Ingredients
2 cups all-purpose gluten-free flour (recommended: King Arthur’s Measure for Measure Gluten-Free Flour)
½ tsp ground nutmeg
½ cup granulated sugar
2 tsp baking powder
1 tsp salt
½ cup + 2 tbsp milk (whole milk used)
2 large eggs
1 tsp vanilla extract
¼ cup + 2 tbsp vegetable oil
Chocolate Glaze:
½ cup semi-sweet chocolate chips
2 tbsp unsalted butter
2 tsp light corn syrup
Rainbow sprinkles (Great Value brand preferred)
Krispy Kreme Glaze:
1 ½ cups powdered sugar
1–2 tbsp milk (whole milk used)
1 tsp vanilla extract
Powdered Sugar Coating:
1 cup powdered sugar
Cinnamon Sugar Coating:
⅔ cup granulated sugar
2 tsp cinnamon
Instructions
Preheat the oven to 350ºF. Spray a donut pan with non-stick cooking spray, using a paper towel to coat evenly.
In a smaller bowl, mix gluten-free flour, nutmeg, sugar, baking powder, and salt. Set aside.
In a mixing bowl, whisk together milk, eggs, vanilla extract, and vegetable oil. Gradually fold in the flour mixture until just combined.
Transfer the batter to a ziplock bag, snip off a corner, and pipe into the donut wells, or use a cookie scoop for even dollops. Smooth the tops if necessary.
Bake for 10-11 minutes or until a toothpick comes out clean. Let cool for 10 minutes, then tap the pan upside down to release the donuts.
Choose your topping: For each, dip donuts one at a time, allowing excess to drip off. Allow to set for 1-2 minutes. For the Krispy Kreme Glaze, dip twice with 15 minutes between dips.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
Nutrition
- Calories: 386 kcal