Fall is all about changing leaves, sweater weather, football fun and, of course, pumpkin spice lattes. And now, thanks to Jessica of A Happy Food Dance, you can satisfy your PSL craving in the form of a mouth-watering donut. No matter what the occasion, these pumpkin spice donuts topped with an espresso frosting are sure to please.
From A Happy Food Dance: 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! The 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.
Pumpkin Spice Latte Donuts
|Donuts||2 cups all purpose flour|
|campaignIcon||? cup packed brown sugar|
|2 teaspoons baking powder||2 teaspoons pumpkin pie spice|
|? teaspoon salt||? teaspoon baking soda|
|1 cup pumpkin puree||2 eggs|
|? cup milk||Frosting|
|1? cups confectioners' sugar||2 tablespoons espresso|
Preheat oven to 325 degrees. Spray a donut pan with cooking spray and set aside.
In the bowl of a stand mixer, stir together flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda.
Add pumpkin puree, eggs, milk and butter. Beat on low speed until the batter is thick and a little sticky.
Transfer batter to a piping bag or a large ziplock bag with the end cut off.
Pipe the batter into the pan, filling about ? of the way up.
Bake for 10-14 minutes, checking periodically. Donuts are done when a toothpick is inserted and comes out dry.
Immediately transfer to a wire rack and let cool slightly.
While the donuts are baking, mix together confectioners' sugar and espresso until you have a smooth but slightly thick frosting.
When the donuts are cool but still warm, dip tops into frosting, coating well and then set on wire rack and let frosting set.