Sunday, November 10, 2013

Doughnut Holes

Can you say devoured?  My daughter had two friends over on Sunday so I decided to make a snack for them. I had seen this recipe on Pinterest, and they looked quick and easy and easy enough to make vegan. And no doubt they were delicious because three young girls ate almost the entire batch in no time flat.

Next time I make them I am going to use the So Delicious Pumpkin Spice Coconut Milk. I would have done that this time but just as I poured the Unsweetened Coconut Beverage in the bowl I thought about the Pumpkin Spice Milk.  Too late!  Oh well,  I doubt it will be very long before the next time as they were really good and really easy.

Doughnut Holes

1/2 cup granulated sugar
1/4 cup melted vegan butter
1/2 cup non dairy milk (I used So Delicious Unsweetened Coconut)
3/4 tsp ground nutmeg
1/4 tsp pumpkin pie spice
1 tsp baking powder
1 cup unbleached all purpose flour
1/4 cup melted vegan butter
1/2 cup cinnamon sugar

Preheat the oven to 375 degrees.

Add the granulated sugar, nutmeg, pumpkin pie spice and 1/4 cup of the melted vegan butter.  Stir in the non dairy milk.  Add the flour and baking soda and stir until just combined.

Using a greased mini muffin pan, fill each muffin cup halfway full.  I found using a medium cookie scoop  worked perfectly to make 24 doughnut holes.

Bake 15-20 minutes until the tops are lightly golden brown.

Once cooled, remove from the muffin tin and dip each in the rest of the melted vegan butter and then roll in cinnamon sugar.

Serve immediately.

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