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Baked Gingerbread Mini Donuts

Tender, lightly spiced mini donuts topped with a glossy brown sugar maple glaze, perfect for parties or as an afternoon treat.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 12 donuts
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the donuts
  • 1 cup flour (white whole wheat) Measure by spooning into the cup to avoid dense donuts.
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • pinch allspice
  • pinch cloves
  • 1/4 teaspoon salt
  • 1/4 cup brown sugar
  • 1 large egg
  • 1/4 cup applesauce Can substitute with equal amount of neutral oil.
  • 1 tablespoon milk
  • 2 tablespoons melted butter Can substitute with melted margarine for dairy-free.
For the glaze
  • 2 tablespoons butter
  • 1/4 cup brown sugar
  • 2 tablespoons maple syrup
  • 2 tablespoons milk
  • 1/2 cup powdered sugar Add more milk if needed to reach desired consistency.

Method
 

Preparation
  1. Preheat oven to 350°F (180°C).
  2. Mix all dry ingredients together in a bowl.
  3. Stir in the moist ingredients until combined.
  4. Pour the batter into a gallon-sized plastic bag and cut the corner off.
  5. Pipe the batter into a greased mini-donut pan, filling each donut space about half full.
Baking
  1. Bake for about 7-8 minutes.
  2. Remove from the oven and take each donut out of the pan.
Making the Glaze
  1. Melt 2 tablespoons of butter with 1/4 cup of brown sugar in a small saucepan over medium heat.
  2. Bring to a boil and boil for about 2 minutes.
  3. Add maple syrup and 1 tablespoon of milk, then bring back to a boil.
  4. Add powdered sugar, using the last tablespoon of milk to help thin out the frosting if needed.
  5. Keep over low heat to prevent crystallization.
  6. Dunk each mini donut into the frosting.
  7. Let the frosting set almost immediately.

Notes

Serve warm or at room temperature for the best texture. Store leftover donuts in an airtight container for up to 2 days at room temperature or 5 days in the fridge. Reheat before serving.