Healthier Gingerbread Donuts

Name: Healthier Gingerbread Donuts
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 6 donuts
Ingredients: 3/4 cup white whole wheat flour; 1 coop casein protein powder; 1/2 coop whey protein powder; 1 tsp baking powder; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/2 tsp baking soda; 1/4 tsp allspice; 1/8 tsp salt; 1/8 tsp cloves; 1/3 cup almond milk; 3 tbsp molasses; 3 tbsp light brown sugar; 3 tbsp butter; 1 egg; 1 tsp vanilla extract; 1 cup powdered sugar; 1 oz cream cheese; 2 tsp almond milk

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5

2 reviews

Excellent

Prep Time
15 mins
Cook Time
16 mins
Total Time
31 mins
Servings
6 donuts
Calories
277 kcal
Course
Dessert, Breakfast, Brunch
Cuisine
American

Healthier Gingerbread Donuts

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

Donuts - Dry Ingredients

3/4 cup white whole wheat flour 90 grams, King Arthur brand
1 coop casein protein powder 34 grams, vanilla flavor, Dymatize Elite brand
1/2 coop whey protein powder 16 grams, whipped vanilla flavor, Cellucor brand
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp baking soda
1/4 tsp allspice
1/8 tsp salt
1/8 tsp cloves ground

Donuts - Wet Ingredients

1/3 cup almond milk 2.67 fl oz, unsweetened vanilla
3 tbsp molasses (45 mL)
3 tbsp light brown sugar (36 grams)
3 tbsp butter 1.5 oz, unsalted
1 egg
1 tsp vanilla extract

Frosting

1 cup powdered sugar (120 grams)
1 oz cream cheese 31 grams, reduced fat, softened at room temperature
2 tsp almond milk unsweetened vanilla

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Instructions

Keep Screen Awake

Pre-heat oven to 350 degrees.
Mix all dry donut ingredients and set aside.
In a small bowl, melt the butter in the microwave for 30 seconds. (The butter shouldn't be completely melted, but it should be completely softened.) Add brown sugar and mix until well combined. Next, add the molasses and vanilla, then mix again until combined. Add almond milk and egg, whisk until egg is well incorporated.
Add wet ingredients to dry ingredients and mix until just combined, being careful not to over mix. Some lumps are okay as long as you can no longer see raw flour in the batter.
Scoop donut batter into a piping bag or Ziploc bag and cut off the tip of the bag so you get about a 3/4" opening. Pipe the batter into a silicone donut mold, filling the mold about 3/4 of the way to the top.
Bake for 14-16 minutes or until a toothpick inserted into the thickest part of the donut comes out clean. Remove donuts from the silicone mold and place on a cooling rack.
While the donuts cool, prepare the frosting. Whisk very soft cream cheese, powdered sugar, and almond milk (start with just 1 tsp almond milk and add more if needed) until smooth. A hand mixer will help you achieve smooth frosting quickly. You want the frosting to still be thick enough that it holds some of it's form as you remove the whisk from it - you don't want it to be runny and glaze-like.
After the donuts have cooled, dip them into the frosting. You may need to help this process along with a spatula. Allow the frosting to set up for 30 minutes to an hour - you can speed it along by putting the donuts in the refrigerator.

Notes

You can also make these as mini-donuts in an air-fryer: put the batter into these molds and air fry them at 350 degrees for 7 minutes.
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Nutrition Information

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Serving 1donut Calories 277kcal (14%) Carbohydrates 44g (15%) Protein 9g (18%) Fat 8g (12%) Cholesterol 53mg (18%) Sodium 243mg (10%) Potassium 149mg (3%) Fiber 2g (8%) Sugar 33g (66%)