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Vanilla Baked Donuts
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5 from 6 votes

Gluten-Free Fruity PEBBLES™ Donut Recipe

These baked gluten-free donuts are made with Fruity PEBBLES™ cereal, and dipped in vanilla icing. Topped with additional sprinkles or cereal; they are a real treat for kids and adults alike.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Fruity Pebbles Donuts, Gluten Free Baked Donuts, Gluten Free Donuts, Gluten Free Vanilla Donuts
Servings: 30 Mini Donuts
Calories: 113cal
Author: Amy
Cost: $5

Equipment

  • Donut maker
  • Donut Pan
  • Ice Cream Scoop
  • Piping Bag
  • Cooling Rack

Ingredients

  • 2 cups Gluten-Free Flour
  • 3/4 cup Granulated Sugar
  • 1/2 tsp Salt
  • 2 tsps Baking powder *gluten-free
  • 1 cup Fruity PEBBLES™ cereal divided
  • 3/4 cup Buttermilk
  • 2 Eggs Large, room temperature
  • 1/2 cup Vegetable Oil
  • 2 tsps. Vanilla extract *gluten-free
  • 1/2 cup Vanilla Frosting *gluten-free
  • 3 tbsps. Rainbow Sprinkles

Instructions

  • 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™.  

Notes

Nutritional Values are meant to be a guide and may vary.
Baking Powder Substitute 
1/2 tsp baking soda, and 1 1/2 tsps. cream of tartar.
Buttermilk Substitute 
3/4 cup whole milk + 1 tablespoon of white vinegar 
Freezing Instructions 
You can freeze un-iced gluten free donuts by baking them and allowing them to completely cool. Once cooled, place them in a freezer bag and remove any excess air before placing in the freezer. Use within 30 days for best taste.

Nutrition

Serving: 1donut | Calories: 113cal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 67mg | Potassium: 34mg | Fiber: 1g | Sugar: 10g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg