Frosted Gingerbread Baked Donuts
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Soft and cakey gingerbread baked donuts are topped with a sweet glaze and natural white sprinkles. These Frosted Gingerbread Baked Donuts make the perfect holiday breakfast or brunch!
If you are looking for more holiday brunch recipes, check out my Frosted Gingerbread Banana Bread, Cinnamon Pecan Babka Coffee Cake, or my Homemade Buttermilk Pancakes.
Table of Contents
Why You'll Love This Recipe
Glazed: Adding a glaze on top of donuts just makes them complete to me. There is nothing better than baked frosted donuts! And I top these Frosted Gingerbread Baked Donuts with glaze and natural white sprinkles, just because it’s the holidays. India Tree’s Nature’s Colors are natural sprinkles without any artificial colors, and they are the only ones I use.
Hand Mixer Friendly: I made these baked frosted donuts with my Braun MultiQuick Hand Blender! And you can make the batter and the frosting with this! This Braun MultiQuick Hand Blender also makes an amazing holiday gift for someone on your list who loves to bake and cook. If you don't have this hand mixer, you can use another hand mixer or even a stand mixer for this recipe.
Perfectly Spiced: I know you’ll love these Frosted Gingerbread Baked Donuts. They have warm notes of cinnamon, ginger, and cloves – with a dark and rich flavor thanks to the molasses and dark brown sugar. Their texture is soft and moist, and these baked frosted donuts are topped with my favorite kind of glaze that is made up of just powdered sugar and milk. Make these Frosted Gingerbread Baked Donuts part of your holiday season!
Ingredients
- Flour: I use organic all purpose flour.
- Brown Sugar: I always use organic dark brown sugar in gingerbread for more flavor.
- Cane Sugar: I used Wholesome in this recipe.
- Blackstrap Molasses: My favorite is Wholesome.
- Spices: I use organic cinnamon, ginger, and cloves.
- Salt and Baking Powder: A must for flavor and texture.
- Eggs: I love Organic Valley! Be sure you're using large eggs.
- Butter: I use organic Valley Salted Butter.
- Yogurt: I use organic vanilla yogurt here, but Greek or plain also works.
- Milk: Organic Valley Grassmilk or Alexandre Family Farms A2 Grassfed Milk is my fave.
- Vanilla Extract: Simply Organic Vanilla Extract has the best flavor in my opinion!
- Powdered Sugar: I use Wholesome here.
- Sprinkles: Because it's the holidays, I used India Tree Nature's Colors naturally colored white sprinkles here!
Tools Needed
Hand Mixer or Stand Mixer
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Step by Step Instructions
Step 1
Preheat the oven to 400°F.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), add the flour, dark brown sugar, cane sugar, molasses, baking powder, cinnamon, cloves, ginger, and sea salt and mix for 3 to 4 rotations to combine the dry ingredients.
Add the egg, milk, yogurt, melted butter, and vanilla extract. Mix on low until combined into a thick batter. Transfer the batter to a piping bag.
Step 3
Spray the donut pans with canola oil cooking spray. Pipe the batter into the pans, or if you don’t want to pipe, you can also just spoon it into the pans too!
Step 4
Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pans. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 5
To make the glaze: In a medium bowl, add the powdered sugar and milk and whisk (or use a hand mixer) until you have a smooth glaze.
Using a butter knife of spatula spread glaze on top of each donut and top with white sprinkles.
FAQ's
If you only have light brown sugar, and you have molasses (which you need for this recipe anyways) you can make my Homemade Organic Dark Brown Sugar! I highly recommend using dark brown sugar in this recipe, as you want that darker flavor as that is what makes gingerbread so good!
Yes, you can use Greek yogurt or plain yogurt if you prefer!
Yes, if you want to make them ahead of time you can. You can make these up to one day in advance of serving them. If you do that, be sure to keep them in an airtight container. I like to store them in a cake dome, as not only do they look pretty, but it keeps them very fresh!
Scrambled eggs are a favorite breakfast or brunch item for me, and those are always a good idea! You can also make my Homemade Pork Breakfast Sausage and Ham & Cheese Rolls with Honey Butter if you have a larger crowd!
Craving More?
Frosted Gingerbread Baked Donuts
Equipment
- Stand Mixer (or hand mixer)
Ingredients
Batter
- 382 grams all purpose flour
- 113 grams dark brown sugar (packed)
- 57 grams cane sugar
- 43 grams blackstrap molasses
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- ½ teaspoons fine sea salt
- 1 large egg
- 1 cup milk
- ½ cup vanilla yogurt
- 85 grams salted butter (melted)
- 1 teaspoon vanilla extract
- canola oil cooking spray
Glaze
- 355 grams powdered sugar (sifted)
- ¼ cup milk
Instructions
- Preheat the oven to 400°F.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), add the flour, dark brown sugar, cane sugar, molasses, baking powder, cinnamon, cloves, ginger, and sea salt and mix for 3 to 4 rotations to combine the dry ingredients.
- Add the egg, milk, yogurt, melted butter, and vanilla extract. Mix on low until combined into a thick batter. Transfer the batter to a piping bag.
- Spray the donut pans with canola oil cooking spray. Pipe the batter into the pans, or if you don’t want to pipe, you can also just spoon it into the pans too!
- Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pans.
- To make the glaze: In a medium bowl, add the powdered sugar and milk and whisk (or use a hand mixer) until you have a smooth glaze.
- Using a butter knife of spatula spread glaze on top of each donut and top with white sprinkles.
- Store in an airtight container for up to 3 days.
Video
Notes
Nutrition
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