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Pumpkin Spice Latte Donuts

Pumpkin Spice Latte Donuts



  • 2 1/4 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/3 cup firmly packed light brown sugar
  • 1 teaspoon salt
  • 2 teaspoons Lorann Emulsions pumpkin spice
  • 1 can (15 ounces) pumpkin puree
  • 2 eggs
  • 1/2 cup milk
  • 1/4 cup vegetable oil


  • 1/4 cup milk, divided
  • 1 teaspoon Lorann Coffee Emulsions
  • 1/2 teaspoon Lorann Vanilla Bean Paste
  • 1-1/2 cups confectioners’ sugar, divided


  • Donut Pan, 6-Cavity
  • Vegetable Pan Spray
  • Large Bowl
  • 2 Medium Bowls
  • Small Bowl
  • Whisk


Preheat the oven to 375°F. Spray the Donut Pan with vegetable pan spray.
In a large bowl, combine the dry ingredients; flour, baking powder, granulated and brown sugars, and salt.
In a medium bowl, whisk together pumpkin, Lorann Pumpkin Spice, eggs, vegetable oil, and milk. Add pumpkin mixture to flour mixture; beat until just combined. Fill each cup in a doughnut pan until it’s approximately 2/3 full.
Bake the doughnuts for 10-14 minutes or until the tops of the donuts spring back when touched. Let them cool in the pan for 4-5 minutes before removing them.
For the coffee glaze, in a small bowl, stir together 1 tablespoon of milk and Lorann Coffee Emulsion and whisk 1/2 cup of confectioners’ sugar until it’s smooth.
In a medium bowl, whisk together the remaining 3 tablespoons of milk, vanilla, and 1 cup of confectioners’ sugar.
Dip tops of donuts in vanilla glaze. Immediately drizzle with coffee glaze. Remember these donuts are best served fresh.
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