A warm spiced healthy baked gingerbread latte doughnut makes the perfect guilt-free holiday treat.
You guys, this is my new favorite holiday doughnut. I really can’t get enough of it. And I don’t feel bad about having three or four of them in a row because they are baked annnnnnd they are also kind of guilt-free with minimal sugar and fat in them. Plus, it’s another excuse to use those cute little gingerbread man sprinkles I got from Home Goods. By the way, isn’t Home Goods the best place EVER?! I could spend forever in there! The same goes for the World Market.
Now that I have all this time to bake, I’ve been making batches of these to give to my ex-coworker and neighbors as a pre-holiday gift and I have a feeling I’m going to be getting some really great thank-you gifts in the mail soon.
I used the same principles as my Gingerbread Cake in terms of bringing out that fresh ginger flavor. I used a combination of powdered and fresh ginger, plus a hint of fresh cracked black pepper. If you don’t have black peppercorns you can crack, regular ground pepper will work, too. But you really need that fresh ginger. Trust me.
I made a very simple coffee glaze with a hint of chocolate. You can use any instant or freeze-dried coffee or espresso, but I think a good quality espresso works the best here. Just my two cents.
If you don’t have a doughnut pan, you can also turn these into muffins! Just up the baking time to about 15 – 18 minutes. Really, that’s like having two of these doughnuts in one anyway, so it’s all good in the neighborhood if you know what I mean! 😉
Totally off-topic, but am I the last Christmas-celebrating person to get a Christmas tree, cause we only got ours today. Talk about last minute! At least we know we can get some really good post-Christmas time out of it. (I am telling you, we are going to make the Valentine’s Day tree a thing). And our set-up in the living room is perfect. That’s where I’ve been taking my photos lately since figuring out how to remove the curtains and the table I’ve been using is placed even closer to the window and the tree is placed just so that I can use it as a nice holiday background. So excited!
- 1 cup white whole wheat flour (all-purpose works too)
- 2 tablespoons light brown sugar
- 1 tablespoon minced crystallized ginger
- 1 teaspoon cinnamon
- ½ teaspoon fresh cracked black pepper
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- ½ cup non-fat yogurt
- ¼ cup applesauce
- 3 tablespoons molasses
- 1 large egg
- 1 tablespoon fresh minced ginger
- 1 teaspoon vanilla
- 1 tablespoon instant espresso powder
- ½ teaspoon Dutch processed cocoa
- 1 cup powdered sugar
- 2 tablespoons milk
- Preheat the oven to 350 degrees F, Lightly grease a doughnut pan
- Mix together the flour, sugar, crystallized ginger, cinnamon, pepper, baking soda, salt, nutmeg, and cloves together. Whisk and set aside.
- In a small bowl, mix together the yogurt, applesauce, molasses, egg, fresh ginger, and vanilla together.
- Slowly add the wet ingredients to the dry and mix well, but do not over mix. A few lumps are okay.
- Fill each doughnut hole ¾ f the way with batter. Bake for about 8 - 10 minutes. Set aside on wire rack.
- Make the glaze by mixing all the ingredients together and stir until smooth. Dunk each doughnut into the glaze and set on a wire rack to cool.