WHY YOU’LL LOVE THIS RECIPE
When I first went gluten-free, I really missed the little treats I grew up loving. I’ve spent years recreating those nostalgic favorites, and I’m so happy to finally have a gluten-free version of those gas station mini powdered sugar donuts that taste just like I remember!
- Ready in 30 minutes. I love how quick these are when a donut craving strikes! You only need one bowl and they bake up in under 10 minutes.
- Nostalgic flavor. Vanilla, a hint of nutmeg and a generous powdered sugar coating give these mini donuts that classic, old-fashioned flavor.
- No frying. The oven does all the work, but the donuts still turn out wonderfully soft and tender. For a classic fried version, try my gluten-free fried donut recipe.
- Makes 24 mini donuts. One batch makes plenty to share for birthday mornings, brunch or an easy weekend treat. In my house, they disappear quickly!
What You Need
Here are a few notes on some of the key ingredients to make these gluten-free mini powdered sugar donuts. Jump to the recipe card below for the exact measurements.
- Gluten-free measure-for-measure flour. Be sure to use a high-quality 1:1 gluten-free baking flour that contains xanthan gum. King Arthur and Bob’s Red Mill both work great.
- Apple cider vinegar. One teaspoon reacts with the baking powder to give the donuts extra lift and a lighter, more tender crumb. You can substitute an equal amount of lemon juice if that’s what you have on hand. I also use ACV in these gluten-free baked donuts!
- Milk of choice. Any unsweetened milk you like will work here. I usually use almond milk to keep these dairy-free!
- Neutral oil. You can use any neutral oil you like here! Avocado, vegetable or canola are all great choices.
How to Make Gluten-Free Mini Donuts
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Make the batter. Whisk the dry ingredients in one bowl and the wet ingredients in a second bowl. Pour the wet mixture into the dry and whisk until fully combined.
Pipe the batter. I like to pour the batter into a large zipped-top bag, then cut a hole in one corner. It makes it so easy to pipe the batter into the prepared mini donut pans!
Erin’s Tips
There’s nothing more frustrating than donuts that stick to the pan! I always take a few extra seconds to generously coat every cavity with cooking spray so they release easily.
I found that filling each cavity about ⅔ full gives the donuts just enough room to puff up without overflowing. This made the biggest difference in getting that perfect donut shape!
Bake and cool. These little donuts take less than 10 minutes to bake up lightly golden. Once they’re set, pull them from the oven and let them cool on a wire rack.
Coat the donuts. I fill another large zipped-top bag with powdered sugar and add just a few donuts in the bag at a time. Shake until well coated and repeat until all donuts are covered.
Erin’s Tip
I was sure the powdered sugar would stick best while the donuts were warm, but it actually adhered better once they were fully cooled.
More Gluten-Free Donut Recipes
Gluten-Free Mini Powdered Sugar Donuts
Ingredients
Dry Ingredients
- 1½ cups (225g) gluten-free measure-for-measure flour
- ⅔ cup (133g) granulated sugar
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
Wet Ingredients
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- ¾ cup (180ml) milk of choice
- ½ cup (120ml) neutral oil
Coating
- 2 cups (240g) powdered sugar
Instructions
- Preheat the oven to 400°F. Lightly grease two 12-cavity mini donut pans with cooking spray.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, salt and nutmeg. In a separate bowl, whisk together the eggs, vanilla, apple cider vinegar, milk and oil until well-combined.
- Add the wet ingredients to the dry ingredients and whisk until evenly combined.
- Pour the batter into a large zipped-top bag. Cut a 1-inch hole in one corner and pipe the batter into the prepared pans, filling each cavity about ⅔ full.
- Bake for 7-9 minutes, until the donuts are set and lightly golden on top. These bake up quickly, so it’s worth keeping an eye on them! Turn the donuts out onto a wire rack and let them fully cool.
- Place the powdered sugar in a large zipped-top bag. Working in small batches, add a few donuts at a time and shake until generously coated. Repeat with the remaining donuts.
