Gingerbread Doughnut Muffins Recipe

Preheat oven to 400 degrees F and butter a 12-hole muffin tin. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, whip brown sugar with butter, 1 Tbsp vegetable oil and the orange zest on medium-high speed until mixture becomes pale and fluffy.

Blend in the remaining 3 tablespoons of vegetable oil and the applesauce. Add in eggs one at a time and mix just until combined after each addition while adding in vanilla with the second egg. Stir in molasses.

Fold in 1/3 of the flour mixture in 3 additions alternating with 1/2 of the milk in 2 additions between. Fold just until combined after additions

Divide batter among 12 prepared muffin cups, filling each well nearly full. Bake in preheated oven 8 minutes then reduce oven temperature to 375 degrees F and continue to bake 8 – 11 minutes longer.

Remove from oven and run a knife around muffins to remove and transfer to a wire rack to cool slightly.

When muffins are slightly warm, dip into glaze or spread over tops, then return to cooling rack and allow glaze to set at room temperature. Store in an airtight container.

FOR THE GLAZE: In a mixing bowl, whisk together powdered sugar, vanilla and enough orange juice to make a smooth glaze.