Pumpkin Spice Latte Donuts
- 2 1/4 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/3 cup firmly packed light brown sugar
- 1 teaspoon salt
- 2 teaspoons Lorann Emulsions pumpkin spice
- 1 can (15 ounces) pumpkin puree
- 2 eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/4 cup milk, divided
- 1 teaspoon Lorann Coffee Emulsions
- 1/2 teaspoon Lorann Vanilla Bean Paste
- 1-1/2 cups confectioners’ sugar, divided
- Donut Pan, 6-Cavity
- Vegetable Pan Spray
- Large Bowl
- 2 Medium Bowls
- Small Bowl
InstructionsPreheat the oven to 375°F. Spray the Donut Pan with vegetable pan spray.
In a large bowl, combine the dry ingredients; flour, baking powder, granulated and brown sugars, and salt.
In a medium bowl, whisk together pumpkin, Lorann Pumpkin Spice, eggs, vegetable oil, and milk. Add pumpkin mixture to flour mixture; beat until just combined. Fill each cup in a doughnut pan until it’s approximately 2/3 full.
Bake the doughnuts for 10-14 minutes or until the tops of the donuts spring back when touched. Let them cool in the pan for 4-5 minutes before removing them.
For the coffee glaze, in a small bowl, stir together 1 tablespoon of milk and Lorann Coffee Emulsion and whisk 1/2 cup of confectioners’ sugar until it’s smooth.
In a medium bowl, whisk together the remaining 3 tablespoons of milk, vanilla, and 1 cup of confectioners’ sugar.
Dip tops of donuts in vanilla glaze. Immediately drizzle with coffee glaze. Remember these donuts are best served fresh.