Gingerbread Donuts

Who doesn’t love a good donut? Well, these babies aren’t your typical donut, they are baked! So, automatically a little better for you right? This recipe is quickly becoming my winter favorite go to!

On its own, the donut isn’t super sweet, but once you put the glaze on top, it is the perfect balance of holiday spice and sweetness!

I first stumbled across this recipe on the blog A kitchen Addiction.

This recipe is super easy, and can be made gluten free by substituting All purpose flour for Gluten free all purpose flour.

Want to make it vegan? Omit butter and use non dairy butter or oil, switch out dairy milk for your favorite non dairy alternative. As for egg replacements, my go to is “Just Egg” but you could also use a flax egg ( 1 tablespoon of ground flax meal and three tablespoons of warm water mixed together)

Baked Gingerbread Donuts

Makes 6 donuts

Donut Ingredients:

1 cup of all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon allspice

Pinch of cloves

¼ cup of brown sugar

1 whole egg

3 tablespoons of molasses

1 ½ teaspoon vanilla

3 tablespoons melted butter

Frosting  ingredients:

1 ½ cup of powdered sugar

3 tablespoons melted butter

1 teaspoon vanilla

Pinch of salt

3 tablespoons of milk


Preheat oven to 350 degrees

In a medium sized bowl add in brown sugar, melted butter, egg and vanilla.

Next stir in milk until incorporated and then fold in dry ingredients. Fill batter into a piping bag or a large Ziplock bag. Snip the end and pipe into donut molds that have been generously sprayed with pan spray.

Bake in oven for approximately 10 minutes. They are done when a toothpick is inserted and comes out clean.  

Remove from oven and let cool for 2 minutes before flipping over onto a cooling rack. Cool completely before frosting.

In a small bowl add milk, cooled, melted butter, salt, powdered sugar and vanilla. Mix with a whisk until smooth.

Once donuts are completely cool, one at a time, dip donuts into glaze, top with sprinkles and enjoy.

Hello fellow bloggers. My name is Bailey, but you can call me Bae. I am a 22 year old college graduate, and an aspiring pastry chef. I have recently been released into the real, wild, culinary world, and I am slowly finding my way. In the midst of it all I plan on exploring restaurants, pursuing food photography, critiquing recipes as well as creating my own, as well as reading as many chef biographies as my free time allows. I think it is important to know about the chefs that have paved the way for us fellow culinarians. It also allows you to sound educated when conversing with others in the field. I am very excited to see where this adventure takes me; I hope you will come along for the ride!