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Pumpkin crumb donuts that are lower in fat since they’re baked not deep fried.
Pumpkin Donuts–A Fall Tradition
Nothing says autumn like all things pumpkin–especially donuts. Not sure which fall donut is number one; apple cider donuts or pumpkin donuts. For me, I love them both and give each equal time.
These pumpkin donuts do contain less fat since they’re baked not fried. I have to be honest here because what you’re eating is a donut-shaped muffin. However, that doesn’t mean they’re not good. Actually, they are wonderful, but I don’t want anyone to think they’re an exact copycat of traditional cake donuts.
You do need a special donut pan (affiliate link) to make these–that is if you want them donut shaped. How much you fill them is a learning curve. I found that filling the recesses almost to the top resulted in the best shape.
Just think of these, or any baked “donut” as a treat and you’re batting a thousand.
Crumbs Make Them Special
First, it’s up to you whether you ant crumbs. It doesn’t affect the recipe at all.
But I do think they make these donuts a special treat. Most folks love crumbs on cake or muffins so the addition of them is a natural. They are buttery and spicy so they go great and add a little crunch with each bite.
If you decide it’s not your bag, then leave them off but do glaze the donuts if you bypass the crumbs. The glaze will actually help keep them fresh.
Glaze Pulls It Together
If you use the crumbs and glaze these donuts, it’s the glaze that actually pulls it all together.
It adds that extra bit of sweetness that most of us appreciate. Another interesting thing is that the donut becomes a lot like a coffee cake. Cake, crumbs and glaze are what comes to mind (at least to me) as the basic components of a coffee cake.
Baked Pumpkin Crumb Donuts
- 1/2 cup vegetable oil
- 3 eggs
- 1 1/2 cups sugar
- 1 1/2 cups pumpkin puree solid pack not pie filling
- 1 1/2 tsp pumpkin pie spice in UK use mixed spice
- 1 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 3/4 cups + 2 tbs flour
- 1/2 cup brown sugar
- 2 tbs butter
- 3 tbs quick-cooking oats
- 1/4 cup flour
- 1 cup confectioner's sugar icing sugar in UK
- 1 tbs milk
- Preheat oven to 350F/180C. Spray donut pan with non-stick spray.
- Mix all crumb ingredients in a small bowl and set aside.
- Beat the oil, sugar, pumpkin, pumpkin pie spice, salt and baking powder in a large bowl.
- Beat in the flour just until smooth.
- Fill the baking pans--each "donut" uses about 1/4 cup to fill almost to the top. Top each with crumbs
- Bake for 15-18 minutes or until toothpick comes out clean. Let cool in the pans for 5 minutes, then carefully remove to a cooling rack.
- Mix the glaze and drizzle on top of the donuts while they are still warm.
- Makes 12-18 donuts (I got 18)