Melt in your mouth pumpkin spice latte donuts are so easy to make and so delicious you might regret reading this recipe! 😳 They’re so moist you won’t dare to dip them in anything! Also I gotta be real, many baked donuts are disappointing. They’re like tiny cupcakes without buttercream that have been over-baked. MEH!!! These don’t have that problem, the pumpkin brings a lot of moisture and the glaze just seeps into the cake and makes each bite perfect!
Let’s talk about substitutions!
For a vegan option nix the eggs, whisk in 7 1/2 teaspoons of ground flax seeds into nine tablespoons of water until it becomes gelatinous. Substitute the milk and half and half for for coconut or almond milk. Trade the butter out for vegetable or coconut oil.
Because there are super-moist baked doughnuts the glaze will absorb into them so they are best eaten the day of.
If you’ve tried these doughnuts then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Pumpkin Spice Doughnuts
Pumpkin spice doughnuts topped with a spiced espresso glaze and chocolate drizzle.
Ingredients
INGREDIENTS:
- 2 cups all-purpose flour
- 1/2 cup brown sugar packed
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup pumpkin puree
- 1/2 cup half and half
- 1/2 cup milk
- 1/4 cup butter unsalted, room temperature
For the glaze
- 1¼ cups confectioners' sugar
- 1 tbsp milk
For the Spice Mixture. (Reserve 1/2 for the glaze)
- 2 teaspoon of instant espresso
- 1/2 teaspoon of allspice
- 2 teaspoon cinnamon
- 1/4 teaspoon of ginger
- 2 tablespoon of cream
- 6 cups of confectioners sugar
- 2 eggs
For the Chocolate Ganache:
- 1/2 cup chocolate semi-sweet
- 1 tablespoon instant espresso
Instructions
INSTRUCTIONS:
- Heat oven to 325 degrees. Coat donut pans with grease or cooking spray.
In a stand mixer, combine flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda.
In a small bowl, combine all spices -- instant espresso, cinnamon, ginger, cream and confectioners sugar. Whisk together, then add to the stand mixer bowl.
Add in pumpkin puree, eggs, milk and butter. Mix on low until mixture is thick.
Move batter to a piping bag. Squeeze into the donut circles, 1/2 the way up to each holder. Cook for 10-14 minutes.
Transfer to a wire rack. Let the donuts cool.
For the Glaze:
Combine milk and spice mixture in a mixer until smooth.
For the Ganache:
Melt chocolate and espresso powder, mix and transfer to a piping bag.
For the Assembly:
Dip cooled donuts into the glaze mixture. Let sit for a few minutes.
Squeeze ganache in a swiping motion to produce fluid, chocolate lines.
Recipe Video
Recipe Notes
For a vegan option nix the eggs, whisk in 7 1/2 teaspoons of ground flax seeds into nine tablespoons of water until it becomes gelatinous. Substitute the milk and half and half for for coconut or almond milk. Trade the butter out for vegetable or coconut oil.
IF YOU LIKED THIS RECIPE TRY THESE OUT
Is pumpkin purée the same as canned pumpkin pie filling? All I can find is the pie filling. Can’t find puree at all. Gotta try this. Family loves baked donuts.
Hi Beth! It’ just 100% pure canned pumpkin. Pumpkin pie filling is probably super-tasty but a whole different ingredient. Hope that helps!
I agree with you about most baked donuts. I’m never a fan. But these sound incredible. I drug my husband across town for a pumpkin cake donut from my favorite donut place last weekend… not that he was complaining. But my pumpkin donut love is real!! Excited to try this recipe!! Love it!
Oh boy! I really hope you enjoy the donuts as much as I did!
Hi!
ok bare with me, its amateur hour over in my kitchen when it comes to donuts.
i have a couple questions.
1) in the ingredients list “pumpkin pie spice” is listed as an ingredient. you are referring to the Spice Mixture
correct? if not, then im also using a separate mixture of pumpkin pie spice?
i was confused because of the 6 cups of confectioners sugar- that is a lot for just 2 teaspoons. but if that’s what
i’m supposed to do then ill do it!
2) if i make the Spice Mixture twice (youve got that written in parentheses) am I using 6 more cups of
confectioners sugar and making that spice mixture again? what happens with the first batch of spice mixture
that i make?
3) back to the batter mixture, im mixing in 6 cups of powdered sugar into my 2 cups of flour? (steps 2 and 3 in the
instructions). that seems like an insane amount of sugar! but ill do it if you tell me to 🙂
4) in step 3 you say to mix spices in- its missing allspice. im assuming that goes in anyways. but then, those are all
the ingredients that are supposed to be mixed into cream and eggs- so now its wet!
im sorry! i feel like im rambling, but i started making these last night, and was completely confused. they look delicious, and i basically mickey-moused your recipe with another donut recipe that had similar ingredients. they came out pretty good, but i want to try yours!
thanks again
Okp,
Sorry for the confusion! The ingredient measurements for the spice mixture are already doubled, so just make one batch and reserve half of it for the glaze mixture! When you’re mixing up the batter, you’ll be mixing in the correct reserved amount. I used McCormicks Pumpkin Pie Spice from Target! Hope that helps!
John