Posted on January 10, 2017
Pina Colada Donuts
1 package IG Bakery Vanilla Muffin Mix
1/4 cup oil
1 cup crushed pineapple
1.5 cups sifted powdered sugar
2 tbsp milk
1 tsp coconut extract
Mix first 4 ingredients with a mixer until mixed well.
Put into a large zip top bag and seal the top.
Cut a small corner off of the bag and evenly squeeze the batter into the donut pan.
Bake at 350 for 8-10 minutes, until toothpick comes out clean.
While they are baking, mix the powdered sugar, milk and coconut extract in a medium bowl with a whisk until smooth.
Let the donuts cool on a wire rack for 2 minutes. Take out of the pan and cool 5 minutes more.
Dunk the top half of the donut in the icing and place icing side up on a plate.
These donuts are amazing, easy, and you'll never know they're gluten free!
Purchase muffin mix here: http://industrialgrindcoffee.com/muffin-mix/