Recently, I came across a mini donut tin in the back of my kitchen cupboard, that I haven’t used for ages. The last time I used it was re-making an old recipe on my blog; Mini Pumpkin & Cinnamon Sugar Donuts, which I was tempted to make them again but decided to create something stereotypically festive and gingerbread-y instead.
I love how these turned out. Something between an iced gingerbread cookie and a soft, fluffy muffin. However, I’m kicking myself because these photos turned out blurry! I did consider making and photographing these again but I’m trying to be less of a perfectionist so… Enjoy these blurry donuts.
To replace eggs in this recipe, I use applesauce which I think also really adds to the Christmass-y flavour. In the UK, it’s not always something that’s easy to get hold of but I found a workaround – baby food! Check out the baby food aisle and you will usually be able to find apple puree. Or you can just make your own. OR… just use some soy yoghurt in its place.
For the icing