You might remember that I recently purchased my first doughnut pan.  I asked all of you whether it was doughnut or donut and most people said donut, so that’s what I’m sticking with.  Much easier for my fingers to type out!

I.can’t.stop.baking. doughnuts.  Someone come and take this pan away from me!  They are so good and much healthier than their fried counterparts.  They are soft and fluffy and just sweet enough.  And ’tis the season of gingerbread and I thought that classic holiday flavors would make a great donut.


Sure enough, the ginger, cinnamon and nutmeg shine and the added crunch of the turbinado sugar sprinkled on top is perfect.  These will be a big hit on Christmas morning…especially since they are so quick to mix up and you can throw them in the oven while gifts are being torn into!

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Gingerbread Donuts

Yield: 6 donuts

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


1 cup flour
1/4 cup sugar
1/4 cup brown sugar
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. cloves
2 Tbs. cold butter
1/2 cup buttermilk
1 tsp. vanilla extract
1 egg
2 Tbs. turbinado sugar (Sugar in the Raw), more as needed for sprinkling


Preheat oven to 350 degrees. Spray a 6-cavity donut pan with non-stick spray

Whisk together the flour, sugar, brown sugar, baking soda, baking powder,salt , ginger, cinnamon and cloves together. Using a pastry cutter or two forks, mix the butter into the dry ingredients, just until the mixture looks like wet sand.

Mix the buttermilk, vanilla and egg together. Pour the wet mixture into the dry ingredients and mix until combined.

Pipe or spoon the batter into the prepared doughnut pan.

Bake at 350 degrees for 12-14 minutes. The doughnuts will lightly spring back when touched when they are done.

Sprinkle turbinado sugar on the donuts as they are cooling.

Cassie's Notes:
As gingerbread does, these donuts get sticky after a while; I would recommend eating all of them on the day that they are baked.

These would also be delicious with a cream cheese frosting glaze!

Adapted from Eat, Live, Run