In the season of the PSL (Pumpkin Spice Latte) what’s better than mixing in a couple of other favorites… waffles and doughnuts!! So while I’m ready for pumpkin everything (picking, carving, eating), hot apple cider, costumes and way too much candy, I’m craving a few delicious baked goods too.
The nice thing about this recipe is that it’s easy! And if you don’t want to fry doughnuts (or bake them) why not cook them in a waffle maker and enjoy the new shapes and texture! Then of course for the decadent espresso glaze, just pull a couple shots of espresso if you have a machine, or run to your nearest Starbucks to order it and mix with some confectioner’s sugar.
- 2 cups all purpose flour
- 1/2 cup packed brown sugar
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup pumpkin puree
- 2 eggs
- 1/2 cup milk
- 1/4 cup room temperature butter
- 1 1/4 cups confectioners' sugar
- 2 tablespoons espresso
- Turn on waffle maker to let heat and spay with cooking spray.
- Stir together flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda.
- Add pumpkin puree, eggs, milk and butter. Beat on low speed, or stir, until the batter is thick and a little sticky.
- Using a small scoop or spoon, cook about 1/4 cup of batter in the waffler maker at a time.
- Immediately transfer to a wire rack and let cool slightly.
- Mix together confectioners' sugar and espresso until you have a smooth but slightly thick frosting.
- Add a little milk if you'd like a thinner consistency.
- When the donuts are cool but still warm, pour over top of waffles, coating well and let set on wire rack to let frosting set.
- Serve and enjoy!
So good! We shared ours with friends and neighbors, and I even cut some into bite-size triangles for my kiddos to enjoy (minus the espresso glaze of course!)… and since it’s a waffle, you totally have my permission to make these for breakfast!!