By Christie Vanover | Published September 3, 2014 | Last Updated December 28, 2022
It may still be over 100 degrees in Las Vegas, but Labor Day has passed, and now I’m ready for fall. Coffee shops agree. Starbucks rolled out its Pumpkin Spice Latte coffee in August even before we had time to put our white shoes away for the season.
Well I’m jumping on the train. Sorry summer. I’m ready for pumpkin flavored everything with cinnamon and all the autumn spices. I’m ready for apple picking and corn husking. I’m ready for stuffed birds and mounds of mashed potatoes.
So, to start the season off right (albeit early), I’ve created Pumpkin Spice Latte Doughnuts. The yeast dough is made with pure pumpkin, cinnamon, ginger and nutmeg, along with a hint of strong coffee. They’re finished with a dunk of coffee latte glaze.
This recipe yields 8 doughnuts and 8 doughnut holes. You can also turn the whole batch into doughnut holes and bring a pop of fall to work.
Pumpkin Spice Latte Doughnuts
- ½ cup 115 grams milk
- 1 package active dry yeast or 20 grams fresh yeast
- ¼ cup 50 grams granulated sugar
- 1 egg
- 2 tablespoons 25 grams shortening
- ¼ cup 55 grams canned pure pumpkin
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. ginger
- 1 tsp. vanilla
- 1 tablespoon strong coffee
- 2 ½ cups 350 grams all-purpose flour
- pinch of salt
- 2-3 cups vegetable oil for frying
Café Latte Glaze
- 2 tablespoons 40 grams melted butter
- 2 tablespoons 20 grams coffee
- 1 tablespoon 15 grams milk
- pinch of cinnamon
- 1 cup 120 grams sifted powdered sugar
- Microwave the milk for 30 seconds. Pour it into the bowl of a stand mixer. Stir in the yeast and sugar and let proof for 5 minutes.
- Add the egg, shortening, pumpkin, spices, vanilla and coffee and stir to combine.
- Add the flour and salt and knead with a dough hook on medium speed until it pulls away from the sides and forms a ball.
- Place the dough ball on the counter and cover with the mixing bowl. Let rise for an hour.
- Remove the bowl. Gently roll the dough out on a lightly floured surface until it’s about one-inch thick.
- Using a 3-inch circle cookie cutter, cut out 8 circles. You will need to knead together scrap pieces of the dough to form the last few circles.
- Use a one-inch circle cookie cutter to cut out the centers. Save those for doughnut holes.
- Cover the doughnuts and doughnut holes gently with plastic wrap and let rise for 30 minutes.
- Heat the vegetable oil in a large pot until it reaches 350 degrees F (175C).
- Slide 3 doughnuts into the hot oil and let fry for 1-2 minutes.
- Flip using a fork or chopstick. Continue cooking until golden brown. Remove from the oil and drain on a rack-lined baking sheet. Continue cooking the doughnuts and doughnut holes.
- Combine all the glaze ingredients in a small bowl. Whisk until smooth.
- Dip the cooked doughnuts and holes in the glaze. Serve warm.
- Yield 8 doughnuts with 8 doughnut holes
- or about 80 doughnut holes.
This estimate was created using an online nutrition calculator
I love the combination of flavors in these! I just wanted to let you know that I have a food photo submission site at Simply Creative Recipes and I am linking to this post if you don’t mind. You are welcome to share your nice photos at my site if you’d like. Alyssa
You make it look so easy so I’m going to leave it to you and come over for coffee and doughnuts. Xoxo
Lisa Keys says
This recipe is a keeper until I am ready to break down and cook my pumpkins. Can’t wait to try it.