Baked Pumpkin Spice Latte Doughnuts

Baked Pumpkin Spice Latte Doughnuts


  • 1/3 cup whole wheat flour
  • 1/3 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 2 teaspoons espresso powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon coarse Kosher salt
  • 1/4 teaspoon baking soda
  • 1/3 cup canned pumpkin
  • 3 tablespoons sour cream
  • 1 egg
  • 1 teaspoon vanilla


  • 1 1/2 tablespoons unsalted butter, melted
  • 2 tablespoons light brown sugar
  • 1 teaspoon cinnamon

Preheat the oven to 375.  Spray a standard-sized doughnut pan with non-stick spray.

In a bowl, combine the flours, sugar, espresso powder, spices, salt and baking soda.  Add the pumpkin, sour cream, egg and vanilla and mix until well combined.  Batter will be thick.

Scrape into a piping bag or plastic baggie; snip off one inch from the corner and pipe the batter into the doughnut pan.  Bake for 8 - 8 1/2 minutes, until golden brown and a toothpick comes out clean.  Cool in the pan for one minute, then turn out on to a wire rack.

Melt the butter; in a separate small bowl combine the brown sugar and cinnamon.  Brush the hot doughnuts with the butter, then coat in the sugar/cinnamon mixture.  Serve warm.

Yields 6 doughnuts.

Recipe from Curly Girl Kitchen