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You may have noticed that I've been making quite a few baked donuts lately. I actually have had these donut pans for a couple years, but it wasn't until earlier this year that I started using them regularly.
Bah! I'd much rather just butter one bowl, make a big cake, and go about my day.
(Yes, by that I mean the eating part.)
I was a little worried that it might have a strange taste or leave weird sticky residue on my baking pans (something that I've experienced with other sprays), but it does neither, which Eugene particularly appreciates since he usually gets the job of cleaning the pan when I'm done.
(He also gets to join in on the eating part.)
Now about this recipe!
The easy batter is spiced with cinnamon, ginger, and nutmeg, and gets it's lovely sweetness and color from dark molasses-rich brown sugar. If you can find some really good stuff (like muscovado), I would recommend trying it out here, although regular dark brown sugar will work, too.
(Honestly, these would be a killer Christmas Day breakfast idea, too.)
And the whole thing is done in less than an hour!
Disclaimer: This is a sponsored post written by me on behalf of PAM Cooking Spray. For more information, visit http://www.pamcookingspray.com. All recipes, photos, and opinions are (of course!) my own.
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Baked Gingerbread Donuts with Orange Cream Cheese Frosting
Makes 12 Donuts.
For the donuts:
2 cups all purpose flour
1/2 cup granulated sugar
1/4 cup dark brown sugar (if you have access to muscovado sugar, it would work really well here)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
2 large eggs, room temperature
1/4 cup buttermilk
3/4 cup milk
3 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
For the topping:
4oz cream cheese, room temperature
1/2 cup powdered sugar
1/4 teaspoon orange extract
1 teaspoon vanilla extract
1/3 cup heavy cream + more if needed
Preheat oven to 325 degrees. Spray two doughnut pans with baking spray (I like Pam Baking), and set aside.
In a large bowl, combine the flour, sugars, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg and set aside. In a separate bowl, whisk together the eggs, buttermilk, milk, melted butter, and vanilla. Add the wet to the dry and mix until smooth and completely combined.
Divide into the doughnut pans and bake in the preheated oven about 20-25 minutes, or until puffed up and spring back to the touch. Let cool in pan about 5 minutes before removing to a cooling rack.
For the icing
In an electric mixer, beat the cream cheese until it is smooth. Add the powdered sugar, vanilla, orange extract, and 1/3 cup heavy cream, and beat until light and smooth. For thinner icing, add additional heavy cream, a couple tablespoons at a time until it's the desired consistency.
Once the donuts are completely cooled, ice and serve. These are best served during the first 12 hours after baking.