Mini peppermint gingerbread donuts are easy baked treats for the holidays. Gluten-free adaptable spiced donuts with molasses, cinnamon, clove, ginger, and allspice.
It’s full blown holiday season at the Gavin’s! We’ve got the Christmas tree up in record time, but James seems to keep wanting to pull all the decorations off. The ornaments are slowly navigating north up the tree, sound like something similar at your home? Hehe.
This year we took James to the Irvine Regional Park Railroad to see Santa. We took bets on if he was going to cry and guess what, he was not a fan of Santa this year. The minute we put him on Santa’s lap, super sad cry face, tears and all. Hopefully, Santa will still make a stop by our house this year.
As an incentive, I’ve made some mini peppermint gingerbread donuts that Santa and his reindeer can enjoy as they visit all of the good girls and boys!
Baked mini donuts are a fast and easy way to get your gingerbread fix in controlled portion sizes! That’s if you can eat only one. I found a mini donut pan from Michael’s. They also sell regular donut pans that I used to make caramel apple donuts. It’s helpful to purchase two mini donut pans, but they only take 6 minutes to bake so not much time waiting in between batches if you only have one.
The cake donut is a spiced mixture of gluten-free flour, molasses, cinnamon, ginger, allspice, cloves, vanilla and brown sugar. All of the warm winter flavors you would crave in a bite or two. The fresh gingerbread cakes then get dunked in sweet peppermint glaze.
You can’t have peppermint donuts without breaking out the mini candy canes!
Time to break out the rolling pin and crush those cute candy canes into bits!
I remember going ga-ga over these candy canes as a little girl, my parents let me eat way too much sugar. Not complaining, but it would have saved me from those extra visits to the dentist and a cavity or two, ha.
Red sprinkles and candy canes get dusted on top, the glaze sets and they are ready to be enjoyed by all of the elves roaming your kitchen.
Move over chocolate chip cookies Santa has a new favorite treat, peppermint gingerbread donuts! The kiddos will have a blast helping you mix, fill, glaze and top all of these mini donuts. They were just the right size for Baby James to nibble on and get a small sweet treat too.
Now that you’ve got your holiday baking off your checklist, have you bought and wrapped your presents yet? Amazon has been my shopping buddy, especially with the wish list option now. Fifteen-day Christmas countdown!
Why do you use baking soda and baking powder in the recipe?
Baking soda and baking powder are both leavening agents to help the baked goods rise like these gingerbread donuts. Baking soda (sodium bicarbonate) is alkaline and reacts with an acid (in this case molasses) to create carbon dioxide (bubbles) and water. This may not be enough to create a raised and light cake donut, so baking powder is added. It already combines both acid and base in one product, just the right amount to react together. It lifts the cake without leaving a bitter flavor because there are enough acid and base to neutralize each other. (Source: Fine Cooking)
Mini Peppermint Gingerbread Donuts
- 1 cup gluten-free flour, or all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon, ground
- 1/2 teaspoon ginger, ground
- 1/4 teaspoon allspice
- 1/8 teaspoon cloves
- 1/4 teaspoon salt
- 1/4 cup dark brown sugar
- 1 large egg
- 3 tablespoons unsulphured molasses, Golden Barrel Supreme Baking
- 1/3 cup milk
- 1 1/2 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted
- 1 1/2 cups powdered sugar
- 3 tablespoons unsalted butter, melted
- 1/4 teaspoon peppermint extract
- 1 pinch salt
- 2 1/2 tablespoons milk
- 10 mini candy canes, crushed for topping
- sprinkles, (optional)
- Preheat oven to 350°F. Lightly spray mini donut pan with non-stick cooking spray.
- In a large bowl whisk together flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves, salt, and brown sugar.
- In a separate bowl whisk together egg, molasses, vanilla extract, milk and butter.
- Stir dry mixture into wet mixture and mix until just combined.
- Transfer batter to a pastry bag or a plastic bag with a corner cut off. Pipe batter into donut pan filling each cavity about half full.
- Bake for 5 to 6 minutes or until donut springs back when touched. Immediately remove from the pan and transfer to a wire rack to cool. While donuts are cooling, make the glaze.
- In a medium-sized microwave-safe bowl, whisk together powdered sugar, melted butter, peppermint, and salt. Stir in 2 tablespoons of milk, adding additional milk 1 teaspoon at a time to reach desired consistency and whisk until smooth. Dip tops of donuts into glaze, shaking off excess and return to wire rack. Use a toothpick to create a whole in the center of the donut glaze if needed. Top immediately with candy canes and sprinkles. If glaze begins to harden, warm in microwave in 6 - 10 second intervals, whisk after heating. Allow glaze to harden before serving. Enjoy the same day!