These easy Mini Gingerbread Doughnuts with Maple Syrup Icing are a favorite. They are so easy to prepare and super delicious. Perfect for the holidays!
Baked mini Gingerbread Doughnuts are so much fun to make and a great alternative to sugar cookies if you are looking for something different to make this recipe it for you.
REGULAR MOLASSES VS. BLACKSTRAP MOLASSES!
OK, so if you're not aware, there are two types of molasses: regular and blackstrap. While most people use regular molasses which is literally "bittersweet," I tend to use the blackstrap molasses in my baking recipes to reduce the sugar content. On the other hand, you have to be careful because blackstrap molasses, due to its bitterness and its "heaviness" when using in baking, can make the texture of your recipes thicker and dense if it is not. used correctly. That’s why I always use half the amount a recipe might require. This way I get the darker color without compromising the texture or taste. Don't worry, I've given you the amounts to use for each type of molasses in the recipe below.
For the Doughnuts
For the icing
- 2 cups powdered sugar
- 1 ½ tsp. maple syrup
- 3 tablespoons milk
- ¼ teaspoon cinnamon
- Christmas sprinkles
For the doughnuts
- Preheat the oven to 375 ˚F
- Pour all the ingredients into a bowl, omitting the baking soda and coffee
- Add the baking soda to the coffee and mix well.
- Add the coffee mixture to the bowl with the other ingredients and beat to combine all the ingredients.
- Pour the batter into the donut pan and bake for 12 minutes.
- Remove from the oven and leave to cool before glazing.
For the icing
- While the donuts are cooling, mix together the ingredients for the frosting.
- When the frosting is done and the donuts are cool, dip the tops of the donuts and return them to the cooling rack.
- If you are looking for a thick frosting, dip the donuts twice after the first dip is lightly set.
- Sprinkle with Christmas candy if desired.