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.
Pumpkin spice donuts topped with an espresso glaze and chocolate drizzle.
- 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
- 1¼ cups confectioners' sugar
- 1 tbsp milk
- 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
- 1/2 cup chocolate semi-sweet
- 1 tablespoon instant espresso
- 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.
Combine confectioners' sugar and milk and spice mixture in a mixer until smooth.
Melt chocolate and espresso powder, mix and transfer to a piping bag.
Dip cooled donuts into the glaze mixture. Let sit for a few minutes.
Squeeze ganache in a swiping motion to produce fluid, chocolate lines.