Gingerbread is probably the most popular Christmas flavor next to peppermint. A spice combo that I seem to be addicted to from early December though late January. Last week while I was siping gingerbread coffee and making gingerbread cookies, it occurred to me that I haven’t shared a recipe for Gingerbread Doughnuts. As a result of this epiphany I busted out my doughnut pan and a jar of molasses. I suggest you make a batch of these doughnuts pronto, your holiday sweet tooth will be grateful.
Baked doughnuts are quick and easy to prepare. No yeast or frying needed to make light fluffy cake like doughnuts. All you need is a pan and about 20 minutes!
During all the Christmas activities of decorating, wrapping, or entertaining, its nice to take a break for dipping a doughnut into a cup of coffee. Turn on your favorite Christmas music, grab a few gingerbread doughnuts, pour your favorite cup of joe and sink into a cushy sofa. Yes, thats what I envisioned while creating this recipe. Just some peaceful ‘me’ time! But, they’re great for sharing too.
Tips for Gingerbread Doughnuts:
- Don’t bake on an empty stomach! (You will be tempted to eat too many before they’re cool!)
- Melt your coconut oil if solid and then let cool to room temp.
- Almond Milk can be substituted with regular milk.
- Fill your doughnut wells to just level with the center divider.
- Let them cool before removing from pan.
- If your frosting is too thick add a Tbsp of milk at a time to thin.
- If your frosting is too thin add a ½ Cup of Powdered Sugar at a time to thicken.
- For an added flavor, squirt a few drops of peppermint extract into your frosting.
- Dip the top of your doughnuts into a bowl of frosting, rotating gently as you lift.
- Sprinkle with nutmeg and cinnamon!
- Store doughnuts in an air tight container at room temp for 2-3 days.
Baked Gingerbread Doughnuts
- 1 Cup (128 g) Whole Wheat Flour
- 1 Cup (128 g) All Purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon kosher salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ Cup ( 50 g) Dark Brown Sugar lightly packed
- 1 Cup (250 ml) whole milk
- ¼ Cup (60 ml) coconut oil melted and cooled
- 3 Tbsp unsulphered molasses
- 2 large eggs
- 2 tablespoons (26 g) vanilla extract
- 1 /4 cup (60 g) whole milk
- 3-4 cups (330-440 g) Powdered Sugar
- Preheat oven to 375 F and spray doughnut pan with non-stick cooking spray.
- In a medium bowl hand whisk together sifted flours, baking powder, baking soda, salt and spices. Set aside.
- Using a mixing bowl with hand mixer or stand mixer, combine the brown sugar, eggs, molasses, coconut oil and milk. Mix together with paddle attachment until smooth. Scrape sides and bottom of bowl to incorporate all ingredients.
- While continuing to mix on medium speed, slowly spoon in flour mixture.
- Whip until smooth batter is formed.
- Spoon batter into doughnut wells, filling until the better is level with the center ring.
- Bake for 8-10 minutes until doughnut springs back . (you can also test with a toothpick by inserting, if only small crumbs then the doughnuts are baked.)
- Set doughnut tray on cooling rack.
- Let doughnuts cool before frosting.
- In bowl of stand mixer, combine vanilla extract, almond milk and one cup powdered sugar.
- Mix on medium high until well blended. Continue to add one cup of sugar until a semi-thick frosting is formed.
- Transfer frosting to a shallow bowl.
- Remove doughnuts from pan.
- Gently lower top of doughnut into frosting, about halfway. Lift and rotate to coat top with frosting. Set doughnuts on serving dish.
- Serve with milk and coffee!