Breakfast/ Comfort Food/ Donuts/ Holiday/ Kid Friendly

Gingerbread Baked Donuts

Gingerbread Baked Donuts

I  couldn’t pass up the opportunity to share one more gingerbread recipe before it was too late.

Gingerbread Baked Donuts

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
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Gingerbread Baked Donuts

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 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

  1. Preheat oven to 350 F. Grease 2 6-count donut pans.
  2. In a medium mixing bowl, combine flour, ginger, cinnamon, baking powder, baking soda, and salt. Set aside.
  3. In a separate large bowl, whisk together coconut oil and brown sugar.
  4. Whisk in molasses.
  5. Add egg, and whisk to combine.
  6. Add milk and yogurt; whisk until well-combined.
  7. Add flour mixture, and whisk until just combined.
  8. Scoop into donut tins. The tins will be full.
  9. Bake for about 15-20 minutes, or until donut springs back when lightly touched.
  10. In a wide, shallow dish, stir together the granulated sugar, cinnamon, and ginger.
  11. Dip the tops and bottoms of warm donuts into spiced sugar mixture.
  12. Makes 12 donuts.

 

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6 Comments

  • Reply
    Karolina
    September 1, 2017 at 10:41 am

    Can i use whole milk and regular plain yogurt? and how much of each?

    • Reply
      Kate
      September 1, 2017 at 1:24 pm

      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.

  • Reply
    Eden Passante
    November 30, 2016 at 5:23 pm

    Yes! These look incredible!

    • Reply
      Kate
      December 1, 2016 at 10:28 am

      Thank you!!

  • Reply
    c'est elle
    December 25, 2014 at 3:20 pm

    trés bon !

    • Reply
      Kate
      December 26, 2014 at 10:47 am

      Merci! ;)

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