For the doughnuts:
2 1/3 cups all purpose gluten-free flour (I used Cup 4 Cup)
1/3 cup blanched almond flour
1 cup coconut sugar
1 1/2 teaspoons gluten-free baking powder
1/4 teaspoon baking soda
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup almond milk, or other milk of your choice
1/2 cup full fat plain yogurt
2 large eggs
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
Rainbow sprinkles, or other sprinkles of your choice
For the glaze:
1/4 cup almond milk, or other milk of your choice
2 teaspoons gluten-free vanilla extract
2 cups powdered sugar
Preheat the oven to 425°F. Spray a doughnut pan with nonstick cooking spray and set aside.
Combine the gluten-free flour, almond flour, baking powder, baking soda, coconut sugar, salt, and spices into a large mixing bowl. Whisk together until completely combined.
In a separate mixing bowl, add the almond milk, yogurt, and eggs. Whisk until smooth. Add in the melted butter and vanilla extract. Whisk again until smooth.
Pour the wet ingredients into the dry ingredients, and stir until they are fully combined and there are no dry spots. The batter will be thick and sticky.
Using a couple of clean spoons, spoon the batter into the greased doughnut pan until they are filled 3/4 of the way. Since the batter is so sticky, you might have to use the back of the spoon to smooth it out a bit once it's in the mold.
Bake for 10 to 12 minutes. The doughnuts will be a lovely golden-brown. Allow to cool on a wire rack before glazing.
To make the glaze, add the almond milk, vanilla extractl and powdered sugar into a bowl. Use a hand mixer to blend together until a glaze forms.
Once the doughnuts are cooled, dip them into the glaze and then dip the glazed doughnut into a shallow dish of the sprinkles of your choice. The sprinkles will stick to the glaze. Allow the glazed and sprinkled doughnuts to sit for at least five minutes before serving. Enjoy!
Recipe Notes
If you're not gluten-free, but still want to make this recipe, simply sub in regular flour instead of gluten-free flour.