Life is so much sweeter with these baked gingerbread donuts. Instead of less-than-desirable ingredients and a sticky glaze coating, these better-for-you treats are made with wholesome gluten-free flours, organic coconut sugar, non-dairy milk and zesty spices. To top them off, they’re drizzled with a delectable dairy-free cinnamon frosting. They’re so tasty, you won’t believe they’re gluten-free and vegan!
Baked Gingerbread Donuts
Preheat oven to 325 degrees F. Lightly grease donut pan.
In mixing bowl, combine all donut ingredients until evenly combined.
Evenly distribute batter into 6 donut molds. Smooth the top and lightly tap pan to remove any air bubbles.
Bake for 18 minutes on middle rack. Remove and let cool for 5 minutes; transfer to cooling rack or plate. To remove from pan, use a knife if needed to loosen the sides.
In small bowl, whisk together frosting ingredients. Adjust the liquid, if needed, to reach desired consistency.
Once donuts have fully cooled, either drizzle with frosting or dip donut in frosting to coat top. If desired, sprinkle with crushed pumpkin seeds.