Baked mini-donuts are made with white whole wheat flour or unbleached flour and yogurt for increased protein and flavor, but the light powdered sugar coating will satisfy your sweet tooth.
Grease donut pan well (I use spray oil with flour in it i.e. Baking by Pam).
Whisk 1 cup white whole wheat flour, ⅓ cup granulated sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda,½ teaspoon table or sea salt, ⅛ teaspoon nutmeg-freshly grated is nice, and ¼ teaspoon very finely chopped pecans (if using) together in a medium mixing bowl.
Whisk ⅓ cup fat-free milk,¼ cup plain fat-free Greek yogurt, 1 egg, 2 tablespoons canola or vegetable oil, 1 teaspoon vanilla extract and a few drops of almond flavoring together in a separate small bowl. Combine all at once with dry ingredients and stir only until everything is moistened.
Spoon batter into a pastry bag or quart-size zippered plastic bag. Seal. Snip a small corner of the plastic bag and force dough out of the hole in the shape of a fat rope that encircles each doughnut cup. Fill only 1/2 to 3/4 full or you will lose the hole in the middle of your doughnut. Makes 12 donuts and possibly 3-4 "donut holes" in a mini cupcake pan.
Bake for 9-10 minutes.
Turn out onto a cooling rack to cool a bit before coating them with 1/2 cup confectioner's sugar.
Place the confectioner's sugar (or cinnamon-sugar mixture if you prefer) into a gallon-size plastic bag or a large bowl. Coat the donuts before they are completely cooled.