• If you are using a standard donut pan, preheat your oven to 425 degrees f.  
• In a large mixing bowl, whisk the dry ingredients (except the Fruity PEBBLES™). 
• Once combined, add in 1/2 cup of Fruity PEBBLES™; set aside. 
• In a separate bowl whisk the wet ingredients. 
• Add the wet ingredients to the dry ingredients bowl, and mix thoroughly.  
• Spray your donut tin or donut maker with nonstick spray. 
• Add batter to electric donut maker with an ice cream scoop. If you want a neater way to fill donut wells, add batter to a piping bag and pipe into spaces. I found for the electric donut maker, the ice cream scooper was fine.  
• If using conventional donut pans, bake donuts for 7-9 minutes at 425 degrees f. If using an electric donut maker it takes about 4-5 minutes per batch.  
• Once donuts are all baked, allow to cool for ten minutes before icing.  

How to Iced Donuts

• My favorite trick to ice donuts with vanilla icing is to melt gluten-free vanilla frosting in the microwave for 20 seconds.  
• Allow frosting to cool for 3 minutes before dipping donut faces in. dip each donut face first, swirl, to remove excess and place on the drip rack.
• I set up a baking pan and drip rack to catch the excess icing. Paper towels lined under the pan works best for easy cleanup. 
• Once all donuts are iced, sprinkle 15 with sprinkles and 15 with the remaining 1/2 cup of Fruity PEBBLES™.