Mini Cinnamon-Maple Baked Doughnuts {GF}

Mini, gluten-free cake doughnuts coated with a maple glaze and sprinkled with cinnamon sugar.

  • Cook Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 36 mini doughnuts 1x




  • 4 3/4 ounces (1 - 1 1/8 cups, spoon and level) gluten-free all-purpose flour*
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon xanthan gum
  • 4 1/4 ounces (1/2 cup) low fat buttermilk
  • 3 3/4 ounces (1/2 cup) granulated sugar
  • 1 egg
  • 1 ounce (2 tablespoons) unsalted butter, melted and briefly cooled
  • 2 teaspoons vanilla extract
  • 1 teaspoon maple flavoring**

Maple Glaze

  • 12 ounces (3 cups) confectioner’s sugar
  • 3 1/2 - 4 1/2 tablespoons milk
  • 1 1/2 teaspoons vanilla extract
  • 3/4 teaspoon maple flavoring**
  • cinnamon sugar, for sprinkling



  1. Preheat oven to 350ºF and grease three mini doughnut pans with nonstick spray.***
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and xanthan gum.
  3. In a separate bowl, whisk the buttermilk, sugar, egg, butter, vanilla, and maple flavoring until well-combined. Add to dry ingredients and fold in just until evenly incorporated.
  4. Transfer batter to a piping bag fitted with a round tip (or a ziplock with one bottom corner snipped off) and pipe into prepared pan(s), filling each cavity about halfway. Rap pan firmly on counter a few times to help batter settle.
  5. Bake doughnuts in preheated oven for 9-10 minutes, until turning golden. Cool in pan briefly, and then transfer to a wire rack to cool completely before glazing.

Maple Glaze

  1. In a large bowl, whisk together the confectioner’s sugar, 3 1/2 tablespoons milk, vanilla, and maple flavoring until smooth. Add the remaining tablespoon of milk as needed to create a glaze that’s just thin enough for dipping.
  2. Line a large tray or baking sheet with parchment paper. Dip doughnuts into glaze one at a time to coat completely, shaking off any excess. Place on parchment and sprinkle with cinnamon sugar. Let set.****
  3. Store doughnuts in an airtight container at room temperature.


*I've found that the weight of gluten-free flour varies by brand. Bob's Red Mill, which is what I used in this recipe, weighs in at about 4 3/4 ounces per cup, whereas my personal preference, Pamela's measures out to about 4 3/4 ounces per 1 1/8 cups. If possible, measuring your flour by weight is always better!

**There are quite a few maple flavorings and extracts available online, but I just used Mapleine, which seems to be available in most grocery stores.

***If you don’t have three pans, you can bake the doughnuts in batches. Cool each batch in the pan for a few minutes before removing, and then re-grease the pan before baking the next batch.

****If needed, use a toothpick to push glaze through doughnut holes before it sets completely.