Pumpkin Spice Latte Donuts

Pumpkin Spiced Latte Donuts | A Happy Food DanceSay it isn’t so.. the unofficial end of summer was yesterday and I mourned the occasion by laying out at the beach doing nothing, like most people.  Luckily, it stays quite warm throughout most of the fall in LA so there are still more beach days in my future, but it’s still a little bit of a bummer.

Before summer could even end though, Halloween candy was already stocked at the grocery store and Starbucks was serving up pumpkin spiced lattes.  I’m sure it’s only a matter of time before we start hearing Christmas music.

Pumpkin Spiced Latte Donuts | A Happy Food DanceWell I better jump on that pumpkin in everything wagon and get you the recipe to these pumpkin spice latte donuts before we start talking turkey and stuffing.

These donuts are so delish!  I mean they are full of nutmeg, cinnamon, clove and ginger plus real pumpkin (unlike Starbuck’s latte) and topped with an espresso glaze.  Beat that Dunkin Donuts!

Pumpkin Spiced Latte Donuts | A Happy Food DanceThe other amazing thing about these donut are they are super simple.  The dough comes together super quickly and they take under 15 minutes to bake.  And the espresso glaze, I went to my local Starbucks and got a couple shots and mixed it in with a little powdered sugar.

That’s it guys!

Pumpkin Spiced Latte Donuts | A Happy Food DanceSo get ready for pumpkin patches, spiced apple cider (spiked for me) and lots and lots of candy!

Pumpkin Spice Latte Donuts
  • 2 cups all purpose flour
  • ½ cup packed brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup pumpkin puree
  • 2 eggs
  • ½ cup milk
  • ¼ cup unsalted butter, at room temperature
  • 1¼ cups confectioners' sugar
  • 2 tablespoons espresso
  1. Preheat oven to 325 degrees. Spray a donut pan with cooking spray and set aside.
  2. In the bowl of a stand mixer, stir together flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda.
  3. Add pumpkin puree, eggs, milk and butter. Beat on low speed until the batter is thick and a little sticky.
  4. Transfer batter to a piping bag or a large ziplock bag with the end cut off.
  5. Pipe the batter into the pan, filling about ½ of the way up.
  6. Bake for 10-14 minutes, checking periodically. Donuts are done when a toothpick is inserted and comes out dry.
  7. Immediately transfer to a wire rack and let cool slightly,
  1. While the donuts are baking, mix together confectioners' sugar and espresso until you have a smooth but slightly thick frosting.
  2. When the donuts are cool but still warm, dip tops into frosting, coating well and then set on wire rack and let frosting set.
  3. Serve immediately.



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    • says

      Hi Kaileigh – I don’t recall what brand my donut pan is (I actually picked it up for under $10 at HomeGoods). Just make sure that it’s non-stick and spray it with a little cooking spray before you insert your batter and you should be good to go. Let me know if you make these and how they turn out!

  1. Bonnie says

    I doubled the recipe and put it in a 9×13 pan and baked for 40minutes. Turned out amazingly! Even substituted gluten free flour. Definitely my new go to pumpkin cake recipe :)

  2. Bailey Correll says

    I made these using a waffle iron! It was so easy and they are delicious! Just put a tablespoon or two in the iron and cook for about a minute and a half then dip in glaze as they cool. Yum! And easy for a college student without a donut pan 😉

  3. Asia says

    OMG! these donuts look so delicious! I’ll definetely try to bake them! Thank you for the recipe, GREETINGS FROM POLAND!

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