Gluten Free Powdered Sugar Do-Nuts

In addition to having desserts for David, he likes to eat second breakfast.  So, I try to make him fun things.  I like to make egg muffins because they are a little healthier; but, he had been missing donuts - specifically powdered donuts.  So, I found this recipe and made some baked, powdered donuts. 

David said they turned out pretty well.  They aren't the same as the store bought version. Somehow, I can't ever get the powdered sugar to be quite "powdered" once it is on the donuts.  Oh, well.  They do best if eaten soon as the sugar kind of dissolves and evaporates...but they still taste good after that.

Gluten Free Powdered Sugar Donuts from Em the Baker
Ingredients:
¼ cup butter, melted
1 egg
2 tsp vanilla
½ cup milk (I used unsweetened vanilla almond milk.)
1 ¼ cups all purpose gluten free flour
½ cup sugar
1 ¼ tsp baking powder
¼ tsp cinnamon
¼ tsp nutmeg

For coating:
¼ cup melted butter
¾ cup powdered sugar

Directions:
  Preheat oven to 400 degrees. Grease a mini muffin pan or donut pan. Whisk all dry ingredients together. Whisk all wet ingredients together. Pour wet ingredients into dry ingredients and whisk well to combine.
Spoon batter into tin, filling ⅔ full.  Bake 10-12 minutes until edges are just starting to brown and centers are set.  Remove from oven and allow to cool for 5 minutes.
 

For coating: In a small bowl, melt butter. In another bowl, pour powdered sugar. Dunk the donut holes in the butter, coating well. Remove and place into the powdered sugar bowl and coat very well.
Place covered donut holes on wire rack to finish cooling.