Gingerbread Donuts

5 from 1 vote

Make moist and delicious gingerbread donuts that are low-calorie and healthier in less than 30 minutes in the oven.

Prep Time10

Cook Time13

Cool Time7

Total Time30

Course: Breakfast, Snack

Cuisine: American

Diet: Gluten Free

Servings: donuts

Preheat your oven to 375 F. Prepare a donut pan with avocado spray.
In a bowl, whisk together the butter, molasses and maple sugar until combined. Mix in the almond milk, yogurt and vanilla extract.
In a separate bowl, mix together the gluten-free flour, oat flour, baking powder, ginger, salt and cloves. Pour the dry ingredients into the wet ingredients a little at a time and mix until just combined. Whisk in the egg until combined.
Spoon the batter into each mold filling just to the top.
Bake the donuts for 13-14 minutes, or until they are golden and firm. Allow them to cool 7 minutes before removing from the donut pan to a cooling rack.
Pour a little maple sugar into a plastic bag. Lightly spray one of the donuts with oil spray and place the donut into the bag. Seal the bag and shake it so the sugar coats the donut. Carefully, remove the donut and place it on a cooling rack. Repeat this process for the remaining donuts.
Store the donuts in the refrigerator up to 7 days. Freeze the donuts up to 30 days. I recommend if you freeze the donuts, that you do not add the maple sugar topping until thawed and ready to eat.

Only dust the donuts with maple sugar if you intend to serve them right away. The sugar doesn’t store well and tastes better fresh.
Intensify the gingerbread flavor by letting the batter sit in the refrigerator for about 10 minutes.
Baking with room temperature eggs helps the eggs mix into the batter and bake into a fluffier texture.