Sweet, deliciously spiced, PSL Donuts. Yep, think Pumpkin Spice Latte in a baked donut and you’re on the right track! These Pumpkin Spice Latte Donuts are a true favorite!
I am so glad that Fall is here. When I think of Fall, it means pumpkin in my head. It means, it’s finally okay to cook and bake with pumpkin and people won’t think I’m weird. It’s the time I can admit to using pumpkin because it’s the right season. The rest of the time, I just keep quiet about it.
Yeah, I’m that girl. And I’m not ashamed.
So last year, during pumpkin season, I began the grueling task of trying to duplicate the popular Starbucks Pumpkin Spice Latte at home.
It wasn’t too hard, because there were dozens of different recipes out there already, so I had a base to work with and then just kept changing it until I made it my own. Probably isn’t exactly like Starbucks, but I didn’t care because I loved my version.
Towards the end of the season, I started trying to put together a donut that had the same flavors as the Pumpkin Spice Latte.
I made donut batch after donut batch, adding and subtracting ingredients (with milk, without milk, with loads of strong coffee, with hardly any coffee, with cream, with less spice, with more spice, using a coffee simple syrup, then using a pumpkin spice simple syrup, using both, etc. etc. etc. until I could get as close to the Pumpkin Spice Latte flavor I loved and wanted in this donut.
Finally, in August of this year, I created a donut that to me, was the closest I could get to what I wanted.
Which was? A moist, spicy, pumpkin flavored donut that tasted like a pumpkin spice latte, but also looked appealing too. (the more coffee I used, the more brown the donut became and looked less appealing but still tasted amazing)
Did I do it? I think I did. In fact, we love these so much we’ve already made this version about 5 times this year.
I couldn’t wait to share them, but when I saw our theme this week was Fall Foods, I knew I could wait at least until then. So here we are today, with my delicious Pumpkin Spice Latte donuts that I’m proud of.
I wish I could share a bite with you.
Better yet, just make them yourselves. You’ll love them. You’re welcome!
Looking for fall food recipes? Check out these amazing recipes!
Amazing Breakfasts, Brunches, and Breads
- Skinny Pumpkin Cinnamon Chip Donuts with Maple Cream Cheese Glaze from The Messy Baker
- Apple Spice Waffles from Treats and Trinkets
- Pumpkin Spice Latte Donuts from Daily Dish Recipes
- Mini Apple Cinnamon Rolls from Peanut Butter and Peppers
- Cinnamon Apple Crepes from Juanita’s Cocina
- Pumpkin Ale Pretzel Buns from A Kitchen Hoor’s Adventures
Outstanding Soups, Starters and Sides:
- Bacon, Corn and Shrimp Chowder from The Girl in the Little Red Kitchen
- Pumpkin Tomato Sauce with Andouille Sausage from Hezzi-D’s Books and Cooks
- Farro Date Salad with Mango and Arugula from Shockingly Delicious
- Butternut Squash Tian with Herb Topping from Food Lust People Love
- Chipotle Sweet Potato Soup from Alida’s Kitchen
Comforting Main Dishes:
- Vegan Mushroom Pie from Killer Bunnies Inc
- White Pizza with Kale and Meatballs from The Hand That Rocks the Ladle
- Spicy Korean Monkfish Stew (Agu Jjim) from kimchi MOM
- Bacon Spinach Pasta from Magnolia Days
- Pumpkin Marshmallows from Home Cooking Memories
- Apple Fig and Pomegranate Crisp from Take a Bite Out of Boca
- Camotes Enmielados (Mexican Candied Yams/Sweet Potatoes) from La Cocina de Leslie
- Maple Syrup Pumpkin Bars from What Smells So Good?
- Caramel Apples from Pies and Plots
- Pumpkin Chocolate Chip Oatmeal Cookies from In The Kitchen With KP
- Hot Apple Pizza from Cindy’s Recipes and Writings
Best Pumpkin Recipes
- No Churn Pumpkin Pie Ice Cream
- Moist Pumpkin Bread Recipe – Oven Baked
- Chocolate Chip Pumpkin Muffins
- Pumpkin Pie Roll Ups
- Pumpkin Spice Latte Donuts
Recipe for Pumpkin Spice Latte Donuts (PSL Donuts)
Pumpkin Spice Latte Donuts
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- ¼ teaspoons salt
- 4 teaspoons of ground cinnamon
- 1 ½ teaspoons ground ginger
- 1 teaspoons ground cloves
- ½ teaspoons ground nutmeg
- 2 tablespoons of instant coffee granules
- 1 ½ tablespoons of water
- 2 cups granulated sugar
- ¾ cup of vegetable oil
- 1 teaspoons vanilla extract I used Nielsen Massey Madagascar Bourbon Pure Vanilla Extract
- 2 cups canned pumpkin 16 oz. can
- 4 eggs
For Spiced Sugar Coating:
- ½ cup butter melted
- 1 cup granulated sugar
- 2 teaspoons of ground cinnamon
- 1 teaspoons ground ginger
- ½ teaspoons ground cloves
- ¼ teaspoons ground nutmeg
- Preheat your oven to 350 degrees F.
- Grease and flour your donut pan.
- In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg. Sift well. Set aside.
- In a small bowl, mix together the water and coffee granules, until dissolved.
- In the bowl of your stand mixer, combine the sugar and the oil. Add the dissolved coffee and the vanilla. Blend well. Then add the pumpkin. Blend until combined.
- Beat the eggs in one egg at a time, combining well between each one.
- Once all the eggs are added, gradually beat in the flour mixture, a little a time.
- Spoon the batter into your prepared donut pan.
- Bake at 350 degrees for 13-15 minutes. You can test with a toothpick for doneness. Allow to sit for about 2 minutes, before removing to wire rack to cool.
To prepare Spiced Sugar Coating:
- In a small bowl, melt the butter if you haven’t already.
- In another large bowl, whisk together the sugar, cinnamon, ginger, cloves and nutmeg.
- While the donuts are still warm, but not hot, dip each donut into the melted butter and then coat with the spiced sugar coating.
- Allow to dry on the baking rack.