To celebrate the beginning of the fall season I made these spicy, pumpkiny Pumpkin Spice Cake Doughnuts. I have this handy doughnut pan and like to use it whenever I come across a good recipe and these Pumpkin Spice Cake Doughnuts are terrific!
The doughnut is moist and filled with pumpkin flavor, not to mention the fantastic vibrant orange color. I really gilded the lilly by dunking these doughnuts in some browned butter then covering them with a super spicy cinnamon sugar/brown sugar mixture. These spicy sweet pumpkin doughnuts are a perfect start to the fall season.
Here is how you can make your own:
I made this mixture up and it’s pretty spicy, so if you want less cinnamon just mix to taste: In a plastic bag mix together three tablespoons cinnamon, three tablespoons granulated sugar and three tablespoons dark brown sugar Set aside.
Doughnuts: In the bowl of an electric mixer fitted with the paddle attachment beat together the oil, eggs, sugar, pumpkin, spices, salt and baking powder until smooth.
Beat in the flour until just incorporated and smooth. Transfer batter to a measuring cup and pour into the doughnut wells of the prepared doughnut pan.
Fill each well approximately 3/4 full. Bake for 15-18 minutes, check with a toothpick at the 15 minute mark to see if done. The doughnuts won’t be as moist if you over bake them!
Remove from oven and let sit for a few minutes. I run a sharp knife around the edges of each doughnut so that they release a little easier. Turn pan upside down and give a few taps to release the doughnuts.
Let doughnuts cool completely on a wire rack before coating with browned butter and cinnamon mixture.
Browned Butter and Cinnamon Sugar Coating: Brown one stick of butter in a large sauce pan on medium high heat. Transfer the browned butter immediately to a small bowl.
Dunk the cooled doughnuts quickly into the browned butter, shake off the excess and lightly blot on a paper towel.
Place doughnut in bag with cinnamon sugar mixture and shake to coat. Repeat with remaining doughnuts. Note: mix the browned butter after each dunk to keep it from separating.