Gingerbread Doughnut Muffins

Ingredients

• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp salt
• 1 Tbsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 3/4 cup packed light-brown sugar
• 6 Tbsp unsalted butter, softened
• 1/4 cup vegetable oil, divided
• 1 tsp orange zest
• 2 Tbsp unsweetened applesauce
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup + 2 Tbsp molasses
• 1 1/4 cups milk
• 2 cups powdered sugar
• 2 1/2 – 3 1/2 Tbsp fresh orange juice or milk
• 1/4 tsp vanilla extract

Directions

1. Heat the oven to 400 degrees, and coat a 12-hole muffin tin with butter. In a mixing bowl, whisk the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg for 30 seconds, then set it aside.
2. Set up an electric stand mixer with the paddle attachment. In the mixer bowl, beat the brown sugar, butter, 1 Tbsp vegetable oil, and orange zest on medium-high speed until the mixture looks light and fluffy. Mix in the remaining 3 Tbsp vegetable oil and the applesauce.
3. Add the eggs one at a time, mixing only until each one disappears into the batter, and add 1 tsp vanilla with the second egg. Mix in the molasses.
4. Using a rubber spatula, fold in 1/3 of the flour mixture, making sure to scrape the bottom and sides of the bowl. Do not worry about lumps, and stop before the batter looks perfectly smooth. Fold in 1/2 of the milk until it is almost incorporated. Repeat with more flour mixture, then the rest of the milk, and finish by folding in the last 1/3 of the flour mixture just until combined; the batter should still be lumpy.
5. Spoon the batter into the 12 prepared muffin cups, filling the wells almost all the way. Bake for 8 minutes, then reduce the oven temperature to 375 and bake for another 8 – 11 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
6. Take the muffins out of the oven, loosen the edges with a knife, and transfer them to a wire rack to cool slightly. The rack of muffins can also be placed in a cool microwave while they cool to help hold in a little moisture.
7. When the muffins are still slightly warm, dip the tops in the glaze or spread it over them. Return the muffins to the cooling rack and let the glaze set at room temperature. Store in an airtight container.
8. For the glaze, whisk the powdered sugar, vanilla, and enough orange juice together in a mixing bowl to make a smooth glaze.