Baked Gingerbread Donuts with Maple-Caramel Glaze

Do you ever find yourself stretched too thin? You have a million obligations and things to do but you can't focus on even one. I've come to the realization this past week that you can't say yes to everything and everyone, you have to prioritize. You have to decide what's more important, what deserves your time. It's not easy. This is another one of those life lessons that really make you feel like an adult.

Have you ever had to give anything up in order to make room for something else? In retrospect, was it the right choice?

The good thing about today's recipe is that it's quick enough to fit into almost anyone's list of things to do. And it will make you and your family happy. The glaze on these donuts is to die for. The recipe calls for a donut pan, which is available on Amazon. I've also seen them at Sur la Table, Bed Bath & Beyond, and Michaels.

Recipe Rundown
Taste: Sweet yet spicy and warm. These taste like a mixture of fall and winter.
Texture: The donuts are soft and somewhat airy while the frosting is thick and luscious.
Appearance: The frosting sets so quickly and beautifully.
Pros: No yeast-based dough to wait for, no frying mess to clean up.
Cons: The frosting will stick to your pan if you let it sit out too long.
Would I make this again? Probably.

Baked Gingerbread Donuts with Maple-Caramel Glaze
Makes 6 donuts
From Pinch of Yum
For the donuts:

• 1 cup all-purpose or white whole-wheat flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/8 teaspoon cloves
• 1/8 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 cup brown sugar
• 1 egg
• 1/4 cup applesauce
• 1 tablespoon milk
• 2 tablespoons butter, melted

For the glaze:

• 2 tablespoons butter
• 1/4 cup brown sugar
• 1 tablespoon milk
• 1/2 cup powdered sugar

To make the donuts:

Preheat oven to 350 degrees.

In a medium bowl whisk flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, salt, and brown sugar. With a rubber spatula stir in egg, applesauce, milk, and melted butter until combined. 

Pour batter into a large zip-top plastic bag and cut one corner off. Pipe the batter into a 6-hole donut pan (I used a Wilton donut pan), filling half full. Bake for 8-9 minutes, or until lightly browned and cooked. Cool on cooling rack until donuts are cool enough to remove from pan.

To make the glaze:

Melt the butter and brown sugar in a small saucepan over medium heat. Bring to a boil and let cook for 2 minutes. Add 1 tablespoon milk and bring back to a boil. Add powdered sugar, using an additional tablespoon milk to thin out frosting if needed. Keep over low heat until ready to glaze donuts. Carefully dip donuts into glaze. Frosting will set quickly.