I’ve mentioned Tim Hortons a couple times before (when I made my version of their pumpkin spice muffins and chocolate chip muffins), and it is also the inspiration for today’s post. Tim Hortons is a coffee shop chain in Canada and several (mostly northern) states in the U.S. that was started by the famous hockey player, Tim Horton. Chain or not, Tim Hortons has the best coffee ever (as evidenced by the traffic-stopping lines leading into their parking lots on pretty much any given morning). Not to mention their amazing baked goods. This time of year my favorite Tim Hortons treat is a pumpkin spice coffee and doughnut, so of course I wanted to try my hand at making a homemade version. The good thing about remaking restaurant favorites at home is you know exactly what’s going into your food, not to mention it’s much cheaper.
So, coffee first. I added the pumpkin spice syrup I made to black coffee, no milk, but of course you can add milk and froth it up a little if you prefer a latte. The syrup was rich, sweet, and spicy, without being too sweet or overpowering, and the addition of maple was a really nice flavor accent. The only thing I didn’t like about it is that the pumpkin solids had a tendency to settle to the bottom of the cup. (That never happens with store-bought pumpkin spice coffee…hmmm, how do they do that? Which begs the question, what’s really in it if it’s not actual pumpkin?) Oh well, just give it a little swirl with a spoon and problem solved.
Now for the doughnuts. Or should I say, the best doughnut I’ve ever had and probably the only doughnut I’ll ever eat again. They were tender and moist from the pumpkin, with a delicious balance of sweet and spice. The complete gilding of the lily was vanilla bean glaze which not only added great flavor, but also smelled ahhhhmazingly divine. After I glazed these babies up I got lost in their magical scent for at least a minute. (Close eyes, inhale deeply…who needs yoga with these around? ;) ) I think these doughnuts were about 50 times better than their store-bought counterparts and even Mike (who of course doesn’t usually like pumpkin or doughnuts) couldn’t get enough of them. The only caveat to their deliciousness is that like any doughnut, they are best eaten right away; wait until the next morning and you’ll have missed their mind-blowing effect.
A Note on the Pan I Used to Cook the Doughnuts: I used a mini doughnut pan to bake the doughnuts. If you want to make muffins instead, it would probably be around 12 regular-sized muffins; if you do this, remember to increase the cooking time.
Pumpkin Spice Syrup
(Yield: 1 1/2 c pumpkin spice syrup)
1 c water
1/4 c pumpkin puree (homemade or store-bought)
1/4 c pure maple syrup
1/4 c brown sugar, lightly packed
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
Pinch salt
Whisk together all ingredients in a small to medium-sized saucepan. Over medium heat, bring up to a boil (stirring occasionally), then turn heat down to low and simmer 3-5 minutes until slightly thickened. Add warm syrup to taste (about 2 TB per cup) to your favorite coffee; add milk if desired.
Baked Pumpkin Spice Cake Doughnuts
(Yield: 18 mini doughnuts)
3/4 c brown sugar, lightly packed
2 large eggs
1 c pumpkin puree (homemade or store-bought)
1/4 c low-fat or fat-free milk
2 TB canola oil
1 c all-purpose flour
1/2 c whole wheat flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
Vanilla Bean Glaze:
1/2 c (2 oz) powdered sugar
2 tsp water
1 tsp pure vanilla bean paste
Mini doughnut pan (my pan makes 6 (2 1/2-inch) doughnuts with holes)
Butter, to grease the pan
Preheat the oven to 350F and lightly grease a mini doughnut pan with butter. In a medium bowl, whisk together the brown sugar and eggs until light and fluffy, then stir in the pumpkin, milk, and canola oil. In a separate bowl, whisk together the flours, baking powder, salt, and spices. Gradually stir all of the dry ingredients into the wet. Transfer the batter to a pastry bag (or a large zip-top plastic bag that you can cut a corner off of) and pipe it into the prepared pan, filling each well about 3/4 full. Tap the tray a couple times on the countertop to smooth out the batter.
Bake for 8 to 10 minutes, or until a toothpick inserted into a doughnut comes out clean or with just a couple crumbs. Let the doughnuts cool slightly in the pan (about 5 minutes), then transfer them to a cooling rack to finish cooling.
In a small bowl, whisk together all ingredients for the glaze, then drizzle the glaze over the doughnuts. Let the glaze set before serving.
These are Some Seriously Moist Doughnuts
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Rosa says
November 7, 2010 at 6:49 amOmg, I am drooling! What wonderful baked doughnuts and delicioghtful syrup!
Cheers,
Rosa
Carol says
November 7, 2010 at 7:23 amI’m having a cup of coffee now and what’s missing is one of those donuts! They look fantastic! WOW! I need to buy a donut pan! We don’t have Tim Horton’s!
