Espresso Glazed Baked Pumpkin Donuts
Espresso Glazed Baked Pumpkin Donuts are healthier pumpkin spice donuts dipped in a luscious espresso glaze. They’re the perfect morning wake-up call!
Well, good morning! It’s a good morning indeed, because we’ve got donuts and coffee covered in one fail swoop. These donuts, my friends, are the fall breakfast of champions. 🙂
Let’s just get one thing straight — these Espresso Glazed Baked Pumpkin Donuts weren’t inspired by the almighty PSL (aka pumpkin spice latte). Why? Because I’m not a fan of PSL’s because they’re usually too sweet for me and taste on the artificial side.
These donuts were born because of my love of drinking espresso in the morning (every morning), and a few years ago I realized how delicious it was with pumpkin waffles….pumpkin muffins…and pumpkin coffee cake!
And the pumpkin granola that I haven’t posted yet.
Pumpkin and espresso is a thang!
I haven’t made donuts in a really long while, so it was definitely time. This donut recipe is healthier, yet still so light and fluffy. There’s Greek yogurt and minimal sugar in the donut itself, because we’re saving ourselves for that coffee glaze.
Life is full of trade-offs, and this is one that I’ll happily make.
I make espresso every morning using the pour-over method ever since my espresso machine died. It’s nice and stout, which is what we need for this glaze to give us big coffee flavor.
You can easily use instant espresso powder and hot water by following the instructions on the label, or a couple of tablespoons of any strong brewed coffee you have leftover in your coffee pot.
This recipe makes exactly 6 donuts, which wasn’t enough to keep these around very long. I definitely recommend doubling the recipe…that way you’ll be able to wake up to coffee and donuts a few extra mornings.
They are healthier after all, and they’re every bit as delicious as the real thing. 🙂
More pumpkin recipes you’ll love:
Espresso Glazed Baked Pumpkin Donuts
For the donuts:
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 large egg
- 3 tablespoons oil
- 1/3 cup brown sugar packed
- 1/2 cup pumpkin puree not pumpkin pie filling
- 1/4 cup milk
- 2 tablespoons plain Greek yogurt
- 1/2 teaspoon pure vanilla extract
For the glaze:
- 1 cup powdered sugar sifted
- 1 tablespoon skim milk
- 2 tablespoons espresso or strong brewed coffee*
Prepare the donuts:
- Preheat the oven to 400 degrees. Spray the (6) cavities of a donut pan with cooking spray and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.
- In a medium bowl, whisk together the egg, oil, and sugar vigorously until frothy, about 1 minute. Whisk in the pumpkin, milk, Greek yogurt, and vanilla until well combined.
- Stir the wet ingredients into the dry ingredients just until combined, and divide evenly among the (6) cavities in the donut pan. I found it’s easiest to place the batter in a ziplock bag, snip off a corner, and pipe it in. Bake for 10-12 minutes or until the tops spring back when pressed gently or a toothpick inserted into the center comes out clean. Cool for 10 minutes in the pan, then remove from the pan and transfer to a wire rack and cool completely.
Prepare the glaze:
- Place a sheet of waxed paper underneath the wire rack. Place the powdered sugar, milk, and coffee into a small bowl and whisk together vigorously until smooth. If you like a thicker glaze, add a couple tablespoons more powdered sugar. Dip the top of each donut into the glaze, and place on the wire rack. Repeat with the remaining donuts and let stand at room temperature until the glaze has set. Serve and enjoy!
- To make these donuts whole grain, use 2/3 cup all purpose and 1/3 cup whole wheat flour.
- The Greek yogurt may be substituted with sour cream.
- Instant espresso powder may be used for the glaze — simply follow the instructions on the back of the label.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
43 Comments on “Espresso Glazed Baked Pumpkin Donuts”
These donuts are just calling my name, Marcie! I love that you galzed the in espresso! So creative and sounds so delicious, especially for breakfast! Love that these are healthier, too!
