Our delectable Pumpkin Latte … but make it a donut. Pumpkin purée makes these baked donuts moist and tender, and the glaze—made with strongly brewed Major Dickason’s Blend—gives them a not-too-sweet finish. Best of all, you probably already have the ingredients on hand.

PUMPKIN SPICE DONUTS WITH COFFEE GLAZE

makes 12 donuts

Donut Ingredients:

1/2 cup vegetable oil 
2 eggs
1 1/2 cups canned pumpkin puree
1 cup sugar
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 1/2 teaspoon baking powder
1 3/4 cups all-purpose flour (or all-purpose gluten-free flour)

Glaze Ingredients:

2 cups powdered sugar 
2 tablespoons + 2 teaspoons strongly brewed Peet’s Major Dickason’s Blend coffee (cooled) 
1/4 teaspoon fine sea salt 

Instructions:

• Preheat the oven to 350°F. And lightly grease (2) donut pans. 
• In a mixing bowl whisk together the oil, eggs, pumpkin puree, sugar, salt, cinnamon,  nutmeg and ginger. 

• Then sift in the baking powder and flour and mix until well-combined. 
• Spoon 1/4 cup of the mixture into each donut well.
• Bake for 16-18 minutes or until the bottoms are lightly browned and a toothpick comes out clean when entered into the donut’s center. 
• Allow the donuts to cool completely.
• Meanwhile make the glaze by stirring together the powdered sugar, strongly brewed coffee and salt. Store at room temperature until the donuts are cool enough to glaze. 
• Dip each donut into the glaze, sprinkle with a little more nutmeg and enjoy. 

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