Easy Baked Gingerbread Donuts
Okay, so picture this: it’s a chilly morning, you’re craving something warm, spicy, and just a little bit sweet, but the thought of deep-frying anything before your first coffee sends shivers down your spine. Enter the Easy Baked Gingerbread Donuts! These little gems are everything you love about gingerbread – that cozy, spicy hug in a bite – but they’re baked, which means less oil, less mess, and frankly, less guilt if you “accidentally” eat three. They come out beautifully moist, tender, and filled with all those holiday spice vibes, making your kitchen smell like a fancy candle you paid too much for. Seriously, why wouldn’t you want your house to smell like this all the time?
My husband, bless his heart, is usually a “fried or nothing” kind of guy when it comes to donuts. He’s a purist, a traditionalist, a total food snob when he thinks I’m not looking. So when I first told him I was making Easy Baked Gingerbread Donuts, he looked at me like I’d suggested we eat our socks. “Baked donuts? Isn’t that just… cake?” he grumbled, probably still dreaming of some deep-fried, sugar-glazed monstrosity. I just rolled my eyes and let the aroma do the talking. An hour later, I found him hunched over the cooling rack, sneaking a third one, powdered sugar dusting his beard. “They’re surprisingly… donut-like,” he admitted, trying to sound unimpressed but failing miserably as he reached for a fourth. Kids? They just demanded to know if they could have sprinkles on the next batch, completely missing the point but still devouring them. It’s pure chaos and unsolicited food criticism around here, but hey, at least everyone eats.
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Why You’ll Love This Easy Baked Gingerbread Donuts
* Smells like Christmas threw up in your kitchen (in the best way possible): Seriously, the aroma alone is worth making these. Forget those expensive diffusers; just bake a batch.
* Less grease, less guilt: Because they’re baked, not fried, you can pretend they’re practically health food. It’s my little secret, don’t tell anyone.
* Super forgiving: Messed up a bit? No worries, a little extra glaze covers all sins. These are basically foolproof, even for those of us who regularly set off the smoke detector making toast.
* Quick to whip up: From zero to warm, spiced deliciousness in under 30 minutes. Perfect for those sudden “I need something amazing *right now*” cravings.
* Easy peasy cleanup: No vats of hot oil to deal with. Just a couple of bowls and a donut pan. You might even have time to load the dishwasher… or not, no judgment here.
Time-Saving Hacks
– Shortcut that keeps you sane: Use pre-ground spices. Yes, I know, fresh ground is “better.” But my spice grinder is currently buried under a pile of mail and last week’s laundry, so a jar it is.
– Hack that saves dishes but still looks like effort: Instead of whisking the dry ingredients in a separate bowl, just dump them all into the bowl with your wet ingredients and whisk *really* well. Saves one bowl, which means one less thing for my husband to “forget” to put in the dishwasher.
– The sneaky “cheat” you always pull when you’re in a rush: Store-bought cream cheese frosting. Microwave it for 15 seconds to make it pourable. Boom. Instant glaze, zero effort, all the deliciousness. Don’t tell my grandma.
Kitchen Confessions
– The disaster story: The first time I made these, I forgot to grease the donut pan properly. They all stuck. Every single one. It was less “Easy Baked Gingerbread Donuts” and more “Gingerbread Crumbles of Despair.” I ate them with a spoon, pretending it was a fancy parfait.
– A silly mistake you or your family made with this recipe: My youngest once tried to “help” glaze them by pouring an entire bowl of powdered sugar directly onto the warm donuts. We ended up with solid sugar blocks. Good thing they were small.
– Honest admission: the messy part you secretly skip: I usually just dust them with powdered sugar instead of doing a full glaze. Less sticky mess on my counters, less sticky mess on my kids’ faces, and let’s be real, they disappear too fast for anyone to judge.
What to Serve It With
A giant mug of coffee, hot chai tea, or a fancy gingerbread latte if you’re feeling extra. Kids usually pair them with milk, or, if left unsupervised, a second donut. And honestly, they’re divine all on their own.
Tips & Mistakes
Tip: Don’t overmix the batter! A few lumps are fine. Overmixing leads to tough donuts, and nobody wants a chewy donut. Unless it’s a bagel.
Mistake to avoid: Filling the donut cavities too full. They will overflow, merge into one giant ginger-blob, and you’ll lose that charming donut hole. Aim for about 2/3 full.
Storage Tips
Keep it in the fridge… assuming there’s anything left. Midnight cold bites? Honestly better than fresh. Store them in an airtight container at room temperature for up to 2-3 days, or in the fridge for up to a week. They tend to dry out a bit, but a quick zap in the microwave (5-10 seconds!) can bring some of that tenderness back.
Variations and Substitutions
Swap whatever—honey ↔ sugar, tamari ↔ soy sauce—or skip a step and call it rustic. Still edible. Feel free to play with the spices! Add a pinch of cardamom or allspice for an extra layer of warmth. You can also experiment with glazes: a simple lemon glaze would be fantastic, or melt some white chocolate for a decadent drizzle. For extra texture, sprinkle chopped candied ginger or toasted pecans on top before the glaze sets.
Frequently Asked Questions
Easy Baked Gingerbread Donuts
Ingredients
Main Ingredients
- 1.25 cups all-purpose flour Sifted for best results
- 0.75 cups brown sugar Packed tightly
- 1 tbsp ground ginger For a strong flavor
- 1 tbsp ground cinnamon
- 0.5 tsp nutmeg Freshly grated if possible
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt Add to taste
- 0.5 cups milk Can substitute with almond milk
- 1 large egg
- 0.33 cups molasses Use unsulfured
- 3 tbsp vegetable oil Can use melted butter as alternative
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and grease a donut pan.
- In a large bowl, mix flour, brown sugar, ginger, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In another bowl, whisk together milk, egg, molasses, and vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Spoon the batter into the donut pan, filling each cavity about 2/3 full.
- Bake for 10-12 minutes or until a toothpick inserted comes out clean.
- Let donuts cool in the pan for a few minutes before transferring to a wire rack.
Notes
Nutrition
Featured Comments
“This comforting recipe was family favorite — the rich really stands out. Thanks!”
“New favorite here — absolutely loved. al dente was spot on.”
