Gingerbread Latte Donuts
These gingerbread espresso latte donuts are soft and fluffy, combine the rich flavors of sweet molasses and warm gingerbread spices, and are topped with a delicious coffee glaze.
Ingredients
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- 1 teaspoon ground ginger
- ¼ tsp ground nutmeg
- ¼ teaspoon ground cloves
- ¼ tsp salt
- ⅓ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup unsalted butter melted and slightly cooled
- ½ cup lukewarm milk
- ¼ cup molasses
- Espresso Glaze
- 1 cup powdered sugar
- 1-2 tsp espresso powder
- 1-2 tbsp warm milk
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 350°F and lightly grease a donut pan. I like the silicone version like this one.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In a separate bowl, whisk together the brown sugar, granulated sugar, egg, melted butter, warm milk, molasses, and vanilla extract until smooth.
- Gradually fold the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix.
- Spoon or pipe the batter into the donut pan, filling each cavity about ¾ full.
- Bake for 10-12 minutes, or until the donuts spring back when lightly touched.
- Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tried this recipe?Let us know how it was!