Gingerbread doughnuts

doughnuts
Photo by Deb A.
Adapted from pinchofyum.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

mini

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from pinchofyum.com

Ingredients

  • 1

    cup flour (I used white whole wheat)

  • 3/4

    teaspoon baking powder

  • 1/4

    teaspoon baking soda

  • 1

    teaspoon cinnamon

  • 1/2

    teaspoon ginger

  • pinch of allspice

  • pinch of cloves

  • 1/4

    teaspoon salt

  • 1/2

    cup brown sugar, divided

  • 1

    egg

  • 1/4

    cup applesauce

  • 2

    tablespoons maple syrup

  • 3

    tablespoons milk, divided

  • 4

    tablespoons butter, divided

  • 1/2

    cup powdered sugar

Directions

1.Preheat oven to 350. Mix all dry ingredients, using ¼ cup brown sugar and setting the rest aside. 2.Whisk in moist ingredients, using 1 tablespoon milk and 2 tablespoons melted butter. 3.Pour batter into a gallon-sized plastic bag and cut the corner off. Pipe the batter into a greased mini-donut pan, filling each donut space about ½ full (for me, this was about 22 mini donuts). Bake for about 7-8 minutes. Remove from oven and take each donut out of the pan. 4.Melt 2 tablespoons butter with ¼ cup brown sugar in a small saucepan over medium heat. Bring to a boil and boil for about 2 minutes. Add 1 tablespoon milk and bring back to a boil. Add powdered sugar, using the last tablespoon of milk to help thin out the frosting if needed. Keep over low heat (otherwise it will start to crystallize) and dunk each mini donut into the frosting. Frosting should set almost immediately.

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