Name: Old Fashioned Cake Doughnut Mini Muffins
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 ½ cups gluten-free flour blend; 2 teaspoons baking powder; ⅛ teaspoon salt; ¼ cup + 1 tablespoon granulated sugar; 1 teaspoon ground cinnamon; ¾ teaspoon nutmeg; ¼ cup melted coconut oil; ½ cup unsweetened dairy-free milk; ¼ cup + 1 tablespoon unsweetened applesauce; 1 teaspoon vanilla extract; 3 tablespoons melted coconut oil; ¼ cup fine granulated sugar; 1 teaspoon cinnamon

Why You’ll Love This Recipe

I like this recipe because it gives me doughnut-style flavor without frying. The muffins are soft inside, lightly crisp from the cinnamon sugar coating, and perfect for breakfast, snacks, or a quick sweet treat.

I also love that they are made with simple pantry ingredients and fit vegan, dairy-free, egg-free, and gluten-free baking needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups gluten-free flour blend

2 teaspoons baking powder

⅛ teaspoon salt

¼ cup + 1 tablespoon granulated sugar

1 teaspoon ground cinnamon

¾ teaspoon nutmeg

¼ cup melted coconut oil

½ cup unsweetened dairy-free milk

¼ cup + 1 tablespoon unsweetened applesauce

1 teaspoon vanilla extract

For cinnamon sugar coating:

3 tablespoons melted coconut oil

¼ cup fine granulated sugar

1 teaspoon cinnamon

Directions

I preheat the oven to 375°F and grease a 24-cup mini muffin tin.

I whisk together the gluten-free flour, baking powder, salt, sugar, cinnamon, and nutmeg in a large bowl.

In a small bowl, I stir together the melted coconut oil, dairy-free milk, applesauce, and vanilla.

I pour the wet ingredients into the dry ingredients and mix until fully combined.

I fill each mini muffin cavity about ¾ full, then bake for 8 to 10 minutes.

While the muffins bake, I place melted coconut oil in one bowl and mix the sugar and cinnamon in another bowl.

I let the muffins cool in the tin for 10 minutes, then move them to a cooling rack.

While they are still warm, I dip each muffin top into the melted coconut oil, then into the cinnamon sugar mixture until coated.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Servings: 24 mini muffins

Calories: 67 kcal per serving

Variations

I like adding a pinch of cardamom for a warmer spice flavor. I can also swap the cinnamon sugar coating for a vanilla glaze when I want a sweeter doughnut-style finish.

For extra texture, I sometimes add a small amount of finely chopped nuts to the batter.

Storage/Reheating

I store these mini muffins in an airtight container at room temperature for up to 2 days.

For longer storage, I keep them in the refrigerator for up to 5 days. I reheat them for a few seconds in the microwave to soften them before serving.

I can also freeze them without the coating, then thaw and coat them after warming.

Related Recipes:

Mini Doughnut Hot Buttered Cheerios

FAQs

Can I make these muffins with regular flour?

Yes, I can use all-purpose flour if I do not need the recipe to be gluten-free.

Can I use another oil instead of coconut oil?

Yes, I can use another mild oil, but coconut oil helps give the muffins a rich texture.

Can I make these ahead of time?

Yes, I can bake them ahead and store them in an airtight container. I like coating them close to serving for the freshest texture.

Can I make regular-size muffins?

Yes, I can use a standard muffin tin, but I increase the baking time and check the centers with a toothpick.

Are these muffins vegan?

Yes, I make them without eggs or dairy by using applesauce and dairy-free milk.

Conclusion

These Old Fashioned Cake Doughnut Mini Muffins are a simple, cozy treat with soft texture, warm spice, and a sweet cinnamon sugar finish. I love making them when I want an easy baked snack that tastes like a classic doughnut in mini muffin form.

📖 Recipe: