Baked Gingerbread Doughnuts

• FOR THE DONUTS:
• 1 cup White Whole Wheat Flour
• 3/4 teaspoons Baking Powder
• 1/4 teaspoons Baking Soda
• 1 teaspoon Cinnamon
• 1/2 teaspoons Ginger
• 1/4 teaspoons Allspice
• 1/8 teaspoons Cloves
• 1/4 teaspoons Salt
• 1/4 cups Brown Sugar
• 1 Egg
• 2 Tablespoons Reduced-sugar Maple Syrup
• 1 Tablespoon Skim Milk
• 2 Tablespoons Butter, Melted
• FOR THE GLAZE:
• 2 Tablespoons Butter
• 1/4 cups Brown Sugar
• 2 Tablespoons Skim Milk
• 1/4 cups Confectioners Sugar

1. For the donuts:
2. 1. Preheat oven to 350 F.
3. 2. In a large bowl, mix together all of the dry ingredients in the donut section (flour through brown sugar).
4. 3. Whisk in the wet ingredients.
5. 4. Pour batter into a gallon-sized bag and cut the corner off or use a pastry piping bag. Fill the cavities of your mini donut pan about 2/3 full. It's kind of hard to measure since they're mini!
6. 5. Bake for 5-9 minutes, or until they just start to turn a light golden brown. Cool for a couple of minutes and then sprinkle with confectioners' sugar. Or allow them to cool fully, then glaze them.
7. 6. Find a nice hot cup of coffee or a cold glass of milk and enjoy!!
8. For the glaze:
9. 1. Let donuts cool completely. This will allow the glaze to harden quickly when applied.
10. 2. In a small saucepan, melt butter and brown sugar together over medium heat. Bring to a boil. Let boil for 2 minutes.
11. 3. Add 1 tablespoon milk, stir, and bring back to a boil.
12. 4. Add powdered sugar, stir, and if the glaze is too thick, add the second tablespoon of milk to thin it.
13. 5. Turn the heat to low and keep it the pan on the heat while glazing. The glaze will begin to crystallize if removed from the heat.
14. 6. Glaze donuts and follow step #6 above!
15. Adapted from Pinch of Yum

flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves, salt, brown sugar, egg, syrup, milk, butter, butter, brown sugar, milk, confectioners sugar

Taken from tastykitchen.com/recipes/breakfastbrunch/baked-gingerbread-doughnuts/ (may not work)