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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: 


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.


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


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.



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!!!


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.


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".


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.



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