Baked Gingerbread Mini Donuts

Preheat oven to 350F.

In a large bowl, mix all dry ingredients (flour through brown sugar), using only 1/4 cup of the brown sugar and setting the rest aside.

Whisk in moist ingredients (egg through butter), using only 1 tablespoon of the milk and 2 tablespoons of the melted butter.

Pour batter into a gallon-sized plastic bag and cut the corner off of the bag. Pipe the batter into a greased mini-donut pan, filling each donut space about 1/2 full (for me, this was about 22 mini donuts).

Bake in the preheated oven for about 7-8 minutes. Remove from oven and take each donut out of the pan.

Melt the remaining 2 tablespoons butter with 1/4 cup brown sugar in a small saucepan over medium heat. Bring to a boil and boil for about 2 minutes. Add 1 tablespoon of milk and bring back to a boil. Add powdered sugar, using the last tablespoon of milk to help thin out the frosting if needed. Keep over low heat (otherwise it will start to crystallize) and dunk each mini donut into the frosting. Frosting should set almost immediately.