Pumpkin Spice Latte Doughnuts

Plate of doughnuts on a white napkin with a knife, jar of milk and bowl of glaze around it

5 from 13 reviews

Looking for an easy, bite-sized breakfast for your busy fall mornings? Look no further! These pumpkin spice latte doughnuts are sure to get your day off to a sweet start.



For the pumpkin doughnuts:

For the glaze:

For the espresso drizzle:


  1. In a large bowl, whisk together the dry ingredients for the doughnuts (flour, sugar, cinnamon, baking soda and baking powder).
  2. In another bowl, whisk together the wet ingredients (melted butter, egg, vanilla extract and pumpkin puree) until just combined. Whisk in dry ingredients.
  3. Use vegetable shortening and a paper towel to grease your doughnut pan. Fill a piping bag with the doughnut batter and pipe it into the doughnut pan until each cavity is about 2/3 full.
  4. Bake the doughnuts at 350F for 8-10 minutes, or until a toothpick inserted into the doughnuts comes out clean.
  5. Allow to cool in the pan for 1-2 minutes before turning them out onto a baking rack.
  6. In a small saucepan, combine the powdered sugar, water and vanilla extract for the glaze.
  7. Cook over low-medium heat, whisking occasionally, until the glaze is warm and starts to form a crust on top. Remove from heat.
  8. Dip each doughnut into the glaze, gently shaking it to allow any excess glaze to drip off. Be sure to stir the glaze between each doughnut so it doesn’t form a crust.
  9. Once all of the doughnuts are glazed, add the espresso powder and 2 tsp of water to the remaining glaze. Stir the glaze until all of the espresso powder has dissolved.
  10. Pour the espresso glaze into a piping bag, cut the tip, and drizzle over the doughnuts (preferably with a piece of parchment paper under them).



Keywords: pumpkin spice latte doughnut, pumpkin doughnut