Your favorite fall coffee drink turns into a delicious dessert or breakfast treat with these baked pumpkin spice latte doughnuts.
Preheat oven to 350F.
In a large bow, whisk together the flour, baking powder, pumpkin pie spice, salt and sugar.
In a separate bowl, whisk together oil, egg, vanilla, pumpkin and coffee. Add to dry ingredients and stir until combined.
Evenly pour batter into doughnut pan or mini muffin pan. I made 6 doughnuts and about 17 doughnut holes. Bake for 15 – 25 minutes, until lightly browned on top. I used the toothpick test, too, like I do for cakes or cupcakes.
While the doughnuts are baking, whisk together the powdered sugar and pumpkin pie spice, then mix in the melted butter and coffee. If the mixture gets to thick, add a little more coffee or milk.
Remove doughnuts from oven, then dip into the glaze when they are cool enough to handle (they should still be pretty warm so that they soak in the glaze). Place on wax paper to dry/cool. Or eat warm :) enjoy!