Pumpkin Coffee Cake Donuts Recipe


For the Crumb Topping:
2 tablespoons unsalted butter, melted
1/4 cup granulated sugar
3 and 1/2 tablespoons all-purpose flour
1/4 teaspoon pumpkin spice

For the Pumpkin Donuts:
1 cup and 1/4 cups all-purpose flour
1/2 cup light brown sugar, packed
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon pumpkin spice
1/4 cup pumpkin puree
2 1/2 tablespoons unsalted butter, melted
1/2 cup milk (I used whole, but any type will do)

For the Pumpkin Spice Glaze:
1/2 cup confectioners' sugar
1/2 tablespoon whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon pumpkin spice

  1. Preheat oven to 350 degrees (F). Spray a 6 mold donut pan with non-stick baking spray; set aside.

For the Crumb Topping:
  1. In a small bowl combine the sugar, flour, and pumpkin spice. Add in the melted butter and use a fork to stir it into a coarse meal. Chill the topping in the freezer while making the donut batter.

For the Pumpkin Donuts:
  1. In a large bowl combine the flour, brown sugar, salt, baking powder, and pumpkin spice; mix well, making sure any large clumps of brown sugar gets broken up; set aside. In a separate bowl whisk together the pumpkin puree, melted butter, and milk. Gently fold the wet mixture into the dry mixture - don't over mix!
  2. Spoon or pipe the mixture into prepared doughnut pan. Divide crumb topping evenly among donut tops, then bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool for 10 minutes in the pan before gently lifting them out and transferring to a wire wrack to cool for a few more minutes.

For the Pumpkin Spice Glaze:
  1. In a small bowl whisk together the confectioners' sugar, milk, vanilla, and pumpkin spice. Drizzle over donuts and serve at once.

Original recipe and more pictures visit: Pumpkin Coffee Cake Donuts @ bakerbynature.com

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