Gingerbread Donuts with Maple Glaze

These soft and spiced gingerbread donuts are everything I love about the holidays, cozy, sweet, and perfect with a hot coffee on a chilly morning. They're baked, not fried, which means less fuss and more time to enjoy the smell of cinnamon filling your kitchen.

Every December, my boys ask for these before I've even unpacked the holiday decorations. That's how you know it's officially gingerbread season at our house.

If you love festive baking, you might also enjoy my Easy Pumpkin Spice Cookies or Ninja Creami Pumpkin Spice Ice Cream, both are easy, cozy, and totally holiday-approved.

The ingredients

Here's what makes these donuts taste like Christmas in a bite:

• All-purpose flour - for that soft but sturdy donut crumb.
• Granulated sugar - just the right amount of sweetness.
• Ground ginger & cinnamon - the stars of the show!
• Salt - enhances all those warm spices.
• Molasses - gives the donuts their signature gingerbread flavor and deep color.
• Melted butter - adds richness (you can use oil if you prefer).
• Applesauce - keeps the donuts soft and moist without making them heavy.
• Baking soda - helps them rise perfectly.
• Hot coffee - deepens the flavor and activates the baking soda (trust me on this one).

For the glaze:

• Powdered sugar - the base for a silky glaze.
• Maple syrup - brings that extra holiday magic.
• Milk - to thin it out just right.
• Cinnamon - for a little extra spice.
• Holiday sprinkles - because it's Christmas, after all!

Step-by-Step Instructions for the Gingerbread Donuts

Decorate with sprinkles and let them set before serving (if you can wait that long!).

Preheat your oven to 375°F (190°C). Grease your mini donut pan with butter or spray.

Mix the flour, sugar, ginger, cinnamon, and salt in a large bowl.

In another bowl, whisk together the melted butter, molasses, and applesauce.

Dissolve the baking soda in the hot coffee - this gives the donuts a light, fluffy texture.

Combine the wet and dry ingredients, stirring gently until just mixed. Don't overmix - that's how you end up with tough donuts.

Fill your donut pan about ¾ full. A piping bag (or a zip-top bag with the corner cut off) makes this super easy.

Bake for 10 to 12 minutes, until they spring back lightly when touched.

Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.

While they cool, whisk together all the glaze ingredients until smooth.

Dip each donut top into the glaze, let it drip slightly, then place back on the rack.

Tips for Success

• Use fresh baking soda, it makes a big difference in the rise.
• Don't overfill your pan, the donuts expand more than you think.
• If the batter feels thick, add 1-2 teaspoons of milk to loosen it slightly.
• Warm molasses blends better and gives that glossy texture.
• Double-dip the glaze for a thicker, bakery-style coating.

Variations

• Chocolate Drizzle: Add a zigzag of melted chocolate once the glaze sets.
• Spiced Glaze: Mix nutmeg or cloves into your glaze for an extra punch.
• Mini Donut Holes: Use a mini muffin pan instead, bake 1-2 minutes longer.
• Vegan version: Swap butter for coconut oil and use almond milk in the glaze.
• Gluten-free: Use a 1:1 GF flour blend (I've tried it, works great).

Serving Ideas

These donuts are holiday perfection with:

• A cup of hot coffee or chai tea.
• A festive brunch spread with fruit and egg casserole.
• A small edible gift box, wrap them in parchment with twine!
• Crumbled over vanilla ice cream for dessert (trust me).

Storage Tips

• Store in an airtight container at room temp for 1-2 days.
• Refrigerate up to 4 days (glaze might soften slightly).
• To freeze: skip the glaze, wrap donuts individually, and freeze up to 2 months. Glaze after thawing.
• To reheat: microwave 8-10 seconds or warm in the oven at 300°F for 5 minutes.