The Best Baked Gingerbread Mini Donuts (Your New Holiday Favorite!)

There’s a certain magic in the air when the holidays roll around. The air gets crisp, cozy sweaters come out of storage, and my kitchen starts to smell like warm spices. On chilly mornings, there’s nothing my family loves more than a special treat with a cup of hot cocoa. That’s where this recipe for Baked Gingerbread Mini Donuts comes in.

Forget the hassle and mess of deep-frying. These little donuts are baked, which makes them incredibly simple and quick to whip up. They have a wonderfully soft, cake-like texture, packed with all the rich molasses and warm ginger flavor you expect from a classic gingerbread. Topped with a simple, sweet glaze, they are pure holiday comfort. This is the kind of recipe that makes you feel like a baking superstar without any of the stress. So, tie on your apron, and let’s fill your home with the incredible aroma of gingerbread!

Quick Recipe

• Preparation Time: 15M
• Cooking Time: 10M
• Total Time: 25M
• Type of dish: Dessert, Breakfast
• Cuisine: American
• Recipe Yield: 24 mini donuts
• Calories: 95 kcal per donut (approximate)

Why This Recipe is a Keeper

Key Feature	Why You’ll Love It
Ready in 30 Mins	Perfect for a quick holiday breakfast or an impromptu craving. Less time baking, more time enjoying!
Baked, Not Fried	No hot oil to manage! This makes the process safer, easier, and a little bit lighter.
Classic Holiday Spice	A perfect balance of ginger, cinnamon, and rich molasses for that nostalgic gingerbread taste.
Perfectly Portable	Their mini size makes them ideal for holiday parties, cookie exchanges, or packing as a festive gift.

Why You’ll Fall in Love with These Baked Gingerbread Mini Donuts

I’ve been making these donuts for years, and they disappear almost as fast as I can glaze them. What makes them so special? It’s the combination of an incredibly simple method with a truly impressive result. This is a fantastic easy gingerbread recipe for bakers of all skill levels.

The texture is key. Because they’re baked, they come out more like a tiny, tender cake than a chewy, fried donut. They are moist, light, and practically melt in your mouth. The mini size also means they bake in just a few minutes, giving you near-instant gratification.

The Magic of Gingerbread Spices

The heart and soul of any gingerbread recipe are the molasses and spices. Getting this combination right is what gives you that signature flavor that just screams “holidays.”

Molasses is Key

For that authentic, deep gingerbread flavor and beautiful brown color, you’ll want to use unsulphured molasses. It’s sweeter and has a cleaner taste than blackstrap molasses, which can be a bit bitter for these delicate donuts. You’ll usually find it right next to the maple syrup in the baking aisle.

Our Perfect Spice Blend

I’ve tinkered with the spice ratios over the years, and this blend is my absolute favorite.

• Ground Ginger: The star of the show! It provides that signature warm, zesty kick.
• Cinnamon: This adds a sweet, woody warmth that complements the ginger perfectly.
• A Pinch of Cloves & Nutmeg: These are supporting actors, but they are crucial. They add depth and complexity to the overall flavor profile, making it taste like it came from a professional bakery.

Gathering Your Ingredients

One of the best parts of this recipe is that it uses common pantry staples. No need for a special trip to the store!

For the Gingerbread Donuts:

• 1 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg, at room temperature
• 1/3 cup unsulphured molasses
• 1/4 cup milk (any kind works)
• 1/4 cup vegetable oil (or melted butter)
• 1 teaspoon vanilla extract

For the Simple Spiced Glaze:

• 1 cup powdered sugar, sifted
• 2-3 tablespoons milk or cream
• 1/4 teaspoon cinnamon (optional, for a spiced glaze for donuts)

Essential Tools for Donut Success

You don’t need much for this recipe, but one tool is non-negotiable!

• Mini Donut Pan: This is the key to getting that perfect donut shape. You can use a pan that you put in the oven or a countertop mini donut maker.
• Mixing Bowls: You’ll need one for your dry ingredients and one for your wet.
• Whisk & Spatula: For mixing everything together.
• Piping Bag or Ziploc Bag: My secret weapon for filling the donut pan cleanly and evenly. It’s a game-changer!
• Wire Cooling Rack: Essential for letting the donuts cool properly so the glaze sets perfectly.

Let’s Bake! Step-by-Step Instructions

Alright, are you ready? Let’s walk through this together. It’s easier than you think!

1. Prep Your Pan and Oven: First, preheat your oven to 350°F (175°C). Then, grease your mini donut pan thoroughly with baking spray or by lightly brushing it with melted butter. Don’t skip this! It ensures your delicate donuts will pop right out after baking.
2. Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, brown sugar, all the spices (ginger, cinnamon, nutmeg, cloves), baking powder, baking soda, and salt. Whisking everything together now prevents clumps and makes sure every single donut is perfectly spiced.
3. Mix the Wet Ingredients: In a separate, larger bowl, whisk the egg until it’s light and frothy. Then, add the molasses, milk, oil, and vanilla extract. Whisk until everything is smooth and well combined.

4. Combine Wet and Dry: Pour the dry ingredients into the bowl with the wet ingredients. Using a spatula, gently fold them together until just combined. You might see a few small lumps, and that’s okay. Overmixing will make your donuts tough, and we want them to be tender and light.
5. Fill the Donut Pan: This is where the piping bag comes in handy. Transfer the batter into a piping bag (or a large Ziploc bag with the corner snipped off). Carefully pipe the batter into each donut cavity, filling them about two-thirds full. This is so much neater than trying to use a spoon!

6. Bake to Perfection: Place the pan in the preheated oven and bake for 8-10 minutes. The donuts are done when they spring back lightly when you touch them, and a wooden toothpick inserted into the center comes out clean.
7. Cool Them Down: Let the donuts cool in the pan for about 2-3 minutes. They are very delicate when hot. Then, carefully invert the pan onto a wire cooling rack. They should fall right out. Let them cool completely before you even think about glazing!

The Perfect Spiced Glaze

While the donuts cool, you can whip up the simple two-ingredient glaze.

1. Mix the Glaze: In a small, shallow bowl, whisk together the sifted powdered sugar and 2 tablespoons of milk. If it’s too thick, add more milk, one teaspoon at a time, until you reach a smooth, dippable consistency. If you want a spiced glaze for donuts, whisk in the optional 1/4 teaspoon of cinnamon now.
2. Glaze Your Donuts: Once the donuts are completely cool, dip the top of each one into the glaze. Let any excess drip off, then place it back on the wire rack for the glaze to set.

A New Holiday Tradition

Having a go-to recipe like these Baked Gingerbread Mini Donuts in your back pocket feels like a superpower during the busy holiday season. They are simple enough for a weekday morning but special enough for a Christmas brunch. I hope you and your family love them as much as mine does.

Happy Baking!