Glazed Gingerbread Doughnut Muffins – I know things have been extra quiet around here. I can only say that I’ve been a little bit distracted by these two:
Will is almost 10 months old and in the last few weeks it has become abundantly clear to me that I have two little boys. Tons of wrestling and other boy things are going on. I love it.
On to the food, though.
I’ve made several things that have been blog worthy lately but just haven’t gotten my act together enough to take a photo, edit it, and then write a blog post. This blog is for sure something that I like to do in my spare time and sometimes, the spare time that I do have ends up getting spent on other things (like reading all the books ever written and playing with my two little wrestlers).
I was perusing Pinterest one more morning and saw these muffins three different times on my home page. I finally clicked on it, drooled a little, then realized that I had everything I needed to make them (well, a dairy free version, at least).
There isn’t any special technique with these guys, pretty standard muffin directions. Then they come out tasting like doughnut! I was really surprised with the likeness to a doughnut, to be perfectly honest. They are light yet still cakey and are really more of a dessert than a breakfast. 😉
They also aren’t overpoweringly ginger-y, if that isn’t your thing. Definitely don’t skip the glaze, either – it’s so worth it and ramps up the doughnut similarity. (If you have leftover glaze, you may or may not want to glaze the muffins again. Or you might want to scoop up the glaze that drips off the muffins and drizzle is back over the top. That’s totally your call. 😉 )
Clearly Jack liked them
Glazed Gingerbread Doughnut Muffins
- 3 cups all-purpose flour
- 2 tsp. baking powder
- ¼ tsp. baking soda
- ¾ tsp. salt
- 1 tbsp. ground ginger
- 1 ½ tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¾ cup packed brown sugar
- 6 tbsp. coconut oil, at room temperature (or unsalted butter)
- ¼ cup vegetable oil, divided
- 1 tsp. orange zest
- 2 tbsp. unsweetened applesauce
- 2 large eggs
- 1 tsp. vanilla extract
- ¼ cup maple syrup
- 2 tbsp. molasses
- 1 ¼ cups coconut milk (or regular milk)
For the glaze:
- 2 cups powdered sugar
- 1 tbsp. fresh orange juice
- 2-3 tbsp. coconut milk
- ¼ tsp. vanilla extract
1. Preheat the oven to 400° and grease muffin tins; set aside.
2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon and nutmeg, set aside
3. In the bowl of an electric mixer fitted with the paddle attachment, whip the brown sugar with coconut oil until fluffy, 2-3 minutes. Add in 1 tablespoon of the vegetable oil and the orange zest, and mix on medium-high speed for 1 minute. Stir in remaining 3 tablespoons vegetable oil and the applesauce.
4. With the mixer on low, add in eggs one at a time and mix just until combined after each addition, scraping down the bowl as necessary. Add in the vanilla, syrup, and molasses and mix to combine but do not overbeat.
5. Beginning and ending with the flour, alternate adding the flour mixture and the milk until combined, scraping down the bowl as necessary.
6. Divide batter among prepared muffin tins, filling ⅔ full. Bake in preheated oven for 8 minutes then reduce oven temperature to 375° and continue to bake another 7 – 10 minutes. until a tester comes out with just a few crumbs attached.
7. While the muffins bake, make the glaze by combining the powdered sugar, vanilla, orange juice and 2 tablespoons of milk. Whisk to combine and add additional milk if necessary. Set glaze aside.
8. Transfer tins to a wire rack to cool for five minutes, then carefully remove the muffins to the cooling rack. Using a spoon, pour glaze over each muffin then allow to cool completely. Store in an airtight container.
adapted slightly from Cooking Classy.
Glazed Gingerbread Doughnut Muffins