Sep 14

Sep 14 Pumpkin Spice Latte Donuts

You know, I will admit – I’m not a pumpkin spice latte fan, I’m more of a macchiato man (I think I just wrote a song lyric). However – with the fall season and pumpkin spice hysteria upon us, I thought a pumpkin spice, latte-inspired donut would be amazing! I love pumpkin flavored foods and who doesn’t love a donut?! This baked donut is topped with the perfect espresso-sugar glaze, pairs perfectly with a cup of coffee and will definitely have you in the mood for fall. So let the pumpkin spice hysteria begin!

Ingredients (Makes 12 donuts):

Donuts

2 cups all purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon table salt
1/2 teaspoon baking soda
1 cup pumpkin puree
2 eggs
1/2 cup milk
1/4 cup unsalted butter at room temperature (I usually let mine sit for about 2 hours)

Glaze

1 1/4 cup confectioner's sugar
2 tablespoons freshly brewed espresso or strong black coffee
1 tablespoon milk

Directions:

Preheat over to 325 degrees F.
In the bowl of a stand mixer, combine the flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda with a spoon or whisk.
Add pumpkin puree, eggs, milk and butter and beat on low-medium speed until batter is thick and fully combined.
Spray your donut pan(s) with cooking spray and fill each cavity 3/4 of the way full. (This can be done with a spoon, piping bag or Ziploc® bag with a corner cut off.
Bake for approximately 12 minutes or until a toothpick can be inserted and comes out dry.
While donuts are baking, combine glaze ingredients until you have a smooth and slightly thick frosting. I used a fork to do this. If it's too thick you can add a teaspoon of milk at a time.
Let donuts cool in pan briefly before transferring to wire rack.
While donuts are still slightly warm, dip tops of donuts in glaze, coating well and placing on wire rack to set.
Serve and enjoy!

Tools - I used these donut pans from Bed Bath & Beyond.