Happy Gingerbread Week!! This week is all about gingerbread. I’ve told you guys before that my preferred holiday flavor is gingerbread. I’m not a big fan of peppermint. Not sure why, it’s just not my favorite. But, gingerbread? Oh how I love thee! I’ve got a couple of new recipes to share with you this week and then will also be doing a gingerbread recipe round up later this week that will include some of my favorite recipes from the blog and around the web!
We are kicking off this week with some baked gingerbread donuts! How perfect would these be for Christmas morning breakfast for the family with a cup of coffee or hot cocoa?! Yes, totally perfect! They are quick to make and you can bake them up the night before if you’d like so they are all ready to go for Christmas morning breakfast. And while most people associate donuts with breakfast, I love these for a late-night treat too! The gingerbread flavor is not too strong in these. My husband isn’t typically a big gingerbread fan, but he enjoyed these. I topped mine with a simple glaze, but you can get fancier if you would like to. You can also decorate these however you’d prefer or have the kiddos help out.
For the donuts:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1 large egg
- 1/2 cup brown sugar
- 2 tablespoon molasses
- 1/4 cup vegetable oil
- 1/3 cup milk
- 1/2 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 1 1/2 tablespoons milk (can add more if necessary or to thin)
- 1/4 teaspoon vanilla extract
- sprinkles to decorate (optional)
- Preheat oven to 350 degrees F. Spray a doughnut pan with non-stick spray.
- In a mixing bowl, stir together the flour, baking powder and baking soda, salt, cinnamon, ginger, and cloves.
- In a separate, larger bowl, stir together the brown sugar, egg, molasses, oil, milk, and vanilla until smooth. Add dry ingredients in with the wet ingredients and mix until just combined, being careful not to overmix.
- Spoon the batter into each cavity of the pan. Bake for about 10-15 minutes or until a toothpick inserted comes out clean. Allow the donuts to cool before glazing.
- To make the glaze, stir together the powdered sugar, milk, and vanilla extract in a bowl until smooth. Dip the top of each cooled donut into the glaze and place on top of wax paper to dry. Sprinkle some sprinkles on top if desired.
Serving Size:1 donut
Amount Per Serving: Calories: 250 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 24mg Sodium: 178mg Carbohydrates: 42g Net Carbohydrates: 0g Fiber: 1g Sugar: 29g Sugar Alcohols: 0g Protein: 3g