Pumpkin Spice Donuts With Candied Ginger
Desserts & Sweets
Moist, delicious, and packed with bright ginger flavor, these donuts pair well with coffee or a big glass of milk. Don’t forget the sprinkles!
¼ cup Epicurean Butter Pumpkin Spice Flavored Butter, melted
¼ cup granulated sugar
3 Tbsp dark brown sugar
½ tsp vanilla
1⅓ cup flour
¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup milk of choice
3 Tbsp finely chopped crystallized ginger
2 Tbsp Epicurean Butter Pumpkin Spice Flavored Butter, melted
¾ cup powdered sugar
⅔ Tbsp milk of choice
sliced candied ginger and sprinkles, for décor
Preheat oven to 425°F. Spray a 6-hole donut pan with cooking spray.
In a large bowl whisk together melted Pumpkin Spice Flavored Butter and sugars.
Add egg and vanilla and beat well.
In a separate bowl whisk together flour, baking powder, baking soda, and salt.
Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour. Stir in crystallized ginger.
Fill a zip-top bag with batter, cut off one corner, and pipe batter into prepared pan (or use a pastry bag).
Bake for 10 minutes until tops spring back. Let cool for 5 minutes in pan, remove and cool completely.
Combine melted Pumpkin Spice Flavored Butter and powdered sugar. Add milk, a bit at a time, until mixture is thin enough to dip donuts. If too thin, add more powdered sugar. If too thick, add more milk.
Dip cooled donuts in glaze and place on a rack. Sprinkle with sliced ginger and sprinkles.