Even though it can still be well over 100 degrees in Las Vegas, Labor Day has come and gone and I’m already ready for fall. Coffee shops are ahead of me — Starbucks began serving its Pumpkin Spice Latte in August, before we’d even packed away our summer shoes.
I’m onboard with the seasonal shift. Sorry, summer — bring on pumpkin-flavored treats with cinnamon and all the warming spices. I want apple picking, corn mazes, roast poultry and mountains of mashed potatoes.
To kick off the season (admittedly a bit early), I made Pumpkin Spice Latte Doughnuts. The yeast dough is enriched with pure pumpkin, cinnamon, ginger and nutmeg, plus a touch of strong coffee for depth. Each doughnut is finished with a coffee-latte glaze for a sweet, spiced finish.
This recipe makes eight doughnuts and eight doughnut holes. If you prefer, turn the entire batch into doughnut holes to share at work or bring to a fall gathering.
Pumpkin Spice Latte Doughnuts
Ingredients
- 1/2 cup 115 grams milk
- 1 package active dry yeast or 20 grams fresh yeast
- 1/4 cup 50 grams granulated sugar
- 1 egg
- 2 tablespoons 25 grams shortening
- 1/4 cup 55 grams canned pure pumpkin
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. ginger
- 1 tsp. vanilla
- 1 tablespoon strong coffee
- 2 1/2 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
Instructions
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Microwave the milk for 30 seconds, then pour it into the bowl of a stand mixer. Stir in the yeast and sugar; allow to proof for 5 minutes.
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Add the egg, shortening, pumpkin, spices, vanilla and coffee and stir until combined.
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Add the flour and salt. Knead with a dough hook on medium speed until the dough pulls away from the bowl and forms a smooth ball.
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Place the dough ball on the counter, cover with the mixing bowl and let it rise for about an hour.
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Remove the bowl and gently roll the dough on a lightly floured surface to about one-inch thickness.
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Using a 3-inch round cutter, cut eight circles. Knead scraps together to form any remaining rounds.
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Cut the centers using a 1-inch cutter and reserve those pieces for doughnut holes.
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Cover doughnuts and holes with plastic wrap and let them rise gently for 30 minutes.
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Heat vegetable oil in a large pot to 350°F (175°C).
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Slide three doughnuts into the hot oil and fry 1–2 minutes per side until golden.
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Flip with a fork or chopstick and continue cooking until evenly browned. Drain on a rack-lined sheet. Repeat with remaining doughnuts and holes.
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Whisk all glaze ingredients in a small bowl until smooth and glossy.
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Dip hot doughnuts and holes into the glaze and set them on a rack to drain. Serve warm for best flavor.
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Yield: 8 doughnuts with 8 doughnut holes
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Or, if you make all doughnut holes, expect roughly 80 small doughnut holes from the same batch.
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Nutrition information is automatically calculated and should be used as an approximation.