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Eggless Gingerbread Donuts stack with a glass of milk

Eggless Gingerbread Donuts

These Eggless Gingerbread Donuts are fluffy, soft, perfectly spiced, and melt-in-your-mouth delicious! They come together quickly and easily– a convenient recipe for crisp fall mornings or any time at all.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 - 10 donuts
Calories 174kcal


  • 1 cup (140 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/3 cup + 2 teaspoons (90 ml) milk (I used whole milk)
  • 1 1/2 teaspoon (7.5 ml) apple cider vinegar
  • 1/4 cup (58 g) unsalted butter, softened
  • 1/4 cup (50 g) brown sugar
  • 1/4 cup (80 g) molasses
  • 1 teaspoon (5 ml) pure vanilla extract

Topping (optional)

    Cinnamon Sugar:

    • 1 cup (200 g) granulated sugar
    • 1 tablespoon ground cinnamon
    • 4 tablespoons (56 g) unsalted butter, melted

    Sugar Glaze:


    • Preheat the oven to 350º F(180°C). Spray donut pan with non-stick spray. Set aside.
    • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Set aside.
    • In a separate medium bowl, whisk together milk and vinegar. Let the mixture stand at room temperature for 5 to 8 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. Set aside.
    • Beat with an electric mixer the butter and brown sugar on medium speed until creamy.
    • Add molasses and vanilla, scraping down the bowl's sides and bottom as needed; mix to incorporate. The mixture could be piecey and not fully combined. That’s ok.
    • Reduce mixer’s speed to low. Add half of the flour mixture; mix to incorporate. With the mixer running slowly, pour the milk mixture, then add the remaining flour mixture. Mix until just combined. Scrape down the sides and bottom of the bowl as needed.
    • Spoon the batter into donut cavities, filling half of the way full. Note: For ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup.
    • Bake for about 10 - 11 minutes, or until a toothpick inserted in the center comes out clean. Cool donuts for 2 - 3 minutes, then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.

    Coat the donuts (optional):

      Sugar Cinnamon:

      • Combine the granulated sugar and cinnamon in a medium bowl. Brush both sides of each donut with melted butter, then generously coat in the sugar-cinnamon mixture.

      Sugar Glaze:

      • In a mixing bowl, whisk the glaze ingredients together until completely smooth. Note: You can add a bit more milk to thin the glaze or more confectioners’ sugar to thicken, if desired. Dip each donut into the glaze, then place back on the rack. Top with sprinkles.


      PRO-TIP: Be careful not to overfill your donut pan; the indentations should be no more than 3/4 of the way full, ideally halfway full. If you add too much batter, the donuts will expand over the edges of the pan and lose their shape.  
      STORE: Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.
      FREEZE: Not coated donuts can be frozen for up to 2 months. Thaw overnight in the refrigerator and warm it up to your liking in the microwave for a couple of seconds.
      Use a piping bag to fill your pan. It is tricky to spoon batter evenly into a donut pan – and nearly impossible with a mini donut pan. Piping the batter in with a pastry bag or a Ziploc bag with the corner snipped off will save you a lot of time and frustration.
      You can make little balls with foil and parchment paper. Place the ball in the middle of a muffin pan cavity. Pipe the batter, using a pastry bag or a Ziploc bag with the corner snipped off, around the ball. Make sure to coat the foil with baking spray very well before adding the batter.
      If you’re going to make this recipe, please read the whole post content to get lots of tips, tricks, and variations.
      ★ Did you make this recipe? Don't forget to give it a star rating below!
      Please note that nutritional information is a rough estimate and it can vary depending on the products used.


      Calories: 174kcal | Carbohydrates: 28g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Fiber: 1g | Sugar: 15g