Preheat oven to 425°. Spray mini doughnut pan with non-stick cooking oil spray.

In the bowl of your electric mixer, cream together the butter, oil, and sugars until smooth.

Add the eggs and vanilla, beating until smooth.

In a small bowl, whisk together the flour, xanthan gum, cinnamon, baking powder, nutmeg, salt, and baking soda.

Alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour. Mix on low just until everything is thoroughly combined.

Scoop the batter into a gallon-size Ziploc bag and seal tightly. Use scissors to snip off a bottom corner. Squeeze the batter out of the opening into the cavities of the doughnut pan, filling until almost flush with the top of the cavities.

Bake at 425° for 7 minutes or until they are a pale, golden brown, and a toothpick inserted in a doughnut comes out clean.

Remove from the oven and let cool in the pan for 2-3 minutes. Turn the pan over to turn doughnuts out onto a cooling rack.

Repeat with remaining batter, spraying pan again with cooking spray between batches. Makes 4 dozen.

While doughnuts are cooling, make the topping.

Melt the butter in a small bowl.

In another small bowl, whisk together the cinnamon and sugar.

Take each cooled doughnut, dunk the top half in the butter, then in the cinnamon-sugar mixture to coat. Place on rack or tray to set. Enjoy!

These can be stored in an airtight container at room temperature for 2-3 days.