Pina Colada Donuts


1 package IG Bakery Vanilla Muffin Mix

1 egg

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. 

Set aside.

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: