Gingerbread Latte Donuts

Preheat oven to 400°F and spray donut pans with baking spray. Set aside.

In a large mixing bowl, whisk sour cream, egg, and vanilla extract. Whisk in cinnamon, ginger, cloves, nutmeg, and salt. Add oil, molasses, and milk, whisking after each addition.

Add sugars and whisk until combined. Add baking powder and baking soda, whisking to combine. Fold in flour until just combined, making sure to not overmix.

Divide batter between donut cavities, filling each cavity slightly more than ¾ full. Bake at 400°F for 10 minutes, then lower oven temperature to 375°F and bake for 6–7 minutes, or until toothpick comes out clean when inserted and tops of donuts spring back when touched.

Place pans on a rack to cool for about 10 minutes (see note below!), then remove from pans and allow to finish cooling. While donuts are cooling, make the glaze.

For the coffee glaze:
In a small mixing bowl, whisk powdered sugar, vanilla, and coffee until thoroughly combined. If glaze is too thick, add a little more coffee, 1 tablespoon at a time, until you reach your desired consistency.

Place a piece of wax or parchment paper under the rack with the donuts. When donuts are mostly (or completely) cool, spread glaze over each donut top and serve immediately!

Donuts will keep for up to 2 days if kept in a covered container.

Notes:
• If using a silicone donut pan, make sure donuts are almost completely cool before removing from cavities.
• If you would like to make mini donuts, you might want to cut the recipe in half—unless you plan to feed a crowd. (The same would go for donut holes.)