Victoria says
November 7, 2010 at 7:35 amWe have Tim Horton’s in RI too! I know some people who go there, but in RI it’s mostly a Dunkin Donuts crowd, haha. I love that you created your own pumpkin syrup! Much easier than paying for their coffee every time. And baking donuts seems so much healthier than frying, this pan is so convenient. Glad Mike approved :)
Jen says
November 7, 2010 at 8:09 amHealthy doughnuts? Amazing! I want one!
Heavenly HOusewife says
November 7, 2010 at 8:19 amI have a donut pan i bought to make donuts almost a year ago, and still haven’t used it. I must try making my own, these look fabulous.
HOpe you are having a great weekend.
*kisses* HH
Krista says
November 7, 2010 at 9:26 amJust made the syrup Faith! I’m sipping a coffee as I type and it’s amazing! Once the coffee is gone I’ll be making the donuts! YUM!
admin says
November 7, 2010 at 1:07 pmKrista, Yay, I’m so glad you like the syrup!!! Hope you enjoy the doughnuts too! :)
Maria @ Scandifoodie says
November 7, 2010 at 10:55 amI love that spice combination, sounds delicious!
Swathi says
November 7, 2010 at 11:51 amFaith,
I was thinking of making cake donuts for long time. Your post has given another boost to try them soon. Looks delicious.
Nicole, RD says
November 7, 2010 at 12:00 pmDonut pan. I just wrote it on my Christmas list! :) These look amazing! I am obviously new to Ohio and there are Tim Hortons everywhere around here. People rave about the coffee, I’ll have to try it out. There’s one within 2 miles of our house. :) And good to know he was a hockey player…I like the place already!
marla {family fresh cooking} says
November 7, 2010 at 12:04 pmI love that these muffins are baked and that they are the best you have ever had! Congrats & I must try them over here. Desperately need a doughnut pan. The glaze sounds like the perfect topper. Did you know we are both on Foodgawker today?? Cool huh!
Katerina says
November 7, 2010 at 12:36 pmI miss so much american donuts. It’s one thing I enjoyed a lot while being in the States. Yours look fantastic.
Emily Z says
November 7, 2010 at 1:06 pmThese look great! It’s never occurred to me to purchase a donut pan before. It’s also never occurred to me to make my own donuts! What a fun idea, and they look great!
Evelyne@CheapEthnicEatz says
November 7, 2010 at 2:14 pmOh both recipes look divine. I don’t put sugar in my coffee but that syrup could have so many other uses….yumm.
BTW the original recipe of the tarte tatin was only tomatoes, I just did it with some eggplants too. So totally do the same recipe without the hated veggie by hubby ;-)
Louanne says
November 7, 2010 at 2:55 pmMmmm, donuts….Oh my goodness, Faith, that is one delicious plate of donuts. And the coffee! Would love both right now.
HPD says
November 7, 2010 at 4:13 pmTim Horton’s rocks! Interesting that doughnut shops have a bad reputation in the Lower 48, but up north, Tim Horton’s can sponsor the elite Canadian road and mountain bike national championships without an iota of irony. Cheers!
BeadedTail says
November 7, 2010 at 5:07 pmI don’t like coffee but I love pumpkin spice doughnuts! Those look so good and it’s fabulous that they are baked!
Mo says
November 7, 2010 at 5:20 pmOh my, I think you’ve hit the jackpot, here. :O The doughnuts look SO good. I’m not sure if I have a doughnut pan or a MINI doughnut pan, but chances are I’ll be making these regardless of which it is. :) Ooh, do you think they freeze well? We travel for Thanksgiving, and I think these would be an appreciated breakfast. :)
Thanks for sharing the recipe!
PS – I have nooo idea what coffee places put in their pumpkin coffee, but it’s probably not pretty. :S
FOODESSA says
November 7, 2010 at 5:49 pmFaith…I had not seen one of those pans before…now Hubby won’t be happy about me having to add one more pan to my kitchen…see what you’ve started. LOL However, once a great donut gets baked for him…his tummy will be praising you ;o)
I haven’t been to Timmy in ages…hence, never had this donut either…must try to have a visit soon ;o)
Ciao for now,
Claudia
Carolyn Jung says
November 7, 2010 at 5:53 pmDo you deliver? Because I could sure wake up to a dozen of these on my doorstep tomorrow morning. LOL
Chaya says
November 7, 2010 at 7:49 pmBelieve it or not, it is the syrup that has gotten to me. I would love that in coffee and on ice cream.
You have another winner, Faith.
Betty @ scrambled hen fruit says
November 7, 2010 at 7:52 pmI need a doughnut pan- Those are some fabulous looking doughnuts! I want some tomorrow morning for breakfast. :) Along with the pumpkin spice coffee, of course.
