With pumpkin spice & donuts in the title do I really need an introduction to entice you to continue reading?
While sifting through the millions of pumpkin spice recipes I found a food blog called A Happy Food Dance by the talented Jessica who created some stunning Pumpkin Spice Latte Donuts – she does amazing recipes and her photography is on point! I loved how she combined the pumpkin spice donut with the coffee frosting, which in turn made it a PSL. How cool is that?!
Additionally I came across another blog with a similar donut recipe and I decided to combine the two – am I the only one who never sticks to 1 recipe? I used the latte icing from Jessica’s post and the donut recipe I used was from the blog Grain Changer by Leah who specialises in gluten free recipes.
Last year Leah shared her recipe for Gluten Free Pumpkin Spice Donuts that looked so delicious I was tempted to eat my laptop! I changed the recipe slightly as I didn’t have any gluten free flour and decided to stick with what I’ve got, normal plain flour, in so doing I omitted the xanthun gum (as I was using regular flour I didn’t need it). I also used less pumpkin because I wanted to make sure I would get a soft, almost fluffy, spongy donut.
Ingredients I used:
¾ cup Granulated Sugar
½ cup Vegetable Oil
1 Free Range Egg
¾ cup Pumpkin Puree
2 tsp Vanilla Extract
1½ cups Plain Flour (sieve half)
2 tsp Pumpkin Pie Spice
½ tsp Ground Cinnamon
1 tsp Baking Powder
½ tsp Baking Soda (Bicarbonate of Soda)
½ salt (or a good pinch)
1¼ cup Powder Sugar (Icing Sugar)
2 tbsp Espresso (use your favourite, but nothing too sweet)
Optional: nutmeg or cinnamon to sprinkle on top of the donuts.
1. Preheat your oven to 220º. Spray your donut tray with cooking spray or lightly grease with butter.
2. In your mixer add the sugar, oil, egg and vanilla extract and mix. Then add your pumpkin puree and mix until all is incorporated.
3. In a separate bowl mix your flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
4. Combine the wet and dry ingredients, but do not over work them. Using a piping bag or spoon fill your donut tray to the rim (this way the donuts will be a good shape).
5. Put your donuts in at the preheated temperature for around 5 minutes, then reduce the temperature to 180º and bake for a further 7-9 minutes. (I only baked mine for a further 7 minutes, but it depends on how hot your oven usually gets).
6. While your donuts are baking start to make the latte icing. In a clean bowl add the powdered sugar and mix together the coffee until it is smooth. If you find the icing too runny add small amounts of powdered sugar until you are happy, or if it is too thick add a few drops of coffee until the mixture is the correct consistency.
7. Remove the tray from the oven and using a wooden pick (tooth pick) test the donuts to make sure they have baked all the way through (the pick should come out clean or have a crumb or two on it). Set the tray aside for a few minutes.
8. Once they have cooled slightly transfer your donuts to a wire rack and leave until they have only a touch of warmth to them. You may wish to put some baking parchment or foil underneath your wire racks as the icing can drip down the donuts. This saves you having to clean the surface!
9. Dip your donuts into the bowl of icing making sure one side is covered. Whilst the donut side that is covered in icing is still face down lift it out and gently shake off the excess icing. After you are satisfied place the donut on the rack so the icing can set and drip down the donut naturally.
10. If you wish to sprinkle a pinch of nutmeg or cinnamon then do this while the icing is setting (I used nutmeg with mine).
And there you have it. Seasonal, delicious donuts ready to eat immediately.
I would highly recommend eating them on the day they are made, but if you want to keep some for the next day then store them in an air tight container – they should last for up to 2 days. However if it is hot I suggest putting them in an air tight container in the fridge as you don’t want the icing to melt!
Donuts are fine in the fridge for up to a week, but I suggest you leave them out (in their container) for 30minutes to an hour so they get to room temperature before eating.
Make sure you stay tuned for more pumpkin related recipes over the next few months. I seriously cannot get enough of them! If you want to stay connected then head over to Bloglovin and click the little follow button to keep up to date with all my new posts 🙂