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! 

Pumpkin Spice Latte Donuts

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.

Pumpkin Spice Latte Donuts

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.

Pumpkin Spice Latte Donuts

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.

Pumpkin Spice Latte Donuts

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

Outstanding Soups, Starters and Sides:

Comforting Main Dishes:

Decadent Desserts:

Best Pumpkin Recipes

Recipe for Pumpkin Spice Latte Donuts (PSL Donuts)

Pumpkin Spice Latte Donuts Featured Image

Pumpkin Spice Latte Donuts

Nicole Cook
Pumpkin Spice Latte Donuts that can be enjoyed anytime and are very similar to a popular Starbucks drink.
4.80 from 5 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breads-Muffins
Cuisine American
Servings 2 dozen

Ingredients
  

  • 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

Instructions
 

  • 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.
  • Enjoy!
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43 Comments

  1. Now that is some recipe testing Nicole. At least you had fun in the process and I’m sure your family enjoyed all the batches. Great donuts for fall too.

  2. Look at the insides of those babies! WOW….I wish I had one with my cup of coffee right now Momma! Thanks for sharing!

  3. Who can resist a pumpkin spice latte DOUGHNUT!? What a wonderful idea. Breakfast on the go and everything a person can need from the two main breakfast food categories: coffee and carbs!

  4. I’m not usually a big fan of donuts, its the one baked good I can easily say no to. BUT you may have just changed my mind entirely. I love love love the Starbucks pumpkin spice latte, so this is seriously screaming my name

  5. I was always wondering about the pumpkin on the grocery store shelf throughout the year; now I know 🙂

    This donut recipe sounds amazing, and they certainly look just stunning!!!

  6. I’m so embarrassed to admit this – I’ve never had a PSL! I really need to get thee to a Starbucks this fall so I can experience this. But I think I would actually rather have some of these donuts! Can you FedEx me some? 😉

  7. Nicole, you hit it out of the park with this one, girl! These donuts look incredible. I love that you were on a mission to recreate the PSL and then put it into a donut. It was an excellent use of your time and now we all benefit because you’re sharing this glorious recipe with us! Gorgeous photos! And I don’t think there’s anything wrong with using pumpkin year round. I’m not ashamed to admit that I do.

  8. Here I am looking for a good zucchini recipe and I’m completely distracted by your amazing pumpkin spice latte donuts. Now I’m going to have to make some. 🙂

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