I must confess that ever since fall began I have been on a bit of a pumpkin kick. I have been enjoying pumpkin baked sweets and lattes. I can’t seem to get enough of that irresistible pumpkin and spice flavor. These baked pumpkin doughnuts are the latest in my stint of pumpkin sweets. They are a delightfully moist and dense cake doughnut filled with fall flavor.
Ingredients: (yields 6 doughnuts)
- 1 cup plus 2 tablespoons of flour
- 1 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 teaspoon of cinnamon
- 1/2 teaspoon of minced ginger
- 1/8 teaspoon of cloves
- 1/8 teaspoon of nutmeg
- 3 tablespoons of unsalted butter, browned
- 3/4 cup of pumpkin puree
- 1 egg, room temperature
- 1/2 cup of dark brown sugar, packed
- 1/2 teaspoon of vanilla extract
- 4 tablespoons of sugar
- 2 teaspoons of cinnamon
Then in the mixer bowl I added 3 tablespoons of browned butter, 3/4 of a cup of pumpkin puree, 1/2 of a cup of dark brown sugar, and 1/2 of a teaspoon of minced ginger. I mixed until combined.
I added 1 egg and 1/2 of a teaspoon of vanilla extract.
Then in two equal parts I added the flour mixture. I mixed until just incorporated. I made sure not to over mix.
I spooned the batter evenly into the doughnut pan (a piping bag would work well here too).
Then I baked the doughnuts for 12 minutes and a tooth pick came out clean.
I let the doughnuts cool for five minutes and moved on to mixing up the topping.
In a shallow dish I mixed together 4 tablespoons of sugar and 2 teaspoons of cinnamon.
Then when the doughnuts were cool enough to handle yet just slightly warm I gently pressed the top of each doughnut into the cinnamon and sugar mixture.
Dense and moist cake infused with pumpkin flavor, hints of warm spices, and a sweet cinnamon and sugar topping make these baked doughnuts the perfect fall treat.