I couldn’t pass up the opportunity to share one more gingerbread recipe before it was too late.
Gingerbread Baked Donuts combine two of my favorite things – gingerbread and donuts – in one delicious, sugar-dusted little package.
These donuts make a great holiday breakfast! They are easy to make and don’t take very much time to prep and bake. So you can be in and out of the kitchen in no time.
Gingerbread Baked Donuts
Gingerbread baked donuts are soft gingerbread cake donuts.
Ingredients
- 2 1/2 c . all-purpose flour
- 1 tsp . ground ginger
- 1 tsp . ground cinnamon
- 1 tsp . baking powder
- 1/4 tsp . baking soda
- 1/2 tsp . salt
- 1/4 c . coconut oil melted
- 1/2 c . brown sugar packed
- 1/2 c . molasses
- 1 large egg
- 1 c . milk low-fat ok
- 1/3 c . fat-free Greek yogurt
- 1/3 c . granulated sugar
- 1/2 tsp . ground cinnamon
- 1/2 tsp . ground ginger
Instructions
- Preheat oven to 350 F. Grease 2 6-count donut pans.
- In a medium mixing bowl, combine flour, ginger, cinnamon, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, whisk together coconut oil and brown sugar.
- Whisk in molasses.
- Add egg, and whisk to combine.
- Add milk and yogurt; whisk until well-combined.
- Add flour mixture, and whisk until just combined.
- Scoop into donut tins. The tins will be full.
- Bake for about 15-20 minutes, or until donut springs back when lightly touched.
- In a wide, shallow dish, stir together the granulated sugar, cinnamon, and ginger.
- Dip the tops and bottoms of warm donuts into spiced sugar mixture.
- Makes 12 donuts.
Notes
*Nutrition facts are estimates.
Nutrition
Serving: 1g | Calories: 253kcal | Carbohydrates: 46g | Protein: 4g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 147mg | Potassium: 327mg | Sugar: 26g | Vitamin A: 55IU | Calcium: 93mg | Iron: 2.1mg
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Reader Interactions
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Comments & Reviews
Deb says
Made these for Christmas morning. I’d double the amount of ginger. I baked them in the mini bundt cake pans. Very light cakes.
Kate says
Sounds great!
BRANDI says
HI, DO YOU USE DARK BROWN OR LIGHT BROWN SUGAR? CAN’T WAIT TO TRY THESE FOR CHRISTMAS MORNING!!!
Kate says
Hi! You can use either. Dark brown sugar will give you more molasses flavor.
Carolyn says
I recently started baking doughnuts, it’s a lot of fun plus they’re not fried. I’m excited about trying this recipe, thank you for posting it :-)
Kate says
They are fun! =) I hope you enjoy them, and I have several other baked donut recipes if you’re interested.
Linda says
Delicious! The donuts taste just like gingerbread. These doughnuts will be perfect for Christmas breakfast. Thank you!
Kate says
Thank you! I’m so glad that you like them! And thanks for coming back to comment! =)
Karolina says
Can i use whole milk and regular plain yogurt? and how much of each?
Kate says
Whole milk is fine to use, and you’d use the amount listed in the ingredients. I haven’t tried it with this specific recipe, so I can’t say for certain, but I’ve swapped out regular plain yogurt with Greek at a 1:1 in other baked recipes and haven’t had any issues.
Susan says
Can coconut oil be substitutes?
Kate says
I like to use coconut oil because it makes the donuts a little fluffier. However, you can use any neutral flavored oil. Light olive oil, vegetable oil, and canola oil would all work well.
Eden Passante says
Yes! These look incredible!
Kate says
Thank you!!
c'est elle says
trés bon !
Kate says
Merci! ;)