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Baked Gingerbread Donuts

Serve a festive Christmas breakfast! These gingerbread donuts are topped with maple icing and Christmas sprinkles.

A wire rack of iced baked gingerbread donuts

Happy Gingerbread Cookie Day! A group of us bloggers decided to get together and share gingerbread recipes.

It's a known fact that after my culinary career, I never want to see another gingerbread man as long as I live, but that doesn't mean I won't make other gingerbread-flavored baked goods. Or decorate gingerbread houses.

A donut pan being filled with baked gingerbread donut batter

Baked donuts are so easy to make. The process is very similar to making muffins: stir together the dry ingredients, then whisk together the wet ingredients. Add the wet to the dry and stir just until combined, then portion the batter.

But instead of portioning the batter into paper liners, you pour it into a donut pan. Be careful not to overfill the wells, or your batter will overflow.

A baked gingerbread donut being dipped in maple icing

The apartment smells so good while these are baking. The combination of cinnamon, ginger and cloves is just so comforting. It smells like, well, Christmastime!

After the donuts were baked and cooled, I whipped up a very easy simple icing, and flavored it with maple extract. If you're not a fan of maple, you could substitute an equal amount of vanilla, orange or rum flavoring instead.

A wire rack of iced baked gingerbread donuts

These donuts are the perfect treat to enjoy in one hand with a coffee in the other while you watch your kids open their gifts on Christmas morning.

A plate with three stacked gingerbread donuts and half of another to the side

If for some reason you don't finish all of the donuts on the day they are made, they can be stored in an airtight container at room temperature for up to 2 days.

There's another bonus, aside from how easy and quick it is to make these gingerbread dontus. Because they are baked, they're a little bit healthier than traditional donuts that are fried in oil! No need to feel guilty if you decide to have a second helping.

Baked Gingerbread Donuts

Baked Gingerbread Donuts

Yield: 12 donuts
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Serve a festive Christmas breakfast! These gingerbread donuts are topped with maple icing and Christmas sprinkles.


For the donuts

  • 1 ½ cups flour
  • 1 ½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon ginger
  • ½ teaspoon cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon salt
  • 2 large eggs
  • 3 tablespoon molasses
  • ¾ cup dark brown sugar
  • ½ cup buttermilk
  • ¼ cup + 2 tablespoon canola oil

For the glaze

  • 1 cup powdered sugar
  • ¼ teaspoon maple extract
  • 2 to 3 tablespoon heavy cream

For topping

  • Sprinkles, if desired


  1. Preheat your oven to 350 degrees F. Spray two donut baking pans with nonstick spray. Set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves and salt.
  3. In a small mixing bowl, whisk together the eggs, molasses, brown sugar, buttermilk and canola oil.
  4. Fill a piping bag halfway with some of the batter. Snip about a quarter-inch off the bottom of the bag, and fill each well of the donut pans about halfway with the batter. Refill the bag as needed until each donut well is filled.
  5. Bake for 10 minutes.
  6. Flip the donuts out of the pans onto wire racks to cool to room temperature.
  7. In a shallow dish, whisk together the icing ingredients until you have an icing that is a pourable consistency.
  8. Dip the top of each donut in the glaze, letting the excess drip off. While the icing is still wet, scatter sprinkles over the donut, if using. Set back on the wire rack until the icing is set.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 213Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 227mgCarbohydrates: 37gFiber: 0gSugar: 25gProtein: 3g

I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.

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Wendy Klik

Thursday 21st of November 2019

What a fun take on classic gingerbread. Great job Colleen.

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