I am crazy about espresso, and glazing these donuts with it seemed like the right thing to do. 🙂 Thanks, Gayle!
Girlfriend I adore these so so much! I want a dozen delivered to me right this second!
Thank you, Jocelyn, and one dozen donuts coming right up! 🙂
I wish I had one of these right now to enjoy with my morning coffee, Marcie! Coffee and donuts are such a great pairing, and that espresso glaze looks perfect. I’m not a fan of the PSL either, for the same reasons as you. Pumpkin breakfast treats, however, are my fave!
I wish I could share one with you some time! 🙂 Thanks, Kristine!
What a great pick me up treat for the morning. This is such a clever idea!
Thank you, Mary! They were definitely a great pick-me-up! 🙂
These donuts sound delicious! Pumpkin donuts with espresso glaze is such a creative idea! Love these!
Thanks so much, Jen! I don’t like my glaze too sweet, so the espresso toned it down so nicely!
Love love the espresso glaze! So perfect for cold mornings we are having these days!!
Thank you, Manali! I’m looking forward to getting colder mornings soon!
These donuts are gorgeous! I love the espresso glaze! Brilliant!
Thanks so much, Michelle! Espresso finds its way into so many treats here! 🙂
These are the perfect breakfast donuts – yum!! They sound delicious, Marcie!
Espresso glaze sounds intriguing, Marcie. Loved how delicious and gorgeous these muffins look. So YUM!
Thank you, Anu! 🙂
Donuts and coffee definitely make for a great morning! These donuts look amazing! And that espresso glaze … I want to just drizzle that straight into my mouth! haha
Yes! That glaze is totally drink-able! 🙂
These donuts look incredible, Marcie! Donuts and espresso were meant to be together and combining the two is totally genius! I could drink that glaze up all by itself 🙂
These donuts look great and I love that glaze!
Holy cow!! This is amazing! Espresso glaze is completely perfect for a pumpkin donut!
I thought so, too! 🙂 Thanks, Annie!
I love pumpkin donuts, but I’ve never thought to add an espresso glaze to them! These sound wonderful and perfect for breakfast!
Thank you, Danielle! 🙂
Coffee and donut in just one bite! I am game. I can then down these with a cup of tea and be set till lunch time.
These will definitely give you your caffeine fix. haha Thanks, Zainab! 🙂
I’m a HUGE sucker for pumpkin donuts this time of year, but combine it with espresso glaze too? Uh, best idea EVER! I need these gorgeous donuts in my life asap! So pretty, Marcie. xoxo
Thanks so much, Sarah! 🙂
I love all these pumpkin breasts you have! They are mixing my favorite ingredient with my favorite meal of the day! I love how you n=baked these donuts and i have never had a pumpkin donut…sounds so delicious i think i am going to have to try making them!
I hope you can try these soon, ladies!
I am not a PSL fan either, Marcie! But, I am a HUGE fan of these donuts! I love this spin on coffee and donuts – absolutely genius! LOVE that the donuts are baked, the addition of greek yogurt, and that glaze looks to die for! SO much deliciousness going on in these! Pinned! Cheers, my dear!
Thank you so much for the pin and lovely comment, Cheyanne! 🙂
Marcie you KNOW how much I love doughnuts! Especially pumpkin! I need to whip up a batch of these asap!
I do know, Mariah! It’s like a made these just for you. 🙂
I can’t get enough pumpkin donuts in my life. And I love that you have covered these in an amazing espresso glaze!
Thank you, Renee! Espresso and pumpkin is one of the best combinations!
Thank you, Sherri! Next time I need to make some pumpkin bread! 🙂
I have been looking for donut recipes to make for Thanksgiving morning – this one sounds wonderful!
Thank you, Jamie! 🙂
These look like the perfect morning wake up call. And such beautiful photos too.
Thanks so much! These were my kind of donut! 🙂