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 (unless they’re my Homemade Pumpkin Spice Latte). 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 breakfast deliciousness!
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 large egg
- 3 tablespoons canola oil
- ⅓ cup brown sugar, packed
- ½ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup skim milk (I used 1%)
- 2 tablespoons plain Greek yogurt (I used 0%)
- ½ teaspoon pure vanilla extract
- 1 cup powdered sugar, sifted
- 1 tablespoon skim milk
- 2 tablespoons espresso or strong brewed coffee*
- 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.
- 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!
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.
Recipe by Flavor the Moments.