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Dark Chocolate Gingerbread Donuts with Fall Sprinkles


If you know me in real life, you know I LOVE to bake! Before the kiddos came along, my baking skills were wasted as the hubs doesn’t exactly have my same level of sweet tooth. Haha! Luckily, my babies love a sweet treat as much as I do and while I, obviously, don’t give them sugar all the time, a little treat every once and a while is ok by me. So, these Halloween ready donuts are right up our alley!

This recipe is adapted from The Comfort of Cooking



1 cup all purpose flour
2 Tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon Kosher salt
1/8 teaspoon ground nutmeg
1/8 teaspoon allspice
1/2 cup buttermilk
1/4 cup vegetable oil
3 Tablespoons molasses
1 large egg
1 teaspoon pure vanilla extract


1. Preheat the oven to 350 degrees F. Lightly grease a standard size 6-cup donut pan.

2.  In a large bowl, combine flour, sugar, cinnamon, baking soda, salt, nutmeg, and cloves. Mix well.


3. In a separate smaller bowl, combine buttermilk, oil, molasses, egg and vanilla. Mix well.

4. Pour wet ingredients into dry ingredients, mixing until just combined. Do not over-mix or your donuts could be tough. Batter should be lumpy. Spoon batter equally into the 6 donut pan cups.


5. Bake for 12-14 minutes, or until a toothpick inserted into a donut comes out clean.

6. Allow donuts to cool completely then dip in dark chocolate gaze and finish with an assortment of Halloween sprinkles.


Dark Chocolate Glaze:

4 ounces bittersweet chocolate, finely chopped (3/4 cup)
3 tablespoons unsalted butter, cut into small pieces
1 tablespoon whole milk
2 teaspoons light corn syrup



Melt chocolate and butter in a bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat, and stir in milk and corn syrup. Use immediately.


Dark Chocolate Glaze recipe adapted from Martha Stewart

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