This recipe was inspired by one that was in my local paper and as soon as I saw it, I knew I had to veganize it. Donut puffs, baked in mini muffin tins and coated in a cinnamon/sugar mix, who can resist?! Of course, they are super easy to make which just makes it all the better.
They are soft and sweet and puffy and like the original author suggested, I made them for my dad for Father’s Day and they were a big hit. Since then, I’ve made them a couple more times and everyone loves them. And, if I hadn’t said they were vegan, nobody would have even known. Score!
It’s been a long time since I’ve had a donut, which is actually probably a good thing. Sometimes I get frustrated that it’s difficult to find vegan treats in my small town but then I realize that if I lived anywhere near a vegan donut shop (like any of these), oh boy would I be in trouble!
Enjoy!
Recipe inspired by Elizabeth Karmel’s Baked Cinnamon Sugar Doughnut Puffs
- 2 cups all purpose flour
- 1½ cups cane sugar
- 2½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground nutmeg
- pinch ground cardamom (optional but highly recommended)
- ½ teaspoon salt (omit if aquafaba is salted)
- ⅓ cup aquafaba*
- 1 cup non-dairy milk
- 3 tablespoons melted non-dairy butter
- 1 teaspoon vanilla extract
- ½ cup sugar
- 1 teaspoon ground cinnamon
- Preheat oven to 350F.
- Liberally grease muffin tins. This recipe will fill 3 12-cup mini muffin tins or 1 12-cup regular size muffin tin.
- In a large bowl, mix together the flour, 1½ cups sugar, baking powder, 1 tsp cinnamon, nutmeg, cardamom and salt. Set aside.
- In a medium bowl, mix together the aquafaba, non-dairy milk, melted butter and vanilla.
- Add the wet ingredients to the dry and whisk together until completely combined and no lumps.
- Spoon batter into prepared muffin tins and bake for 12-15 minutes or until toothpick inserted in center comes out clean. (if you're using a regular size muffin tin, increase baking time to 20-24 minutes)
- While donuts are baking, mix together the remaining ½ cup sugar and 1 teaspoon cinnamon.
- After removing donuts from oven, let cool for 8-10 minutes, then carefully pop them out of the tins, using a knife around the edges if necessary.
- Toss the donut puffs in the cinnamon/sugar mix while still warm.
- Store donuts in an airtight container.
LOVE!!!! You always see these types of recipes as not vegan! But of course…that’s nothing we can’t fix 😉
That’s right! Veganizing the world, one recipe at a time :-D.
great recipe 🙂 thanks
Thanks! 😀