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Pumpkin Donuts With Salted Caramel Drizzle

Pumpkin Donuts With Salted Caramel Drizzle

This summer was quite busy for me, so this blog hasn’t got the attention it needed… but I have a really good excuse this time! We’re expecting our first baby in October so I’m totally overwhelmed with all the gear we need to buy! To be honest, today I felt a little bit guilty about leaving my readers without saying anything… I just needed something to dissolve my guilt and I hope these donuts will help me to do that.

Baked Pumpkin Donuts With Salted Caramel Drizzle

(Salted) caramel lovers will surely appreciate these fall-spiced little treats that taste just absolutely delicious. These baked donuts are so moist, soft, flavorful, all at the same time. The subtle pumpkin flavor paired with salted caramel glaze will make your taste buds sing. I’m sure of that, because I don’t know a single person who wouldn’t love all the Fall flavors in one bite we crave this time of the year.

Pumpkin Donuts Drizzled With Salted Caramel

I hope I lessened my guilt a little bit. 😉 Enjoy!

Pumpkin Donuts With Salted Caramel Drizzle
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Prep time: 
Cook time: 
Total time: 
Serves: 15 donuts
 
Ingredients
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ⅓ cup buttermilk
  • 1 cup brown sugar
  • 1 large egg + 1 egg yolk
  • ½ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (I used homemade)
  • salted caramel sauce, store bought or homemade
  • ½ cup chopped pecans
Instructions
  1. Preheat the oven to 350 degrees F. Spray 3 6-well donut pans generously with cooking spray. In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. In a second medium bowl, whisk together the buttermilk, brown sugar, egg, yolk, oil, vanilla and pumpkin puree. Whisk to combine till smooth and lump-free. Add dry ingredients to pumpkin mixture, stirring just until flour disappears. Spoon or pipe the batter into the donut pan, filling each cavity about ¾ the way full. Bake for 15-18 minutes, or until the top of the donuts spring back when touched. Let cool in pan for 5 minutes, then invert onto a wire cooling rack, bottom side up.
  2. Make the caramel sauce following the directions given in this recipe. Dip each donut into the sauce (make sure the sauce is not too hot so you don't get burnt), then sprinkle with chopped pecans.

 

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