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+ servings

Gingerbread Baked Donuts

Karissa Parrish
These baked gingerbread donuts are perfect for Christmas morning breakfast! They are full of gingerbread spices, are super soft, and are coated in cinnamon sugar.
5 from 3 votes
Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 6 donuts

Equipment

  • Donut Pan
  • Mixing Bowls
  • Whisk

Ingredients:
 
 

Gingerbread Donuts

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • teaspoon ground nutmeg
  • 2 tablespoons unsalted butter, melted
  • 1 large egg, room temperature
  • ¼ cup brown sugar
  • ¼ cup molasses
  • ¼ cup milk, room temperature
  • ¼ cup yogurt (plain or vanilla), room temperature
  • 1 teaspoon vanilla extract

Cinnamon Sugar Coating

  • ½ cup sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup unsalted butter, melted

Instructions:
 

  • Preheat the oven to 350 degrees and spray a 6-count donut pan with non-stick spray. Set aside.

Gingerbread Donuts

  • In a large bowl, whisk together the flour, baking powder, ginger, cinnamon, salt, and nutmeg. Set aside.
  • In a medium-sized bowl, whisk together the melted butter, egg, brown sugar, molasses, milk, yogurt, and vanilla extract until combined. Add the wet ingredients into the dry and gently fold everything together using a silicone spatula until combined (be careful not to over mix).
  • Scoop the batter into a piping bag or a zipped-up sandwich bag. Simply cut a corner off of the bottom of the bag and pipe the donut batter into each donut cup, filling it up just barely to the top.
  • Bake the donuts for 9-11 minutes (10 minutes is perfect for me). To check if the donuts are done, touch the top of one carefully with your finger. If it bounces back, they're done. You could also take a toothpick to check the center. If it comes out clean, then they're done. Allow the donuts to cool in the pan for 5 minutes before carefully removing them and setting them on a wire rack to finish cooling.

Cinnamon Sugar Coating

  • In a microwaveable-safe bowl, melt the butter. Allow it to cool for 10 minutes.
  • In a small bowl, combine the sugar and cinnamon. Dip the cooled donuts into the melted butter (just one side of the donut) and then into the cinnamon sugar mixture. Repeat with the rest of the donuts. I dipped each donut into the cinnamon sugar three times.
  • Keep leftover donuts in an airtight container on the counter for up to 3 days.

Notes:

  • Donut Pan: I recommend a silicone donut pan like this one or a non-stick one. I have both of these and use them interchangeably. Be sure to spray your pan with nonstick cooking spray.
  • Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
  • Donut Batter: I find it so much easier to scrape the donut batter into a piping bag or a large ziplock bag and pipe the batter into the donut molds.
  • Cinnamon Sugar Coating: Make sure that both the donuts and melted butter are cooled before dipping the donuts into the butter and cinnamon sugar. Dip each donut about 3 times into the cinnamon sugar.

Nutrition

Serving: 1donutCalories: 285kcalCarbohydrates: 56gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gCholesterol: 20mgSodium: 197mgPotassium: 247mgFiber: 1gSugar: 37gVitamin A: 2IUVitamin C: 0.03mgCalcium: 85mgIron: 2mg
Keyword baked donuts, christmas donuts, gingerbread donuts
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