Bake up these Gingerbread Donuts for a Special Breakfast Treat!  The tangy Lemon Yogurt Glaze is a great compliment to all the Ginger and Warm Spice, and the Whole Wheat adds a subtle nuttiness.

Baked Gingerbread Donuts with Lemon Yogurt Glaze | Baking a Moment

Did you guys see the post I contributed to KitchenAid earlier this week?  All those yummy cupcakes?

Do you know what really surprised me?  Out of all the varieties in that selection, the one my kids loved the most was the gingerbread!  I couldn’t believe it because my kids are so notoriously picky.  And my gingerbread has a lotta bold flavor going on.  ???

Mine is not to question why, I just know that when I land on something they actually like, I’d best be making more of it.

So I thought maybe they’d enjoy a leeeeetle bit of a healthier twist on that idea, for a special Christmas morning breakfast!

Baked Gingerbread Donuts with Lemon Yogurt Glaze | Baking a Moment

If you like a really pronounced, spicy gingerbread flavor, then you are going to luuuuuurve these baked donuts.  They utilize 2 kinds of ginger, fresh and crystallized.  Very gingery.  Plus there’s lots of cinnamon, nutmeg, and clove to really give you those warm holiday fuzzies.

If you like a milder flavor, you can cut back a little on the fresh ginger, and omit the crystallized ginger altogether.  Or you could just replace the fresh ginger with ground.

I like to use whole nutmeg, which I just grate into my mixing bowl or whatever, using a microplane grater.  The flavor is amazing!  If you don’t keep whole nutmeg on hand, go a little heavier on the pre-ground stuff.  It’s much less potent so you can get away with adding a little more.

Baked Gingerbread Donuts with Lemon Yogurt Glaze

I’m topping my gingerbread with a drizzly lemon yogurt glaze, which was inspired by my friend Laura over at Baking in Pyjamas.  The tangy lemon is a perfect foil to all the spice!  But if you’re looking to keep your breakfast on the healthier side, a light dusting of powdered sugar would be lovely too…

Baked Gingerbread Donuts with Lemon Yogurt Glaze | Baking a Moment

The addition of whole wheat flour works really well with these donuts.  I really think your family will enjoy the added texture and subtly nutty flavor.

Baked Gingerbread Donuts with Lemon Yogurt Glaze

2 reviews

Baked Gingerbread Donuts with Lemon Yogurt Glaze

Bake up these Gingerbread Donuts for a Special Breakfast Treat! The tangy Lemon Yogurt Glaze is a great compliment to all the Ginger and Warm Spice, and the Whole Wheat adds a subtle nuttiness.


Ingredients

  • 1 cup powdered sugar
  • 2 tablespoons greek yogurt (I used fat free)
  • 1/2 teaspoon lemon juice
  • zest of half a lemon
  • 2/3 cup all purpose flour
  • 1/3 cup whole wheat flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons crystallized ginger, minced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup buttermilk, or 1/4 cup milk + 1/4 cup greek yogurt (I used fat free)
  • 1/4 cup vegetable oil
  • 3 tablespoons full flavor molasses (not blackstrap)
  • 1 large egg
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon vanilla extract

Instructions

  1. Make the Glaze

    1. Whisk all the glaze ingredients together until well incorporated.

    Make the Donuts

    1. Preheat the oven to 350 degrees F.
    2. Lightly grease a donut pan.
    3. Combine the first 8 ingredients in a medium sized mixing bowl.
    4. Combine the remaining ingredients in a smaller bowl.
    5. Pour the wet ingredients into the dry, and mix just until barely combined. Do not overmix or the donuts could come out tough. The batter should be lumpy.
    6. Pipe or spoon the batter equally into the 6 wells of the donut pan.
    7. Bake for 14 minutes or until a cake tester comes out clean.
    8. Cool the donuts completely and top with Lemon Yogurt Glaze.

by

Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 1882kcal Calories from fat 586
% Daily Value
Total Fat 65g 100%
Saturated Fat 7g 35%
Transfat 0g
Cholesterol 196mg 65%
Sodium 1466mg 61%
Carbohydrate 304g 101%
Dietary Fiber 9g 36%
Sugars 204g
Protein 27g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

Baked Gingerbread Donuts with Lemon Yogurt Glaze | Baking a Moment

The donuts can be made up to 2 days ahead, and stored at room temperature in an airtight container, or frozen up to 2 weeks ahead,.  The glaze can also be made ahead, but you’ll probably want to wait until a few hours before serving to drizzle it on.

Ps- If you don’t already have a donut pan, you can purchase one here.  Or you can make these into muffins instead, but they will probably need a longer bake time.  😉
Pps- If you want to dress your gingerbread donuts up with sugar pearls, the way I did, you can purchase them here.  Just sprinkle them on while the glaze is still wet!

Do you make a special Christmas morning breakfast?  Or are you too busy fighting with wire packaging ties, searching for batteries, and picking up wrapping paper shreds off the carpet?

*This post was featured on Simply Gloria’s Showstopper Saturday Link Party*

*This post was featured on Little Miss Celebration’s Best of the Weekend Link Party*

*This post contains affiliate links*

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