Pumpkin Spice Latte Doughnuts
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.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 12
- Category: Breakfast
- Cuisine: American
For the pumpkin doughnuts:
- 1 cup all purpose flour
- 1/3 cup granulated sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. baking soda
- 1 tsp. baking powder
- 2 tbsp unsalted butter, melted
- 1 egg
- 1/2 cup milk
- 1 tsp. vanilla extract
- 3/4 cup pumpkin puree
For the glaze:
- 3 cups powdered sugar
- 5 tbsp water
- 1/2 tsp vanilla extract
For the espresso drizzle:
- 2 tsp espresso powder
- 2 tsp water
- In a large bowl, whisk together the dry ingredients for the doughnuts (flour, sugar, cinnamon, baking soda and baking powder).
- In another bowl, whisk together the wet ingredients (melted butter, egg, vanilla extract and pumpkin puree) until just combined. Whisk in dry ingredients.
- 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.
- Bake the doughnuts at 350F for 8-10 minutes, or until a toothpick inserted into the doughnuts comes out clean.
- Allow to cool in the pan for 1-2 minutes before turning them out onto a baking rack.
- In a small saucepan, combine the powdered sugar, water and vanilla extract for the glaze.
- Cook over low-medium heat, whisking occasionally, until the glaze is warm and starts to form a crust on top. Remove from heat.
- 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.
- 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.
- 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).
- Use a piping bag to pipe your doughnuts into your doughnut pan. This is a lot easier and less messy than trying to pour from the bowl.
- Be sure not to over-bake the doughnuts. Over-baked doughnuts tend to be dry and hard. To bake the perfect doughnuts, I recommend checking them at the 7-8 minute mark. If they’re still uncooked inside, pop them in for another minute. Repeat each minute until baked all the way through.
- Be sure not to over-cook the glaze. Over-cooked glaze losing too much liquid and becomes hard. The best way to make sure your glaze doesn’t get over-cooked is to cook it over low heat and remove it once it starts forming a crust. If your glaze becomes over-cooked, simply add more water in 1/2 tsp increments until the glaze breaks up enough to use.
- Leftovers: Baked doughnuts don’t keep well and tend to dry out faster than the fried variety. If you end up with leftovers, the best way to store them is in a paper bag. Whatever you do, don’t refrigerate them or put them in plastic.
- Reviving stale doughnuts: If you wound up with leftovers and they’ve gotten stale, no worries! You can soften them back up by microwaving them in 5-10 second increments until soft. Just watch out for melting frosting.
- Serving Size: 1 doughnut
- Calories: 210
- Sugar: 36g
- Sodium: 53mg
- Fat: 2.7g
- Saturated Fat: 1.5g
- Carbohydrates: 45.5g
- Fiber: .8g
- Protein: 2.1g
- Cholesterol: 20mg
Keywords: pumpkin spice latte doughnut, pumpkin doughnut