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Baked Doughnut Nuggets

What you need: 

Donuts:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup vegan butter, at room temperature
1/3 cup sugar
1 egg substitute (I use 1 tablespoon ground flaxseed + 3 tablespoons water)
2/3 cup nondairy milk (I use soy) Topping:
2 tablespoons powdered sugar
1/4 teaspoon ground cinnamon

What you do: 

1. Preheat oven to 350 degrees F. For donuts, combine flour, baking powder, nutmeg, and salt in medium mixing bowl.
2. In a separate bowl, whip butter and vegan sugar until light and fluffy. Beat flax and water together for egg, and let sit 1-2 minutes.
3. Add egg substitute to butter mixture, and beat until well-blended. Add 1/2 the flour mixture, mix; stir until smooth. Add 1/2 the milk; stir again until smooth. Repeat.
4. Spoon batter into miniature muffin tins until 2/3 full. Bake for 20 minutes. Let cool 5 minutes before removing.
5. For topping, in a bowl, combine powdered sugar and cinnamon. Roll nuggets in sugar mix, and enjoy!

Preparation Time: 
45 min
Cooking Time: 
Servings: 
30
Recipe Category: 

SO HOW'D IT GO?

I just made these not even five minutes ago and they are....DELICIOUS!
i know i'm making these again! :)>>>

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These were simple, easy, and AWESOME!  Totally killed my craving for Little Timmies.

The ONLY thing I did different was used vanilla flavored almond milk, instead of soymilk and they were still perfect!

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How did you guys in the picture get them to actually look like donuts? Mine ended up, well, looking like flat UFOs (I just baked them on a cookie sheet and made holes in the center with my fingers)

They used donut-shaped pans. 

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How did you guys in the picture get them to actually look like donuts? Mine ended up, well, looking like flat UFOs (I just baked them on a cookie sheet and made holes in the center with my fingers)

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I thought these were pretty tasty in a muffin-type way, but I don't think they were very donut-like.  I might experiment a little because I love the idea; they just weren't quite what I was expecting/hoping for.

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SO good.  I got rave reviews from everyone in the family to make these again.

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I made these again recently, and they're so tasty!  They really remind me of those little powdered sugar cake donuts.  This time, I used 1/3 whole wheat flour and the rest unbleached all-purpose.  I also subbed applesauce for half the margarine.  I used my mini muffin pan and got 24 mini doughnut muffins.  I made a simple glaze with powdered sugar and a bit of vanilla and almond milk and drizzled that over the tops once cool, instead of rolling them in the cinnamon-sugar mixture.  The flavor of these really improves after storing overnight.

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So this is the second time that I have made these.  The first time I made them according to the recipe, with the butter and all.  They were good, but a little over-nutmeg-gy (if that's even a word).  So, this time, I halfed the nutmeg and used applesauce instead of the butter.  Really, there is only one word to express my sentiments --  WOW!!!  They were so light and fluffy (not necessarily Krispy Kreme light and fluffy, more like Dunkin Donuts) and I didn't feel nearly as guilty feeding them to the 3 yr old, who by the way, DEVOURED them.

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I too got drawn in by the skull-shaped pictures, and was not disappointed!  I didn't use the cinnamon-sugar topping, so mine were a bit bland, but next time I plan on buying some powdered sugar before I make them for the topping.  The texture was a little lighter than a cake donut, quite enjoyable, and they baked well, too!  Not sure if that's from baking vegan (this is my first vegan baking adventure) or if I just got lucky, because usually I either under-bake or burn things.  This one turned out perfectly!  Great for dessert this evening, and I may have one with my breakfast tomorrow as well!

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I'm not gonna lie.. the photo of the skull shaped nuggets is what got me in here. I made these last night and I thought they were so good! The ingredients are simple... nothin' fancy here! I used a muffin pan and they turned out yummy. Thanks for this recipe!

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