Pumpkin Cake Donut Recipe Recipe 

This Pumpkin Cake Donut Recipe isn't simpler or faster. No yeast means these are ready quickly. Pumpkin-forward and spicy, they last days. No cake-doughnut pan? No issue. Use a standard 12-well muffin tray.    


Crumb Topping 6 tablespoons unsalted butter, softened (90 grams or 3 ounces) ¼ cup granulated sugar (50 grams 1 ¾ ounces) ¼ cup packed dark brown sugar (50 grams or 1 ¾ ounces) ¼ teaspoon salt ¾ cup all-purpose flour (90 grams or 3 ounces) Pumpkin Cake Donut ¼ cups flour (175 grams 6 ⅛ ounces) 1 teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon ginger ⅛ teaspoon cloves 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ½ cup oil 2 eggs 1 cup brown sugar, packed (200 grams or 7 ounces) ¾ cup pumpkin puree (170 grams or 6 ounces1 teaspoon vanilla) Powdered sugar as needed



Crumb TopSugar and butter in a basin.  Very light cream. Mix salt and flour; add all at once and beat on medium until large crumbs form. 


Find unincorporated flour by scraping sides and bottom.  No crumbs? Stir with a few teaspoons water. Mix briefly.  


Do not overmix to avoid a thick, cohesive mixture.Keep crumbs in the fridge while making the cake. Donut Pumpkin Cake  


Heat the oven to 350°F.  Spray two 6-hole doughnut or muffin tins with non-stick baking spray.  Set aside. Mix flour, cinnamon, nutmeg, ginger, cloves, baking powder, soda, and salt.  Set aside.  


Mix oil, eggs, brown sugar, pumpkin, and vanilla.  Beat slowly to mix.  Add flour all at once and beat on medium until mixed.  


Divide crumbs between donut or muffin tins. Undertop muffin or donut tin wells.   A thicker material is easier to pipe.  Trim ½” from a heavy plastic food storage bag or piping back.  Fill and pipe batter on crumbs.  


Bake the donuts 12–15 minutes until a tester comes out clean or they spring back.Baking muffins 14–16 minutes.Cool tins for a few minutes before removing.Lightly dust with powdered sugar after cooling.  


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