Holiday Flavors: Baked Gingerbread Donuts With Ginger Cinnamon Glaze
Since purchasing my donut pan I have been having a lot of fun baking healthier donuts treats for my toddler. In the spirit of the holidays I wanted to bake a gingerbread donuts. In my research I found a recipe that matched with most of the ingredients I already had in the pantry, except for one, buttermilk. Here is a great resource I found on Epicurious on How to Substitute buttermilk, in the event you lack this ingredient also. Another quick note, I had overfilled the donut wells a bit, so the donut hole was baked over when I took them out of the oven. Have no fear, just take a knife and cut the hole out, as you can see I did in the image below.
These donuts were easy to put together with my toddler. Once I organized all the ingredients it was a matter of pouring and mixing. Once my toddler saw the donuts cooling on the wire rack he was so excited to try one. Definitely toddler approved, even without the glaze. Success!
Recipe Adapted from: TheBeachHouseKitchen
- 1 Cup - All-purpose Flour
- 1 Teaspoon - Baking Powder
- 1/2 Teaspoon - Baking Soda
- 1/2 Teaspoon - Ground Ginger
- 1 Teaspoon - Cinnamon
- 1/8 Teaspoon - Ground Clove
- 1/4 Teaspoon - Salt
- 1 Large Egg (lightly beaten)
- 2 Tablespoons - Molasses
- 1/2 Cup - Dark Brown Sugar
- 1/3 Cup - Plain Yogurt or Buttermilk (read about Buttermilk substitutions above)
- 1/4 Cup - Coconut Oil
- 1 Cup - Powdered Sugar
- 1/4 Teaspoon - Cinnamon
- 1/8 Teaspoon - Ground Ginger
- 2-3 Tablespoons - Whole Milk
- Preheat oven to 350 Degrees and spray donut pan with non-stick spray
- In a large bowl, whisk flour, baking powder, baking soda, ginger, cinnamon, cloves and salt together
- In a separate bowl, mix together the egg, molasses, brown sugar, yogurt and coconut oil
- Add the dry ingredients to the wet and mix
- Spoon batter into the donut pan well. Try not to over fill
- Bake 8 minutes or until a toothpick comes out clear
- Let cool in pan for 10 minutes prior to turning them out on a cooling rack
- Whisk together powdered sugar, cinnamon, ginger and 1 tablespoon of milk. Add additional tablespoons until glaze is formed
- Dip each donut and place on back on wire rack so excess glaze can drip off. Enjoy!
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 10 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 6 year old and enjoying a good cup of coffee.