Baked Cinnamon Donut Puffs
Jenny Dunklee | The Lazy Vegan Baker: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 36
 
Cinnamon sugar donuts baked in mini muffin tins.
Ingredients
  • 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
Instructions
  1. Preheat oven to 350F.
  2. Liberally grease muffin tins. This recipe will fill 3 12-cup mini muffin tins or 1 12-cup regular size muffin tin.
  3. In a large bowl, mix together the flour, 1½ cups sugar, baking powder, 1 tsp cinnamon, nutmeg, cardamom and salt. Set aside.
  4. In a medium bowl, mix together the aquafaba, non-dairy milk, melted butter and vanilla.
  5. Add the wet ingredients to the dry and whisk together until completely combined and no lumps.
  6. 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)
  7. While donuts are baking, mix together the remaining ½ cup sugar and 1 teaspoon cinnamon.
  8. 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.
  9. Toss the donut puffs in the cinnamon/sugar mix while still warm.
  10. Store donuts in an airtight container.
Notes
* aquafaba is the brine from a can of beans, like chickpeas or cannelloni beans.
Recipe by The Lazy Vegan Baker at https://thelazyveganbaker.com/2016/07/05/baked-cinnamon-donut-puffs/