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