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Dunkin’ Donuts rolls out seasonal menu itemsDunkin’ Donuts rolls out seasonal menu items

New food and drink offerings focus on pumpkin and apple flavors

Paul Frumkin, Managing Editor

September 4, 2012

2 Min Read
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Paul Frumkin

Dunkin’ Donuts is reprising the popular seasonal flavors of pumpkin and apple in its fall lineup of menu items.

Available for a limited time only, the Canton, Mass.-based chain’s fall selection includes a line of snacks and beverages that is expected to expand as the season progresses.

Dunkin’s apple-centric items include Apple Orchard Donuts for 99 cents per donut and Munchkins for $4.99 for 25, apple-cider-flavored cake donuts with cinnamon-sugar topping; Apple Crisp Muffins, cinnamon-flavored muffins with apples, caramel and apple crisp streusel topping for $1.49; and Homestyle Apple Pie, a braided pie with apple filling topped with cinnamon and sugar. Apple cider is also available for $1.29

Pumpkin-inspired selections include Pumpkin Cream Cheese, which on a bagel costs a total of $1.99; Pumpkin Muffins topped with white icing and sweet streusel crumbs; Pumpkin Donuts and Munchkins, glazed pumpkin cake donuts; and Pumpkin Coffee and Latte, which for a small size costs $1.40 and $1.99, respectively.

The beverage-snack chain is also offering Pumpkin K-Cup packs, single-service coffee pods that can be used with Keurig K-Cup Brewing Systems. The sale of K-Cups has helped to boost Dunkin’s same-store sales in the second quarter.

“Dunkin' Donuts' fall flavors serve as a hallmark of this nostalgic season, and the return of pumpkin and apple food and beverages is something we always look forward to offering our guests," said Stan Frankenthaler, Dunkin' Brands’ executive chef and vice president of product innovation.

“This year, we're excited to bring back some fan favorites, along with a host of new options, so that guests can enjoy the flavors of fall served up fast and fresh at any time of day.”

Dunkin’ Donuts, which is owned by Dunkin’ Brands Group Inc., has more than 7,000 locations.

Contact Paul Frumkin at [email protected].
 

About the Author

Paul Frumkin

Managing Editor, Nation’s Restaurant News

After graduating from the State University of New York at New Paltz with a degree in English, Paul Frumkin attended the Culinary Institute of America in Hyde Park, N.Y., graduating with honors in 1980. That year he moved to New York City where he worked for several foodservice and hotel publications. In 1984 he co-wrote “The Norman Table, The Traditional Cooking of Normandy,” with chef-restaurateur Claude Guermont. The cookbook, which was published by Charles Scribners Sons, won the “Best European Cookbook” award from the International Association of Culinary Professionals in 1985. He joined Nation’s Restaurant News in 1990 and has held a number of editorial positions there. He currently covers legislative policy and the Northeast for NRN.

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