This baked donuts recipe features pumpkin, spices, and coffee flavors and makes the perfect fall breakfast treat. Enjoy a warm donut with the flavor of a Starbucks pumpkin spice latte!
When autumn arrives, it’s the perfect time to make pumpkin recipes. The aroma and the flavors of pumpkin mixed with seasonal spices can’t be beat.
Maybe you or someone you know enjoys pumpkin bread or pumpkin pancakes for breakfast. Maybe your whole family enjoy pumpkin treats this time of year. Don’t hold back, make them all and fill your tummy with these treat and your house with delicious scents. (By the way, if you do love the pumpkin breakfast classics, you should make homemade pumpkin syrup to serve with the pancakes!)
Anyway, this recipe for pumpkin spice donuts gives those classic fall breakfast treats a run for their money.
Because honestly, there’s just one thing better than enjoying a donut with your morning cup of coffee, and that is to enjoy them together, in a single pumpkin spiced treat!
Pumpkin Spiced Latte Baked Donuts
If the name isn’t a dead giveaway, the flavors for this baked donuts recipe are inspired by the Starbucks coffee house drink, pumpkin spice latte.
Unlike my glazed pumpkin donuts, which are made with a blend of spices and pumpkin flavors, these donuts have a special touch that takes them over the top. If you enjoy your fall favorite coffee drink, you will love this version so much more!
Pumpkin puree in baked donuts is great because it adds moisture, giving you very moist cake donuts! Spices and espresso also make them extra tasty.
Ingredients and Substitutions
Note: This is a partial list of ingredient, for the purpose of ingredient notes and substitutions. For a complete list of ingredients, scroll down to the recipe card at the bottom of this post.
Pumpkin puree – It’s important to note that pumpkin puree is NOT the same as pumpkin pie filling. Look for cans of 100% pure pumpkin, with no other ingredients. If you like making your own pantry staples, or if you’re unable to find canned pumpkin, consider making homemade pumpkin puree.
Vegetable oil – feel free to use any neutral flavor of cooking oil you prefer. Good options include avocado, grapeseed, and canola.
Eggs – The purpose of eggs in cake is to add structure and moisture. If you need an egg-substitute, you could try using a flax egg. However, the recipe hasn’t been tested with flax eggs, so I cannot guarantee good results.
White sugar – To reduce the calories a bit, feel free to substitute an equal amount of less processed sugar, like coconut sugar or turbinado.
Espresso powder – Make sure to use instant espresso powder. This is a concentrated powder used for flavor. It works in a similar way to how coffee enhances the flavor of chocolate cake.
Powdered sugar – Also known as confectioner’s sugar, this fluffy form of sugar is what you’ll use to create the donut glaze. If you don’t have any on hand, it’s very easy to make your own! One cup of granulated sugar makes 2 cups of powdered sugar. Simply add the sugar to a blender or food processor (don’t forget to attach the lid!) and blend on high speed until it becomes a fine, fluffy powder.
Making Baked Pumpkin Donuts
1- Preheat oven and prep the pans.
Lightly grease your donut pans with a spritz of non-stick cooking spray. Alternatively, you can use a paper towel to rub the wells with melted coconut oil or melted butter.
2- Combine wet ingredients.
The reason we mix wet and dry ingredients separately is to avoid over mixing, which causes the cake to become very dry and dense. Just add the wet ingredients to a large mixing bowl and use a whisk to combine them.
Using an electric mixer isn’t necessary. In fact, hand whisking is another way to avoid over mixing the batter.
3- Sift dry ingredients into the bowl of wet ingredients.
Again, how you incorporate the ingredients makes a big difference in the success or failure of this baked donuts recipe. Rather than dumping all of the dry ingredients in at one time, sift them in. This ensures that the baking powder incorporates and combines into every bit of the batter.
4- Add batter to the donut pans.
Using a pastry bag is the easiest way to fill the pans with batter. Although, if you don’t decorate cakes or cupcakes very often, you may not have bags on hand. In that case, simply add the batter to a quart or gallon size zip-top plastic bag. Then, snip one corner off, then squeeze the bag gently to let the batter out.
So that the doughnuts bake evenly, it’s important to fill the wells evenly. After you add the batter, gently tap the bottom of each pan onto your countertop. This will move the batter around to fill in any empty spaces.
5- Bake, cool, then add glaze to the pumpkin baked donuts.
Under typical circumstances, making the glaze while the donuts are cooling is a great idea. However, this glaze sets up to harden rather quickly.
So, I recommend that you wait and make the donut glaze after the donuts are completely cool. Just whisk the ingredients together in a bowl that is deep and large enough for the donuts to fit into.
To avoid covering your countertops with pumpkin donut glaze, place a large sheet of parchment paper or paper toweling underneath the cooling rack to catch the drips.
Storing Glazed Donuts
No matter where you store these donuts, make sure to store inside an air-tight container with a paper towel under them. Since these donuts are made with pumpkin puree and the glaze has dairy in it, shelf life at room temperature is only 1 day. If you won’t eat them in 1 day, I recommend that you store them in the refrigerator. They will last about 5 days in the refrigerator.
You can always make donuts ahead and store them in the refrigerator without the glaze. Make the glaze right before taking donuts to a part or a friend and glaze them cold.
Freshen up cold donuts by heating them up for a few seconds in a microwave! Just a few seconds to warm them up though, you don’t want to melt the glaze.
If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!
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Pumpkin Spiced Latte Baked Donuts
- 15 oz can pumpkin puree
- 1/2 cup vegetable oil
- 2 eggs room temperature
- 1 cup white granulated sugar
- 3 tsp instant espresso powder
- 2 tsp warmed water
- 2 cups all purpose flour
- 2 tsp baking powder
- 2 tsp pumpkin spice
- 1 cup powdered sugar
- 1 tsp pumpkin spice
- 3 tbsp heavy whipping cream
- 1 tsp instant espresso powder
- Preheat oven to 350° and spray the donut baking pan with oil spray.
- Combine pumpkin puree, oil, and eggs in a mixing bowl and whisk well.
- In a small measuring cup, combine espresso powder and warmed water and stir together until dissolved. Pour espresso mixture into the mixing bowl with wet ingredients and whisk well.
- Sift in dry ingredients and whisk until incorporated.
- Scoop the batter into a large piping bag. Cut the tip off the piping bag, leaving only about 1/2- 3/4 inch opening.
- Squeeze batter into the donut cups of the pan in one smooth circular motion, filling each cup almost all the way full. Make sure there is an even amount of batter all around.
- Bake for about 15 minutes and let donuts cool on the wire rack. Spread paper a sheet of parchment paper under the cooling rack to catch glaze drippings.
- Note: don't start the glaze until donuts are cooled.
- Add powdered sugar and pumpkin spice into a wide bowl.
- Heat up heavy whipping cream and whisk in espresso powder. (You can heat it up in a microwave for just a few seconds. Don't let it boil.)
- Pour the mixture into powdered sugar and whisk until completely incorporated.
- Dip each donut into the glaze to coat it on the top and sides.