Mini Gingerbread Donuts

Mini Gingerbread Donuts: soft, spiced, and coated in cinnamon-sugar. Perfect bite-sized holiday treat with warm, festive gingerbread flavour!

These Mini Gingerbread Donuts are the perfect bite-sized treat for the holiday season!

They’re soft, spiced with warm flavors like ginger, cloves, and cinnamon, and have a rich molasses base that gives them a classic gingerbread taste. Finished with a sweet cinnamon-sugar coating, these doughnuts are a festive, cozy treat that’s easy to make and ideal for sharing.

Whether you’re serving them at a holiday gathering or enjoying them with a cup of coffee, these donuts are a delightful addition to any winter day!

Ingredients & Substitutions

• All-Purpose Flour – Swap with whole wheat flour for a slightly denser texture and nuttier flavour, or use a 1:1 gluten-free baking blend to make them gluten-free. Be sure to spoon and level the flour when measuring.
• Baking Powder – Essential for light and fluffy donuts. If unavailable, substitute with a mix of ¼ teaspoon baking soda and ½ teaspoon cream of tartar.
• Salt – Enhances flavour balance.
• Milk – Use any milk you prefer—almond milk, soy milk, or oat milk are good dairy-free options. Coconut milk adds a slight sweetness but will change the flavour a bit.
• Vanilla Extract – Adds depth to the flavour. Almond extract is an option, though use sparingly as it’s potent.
• Molasses – Gives a rich, deep flavour that’s essential for gingerbread. If needed, use maple syrup or honey as a milder alternative.
• Ground Spices – These spices create the classic gingerbread flavour. You can replace with a pre-mixed pumpkin pie spice or apple pie spice blend if you’re out of individual spices.
• Butter – Use a dairy-free butter or coconut oil if you’re looking for a non-dairy option. Be sure it’s at room temperature to mix smoothly.
• Sugar – Adds sweetness. Coconut sugar can replace granulated sugar and gives a hint of caramel flavor, but it will darken the donuts slightly.
• Eggs – Provide structure and lift. For an egg-free version, replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water; let it sit for 5 minutes before using).

Looking for More Christmas Desserts?

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Mini Gingerbread Doughnuts

Yields: 12-16 mini doughnuts | Prep time: 10 minutes | Bake time: 12 minutes

Ingredients:

• 1 cup all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon salt
• ½ cup milk
• ¼ teaspoon Vanilla extract
• 3 tablespoons Molasses
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground cinnamon
• 7 tablespoons butter, room temp
• ½ cup sugar
• 2 eggs, room temp

Sugar Coating:

• ⅓ cup sugar
• 3 tbsp cinnamon

Directions:

Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Spray a mini doughnut pan with non-stick baking spray.

Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, ground ginger, cloves, and cinnamon. Set aside.

Combine Wet Ingredients: In a separate bowl, whisk together the milk, gingerbread syrup, and vanilla extract. Set aside.

Cream Butter and Sugar: In the bowl of a stand mixer, combine the butter, molasses, and sugar. Mix on medium speed until smooth and creamy. Add the eggs one at a time, mixing until fully incorporated.

Combine Mixtures: Gradually add the flour mixture to the butter mixture, alternating with the milk mixture. Begin with ¼ of the flour mixture, followed by ¼ of the milk mixture. Repeat until all ingredients are combined and the batter is smooth.

Fill and Bake: Scoop the batter into the prepared mini doughnut pan, filling each cavity ¾ full. Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into a doughnut comes out clean.

Coat in Cinnamon Sugar: In a large bowl, whisk together the sugar and cinnamon for the coating. While the doughnuts are still warm, gently toss them in the cinnamon-sugar mixture until fully coated.

Serve: Enjoy the doughnuts warm, or let them cool to room temperature. Perfect for holiday treats or a cozy snack!