We love donuts around my house. If you have visited our site before you will see we have a few favorite baked donut recipes already up that are really delicious. The best part about a donut is, they are portable. Grab and go. The other really great part about our donuts are, they are baked instead of fried. So, they have much less fat and calories. But, still lots of great flavors. These cinnamon donuts are my husbands favorites. I like baking small batches because like fried donuts, they are best eaten the day they are made. Bake, grab and take a big bite!
Small Batch Baked Cinnamon Sugar Donuts
Yields 6 donuts
- 1/2 cup all purpose flour, I used organic flour
- 1/2 cup organic whole wheat pastry flour, or you can use all purpose flour instead of the pastry flour. But, the pastry flour gives the donuts a nutty flavor and adds healthy fiber.
- 1/4 cup organic cane sugar, or regular granulated sugar
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp sea or kosher salt
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/3 to 1/2 cup milk, I used 2 %
- 3 tbsp coconut oil,( I like this refined brand because it does not have the scent or taste of coconut oil like the unrefined oils do. Yet, it’s still organic.) melted and cooled, you can use butter or vegetarian margarine in it’s place.
- 1 large or extra large egg, slightly beaten
- 1 1/2 tsp vanilla extract
- 3 tbsp unsalted butter or vegan margarine melted and cooled slightly, do this right before you are ready to dip the donuts.
- 1/2 cup organic cane sugar
- 1 tsp ground cinnamon
- Preheat oven to 350 degrees, spray a nonstick donut pan with cooking or baking spray and set aside.
- In a large mixing bowl, combine all dry batter ingredients. Use a whisk to break up any clumps and to combine well. In a small mixing bowl, combine wet batter ingredients.
- Pour the wet ingredients into the dry and with a rubber spatula mix gently to combine. Be sure to dig deep to incorporate all the dry into the wet but try not to over mix the batter.
- Spoon batter into prepared pan. Bake for about 8 to 10 minutes. Turn pan around after 5 minutes.
- Take out and let cool on wire rack for about 10 minutes. While the muffins are cooling, melt butter. Mix the cinnamon and sugar in a small cereal bowl. Invert the donuts and let cool a few minutes. When cool enough to handle, dip or brush each donut with melted butter then dip into cinnamon sugar mixture. Let set up on serving plate for just a few minutes. Now, take a big bite and enjoy!
Note: Ingredients highlighted are ones I used for this recipe. They are only suggested. You use what you have around your house. 🙂