Baked Gingerbread Doughnuts

Baked Gingerbread Doughnuts with vanilla glaze

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.

Holiday Gingerbread Doughnuts with vanilla frosting.

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.

Gingerbread doughnut dunked into a cup of gingerbread coffee.

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 1/2 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.
Homemade Gingerbread Doughnuts with vanilla glaze.
Stack of Homemade Baked Gingerbread Doughnut Recipe.

This Holiday Season I paired up with some of my favorite bakers to share several Gingerbread Recipes!! Check these out!

Treats from Our Virtual Gingerbread Swap

Baked Gingerbread Doughnuts with vanilla glaze
5 from 1 vote

Baked Gingerbread Doughnuts

Homemade Baked Gingerbread Doughnuts with vanilla frosting. Doughnuts made with molasses, brown sugar, almond milk, and coconut oil.

Course Dessert
Cuisine American
Keyword baked doughnuts, doughnuts, gingerbread
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12 Doughnuts


Doughnut Batter

  • 1 Cup (128 g) Whole Wheat Flour
  • 1 Cup (128 g) All Purpose Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • 1 tsp Nutmeg
  • 1/2 tsp Cloves
  • 1/2 Cup ( 50 g) Dark Brown Sugar lightly packed
  • 1 Cup (250 ml) Almond Milk
  • 1/4 Cup (60 ml) Coconut Oil melted and cooled
  • 3 Tbsp Molasses
  • 2 Eggs

Vanilla Frosting

  • 2 Tbsp Vanilla Extract
  • 1 Tbsp Almond Milk
  • 3-4 Cups (330-440 g) Powdered Sugar



  1. Preheat oven to 375 F and spray doughnut pan with non-stick cooking spray.
  2. In a medium bowl hand whisk together sifted flours, baking powder, baking soda, salt and spices. Set aside.
  3. 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.
  4. While continuing to mix on medium speed, slowly spoon in flour mixture.
  5. Whip until smooth batter is formed.
  6. Spoon batter into doughnut wells, filling until the better is level with the center ring.
  7. 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.)
  8. Set doughnut tray on cooling rack.
  9. Let doughnuts cool before frosting.

Make Frosting

  1. In bowl of stand mixer, combine vanilla extract, almond milk and one cup powdered sugar.
  2. Mix on medium high until well blended. Continue to add one cup of sugar until a semi-thick frosting is formed.
  3. Transfer frosting to a shallow bowl.
  4. Remove doughnuts from pan.
  5. Gently lower top of doughnut into frosting, about halfway. Lift and rotate to coat top with frosting. Set doughnuts on serving dish.
  6. Serve with milk and coffee!

Treats from Our Virtual Gingerbread Swap


  • Reply
    Stacey @ The Sugar Coated Cottage
    December 3, 2018 at 2:28 pm

    Yum! What a great donut idea, they look scrumptious and the perfect partner to my morning coffee! Take care. 🙂

  • Reply
    December 3, 2018 at 5:49 pm

    5 stars
    These doughnuts look so lovely. I just love the comforting flavour of gingerbread and to pair that with a doughnut and a hot cuppa. Just bliss 🙂

  • Reply
    December 3, 2018 at 7:32 pm

    5 stars
    Nice pictures!! These donuts look unbelievable!!! Very pretty!

  • Reply
    December 3, 2018 at 10:14 pm

    5 stars
    Your photos make me want to jump through the screen and grab a donut for myself. This would be perfect with my morning coffee!

    • Reply
      December 5, 2018 at 8:04 pm

      Thank you so much Trang!!! They’re so delicious!!

  • Reply
    December 15, 2019 at 8:55 am

    5 stars
    amazing – love gingerbread
    not a fan of cloves so left that out but I inhaled two with my coffee this morning and shared a couple with my neighbour and his daughter.

    • Reply
      December 15, 2019 at 11:59 am

      Yay!! I’m so glad you like them!!

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