These pumpkin spice donuts are full of warm spices and dipped in a cream cheese, brown sugar, and buttermilk glaze. And baked on top of it all!
Yes, that’s right. Pumpkin spice donuts. With cream cheese, brown sugar, and buttermilk glaze, to be exact.
You want to know something? I’ve never had a pumpkin spice latte from Starbucks. Never. Ever. In fact, I sort of dread the time of year that my Facebook feed is suddenly filled with photos of people’s Starbucks cups. No offense, Facebook friends. Or pumpkin and spice. I’m just not a Starbucks fan. I have my reasons. A lot of them. But that’s another conversation for another day.
The thing about it is, I’ve always loved pumpkin. I mean, really really loved it. As in the “if you love it so much, why don’t you marry it?” sense. When I was a kid my grandmother made a from-scratch pumpkin chiffon pie every Thanksgiving and I’m almost certain that I’m the only person that ate it. But she always made it and I always went gaga over it.
Pumpkin is amahzing (no, that’s not a typo…say it out loud) in applications both savory and sweet, and I am sad to say that my husband does not share my affinity for all things pumpkin. I did make Alton Brown’s from-scratch (as in 100% from scratch, including roasting the pumpkin) pumpkin pie a couple of times and he admitted that it was pretty good, but if there’s pecan pie (and there’s always pecan pie) then pumpkin doesn’t stand a chance. My family doesn’t like pumpkin either. So, I always feel like I’m making pumpkin desserts for myself. But now I can make them for you. And maybe pumpkin main dishes and sides too? Anyone? Anyone? My point, though, is that I loved pumpkin….when pumpkin wasn’t cool.
I would have roasted the pumpkin for these pumpkin spice donuts myself but I didn’t find any pumpkins at the grocery store. I considered buying some butternut squash (they are very similar in flavor) but ultimately decided that since it was more cost-effective I’d just go for the can. It happens. But you know what’s probably never going to happen? I’m probably never going to bring myself to purchase a pricey pumpkin spice latte. If one of you wants to bring me one, I’ll drink it, but don’t ask me to pay you back for it. I just prefer to brew my Velo at home, thanks. Maybe I should develop my own pumpkin latte recipe? Hmmm. I must think on these things.
But for now, I give you pumpkin spice donuts with cream cheese, brown sugar, and buttermilk glaze.
Pumpkin, elsewhere: no-bake pumpkin trifles, pumpkin angel food cake, pumpkin brownies, banana-pumpkin-chocolate chip muffins
Mary
Yield: 9-12 donuts
10 minPrep Time:
12 minCook Time:
22 minTotal Time:
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Ingredients
- 3/4 Cup plus 2 tablespoons all-purpose or white whole wheat flour (I used King Arthur white whole wheat)
- 3/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 3/4 teaspoon pumpkin pie spice, Chinese Five-Spice Powder, or other spice blend (I used Alchemy Spice Wake & Bake Sweet Spice Blend)
- 2 Tablespoons plus 2 teaspoons melted butter (plus more for the pan, about a tablespoon)
- 1 Large egg
- 1/4 Cup plus 3 tablespoons buttermilk or milk (may need one or two tablespoons more if you use whole wheat flour)
- 1/4 Cup plus 3 tablespoons brown sugar
- 1/4 Cup plus 2 tablespoons pumpkin puree (not pumpkin pie mix!)
- 3 Ounces cream cheese
Instructions
- Preheat the oven to 350 degrees. Brush a 12-cup mini donut pan with melted butter. Whisk together the flour, baking powder, salt, and 1 1/4 teaspoon of the spices in a large bowl.
- Whisk the melted butter, the egg, the 1/4 cup milk/buttermilk, the pumpkin puree, and the brown sugar together in a smaller bowl. Add to the flour mixture and whisk to combine. If the mixture is extremely thick (it may be if you use whole wheat flour) add another tablespoon or two of milk/buttermilk.
- Spoon the batter into a quart or gallon size storage bag. Seal the bag and snip off a corner. Pipe the batter into the prepared donut pan, filling each cup about 2/3 full. The number of doughnuts you will get will vary based on how much you fill up your pan (I got nine).
- Bake the donuts for 8-9 minutes, until they spring back when you press on them. Remove from the oven and cool slightly on a rack.
- While the donuts are cooling, make the glaze. Place the cream cheese and 3 tablespoons brown sugar in a medium saucepan over medium heat. Melt together, stirring frequently, until smooth. Stir in the remaining 3 tablespoons of milk or buttermilk and the 1/2 teaspoon of spices. Dip the top of each donut in the glaze or apply the glaze with an offset spatula. Be careful when storing the donuts because the glaze will not harden.
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