Makes 18 donuts
1 1/2 cups gluten-free All Purpose Baking Mix from The Pure Pantry
3/4 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 large eggs
1/4 cup safflower oil
1/2 cup milk of choice (rice, almond or regular)
Cinnamon Sugar Topping:
1/2 cup sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1. Preheat oven to 350 degrees. Grease two non-stick donut baking pans (available at Sur La Table) with non-stick spray.
2. In large bowl combine baking mix, sugar, cinnamon and nutmeg. In medium bowl, whisk together eggs, oil and milk until smooth. Add the flour mixture and whisk until combined.
3. Fill each donut circle about three-quarters full. Bake 15 minutes, or until golden brown and toothpick inserted into the center comes out clean. Remove donuts and let cool slightly before topping with cinnamon sugar.
4. Combine sugar and spices in small bowl. Dredge warm donuts in Cinnamon Sugar Topping and let cool completely.