Me: I think my next challenge is going to be the pumpkin doughnut.
Husband: But you hate pumpkin. And really hate doughnuts.
Me: I know but the rest of the world seems to like both so I figure I should make a contribution.
Husband: Whatever. You had me at doughnuts.
Me: To the Amazon! I need a doughnut pan!
So I ordered the doughnut pan, (this one here but I’m requesting this one for Christmas. Ahem, Husband. This is a test to see if you read these posts) and scoured the stores for pumpkin. (Did you know there was a shortage in pumpkin this year?! Tragic for fall baking….)
Batch one: eh.
Batch two: didn’t even make it to taste testing
Batch three: into which I accidentally spilled espresso powder (never try to make two different baked goods at the same time) and thought “oops. maybe this will work out”
Me: HUSBAND! YOU MUST COME TRY THESE DOUGHNUTS!
Husband: I’m in the middle of a workout.
Me: STOP THAT FITNESS AND COME EAT A DOUGHNUT.
Husband: ha ha ha
Me: THESE ARE THE MOST GLORIOUS THINGS I’VE EVER CREATED, POSSIBLY INCLUDING THE CHILDREN.
Husband: Really? You don’t even like doughnuts. Or pumpkin.
Me: I KNOW! THAT’S WHY I’M YELLING ABOUT THEM. THEY’RE FANTASTIC.
And that should be pretty much all you need to know about these. Except that they’re also SUPER easy so perfect for Thanksgiving morning – 20 minutes, start to finish (dishes included) and your family will be in such a wonderful doughnut coma that they’ll forget you burned the stuffing and dinner is 3 hours late. Or at least that’s my plan.
Because these doughnuts, oh these doughnuts! I might be inspired to write poetry or some other nonsense now. They’re pretty much just pumpkin coffee cake made in a circle, with crumb topping, and coffee glaze. Get it? Pumpkin coffee cake? Ha! And I’m now realizing I might have had too many doughnuts and too much coffee this morning….
Oh, and I’ve discovered that crumb topping works best when frozen so now I just make up a ton of it, keep it in the freezer, and use it on everything. It lives right next to the 6 lbs of butter and assorted cookie dough and Saurus’ glow sticks and other random things I keep in there. But my grandpa kept a bobcat in his freezer so, you know, it could get weirder. I think I’m doing okay. Or at least that’s what I keep telling Husband. He sort of believes me most days.
- 1 1/2 C flour
- 1/4 C pure cane white sugar
- 1/3 C pure cane brown sugar
- 1 tsp cinnamon
- 1/2 C butter, melted
- 7 Tbsp butter, room temperature
- 1/2 C pure cane white sugar
- 1/2 C pure cane brown sugar
- 2 eggs, room temperature
- 2 tsp vanilla
- 1 C pumpkin puree
- 2 C flour
- 3 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp espresso powder
- 1/4 tsp salt
- 1 Tbsp brewed espresso
- 1 tsp light corn syrup
- 1/2 tsp vanilla
- 1 C powdered sugar
- In a small bowl, whisk all ingredients together with a fork until well-combined and crumbly.
- Cover with plastic wrap (or place in sealed baggie) and put in the freezer.
- Preheat oven to 375F and grease doughnut pan.
- Beat butter and sugars together until fluffy. Stir in egg, vanilla, and pumpkin until well-combined. (will look weird)
- Gradually sift in remaining ingredients and stir until incorporated.
- Fill* each doughnut well 3/4 full.
- Remove crumb topping from freezer, break it up a little with your hands (it should be crumbly), and scoop generously onto batter (fill up the well) and press gently.
- Bake at 375 for 14-17 minutes or until edges are golden and toothpick inserted in a doughnut comes out clean.
- Remove from oven and allow to rest in the pan for 5-10 minutes while you make the glaze.
- Whisk together all ingredients in small bowl.
- Drizzle over doughnuts.
- Devour doughnuts.
- *The easiest way to fill a doughnut pan is by filling a piping bag or large ziplock bag with batter, snipping off the end, and then filling the pan. Trying to spoon that stuff in is just ridiculous.
- I've tried making these using the whole can of pumpkin (because I'm lazy) but it threw off the consistency just enough to make it worth tossing out that last little bit left in the can. Now you know.