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Baked Doughnut Nuggets

What you need: 

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: 
Recipe Category: 


These were like doughnut-flavored cupcakes (...?)
I melted carob chips and chopped peanuts on top.
Edible but I probably won't make them again.


I actually didn't think these tasted much like doughnuts.  I made them with the sub that some other people had (1/2 butter / 1/2 applesauce), but other than that I followed the recipe to a T.  I guess I was hoping for a thicker doughnut, not a fluffy one.  These were definately on the muffin - cake side of doughnuts, not at all what I was expecting (read: Little Debbie's Cake Donut).  I also put a glaze on them (leftover frosting + soymilk, heated).  Although they were good muffins, they weren't what I was expecting as a donut :(.


Oh my, these are amazing!!!  I would never have thought that something baked could be so very doughnut-like!  Five THOUSAND stars to this recipe!  :D

I decided to make these for a special Valentine's Day breakfast.  I made a few substitutions to make me feel less guilty about them: I subbed 1/2 cup of the white flour for whole wheat, and only used 3 tbsp marg and the rest applesauce.  I also used almond milk, just because that's what I had in the house.  Even with the substitutions, these were sooooo delicious and decadent!  Inspired by the beautiful photos of blushinmuffin and others, I decided to make a simple vanilla glaze to go over mine with powdered sugar, vanilla, and a little almond milk.  So glad I did, because that completely made the doughnut.

For some reason I didn't expect these to rise so much, so next time I won't fill the muffin tins quite so full so that the tops will come out flatter and thus easier to glaze.  Also, I wouldn't reccommend cutting back on the nutmeg unless you have an aversion, because that's part of that makes them taste so "doughnutty."  When I make these again (and you'd better believe I'll be making these again ;)), I'll try 3/4 cup whole wheat and maybe just 1 tbsp margarine or even all applesauce, because they don't taste healthy at all with the subs I already made for this incarnation.

These are perfect.  YAY for vegan doughnuts! 


blusinmuffin, monkeypoo, Katica, and aifos, your pictures make this recipe look very good.

I made these muffins like little muffins, and I put a coconut "cream cheese" frosting on top. Pure heaven.


When I made these doughnuts, I used arrowroot powder instead of flax for my egg replacer, and I used almond flavoured soymilk because that was all I had. It gave the doughnuts a slight almond flavour, and they also had a bit of a weird texture but I think that might be because of the starch in the arrowroot. Therefore, these doughnuts weren't great for me, but I admit that this is likely to be entirely my own fault! I'll try them again sometime, making them exactly the way the recipe specifies, and I'll post back with my results.


This recipe is pretty good, although I would definitely at least halve the amount of nutmeg.  It calls for a whole teaspoon and that just overpowered the flavor.  I used half whole wheat flour and they turned out very moist and overall, very yummy.  :)


Oh!  I forgot to say that I also substituted applesauce for half of the margarine, and they were still outstanding!


These are really incredible.  Reading the recipe, I was very doubtful that these would satisfy the gnarly doughnut craving I've been suffering through lately, but I couldn't bring myself to buy doughnuts from the store and I was much too lazy to make proper fried doughnuts, so I gave them a try.  These are so much better than those crappy lumps of dough from the supermarket bakery!  The nutmeg really makes them addictive.  I made a simple chocolate glaze from 1/4 c powdered sugar, 2 Tablespoons cocoa powder, about 1/2 tsp vanilla, and around 1 - 2 Tablespoons chocolate soymilk, just enough to make it spreadable but still very sticky.  The glaze turned out exactly like the chocolate frosting on the bakery doughnuts.  This recipe made exactly 30 little doughnut bites (in the mini muffin pan) and the glaze recipe was enough to cover 25 of them.  The ones that didn't get chocolate glaze on the top got dunked in my coffee, and they are divine that way.  Seriously, these are the best homemade doughnuts I've ever made, and I've made quite a few!


:)  These are so fantastic.  Simple, easy, and fast!!!! What a combo!!!!!!  I will mae these again and again.  I did make more of a frosting for them instead of sugar and cinnamon, but I am sure either way would be great. 


sooo amazing!!! :D



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