Prep Time: 15-20 minutes

Cook Time: 7 minutes

Ingredients

Doughnuts

1/2 cup unsalted grass-fed butter, room temperature

1/2 cup coconut sugar or other sweetener of choice

1/3 date sugar

2 large eggs

1½ tsp vanilla

2 2/3 cups all-purpose gluten-free flour

½ tsp xanthan gum (omit if your flour blend has xanthan gum already in it)

1½ tsp baking powder

¼ tsp baking soda

3/4 tsp ground nutmeg

2 tsp ground cinnamon

3/4 tsp salt

1 cup milk or alternative of choice

Coconut oil to grease the pan

Topping

5 tbsp salted butter, melted

1½ tbsp cinnamon

½ cup coconut sugar

Instructions

Preheat oven to 425°F. Grease mini donut pan with coconut oil.

With an electric mixer cream together the butter and sugars until smooth.

Add the eggs and vanilla, beating until smooth.

In a small bowl, whisk together the flour, xanthan gum, baking powder, baking soda, nutmeg, cinnamon, and salt.

Combined the flour mixture and butter mixture together and mix until well incorporated.

Put batter into a piping bag or plastic baggie to facilitate filling the donut pan.

Bake at 425°F for 7 minutes or until they are a pale, golden brown, and a toothpick inserted in a doughnut comes out clean.

Remove from the oven and let cool in the pan for 2-3 minutes. Turn the pan over to turn doughnuts out onto a cooling rack.

Repeat with remaining batter, grease pan again with oil between batches. Makes 4 dozen.

While doughnuts are cooling, make the topping.

Topping

Melt the butter in a small bowl.

In another small bowl, whisk together the cinnamon and sugar.

Coat each cooled doughnut in the butter, then in the cinnamon-sugar mixture to coat. Place on rack or tray to set.

Enjoy!