Wendy says
November 7, 2010 at 8:38 pmLooks wonderful, how long can you keep the syrup? I wonder if you could can it if it goes bad quickly… ideas? Thoughts?
admin says
November 8, 2010 at 9:55 amWendy, The syrup keeps in the fridge 2 weeks; just be sure to shake it before each use, as the pumpkin has a tendency to settle to the bottom. I haven’t tried canning it, so I can’t say for sure, but I don’t see why it wouldn’t work. If you try it, let me know how it works out!
Veronica says
November 7, 2010 at 9:56 pmHmmmm…I think I’ll be asking for one of these doughnut pans. I want to make these so bad! My hubby used to work for Krispy Kreme and would bring home tons of free doughnuts. I quickly got sick of the original doughnuts but the one that I loved most and probably could still stomach was the pumpkin spice one. I was lucky enough to get one hot out of the fryer once. Ohhhhh, yes. yum. I’m thinking I would like this even more b/c it’s so much healthier and I wouldn’t feel so guilty about eating it.
theUngourmet says
November 7, 2010 at 10:12 pmYour baked donuts are fantastic! I just have to get one of those pans! I love the delicious vanilla glaze on top! Oh and your pumpkin spice syrup rocks as well! Happy Autumn! :)
Monet says
November 7, 2010 at 10:26 pmDrooling! Those pumpkin doughnuts look divine…and I love that they are baked and not fried. I would be so content with a donut and a cup of tea tonight! Thanks for sharing, and I hope your week is full of love!
chriesi says
November 7, 2010 at 11:28 pmMmm these would be perfect for breakfast this morning!
Von says
November 8, 2010 at 2:33 amWow! These doughnuts look and sound so good I’m tempted to go out to buy a doughnut pan just to make it!! I don’t usually like pumpkin either, but these look so good I’m sure I’d love them!
Lorraine @ Not Quite Nigella says
November 8, 2010 at 4:18 amOh me oh my, this yet again affirms our long lost twin status Faith! I love pumpkin and pumpkin spices. It gives baked good such an out of this world moistness! :D
Susan: My Food Obsession says
November 8, 2010 at 5:25 amI love Tim Hortons! I discovered them in New York and again in Niarga Falls.
Pumpkin & Spice – I couldn’t think of anything better!
coco says
November 8, 2010 at 5:43 amoh you just made my favorite doughtnuts in the world!!! I wish I can find it somewhere! would you deliver? ;)
Angie's Recipes says
November 8, 2010 at 7:04 amImaging have a couple of doughnuts with a freshly brewed black coffee…life couldn’t be better, could it?
Angie
Michelle @ Find Your Balance says
November 8, 2010 at 7:26 amWow, those look amazing. Back when I used to go to Dunkin Donuts every morning I looked forward to their fall flavored coffee and muffin every year!
tasteofbeirut says
November 8, 2010 at 7:34 amFirst I thought these doughnuts were bought somewhere; they look amazing! I would buy a dozen in a heartbeat; plus looking at the ingredients they are made with such delicious ingredients, including the pumpkin purée. Lovely job Faith.
Rich says
November 8, 2010 at 7:40 amYou are my fiancee’s new favorite. At least, that’s my prediction after I make this for her on a Saturday morning.
Nutmeg Nanny says
November 8, 2010 at 10:23 amWhat a delicious Fall inspired post…yum! I love the syrup and I’m loving those donuts! I’m off to find myself a donut pan!
Julie M. says
November 8, 2010 at 10:42 amYep, that’ll work. Those doughnuts look to die for! I love your coffee syrup too. I’ve always wondered about the pumpkin as well. Now that I’ve seen it in action though, I think I’ll try my hand at making my own syrup as well!
Lazaro says
November 8, 2010 at 10:47 amFaith,
The doughnuts looks and sound wonderful. No surprise that they were a big hit at home. No we just need to make the “other” ones.
Bravo!
Blond Duck says
November 8, 2010 at 12:03 pmNow I don’t have to waste 300 calories on the Krispy Kreme one! Hot damn!
Geni says
November 8, 2010 at 12:56 pmThese are the most delicious looking doughnuts I have ever seen. You are KILLING me with their deliciousness. I am a pumpkin FIEND. Thanks for the recipes. The coffee syrup is a must try as well. :)
Erica says
November 8, 2010 at 1:00 pmI’ve seen Krista (Krista’s Kravings) talk about this place before- sounds awesome!! The donuts look fantastic. I love the little mold you used. These would be perfect for thanksgiving morning
Juliana says
November 8, 2010 at 1:37 pmFaith, these pumpkin donuts look awesome, specially because they are baked. The pumpkin syrup for coffee sounds amazing :-)
Sara says
November 8, 2010 at 3:27 pmOH MY these donuts look fabulous!!!
