Posting gingerbread recipes in January is like posting pumpkin recipes, in May. It’s a little out of order leaving my taste buds and cravings very confused right now. When Christmas is over that means gingerbread is out of ‘season,’ right? Maybe for you, but not for me! I can always eat gingerbread, ALWAYS. And so can she.


Of course I took a picture before I used the jaws of life to pry the donut from her hand.

When my husband and I got married (maybe even when we were dating?) we made a deal that he wouldn’t ever get me flowers. If the thought crossed his mind, he’d get me shoes instead. I now have a closet full of shoes. Shoes that are the perfect size and weight for the child (same one eating the donut) to rummage through and heave over her shoulder like it’s her JOB! So no more shoes. I’m sick of gathering shoes spralled out all over the floor after one of her ‘throwing sessions.’

So we have a new plan: Kitchen ‘stuff.’

Instead of flowers I came home from work one day to find a mini donut pan waiting for me. I just about jumped through the ceiling I was so excited. Christening a new piece of kitchen equipment is a big deal so my search for the ‘perfect’ donut recipe began. It was a short lived search because I quickly realized the ‘perfect’ recipe doesn’t exist. There are just too many varieties, flavors, options to deem 1 as ‘perfect.’

However, I deem these the ‘perfect’ gingerbread donut. The donut isn’t overly sweet, but it is cakey and gingerbready. Nothing too ‘crazy.’ But the frosting or glaze, whatever you want to call it, it’s AMAZING!!!! It really makes this donut! It’s very sweet and caramely, which compliments the not overly sweet gingerbread donut base.

Tips to keep in mind before you start making these:

1. Using a piping bag or ziplock bag to put the batter into the donut pan. I tried to do it with a spoon and it’s possible, but it’s a big pain in the butt. Just fill a gallon size ziplock bag, and go to town, it’s WAY easier!

2. The frosting hardens really quickly. Have sprinkles nearby and add them quickly if you add them at all. Also, I kept the frosting over a very low heat to keep it from hardening as I was coating the donuts. I had to occasionally add a few drops of milk to help keep it a thin enough consistency to smoothly coat the donuts.

3.  Store glazed donuts in an airtight container (ziplock bag) to help them stay fresh longer.

4. These freeze well.  After you’ve glazed them, let them cool completely then put into an air tight container (ziplock bag or tubberware) and freeze.  Thaw for about an hour at room temperature before you want to eat them.

Gingerbread Donuts


  • Donuts:
  • 1 cup flour
  • ¾ teaspoon baking powder
  • ¼ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp ginger
  • pinch of allspice
  • pinch of cloves
  • ¼ tsp salt
  • ¼ cup brown sugar
  • 1 egg
  • ¼ cup applesauce
  • 2 tbsp molasses
  • 3 tbsp milk (I used non fat)
  • 3 tbsp vegetable oil
  • Frosting/Glaze:
  • 2 tbsp butter
  • ¼ cup brown sugar
  • 1 tbsp milk (I used non fat)
  • ½ cup powdered sugar


Heat the oven to 350 degrees. Grease your mini donut pan with non stick spray.

Mix dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves, salt and ¼ cup brown sugar together.

Mix wet ingredients in a separate bowl: egg, applesauce, molasses, milk, and vegetable oil. Add wet ingredients to dry ingredients and mix well.

Spoon the batter into a large ziploc bag. Cut off the tip of the bag (just a small cut). Fill each donut tin half full (don’t overfill, they rise a bit when baking and fill the rest of the tin).

Makes 24 mini donuts (if you end up with more or less donuts, you know you over or under filled each tin)

Bake for about 7-8 minutes.

Allow to cool in pan for about 5 minutes then transfer to a cooling rack.

To make the glaze, melt 2 tbsp of butter and 1/4 cup brown sugar in a small saucepan over medium heat. Bring the mixture to a boil and allow it to boil about 2 minutes, stirring occasionally. Do not let it burn! Lower the heat if necessary to prevent burning.

Add 1 tbsp of milk and let the mixture come to a boil again. Boil for only about 15 seconds, then stir in the the powdered sugar.

Turn the heat on very low to keep it warm while you glaze the donuts.

If the glaze is too thick add an additional milk in very small amounts.

Dip the top halves of the donuts into the glaze. Add sprinkles, cool on a rack.

Eat donuts the same day you make them (they don’t save well).

Recipe adapted from Pinch of Yum