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.    

INGREDIENTS

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

INSTRUCTIONS

STEP-1

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. 

STEP-2

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

STEP-3

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

STEP-4

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.  

STEP-5

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

STEP-6

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.  

STEP-7

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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