine the gluten free flour, nutmeg, sugar, baking powder and salt, mix until combined. Set aside.
- In a mixing bowl, combine the milk, egg, vanilla extract and vegetable oil, use a whisk or spatula to beat. Gradually add the flour mixture, mixing by hand with a spatula just until combined.
- Transfer the batter to a ziplock bag, then cut off one corner and pipe the batter into the donut wells. Alternatively, use a cookie scoop and drop dollops of batter into the wells. Use a small spatula to smooth the tops of the batter if the batter is uneven. Fill the wells 1/2 to 3/4ths full.
- Bake for 10-11 minutes or until a toothpick inserted in the center of a donut comes out clean. Allow the donuts to cool for 10 minutes in the donut pan. Then, turn the donut pan upside down and hit the pan again a counter a few times to release the donuts.
- In a microwave safe bowl, combine the chocolate chips, butter and corn syrup. Microwave on 50% power for 60-90 seconds until fully melted.
- Transfer the glaze to a shallow dish. Dip one donut at a time into the glaze, allowing the excess to fall off into the bowl. Allow the donuts to set for 1-2, then add sprinkles.
- In a small bowl, combine the powdered sugar, milk, and vanilla extract until pourable. Add more powdered sugar if it’s too runny or more milk if it’s too thick.
- Transfer the glaze to a shallow dish. Dip one donut at a time into the glaze, allowing the excess to fall off into the bowl. I dipped my donuts twice in the glaze, giving them a resting time of 15 minutes between each dip.
- Put the powdered sugar in a ziplock bag. Add one donut at a time to the bag, shake to coat. Repeat as necessary.
- Combine the cinnamon sugar mixture in a ziplock bag. Add one donut at a time to the bag, shake to coat. Repeat as necessary.
Notes
- Each donut topping makes enough to glaze/coat 12 donuts, so if you want to do all 4 flavors, cut each recipe in half.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 150
- Sugar: 15g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg