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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 made plain and chocolate.  For the chocolate...I decrease the flour to 1-1/4 cups and added a scant 1/3 cup of cocoa powder, Hershey's dark to be exact.  THEY WERE WONDERFUL!!!  I didn't glaze them, they were so good straight up. The kids agreed and these are becoming a staple weekend treat around here.

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i made these into regular-sized muffins ..i might try putting some cinnamon and powdered sugar on one to see if it tastes better. they don't taste bad but i don't necessarily like nutmeg on it's own. and it doesnt really taste like a donut for me..

i've been having a donut craving for months and i was hoping these would help that but they just taste like nutmeg muffins to me, even when i put just powdered sugar on one

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Oh my!  These are soooo good.  I've been having doughnut cravings for weeks now and no place to buy decent donuts anywhere near where we live.

These turned out lovely.  I didn't have eggs or any of the items used for an egg replacer so I just used 3 tbsp of water instead.  It was a guess but nevertheless it worked out just fine.

Instead of using regular sugar with cinnamon to dust them, I use icing sugar (powdered sugar) plus cinnamon and it's much better, I find.

Finally ... my doughnut craving is satisfied.

;)

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OH MY GOD THESE ARE SOOOOO AMAZING!!!!!!! I have been craving doughnuts for so long, and these were the answer to my prayers!!!!!!  I made them with the Energy Egg Replacer stuff, and I made a chocolate glaze with icing sugar, soymilk, cocopowder and a little vanilla extract.  Yey!!! I'm so happy!!!

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I cut the flour by 1/4 cup and added 1/3 cup of dark chocolate cocoa.  They were very very nice!  I particularly miss chccolate doughnuts, so these were perfect.

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I made these into little quarter size doughnut pieces, and coated with a chocolate glaze for a brunch get together with friends. They seem to loved it, however no one thought they were doughnuts. Everyone thought it was cookie cakes. Personally, I thought it tasted OK, something just seem to be missing. I've had vegan doughnuts before from a vegan bakery and these taste nothing like it. However, I would probably make them again for parties/gathering because it's quick, fast, easy, and all the ingredients are everyday pantry items. If people ask what they are I'll tell them "mini cakes".

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

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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 :(.

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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! 

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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.

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