Saturday, October 31, 2020

Pumpkin Spice Latte Doughnuts


If you’re a fan of coffee spiked with pumpkin pie spice (really, what says “Halloween” more than pumpkin pie spice?) you will love these doughnuts. They were delicious.

I needed a drink by the time I finished making these though.  But it was only four o’clock in the afternoon and we have to have standards, right?


Einstein here decided to pour the glaze into my new fancy icing-thingie. Genius move.  The glaze poured out the other end all over my stove.  I made such a mess I thought it was hopeless and we were just going to have to move.


Clearly I did not do a good job of the glaze.  Too much water? Not enough water? All I know is while the doughnuts were delicious, they did not turn out looking like the ones pictured in the recipe.  The glaze should have hardened and been an opaque white with the dark coffee glaze drizzled on in a pretty pattern.


Next time. I need to master glaze first.


I did make one change—instead of half a teaspoon of cinnamon, I used half a teaspoon of pumpkin pie spice mix.  Next time I will try making eight doughnuts instead of a dozen--they were a little flat.  But still good!


Original recipe is from The Simple Sweet Life


For the doughnuts:

1 cup all purpose flour
1/3 cup granulated sugar
1/2 tsp. pumpkin pie spice
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


Whisk together the dry ingredients for the doughnuts (flour, sugar, pumpkin pie spice, 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.


Spray your doughnut baking pan with non-stick spray or coat with vegetable oil. Fill each cavity about 2/3 full. You can use a pastry bag for this if you have one.

Bake the doughnuts at 350F for 8-10 minutes, or until a toothpick inserted into the doughnuts comes out clean. (I began checking at the 7 minute mark but they needed the extra three minutes. Your timing may vary.)

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.

Cook over low-medium heat, stirring occasionally, until the glaze is warm and starts to form a crust on top. Remove from heat.

Dip each doughnut into the glaze. Allow any excess glaze to drip off. 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.

Place the doughnuts on a piece of parchment paper. Pour the espresso glaze into a piping bag and drizzle over the doughnuts in a decorative pattern.


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The plot thickens for American gothic writer Penelope Parish when a murder near her quaint British bookshop reveals a novel's worth of killer characters.

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  1. Happy Halloween 🎃

  2. How disappointing to go to all that trouble and have a disappointment with the glaze.
    Glad they tasted good.

    1. The taste didn't disappoint! Hubby ate half a dozen within hours of my taking them out of the oven!

    2. Good man!! Took one for the team. (Or six, as it were.)