Baked pumpkin crumb donuts full#
Baked pumpkin crumb donuts free#

Baked pumpkin crumb donuts free#

If you don't want to use pumpkin purée, you can try mashed sweet potato instead (the same amount) to make sweet potato donuts!įeel free to play around with the spices in the donuts.With a delightfully tender and moist cakey crumb and the alluring fragrance and flavor of warm autumn spices, these Baked Pumpkin Donuts are sure to be a hit! Without the greasy fuss of frying them in oil, this Baked Pumpkin Donuts recipe is a total breeze and yields healthier donuts that are thoroughly delicious!ĭonuts are a welcome treat all year round in our home but during the autumn season there are two favorites we especially enjoy: Baked Apple Cider Donuts and these scrumptious Baked Pumpkin Donuts. Still, just like pumpkin muffins, these are best eaten within a few days. Store the rest in an airtight container and coat them in sugar when you want to eat them.

Baked pumpkin crumb donuts full#

If you are a big fan of baking with pumpkin, check out my new e-book All About Pumpkin full of tips and tricks for getting the most out of fall's most beloved ingredient!įor longer storage, I suggest only coating in sugar the donuts you plan to eat right away. The sugar is hygroscopic and will draw moisture, liquifying and creating a wet coating on the donuts that isn't very appealing. The trouble with baked donuts is that they are best eaten within a day or two, especially if you've coated them in sugar. I find the melted butter gives these extra flavour. Personally, I like to let them cool and brush them with melted butter before coating in sugar.

glaze them when they've cooled off with a simple powdered sugar and milk glaze.

brush them with melted butter when they've cooled off then toss in cinnamon sugar to coat.

toss them in cinnamon sugar when they are still hot so that the sugar adheres to the donuts.

To finish baked donuts, you have several options: This will make it easier to cleanly fill the donut pan without spilling too much. Cut the tip of the bag to create a large opening (about 1 centimetre or ¼–½ inch). I like to transfer the batter to a large piping bag without a piping tip. If you don't have donut pans, don't worry: you could bake these in muffin pans to make pumpkin donut muffins!įilling donut pans can be tricky. To bake donuts, obviously you will need a donut pan (I have two Nordic Ware pans you can find on Amazon).

The percentage of milk fat isn't so important here Too much milk makes these donuts too wet and heavy. milk is needed to smooth out the batter.You will need extra to brush the pans with neutral tasting oil, like canola oil is used to create tender donuts that aren't so dry tasting.eggs help emulsify the ingredients together but also help the donuts bake lighter.

The sugar is very important to achieve the right texture so don't cut back on it sugar, either granulated sugar or brown sugar works in this recipe, but I like to use both since brown sugar will add a little flavour.pumpkin purée, either canned or homemade.pumpkin spice mix or a mixture of spices, store bought spice mix or a homemade blend will work here.The salt is needed to balance out the sugar and bring out the flavours in these donuts. salt, specifically Diamond Crystal fine kosher salt is a fine salt that isn't too salty.Remember baking powder is a complete chemical leavener. baking powder, not baking soda is used here because the batter is made with milk and doesn't have the acidity that baking soda may need to help the donuts rise up.all-purpose flour is needed to give structure to the batter so that the donuts bake nice and light.These pumpkin donuts are cake donuts, so they are made from a batter, similar to pumpkin cakes or pumpkin muffins. If you love to bake with pumpkin, order your copy of the e-book All About Pumpkin so you can showcase this star ingredient! What you will need to make these These easy donuts are made from a simple pumpkin cake batter, lightly spiced, then baked in donut pans. The beauty of baked pumpkin donuts is that you don't have to deep fry them, which can be a messy, though rewarding, endeavour. Disclosure: As an Amazon Associate, I earn from qualifying purchases.