These gingerbread donuts make the perfect holiday breakfast with just the right amount of spices and melt in your mouth flavor.
Preheat oven to 350 degrees.
Spray donut pan with non-stick baking spray.
Whisk together the flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves, salt, and brown sugar in a large bowl.
Whisk together the egg, molasses, vanilla, milk, and butter in a small bowl.
Slowly add the wet ingredients to dry ingredients.
Stir together until just combined.
Scoop the batter to a pastry bag.
Pipe batter into donut pan filling each about 2/3 full.
Bake at 350 degrees for 8 minutes. (Or until the edges just start to turn a golden brown.)
Remove the donuts from the pan and transfer to a wire rack to cool completely.
Stir together the confectionary sugar, hot water, eggnog, and maple extract. (If your icing is too thick add up to another 1/2 teaspoon of eggnog to reach desired consistency.)
Dip tops of donuts into glaze.
Return each glazed donut to the wire rack.
Top with crumbled gingersnaps.
Let the glaze to harden before serving.
Best served same day but can be stored in an airtight container.