Are you someone who loves pumpkin spice season? It is hard to believe that pumpkin spice season is finally here. While others haven’t liked that pumpkin season has crept into July and August, I embrace it with open arms. Pumpkin season is one of my favorite seasons as a foody and I look forward to the pumpkin spice goodness all year. My only issue is that some of the best foods come from big brands I can’t afford to buy from constantly, such as a particular coffee shop and another donut shop. While their food is excellent, we can’t afford the prices after inflation.
Of course, one of the best ways to have that pumpkin spice experience is learning how to make something equivalent or better at home. It wasn’t like it was my first time making pumpkin desserts, and I have always been the person in the family everyone comes to if they want a certain type of recipe. Even if I don’t come up with the recipe myself, I usually test recipes and modify them until I get to what I view as perfection, and that is precisely what I did with these delectable pumpkin spice latte donuts.
So, what is so special about these donuts? After much experimentation, they are the perfect mix of sweetness, spice, and delightfully fluffy. They are straightforward to make, making these pumpkin spice donuts the perfect weekend breakfast or dessert.
I especially love eating these donuts on a lovely autumn day with the wind blowing outside with a large cup of coffee. The best part, though, is that they are far cheaper to make than anything you purchase in stores, making them budget-friendly too! No more having to hope your favorite donut store still has some in stock after you slept in on Saturday!
Are you ready to try this yummy pumpkin spice latte donut recipe? Make sure to check the full recipe below and tell us what you think of this recipe!
Pumpkin Spice Latte Donut Recipe
A delicious pumpkin spice donut that is perfect for autumn, with the perfect mix of sugar and spice!
- Prep Time: 30 Minutes
- Cook Time: 15 Minutes
- Total Time: 45 Minutes
- Yield: 12 Donuts 1x
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 cup canola oil
3/4 cup white granulated sugar
2 eggs
3/4 cup pure canned pumpkin
2 teaspoons vanilla extract, divided
3 cups powdered sugar, divided
1 shot of espresso
1/4 cup butter, room temperature
Red and yellow food coloring
Fall sprinkles of choice
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the flour, baking powder, cinnamon, nutmeg, and allspice to a small mixing bowl and whisk to combine. Set aside.
- Add the canola oil, eggs, granulated sugar, pumpkin, and 1 teaspoon of vanilla extract to a large mixing bowl and mix until all the ingredients are well combined and the mixture is smooth.
- Add the dry ingredients to the mixing bowl and beat until the batter is smooth.
- Spray each cavity of a 12-serving donut pan with non-stick cooking spray. If using silicone donut pans, place them on a metal baking sheet for stability.
- Spoon the batter into a large ziplock bag, snip off one of the corners with scissors, and squeeze the batter evenly into each cavity of the prepared donut pan.
- Bake for 15 minutes, or until a toothpick inserted into one of the donuts comes out clean.
- Allow the donuts to rest for 5-10 minutes before removing them from the baking pan and transferring them to a wire cooling rack to cool completely.
- Add 2 cups of powdered sugar and the espresso shot to a mixing bowl and beat with an electric mixer until smooth.
- Dip the top of each cooled donut into the espresso glaze and place them back on the wire cooling rack.
- Top each donut with a small amount of fall sprinkles, and allow the glaze to dry.
- Add the butter, remaining cup of powdered sugar, remaining teaspoon of vanilla, and a few drops of red and yellow food coloring to a mixing bowl and mix until creamy. Add more food coloring if needed until the desired shade of orange is achieved.
- Add the buttercream to a decorating bag that is fitted with a star tip and pipe a small swirl of buttercream into the center of each donut.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Would you like to see other wonderful recipes like this one? Check out our full list of homemade recipes here!
About Susan Bewley
Susan Bewley is a professional writer who has been writing content online & in print format for over 10 years. As well, she is an alumni of the University of Louisville with a Masters Degree in Special Education. When not working as an online business consultant or ghost writing, she can be found writing on Budget Earth, on her own novel, or working with various entities in the pet industry.
