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Pumpkin Spiced Latte Cream Donuts Recipe

If you love pumpkin and coffee, you won’t be able to resist these pumpkin spiced latte cream donuts. The espresso glaze perfectly balances the pumpkin pastry cream filling for a rich pumpkin latte taste. And with a double layer of pumpkin flavor, these donuts are sure to satisfy your pumpkin craving!

Servings: 12

Active time: 45 minutes

Total time:

Pumpkin Pastry Cream


  • 1 3/4 c coconut milk
  • 1/2 c brown sugar, divided use
  • 4 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1/3 c pumpkin puree
  • 3 Tbsp tapioca starch
  • 1/4 tsp pumpkin spice
  • 1 tsp vanilla


  1. Add milk and 1/4 cup sugar to saucepan over medium-high heat. Cook until just simmering.
  2. In medium bowl, whisk together egg yolks, pumpkin, starch, pumpkin spice, and remaining sugar. While whisking, slowly pour 1/4 cup hot milk mixture into the egg yolk mixture. Slowly add the remaining milk mixture, 1/2 cup at a time, whisking constantly, until fully incorporated.
  3. Transfer mixture to saucepan and return to medium-high heat. Cook until mixture thickens, about 2 minutes.
  4. Pour cream through fine sieve into bowl. Stir in vanilla until combined. Cover surface of cream with plastic wrap and cool completely, at least 4 hours.
  5. Transfer cream to piping bag fitted with filling tip. Set aside in refrigerator.


  • 1 package instant dry yeast
  • 1 c warm coconut milk
  • 4 c all-purpose flour
  • 3 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 3 Tbsp brown sugar
  • pinch salt
  • 1/4 tsp pumpkin spice
  • 1/4 c butter, room temperature, cut into 8 pieces
  • safflower oil
  1. Add yeast and milk to large bowl and stir briefly. Let stand until yeast is dissolved, about 1 minute.
  2. Add flour, egg yolks, sugar, salt, and spice to yeast mixture. Mix until dough comes together.
  3. Add butter a few pieces at a time and continue to mix until dough is soft and smooth.
  4. Wrap dough tightly in plastic wrap and refrigerate for at least 6 hours.
  5. Dump dough onto floured work surface and roll out into 12 1/2-inch circle, about 1/2 inch thick. Cut out donuts and form into 3-inch rolls. Arrange on parchment lined baking sheet.
  6. Cover donuts with plastic wrap and let rise for 2 hours or until doubled in size.
  7. Heat oil to 375ºF. Line baking sheet with paper towels and set aside. Working in batches of 2 to 3 donuts, place donuts into oil. Fry until golden, about 2 minutes and flip to brown the other side. Transfer cooked donuts to paper towel lined baking sheet.

Espresso Glaze

  • 1 c brown sugar
  • 6 Tbsp strong brewed coffee
  • 3 Tbsp coconut milk
  • 1 tsp vanilla
  • crushed walnuts, garnish
  1. Add ingredients to saucepan over medium heat.
  2. Warm mixture until it just thickens, about 5 minutes.
  3. Dip each donut into glaze to coat surface. Sprinkle with walnuts if using. Using a knife, create small slit in one end of each donut.
  4. Fill each donut with pastry cream until cream just begins to spill out.

Nutrition Facts

Serving Size (1 donut)
Total Servings 12

Amount Per Serving:

Nutrition Category Amount
Calories 520
Calories from Fat 230
Total Fat 26g (40% DV)
Saturated Fat 14g (70% DV)
Trans Fat 0g
Cholesterol 120mg (40% DV)
Sodium 55mg (2% DV)
67g (22% DV)
Dietary Fiber 2g (8% DV)
Sugars 31g
Protein 7g
Vitamin A 20%
Vitamin C 2%
Calcium 6%
Iron 25%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.