Gingerbread Donuts

I came across a donut recipe last week that I knew I would make this week.  I made them this morning.  There’s nothing like fresh donuts in the morning.  The orignal recipe calls for a donut pan, but I used my mini muffin tin just like the pumpkin donut muffins.

I used a spoon to transfer the glaze to the top of the donuts because it was so hot.  The glaze sets very quickly and if you have a better trick to transfer them onto the donuts, I’m all ears.

Although they are called gingerbread donuts, don’t let that prevent you from making them if you aren’t a gingerbread fan.  I would compare them more to a spice donut.

Gingerbread Donuts

• 1 C Flour
• 3/4 t Baking Powder
• 1/4 t Baking Soda
• 1 t Cinnamon
• 1/2 t Ground Ginger
• 1/8 t Allspice
• 1 t Ground Cloves
• 1/4 t Salt
• 1/4 C Brown Sugar, divided
• 1 Egg
• 1/4 C Applesauce
• 2 T Maple Syrup
• 1 T Milk
• 2 T Butter, melted
• Glaze:
• 2 T Butter
• 1/4 C Brown Sugar
• 2 T Milk
• 1/2 C Powdered Sugar

In a large bowl, mix the flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves, salt and brown sugar.  Set aside.

Whisk the eggs, applesauce, syrup, milk and butter together.  Add the dry ingredients to the wet ingredients.  Pour the batter into a greased mini-muffin pan, filling them about 3/4 full.

Bake in a 350 degree oven for 7-8 minutes.  Remove from the oven.  Remove the donuts from the pan and allow to cool on a cooling rack.

While the donuts cool, melt the butter with the brown sugar in a sauce pan.  Bring the mixture to a boil and boil for 2 minutes.  Add 1 T of milk and bring back to a boil.  Add the powdered sugar and use the remaining tablespoon of milk to help thin out the glaze, if needed.  Keep over low heat and dunk each donut into the frosting.  (I used a spoon to transfer the glaze because I kept burning my fingers, so if you have a tip-please share.)  Glaze will set quickly.

Makes 24 mini donuts.

Here’s the original.