Joyti says
November 8, 2010 at 3:34 pmI’ve seen those doughnut pans at Sur La Table, but was always afraid that the resulting doughnuts wouldn’t be ‘authentic’ or taste doughnut-like. But I can see (as you said) that those are seriously moist, and look perfectly delicious! And way to go on making them seasonal.
5 Star Foodie says
November 8, 2010 at 4:31 pmAt Wegmans this fall season I’ve been getting pumpkin doughnuts every week and they are good, but yours look even better homemade and all! I need to get a pan like that! My daughter would so love to make doughnuts at home!
Raina says
November 8, 2010 at 7:18 pmOh wow! These donuts look amazing. I have to get one of those pans so I can try them. Your coffee sounds wonderful too. This would be great with dessert after dinner on Thanksgiving:)
deana@lostpastremembered says
November 8, 2010 at 8:38 pmYou baked them??? Wow they are perfect and I agree, an awesome recipe with so many great things in them. I’ve never seen a Tim Hortons … you are a great salesperson for them!
Joanne says
November 9, 2010 at 5:41 amI was actually trying to figure out the other day just how pumpkin spice coffee ends up tasting like pumpkin spice. Not sure but I do know that this syrup and these doughnuts sound absolutely fabulous!
Anna Johnston says
November 9, 2010 at 7:19 amOh yesss!!! The syrup on its own looks good enough to dive into, but this little bit of baked goodyness is my type of cake. Wonderful.
Reeni says
November 9, 2010 at 8:14 amYour doughnuts look heavenly Faith! I think it\’s great that you are recreating all your restaurant favorites. They look perfect! I don\’t drink coffee but if I did it would be with your delicious pumpkin syrup!
Megan says
November 9, 2010 at 8:53 amI always buy that Torino’s pumpkin spice (made for Italian sodas) and put it in my coffee but this syrup looks soooo much better and I could put it on almost everything! A “gotta try”!
Donuts look pretty phenomenal too! ;)
Stumbled!
Priscilla - She's Cookin' says
November 9, 2010 at 9:17 amOk, I don’t eat donuts for the obvious reasons, but I would make an exception for these! They actually look wholesome and with the pumpkin puree and whole wheat flour – even a little healthy! Love the cute blue baking pan :)
Eileen (BossyChef) says
November 9, 2010 at 11:27 amI love Tim Horton’s and this may help feed my fix since I will be too pregnant to return to Montreal for Christmas this year… and they don’t know what Tim Horton’s is in God forsaken Nebraska…. might you have a recipe for smoked meat and poutine to make the Christmas experience complete ;)
Patty Price says
November 10, 2010 at 6:35 amPumpkin spice donuts, where are you when I want you for breakfast??? This are so sweet in the mini size, I have to find one of those cute pans for the mini donuts. They look so good, great job, really wish I could taste one!
Sanjeeta kk says
November 10, 2010 at 8:46 amThis sounds a great innovation from the traditional fried doughnut recipe. Love the soft and moist texture of it.
nancy at good food matters says
November 10, 2010 at 8:54 amWe don’t have Tim Horton’s down South, but who needs it, with your great recipes? Those moist cakey doughnuts look stupendous, wow! And, I don’t know that I would put the pumpkin spice syrup in my coffee–but it would be amazing drizzled over any number of sweets—ice cream, or pie, or even toast!
Avanika (Yumsilicious Bakes) says
November 11, 2010 at 8:21 amWow, these look absolutely gorgeous! I wish I had some :)
Lentil Breakdown says
November 11, 2010 at 8:43 amWow, thanks for demystifying the donut for me! I love them so much but rarely eat them and figured they’d have a lot worse ingredients in them than these do. Yum!
Magic of Spice says
November 11, 2010 at 3:42 pmI love that syrup and these donuts look and sound fantastic… Love pumpkin sweats :)
A Canadian Foodie says
November 13, 2010 at 5:30 pmAbsolutely stunning… the donuts and the dipping syrup. Love the idea and the beauty of this post.
:)
lidia@ sugarslut says
September 18, 2011 at 2:07 amI made these yesterday and they were absolutely amazing, thank you for sharing :D
Jenny says
September 11, 2012 at 10:49 pmOk, I know this may seem like a crime to some people, but I hate maple, and it’s really expensive down here in SE Louisiana anyway. What could I use in place of it in the coffee syrup?? Honey? Simple syrup? Thanks in advance!
Faith says
September 12, 2012 at 8:18 amJenny, I haven’t tried it with anything other than maple so I don’t know for sure, but I think both of your ideas (honey or simple syrup) may work. I’d start with simple syrup, because depending on the kind of honey, it’s flavor can sometimes be very strong. Hope it works well…if you give it a try, let me know how it goes!