Categorized:

  • Breakfast
  • Cake & Cupcakes
  • Christmas
  • Desserts
  • Fall Faves

Tagged:

  • brown sugar
  • butter
  • cinnamon
  • eggs
  • flour
  • ginger
  • molasses
  • nutmeg
  • powdered sugar
  • vanilla extract
  • vegetable oil
Gingerbread Doughnut Muffins - 1

Gingerbread Doughnut Muffins

Ingredients

  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 1 Tbsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 3/4 cup packed light-brown sugar
  • 6 Tbsp unsalted butter , softened
  • 1/4 cup vegetable oil , divided
  • 1 tsp orange zest
  • 2 Tbsp unsweetened applesauce
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup + 2 Tbsp molasses
  • 1 1/4 cups milk

Glaze

  • 2 cups powdered sugar
  • 2 1/2 - 3 1/2 Tbsp fresh orange juice or milk
  • 1/4 tsp vanilla extract

Instructions

  • FOR THE MUFFINS: Preheat oven to 400 degrees and butter a 12-hole muffin tin. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon and nutmeg, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip brown sugar with butter, 1 Tbsp vegetable oil and the orange zest on medium-high speed until mixture becomes pale and fluffy.
  • Blend in remaining 3 Tbsp vegetable oil and the applesauce. Add in eggs one at a time and mix just until combined after each addition while adding in 1 tsp vanilla with second egg. Stir in molasses.
  • Fold in 1/3 of the flour mixture in 3 additions alternating with 1/2 of the milk in 2 additions between. Fold just until combined after additions (batter will be slightly lumpy).
  • Divide batter among 12 prepared muffin cups, filling each well nearly full. Bake in preheated oven 8 minutes then reduce oven temperture to 375 and continue to bake 8 - 11 minutes longer until toothpick inserted into center comes out with a few moist crumbs attached.
  • Remove from oven and run a knife around muffins to remove and transfer to a wire rack to cool slightly.
  • When muffins are slightly warm, dip into glaze or spread over tops, then return to cooling rack and allow glaze to set at room temperature. Store in an airtight container.
  • FOR THE GLAZE: In a mixing bowl, whisk together powdered sugar, vanilla and enough orange juice to make a smooth glaze.

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