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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: 


This recipe was very good....I did indeed love the flavor. Although I am a cinnamon freak as well. I would add more next time to the batter.


I was very excited to try these, but I have to say, they didn't come out as great as expected. I think there was too much nutmeg, so if I try this again I probably I would use very very little nutmeg, if any at all. And I used applesauce for the soy butter, as other people did. But they came out very very very tough on the outside, but pretty nice on the inside. Is my oven bad? Did anyone else have this issue?


ive made these like one bajillion times, and they always taste awesome and are gone in about thirty seconds.
i brought them to school a few times, and no one knew that they were vegan
OR that they had flax seed in them!
i sort of want to make some more right now.. :)


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'm glad for your review. I was skeptical that they would have the texture of doughnuts, and after reading your comment, I know I would have been very disappointed. Thanks!


;D mmm! these were sooo good! i did half powdered and half chocolate! they tasted just like i remember doughnuts tasting!


Yum! I was a dork and made these "healthy" by using all whole-wheat flour (but still used all the margarine so I guess that cancels out some of the the healthiness, hee hee). I also used applesauce for the egg replacer and added a teaspoon of cinnamon. I baked them in a muffin pan that had these rods in the cups to make holes in big muffins - why people would want holes in their muffins is a mystery to me, but it turned out useful in making these donut-shaped! It yielded about five donuts so next time I'll double the recipe. They were very moist and just sweet enough to be yummy but not taste like dessert, which is good because I don't like too much sweet for breakfast. Half of a donut will go great with some cereal and an orange. Great recipe!


very good


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



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