Mini Donuts + Susty Straws

Do YOU have a mini donut pan? I totally recommend it. Fall is the perfect time stop everything and get your cinnamon sugar on. And don't they look cute skewered with one of our straws

THIS is my favorite recipe for cider mill-esque baked donuts. And they can be baked as muffins too!



  • 3/4 cup sugar
  • 1 large egg
  • 1 1/2 cups all purpose flour
  • 2 t baking powder
  • 1/4 t salt
  • 1/8 t ground nutmeg
  • 1/8 t ground cinnamon
  • 1/4 cup canola oil
  • 3/4 cup milk
  • 1 t vanilla extract


  • 2 T butter, melted
  • 1/2 cup sugar, for rolling
  • heaping 1/8 t cinnamon


  1. Preheat oven to 350F. Lightly grease mini muffin pan with cooking spray.
  2. In a large bowl, beat together sugar and egg until light in color.
  3. In a small bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon. Pour into egg mixture and stir to combine. Add canola oil, milk, and vanilla extract.
  4. Pipe into the molds of a mini donut pan, filling each about 1/2 full.
  5. Bake for 6 minutes (rotating half way through) or until a tester inserted into the center comes out clean.
  6. Remove the donuts from the pan. Brush with melted butter and roll through cinnamon sugar. Top cupcakes!
Note: This mini donut recipe will make way more than you need. Feel free to cut it in half! Or make as many mini donuts as you need and then use the rest of the batter to make mini muffins, and bake those for 10 minutes.