introduction
These baked gingerbread mini donuts are soft, warm, and full of spice. They bake fast and make a nice snack or treat. If you like small baked treats, try a similar recipe for cinnamon sugar mini donuts to compare flavors.
why make this recipe
These mini donuts are quick and easy. They use simple pantry items. They are baked, so they need less oil than fried donuts. They taste like gingerbread and pair well with coffee or milk.
how to make Baked Gingerbread Mini Donuts
Ingredients :
- 1 cup flour (white whole wheat)
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- pinch of allspice
- pinch of cloves
- 1/4 teaspoon salt
- 1/4 cup brown sugar
- 1 egg
- 1/4 cup applesauce
- 1 tablespoon milk
- 2 tablespoons melted butter
- For the glaze: 2 tablespoons butter
- 1/4 cup brown sugar
- 2 tablespoons maple syrup
- 2 tablespoons milk
- 1/2 cup powdered sugar
Directions :
- Preheat oven to 350°F.
- Mix all dry ingredients together in a bowl.
- Stir in the moist ingredients until combined.
- Pour the batter into a gallon-sized plastic bag and cut the corner off.
- Pipe the batter into a greased mini-donut pan, filling each donut space about 1/2 full.
- Bake for about 7-8 minutes.
- Remove from the oven and take each donut out of the pan.
- Melt 2 tablespoons of butter with 1/4 cup of brown sugar in a small saucepan over medium heat.
- Bring to a boil and boil for about 2 minutes.
- Add maple syrup and 1 tablespoon of milk, then bring back to a boil.
- Add powdered sugar, using the last tablespoon of milk to help thin out the frosting if needed.
- Keep over low heat to prevent crystallization.
- Dunk each mini donut into the frosting.
- Let the frosting set almost immediately.
how to serve Baked Gingerbread Mini Donuts
Serve warm or at room temperature. Place on a plate in one layer so the glaze stays pretty. Serve with coffee, tea, or cold milk.
how to store Baked Gingerbread Mini Donuts
Store in an airtight container at room temperature for up to 2 days. For longer storage, keep in the fridge for up to 5 days. Reheat briefly in the oven or microwave before serving.
tips to make Baked Gingerbread Mini Donuts
Keep the donut pan greased so donuts release easily. Do not overfill the donut wells. Use a bag to pipe batter for neat filling. Watch the oven closely since mini donuts bake fast.
variation (if any)
Add a little molasses for deeper gingerbread flavor. Sprinkle chopped nuts or sea salt on the glaze. Use pumpkin puree instead of applesauce for a different taste.
FAQs
Can I make these gluten free?
Yes. Use a 1-to-1 gluten-free flour blend instead of white whole wheat flour.
Can I freeze the donuts?
Yes. Freeze in a single layer on a tray, then move to a freezer bag. Thaw and reheat before glazing.
Can I skip the glaze?
Yes. Dust with powdered sugar or cinnamon sugar instead of using the glaze.
Conclusion
For the original recipe and more photos, visit Baked Gingerbread Mini Donuts Recipe – Pinch of Yum.