Gingerbread Doughnuts with Cinnamon Ginger Glaze
Prep time
Cook time
Total time
Serves: 21
  • 1 cup all-purpose or white whole wheat flour
  • ¼ cup brown sugar, packed
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon all spice
  • 1 egg
  • 2 tbsp milk
  • 2 tbsp butter, softened
  • 1 teaspoon of molasses
  • ½ cup powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 2 teaspoons milk
  1. If you're using a babycakes or any other mini doughnut maker, preheat.
  2. If using a mini doughnut pan, preheat oven to 375 degrees and grease the pan.
  3. In a bowl, mix the dry ingredients.
  4. Add the egg, milk, and butter until well combined.
  5. Add the molasses and stir to incorporate.
  6. Fill a pastry bag or a large ziploc bag with the mixture (if using a ziplock bag, ensure it is zipped properly. Snip off the end of the bag to pipe the filling through.
  7. Pipe into the doughnut maker or the mini doughnut pan.
  8. If using the doughnut maker, follow the instructions, generally cooking for about 2 minutes each. Remember it gets hotter and so a set may take as short as 1 minute and 30 seconds. Once it's set and bouncing back, it's ready.
  9. If baking in an oven, bake the doughnuts for 10 minutes or until cooked through and brown. It should be set and bounce back slightly when you touch it.
  10. Remove the doughnuts to cool to a wire rack.
  1. Add the ingredients for the glaze together.
  2. In a small pan, boil the ingredients for about 30 seconds and remove. It will be hot. Pour into a small bowl and allow to cool for about a minute. Dip the doughnuts into the glaze, swirl a bit so it stays on top, then place back on the wire rack. The glaze will set right away.
Store in an air-tight container to keep them soft.
Recipe by Jessiker Bakes | The Blog at