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4 Gluten-free mini-doughnut recipes

Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...

Gluten-free and cute too!

Mini food is always way more fun to eat than regular sized, don't you think? These adorable mini-doughnuts aren't just cute, they're delicious too! Made 100 perfect gluten-free, these snacks are perfect for anyone.

These soft and fluffy doughnuts will become instant hits with your kids, friends, family and even friends with a severe gluten-allergy. These not only make great weekday treats, they're perfect for school parties and after-school play dates.

1

Chocolate avocado mini-doughnuts

4 gluten-free mini donut recipes

Yields about 24 mini-doughnuts

Ingredients:

  • 1/2 ripe avocado, mashed
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 1 teaspoon vanilla
  • 2 eggs, room temperature
  • 1 cup gluten-free all-purpose flour
  • 1/4 teaspoon baking soda
  • 1-1/2 teaspoons baking powder
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup heavy whipping cream
  • 1/4 cup milk
  • Dash of salt
  • 1/2 cup chocolate chips
  • 1 tablespoon oil

Directions:

  1. Preheat oven to 350 degrees F. Grease a nonstick mini-doughnut pan with nonstick cooking spray and set aside.
  2. Meanwhile, beat the eggs, vanilla, brown sugar, white sugar and avocado with an electric mixer until smooth. Add the flour, baking soda, baking powder, cocoa powder, whipping cream and milk, stir to combine.
  3. Pour the mixture into a piping bag and pipe the batter into the pan. Bake for about 13 minutes, or until set.
  4. For the glaze, melt the chocolate chips and oil together in a microwave. It will take about a minute, but stop and stir at 30 seconds. Pour glaze over doughnuts.
2

Cinnamon sugar pumpkin doughnut holes

4 gluten-free mini donut recipes

Serves about 8

Ingredients:

  • 1 tablespoon vegetable oil
  • 2-1/2 tablespoons unsweetened applesauce
  • 1-1/2 eggs
  • 1/3 cup brown sugar
  • 1/3 cup + 2 tablespoons pumpkin puree
  • 1/3 cup + 2 tablespoons almond butter
  • 1 teaspoons cinnamon
  • Dash of salt
  • 3/4 teaspoon baking powder
  • 3/4 cup gluten-free all-purpose flour
  • White sugar and cinnamon

Directions:

  1. Preheat oven to 350 degrees F. Grease a doughnut hole pan with nonstick cooking spray.
  2. In a large bowl, mix vegetable oil, applesauce, eggs, brown sugar, pumpkin puree, almond butter and cinnamon together until fully combined. Gradually add the baking powder, salt and flour and mix until fully combined.
  3. Fill each doughnut cavity about 2/3 full. Bake for about 15 minutes, or until golden brown. Let cool for about 2 minutes.
  4. While doughnuts are still warm, roll them into a mixture of white sugar and cinnamon.
3

Apple cider mini-doughnuts

4 gluten-free mini donut recipes

Yields about 5 servings

Ingredients: 

For the doughnuts:

  • 1 cup gluten-free biscuit mix
  • 1/3 cup + 2 tablespoons sugar
  • 1/2 package quick rise yeast
  • 3/4 teaspoon baking powder
  • 1 teaspoon apple pie spice
  • 1/4 cup warm milk (at least 110 degrees F)
  • 3 tablespoons butter, melted
  • 2 tablespoons unsweetened applesauce
  • 1 teaspoon vanilla
For the glaze: 
  • 1/2 cup apple cider
  • 1/2 tablespoon unsalted butter
  • 1/2 cup powdered sugar

Directions: 

  1. Preheat oven to 350 degrees F. Grease a mini-doughnut pan with nonstick cooking spray.
  2. In a large bowl, mix the yeast, sugar, biscuit mix, baking powder and apple pie spice. Stir in the warm milk, melted butter, applesauce and vanilla. Mix to combine.
  3. Pour the mixture into a piping bag and pipe the dough into the mini-doughnut pan, filling about 3/4 full. Bake for about 13 minutes, or until golden brown. Let cool.
  4. Once cooled, whisk the powdered sugar, butter and sugar together. Drizzle the glaze over the doughnuts.
4

Jelly-filled doughnut holes

4 gluten-free mini donut recipes

Serves about 8

  • 1 cup gluten-free baking mix
  • 1/2 teaspoon xanthan gum
  • 1/3 cup sugar + 2 tablespoons brown sugar
  • 1/2 package quick rise yeast
  • 3/4 teaspoon baking powder
  • 1/4 cup warm milk (at least 110 degrees F)
  • 1 teaspoon cinnamon
  • 5 tablespoons melted butter
  • 1 teaspoon vanilla
  • About 1 cup powdered sugar
  • 1/2 cup jelly

Directions

  1. Preheat oven to 350 degrees F. Grease a doughnut hole pan with nonstick cooking spray.
  2. In a large bowl, mix the yeast, sugar, baking mix, baking powder and cinnamon. Stir in the warm milk, melted butter and vanilla. Mix to combine. Let sit for about 10 minutes.
  3. Pour the mixture into the doughnut hole pan and fill about 2/3 full. Bake for about 14 minutes, or until golden brown. Let cool.
  4. Using a sharp knife, remove a small cone out of one side of the doughnut hole. Fill with about 1/3 teaspoon jelly. Place the cone top over it and roll the doughnut hole into the powdered sugar.

More gluten-free baked recipes

3 Gluten-free fall baked good recipes
Gluten-free s'mores fudge bar recipes
Gluten-free oatmeal energy bars recipe

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