• angelina

Pumpkin Spice Latte Baked Donuts

Hey Witches! It's pumpkin season and I'm starting it out with a bang... subtlety isn't really my thing. ;) Iv'e partnered with Nestle Tollhouse now and throughout the Holiday season to bring you the best recipes all right here featuring an array of their delicious morsels. First up, Pumpkin Spice Late Donuts with Espresso Ganache on top. You need them in your life to fulfill all your basic girl desires and you need to bake them so your house smells like fall (even if it's still 90+ degrees outside). Get on it babe.

Now, these are absolutely THE best baked pumpkin donuts ever and what makes them better, besides the pumpkin spice of course, is that there is coffee IN the batter. It gives it that perfect nod to its BFF the pumpkin spice latte that we all know and love. It's not bitter at all and my kids even enjoyed them without the ganache (and when I say "enjoyed" what I mean is that they asked me over and over if they could have one until they were gone) . haha We are all pumpkin lovers in this house and I'm not complaining one bit.

What takes these over the top into the perfect "mommy" snack is that espresso ganache. It's everything you need with your coffee right now to get yourself out of bed in the mornings and out the door. I cannot be the only one that gets excited when I know I have something reallllly good to eat with my coffee in the mornings. lol Coffee is life over here so treats with coffee is just like that "all the laundry done, folded, and put away when you didn't have to lift a finger" feeling.

So let's talk about this ganache. First of all, it's basically a fancy word for chocolate sauce. And two, it's super simple. You only need 2 things to make it, chocolate and heavy cream. Using premium chocolate is a must though because your ganache is only ever as good as your chocolate. That's why I'm super happy to partner with Tollhouse considering I use them constantly in my household anyways. I would never promote something I don't already use and adore.

The espresso morsels are super dark, slightly bitter and the perfect amount of sweet. It tastes like you took a shot of espresso and it's so good I could drink it all melted. No judging. So here's some tips for your ganache: never microwave the chips and add cold cream to them. It will always always seize your chocolate up. Gently heat your cream on your stove top till scalding but not boiling and pour over your chocolate chips. Then stir stir stir. It will seem like it's not coming together at first but eventually all your chips will melt and it will make the shiniest silky smooth sauce. Also, always use heavy cream. There are no good substitutes and no, milk wont work. You need the fat content in the cream to mix with the fat content in the chocolate. That's what makes a ganache. The more cream you add the thinner it will be and the less cream, the thicker.

This donut batter is thiccc (with all the c's) just like it's supposed to be. hey girl, hey. So with that said, it really is easier to put it in a plastic bag, snip the corner and pipe out your batter into your greased donut pan. When I tired to spoon it in it ended up being a little lumpy on top but as always, totally your preference. Just know that it is a thick batter and it's supposed to be like that.

Once these bad boys came out of the oven, I popped them out on a baking sheet to cool and made the ganache during that time. I used a spoon to drizzle it on and wallah! Pumpkin dreams come true! Basically like Cinderella's fairy god mother, bibbidy boppity boo go make your pumpkin donut dreams come true!

P.S. The ahhhhhmazing smell these make your kitchen is THE best bonus.

Pumpkin Spice Latte Baked Donuts

PREP TIME: 15 minutes

BAKE TIME: 12-15 minutes

MAKES: 18-20



2 cups AP flour

2 teaspoons baking powder

1 1/2 teaspoon pumpkin pie spice

1/2 teaspoon cinnamon

1 teaspoon salt

1/4 teaspoon baking soda

1 can pumpkin puree

3 eggs

1 cup white sugar

1/2 cup brown sugar

1 teaspoon vanilla

4 tablespoons butter (melted)

1/4 cup vegetable oil

1/4 cup brewed coffee


1 cup Nestle Tollhouse Espresso Morsels

1/2 cup heavy cream

1. Preheat oven to 350 degrees and grease a donut pan with cooking/baking spray.

2. Stir the flour, baking powder, pumpkin pie spice, cinnamon, salt, and baking soda together in bowl. Set aside.

3. In a mixing bowl fitted with a paddle attachment, mix the eggs and sugars together until combined. Stop and add the can of pumpkin. Mix again until combined. Add the melted butter, oil, vanilla, and coffee. Mix again on medium until combined.

4. Gently pour the flour mixture into the mixing bowl with your pumpkin mixture. Mix on low to medium until combined. The batter WILL be thick.

5. Fill a plastic bag with batter and snip off corner to pipe batter into donut pans. Try not to overfill but they wont rise that much either. These are dense cake-like donuts.

6. Bake in oven for 12 to 15 minutes or until done.

7. Remove them from pan once out of the oven to cool on a rack.

8. Make espresso ganache while donuts are cooling. Put 1 cup of your espresso morsels into a small bowl or mug. Heat your heavy cream on stove top until scalding and then pour directly over your chips. Stir slowly with a spoon until all chocolate is melted and makes a shiny smooth sauce.

9. Drizzle over your donuts as much or as little as you like and enjoy!

STORING THEM: Store them covered on your counter-top for up to 3 days and in the fridge for up to 5.

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