"A small batch of baked pumpkin cake doughnuts that are soft and fluffy, full of fall spices, dipped in melted butter and coated in cinnamon and sugar."
Baked Pumpkin Spice Latte Doughnuts
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Prep time: 10mins
Cook time: 8mins
Serves or Makes: 6 doughnuts
Recipe Card
ingredients
Doughnuts
- 1/3 cup whole wheat flour
- 1/3 cup all-purpose flour
- 1/4 cup light brown sugar, lightly packed
- 2 teaspoons espresso powder, or instant coffee powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon coarse Kosher salt
- 1/4 teaspoon baking soda
- 1/3 canned pumpkin puree
- 3 tablespoons full-fat sour cream or Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
Method
Doughnuts
Step 1
Preheat the oven to 375. Spray a standard-sized doughnut pan with non-stick spray. Note that the use of half whole wheat flour and half white flour gives these doughnuts a slightly heartier texture. You can use only all-purpose white flour instead, if you like.
Step 2
In a bowl, combine the flours, sugar, espresso powder, spices, salt and baking soda. Add the pumpkin, sour cream, egg and vanilla and mix until well combined. Batter will be thick.
Step 3
Scrape into a piping bag or plastic baggie; snip off one inch from the corner and pipe the batter into the doughnut pan. Bake for 8 - 8 1/2 minutes, until golden brown and a toothpick comes out clean. Cool in the pan for one minute, then turn out on to a wire rack.
ingredients
Coating
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Coating
Step 1
Melt the butter; in a separate small bowl combine the brown sugar and cinnamon. Brush the hot doughnuts with the butter, then coat in the sugar/cinnamon mixture. Serve warm.