Allergy Free Donut Muffins


Search “donut muffin” in Google Images, and you’ll come up with literally hundreds of lovely recipes. It seems just about every food blogger has tackled this charming old-fashioned treat.

Supposedly the donut muffin was born early last century, when a baker had leftover donut batter and not enough time to fry it all, so she poured it into a muffin tin. What a happy accident.

I first spied a batch several months ago at my local bakery. I was intrigued: they looked so comforting. Then a woman came in and bought a dozen. Clearly, they were just that good. So, I figured it was high time I baked up an allergy-free version to see what the fuss was all about. My curiosity is satisfied, and they are that good!

Allergy-Free, Gluten-Free, Vegan Donut Muffins

Makes 12


1. Preheat oven to 350°F.Grease a muffin pan well and set aside.

2. Combine rice milk with lemon juice and set aside.

3. Measure out flour: Spoon flour into a dry measuring cup, then level it off with a straightedge, or the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour for the recipe). Combine flour with xanthan gum, baking soda, baking powder, salt, and nutmeg. Whisk well. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment, combine 1/2 cup of the vegetable shortening and 1 cup of the granulated sugar, beating about 1 minute until combined. Add egg replacer, and vanilla extract. Beat on medium speed, until light and fluffy, about 1 minute more.

5. Add the flour mixture in three batches, alternating with the rice milk, and beginning and ending with the flour mixture.Beat until smooth, scraping down the sides of the bowl as necessary, about 30 seconds.

6. Divide batter evenly between muffin cups, filling each about 7/8 full. (I like to use a cookie or ice cream scoop.)

7. Bake in the center of oven until golden and a skewer inserted into the center of a muffin comes out clean, about 25 minutes.

8. During the last 5 minutes of baking, melt the remaining 1/4 cup vegetable shortening and set aside. Whisk the remaining 1/3 cup granulated sugar with cinnamon.

9. Remove the muffins from the oven and transfer to a cooling rack. Dip each muffin top in melted shortening, then roll in cinnamon sugar. (If you like a sweeter treat, melt an additional 1/4 cup shortening and roll the entire muffin in cinnamon sugar.) Serve warm!

Allergy-Free Donut Muffins © 2011 by Cybele Pascal

(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at If you have trouble finding something, let me know and I’ll help you find it.)

SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.

For more Allergy-Free, Gluten-Free Vegan Donut and Muffin recipes you might like, see:

Gluten Free Vegan Baked Cake Donuts from me

Apple Cinnamon Donuts from Food Allergy Mama

Vegan Blueberry Muffins from Gluten-Free Goddess


16 Responses

  1. All I have to say is YUM! I haven’t had a donut in years, but I think I’ll definately be having a go at these 😀

  2. Love that this is gluten free!! Looks delish!

  3. Megan says:

    Do these freeze OK like your other muffins? Or would I have to freeze them before doing the topping stage and do that when reheating?
    Love all your baking recipes – they are a hit in our part of Australia!!

  4. Willing Cook says:

    I’ve been making these for about a year as dairy and egg-free, but have not attempted the gluten-free yet. We love them! Thanks for sharing this version.

  5. Hi Ally,

    I hope you enjoy them!

    all best,


  6. Thanks Steph! Hope you enjoy it!

  7. Hi Megan:

    I’d wait to do the melted shortening and cinnamon sugar till after you’ve defrosted and reheated them. But yes, they should freeze just fine. So happy to hear my book has made it over to Australia!

    all best,


  8. Angela Frampton says:

    I am a big fan of your cookbooks and I have to say my kids loved the duffins and I will be making them again some morning soon.

  9. Hi Angela:

    So happy to hear it!

    all best,


  10. Stephanie says:

    Thanks, these were great! I blogged about this recipe in French here: Allergen-free cooking is hard for me, but this was a success!

    • cybele says:

      Hi Stephanie:

      I’m so happy to hear that these turned out well for you! Thank you for sharing your post. I am delighted to see it.

      all best,


  11. […] Photo from Cybele Pascal’s blog Back in my “gluten days” I used to make scrumptious mini cinnamon muffins on an occasional Sunday morning for brunch. They were great to take to family gatherings. Stuffed in a cute basket with a pretty napkin, guests would gobble them up. I made them in a mini muffin pan so they were easy to pop in the mouth and had a wonderful cinnamon toast flavor to them. After going gluten and dairy free (GFCF), I often thought about these muffins and missed having the option to make them. Well, you can imagine my excitement, when I saw Cybele Pascal’s recipe for Cinnamon Donut Muffins. I was still a little leary that these GFCF muffins would measure up to my old favorite but with great hope and anticipation, I rolled up my sleeves and donned my Thriving GFCF apron and gave this recipe a try. The recipe called for Authentic Foods Classic GF Mix which is one my my favorite “high end’ flours to use when texture is key. It’s often referred to as the “Cadillac” of GF flours along with Gifts of Nature. Although I had the Authentic brand on hand, I decided to use my new box of King Arthur Flour gluten free multi-purpose flour mix. It’s a blend of rice flour, tapioca and potato starch and brown rice flour. […]

  12. […] to make them. Well, you can imagine my excitement, when I saw Cybele Pascal’s recipe for Cinnamon Donut Muffins. I was still a little leary that these GFCF muffins would measure up to my old favorite but with […]

  13. Mindy says:

    I made these muffins this morning and they were a hit! Thank you for sharing.

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