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.
Author:The Simple, Sweet Life
Prep Time:30 minutes
Cook Time:10 minutes
Total Time:40 minutes
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
1/2 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.