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Healthy Baked Gingerbread Latte Dougnut
Amanda Powell
A delicious and guilt free gingerbread lattee doughnut
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Prep Time
15
minutes
mins
Cook Time
9
minutes
mins
Total Time
24
minutes
mins
Course
Breakfast
Cuisine
American
Servings
8
doughnuts
Calories
166
kcal
Cook Mode
Prevent your screen from going dark
Ingredients
1x
2x
3x
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
Espresso Glaze
1
tablespoon
instant espresso powder
½
teaspoon
Dutch processed cocoa
1
cup
powdered sugar
2
tablespoons
milk
Instructions
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.
Nutrition
Serving:
1
g
Calories:
166
kcal
Carbohydrates:
36
g
Protein:
4
g
Fat:
1
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
1
g
Trans Fat:
1
g
Cholesterol:
21
mg
Sodium:
232
mg
Potassium:
193
mg
Fiber:
2
g
Sugar:
25
g
Vitamin A:
41
IU
Vitamin C:
1
mg
Calcium:
54
mg
Iron:
1
mg
Keyword
donut, doughnuts, gingerbread, latte
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