Yes, it’s another post about doughnuts ~ but really, how cute is this little morsel?  I have searched and searched for a doughnut pan (baked [healthier] doughnuts) for quite some time.  I know I could have easily found one online in about a nano second, but I really don’t make time/spend time/money on me or a little whim of mine (kids in college and just out, older vehicles, you know, things that are just a little more important that a doughnut pan!) But Toren and I were out last week, and he found one! Marked down to $1.99! Can you believe it? It practically leaped in my arms! So, I couldn’t just walk away from this “gouud deeel” (in my best Inspector Clouseau accent) Hence, the baby doughnuts on a Wednesday morning!

And to make this post a little more appealing to my gluten-free friends?  I have flour substitutions for you ~ enjoy!

ps ~ Happy Birthday, Austin Griswold! Hope you enjoyed your morning breakfast!

1. Preheat the oven to 350°F. Lightly grease a doughnut pan.

2. Sift the flours and baking powder together into a large bowl or the bowl of a mixer. Whisk in the sugar, nutmeg, and salt. In a small bowl, stir butter, buttermilk, yogurt and vanilla; whisk in egg. Add to the dry ingredients and stir until just combined. Do not overmix or your doughnuts may be rubbery.

3. Use a ziplock bag (I used a gallon sized bag, snipped a small hole in the corner) or a spoon to fill each doughnut cup about three-quarters full, making sure the center post is clear. Bake until doughnuts are a light golden brown and spring back when touched, 6 to 10 minutes. Let cool slightly before removing from pan. Glaze as desired. (I made a chocolate and a vanilla glaze; 1/2 c confectioner’s sugar, 1/4 t vanilla, 1-2 T milk (1 tsp baking cocoa for chocolate), whisk until smooth; dip your doughnuts and set on cooling rack placed on top of waxed paper to catch drips)

For gluten free ~ use equal part (1 cup) gluten free baking mix. Can use almond milk in place of buttermilk.