For the fall issue of Allergic Living, we featured delicious recipes for pumpkin donuts and cinnamon muffins by Elizabeth Gordon. This mini baked donuts recipe is an ode to her column, but with some delicious twists and turns, including three easy glaze recipe options, all dairy-free and soy-free.

Prefer homemade? You can make your own All-Purpose Baking Mix courtesy of Sandra Lee.

This recipe mini baked donuts or muffins was shared with us by McCormick, and obviously highlights some of their fun spices and extracts. I’ve seen these flavorings in stores, but if you can’t locate them locally, purchase the coffee extract, maple extract, and pumpkin pie spice online.

Nonetheless, if you simply can’t wait for delivery, I have some options. You can substitute the coffee extract with espresso or coffee powder. Use an equivalent amount for a punch, or sprinkle in until it reaches your desired mocha flavor. For the maple, add pure maple syrup and reduce the milk alternative by an equivalent amount (I would start with 1 to 2 tablespoons of maple). And, you can easily whip up a pumpkin pie spice mix at home!

Honestly, you won’t believe how easy these mini baked donuts are to make, and how fun they are to dip! It is a great baking project to do with kids.

Special Diet Notes & Options: Mini Baked Donuts

When made as is, these baked donuts are dairy-free / non-dairy, peanut-free, tree nut-free, and optionally soy-free. They can also be made gluten-free with the gluten-free baking mix noted in the recipe.

For egg-free and vegan: I recommend going with the pumpkin spice theme, and replacing the egg with a scant 1/4 cup of pumpkin. If you are concerned about heft, you can add 1/8 to 1/4 teaspoon of baking powder.

