Gingerbread Donuts

Making donuts to enjoy for the holidays has never been easier! These gluten-free Gingerbread Donuts are lighter and healthier than many other recipes, but are still bursting with flavor.

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These delicious oven-baked gingerbread donuts with oat flour have just over 100 calories, are gluten-free, and higher in protein. They are a great for a holiday breakfast or treat, and your whole family will love them!

If you like healthier gingerbread recipes, you will love my healthy gingerbread pancakes and healthy gingerbread cake!

 Why You’ll Love This Recipe

• Just Over 100 Calories: You can’t beat a lower-calorie donut! These delicious holiday-spiced donuts are only 133 calories a piece. 
• Healthier Ingredients: This recipe doesn’t use ultra-processed ingredients. Instead, it uses ingredients that are packed with macronutrients to balance the fat content.
• All You Need is a Donut Pan: There’s no frying or shaping dough required for this recipe. All you need is a donut pan to pour the batter into and pop it in the oven. 

Ingredients

• Butter: This added fat helps give the donuts a lighter texture and a rich flavor. You’ll need melted butter so it’s easier to mix.
• Molasses: This is a key ingredient for accomplishing that signature gingerbread flavor. It has a caramel-like sweetness that complements the spices and helps bind the donut batter together.
• Almond Milk: Use any unsweetened dairy-free milk to add moisture to the batter. 
• Greek Yogurt: Nonfat Greek yogurt moistens the batter and adds protein to the donuts, which helps balance the macronutrients. 
• Gluten-Free Flour: These donuts use a combination of gluten-free baking flour and gluten-free oat flour to achieve a light and fluffy baked donut.
• Egg: A single egg helps the donuts rise in the molds, adds protein, and acts as a binder for the batter.
• Spices and Extract: You’ll need ginger and cinnamon along with vanilla extract to achieve that signature gingerbread flavor. 
• Maple Sugar: These sugar granules are made from hardened maple syrup and dust the outside of the donuts for a sweet topping.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations & Dietary Modifications

• Turn Them Into Muffins: You can use this same batter poured into a muffin tin to make gingerbread muffins. You could also try my almond flour gingerbread muffin recipe instead.
• Make Them Dairy-Free: If you need these donuts to be dairy-free, you can use a plant-based butter or oil and non-dairy Greek yogurt instead.
• Try an Egg-Free Alternative: Make these donuts egg-free by using an egg replacement or a flax egg as a substitute. 

How to Make Gingerbread Donuts

These baked gingerbread donuts are the perfect breakfast treat during the holidays! They are easy to make, bake in less than 15 minutes, and all you need is a donut pan. Before mixing the donut batter, preheat your oven to 375°F and spray your donut pan with avocado oil.

Step 1: Cream the Butter and Sugar. Cream together the butter, molasses, and maple sugar until they are smooth.

Step 2: Combine the Wet and Dry Ingredients. Mix in the almond milk, Greek yogurt, and vanilla extract. Separately, whisk together the gluten-free flour, oat flour, baking powder, ginger, salt, and cloves. Pour the dry ingredients into the wet ingredients a bit at a time until just combined, then whisk in the egg. 

Step 3: Add the Batter to the Pan. Spoon the donut batter into each mold until it’s filled just to the top.

Step 4: Bake the Donuts. Place the donuts in the oven and bake them at 375°F for 13-14 minutes until they are golden and firm. Allow them to cool for 5-7 minutes, then remove the donuts and let them cool on a cooling rack.

Step 5: Dust with Sugar. Pour maple sugar into a plastic bag. Lightly spray a donut with oil spray, then place the donut in the bag. Seal the bag and shake it until the donut is coated with maple sugar.

Step 6: Coat All the Donuts. After the donut is coated, place it on the cooling rack and repeat the process for each donut. Enjoy for an afternoon treat with a skinny peppermint mocha.

Expert Tips

• Only Dust If Eating Immediately: The maple sugar topping doesn’t store well, so I recommend only adding it to the donuts if you plan to serve and eat them immediately.
• Use a High Heat Oil: Since these donuts bake at a temperature higher than 350°F, you need to use avocado oil because it has a higher smoke point.
• Intensify the Flavor: Let the batter sit in the refrigerator for 10 minutes after mixing it to let the gingerbread flavors meld and intensify. 
• Use a Room Temperature Egg: Eggs that aren’t cold whip and blend better to make a smoother batter and fluffier donut. 
• Storing: Store leftovers in an airtight container in the refrigerator for up to 7 days. You can also wrap each donut in plastic wrap and store them all in the freezer for 60 days. Remember not to dust donuts in sugar if you plan on storing them.

Serving Suggestions

These delicious gluten-free gingerbread donuts are the perfect breakfast treat for the holidays. You can enjoy them with a cup of coffee for breakfast or have them as a fun afternoon snack. The whole family, or all of your holiday guests, will love them, because who doesn’t love a donut?!

• You can’t beat donuts and coffee! Pair these gingerbread donuts with a latte with skinny gingerbread coffee creamer.
• Make a sweet and savory breakfast feast with gingerbread donuts and a red pepper zucchini frittata.
• These are a great holiday dessert option, along with healthy sugar cookies and chocolate thumbprint cookies.

Recipe FAQs

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If you tried this Gingerbread Donuts recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.