Baked Pumpkin Doughnuts with Cardamom Crumble

🧂 Ingredients

• 3 tablespoons (45 g) cold unsalted butter, cut into cubes

  cut into cubes
• 2 tablespoons (40 g) firmly packed dark brown sugar
• ¼ cup (30 g) unbleached all-purpose flour
• ¾ teaspoon ground cardamom
• pinch kosher salt
• ¾ cup (90 g) unbleached all-purpose flour
• ⅓ teaspoon kosher salt
• ½ teaspoon baking soda
• ⅛ teaspoon baking powder
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground allspice
• 3 tablespoons (45 g) unsalted butter

  softened
• ½ cup (100 g) granulated sugar
• 1 large egg

  room temperature
• ½ teaspoon pure vanilla extract
• ½ cup (122 g) pure pumpkin puree
• 3 tablespoons (45 mL) whole or low-fat milk
• powdered sugar (optional)

  for dusting

Instructions

• 1 Preheat the oven to 350°F (176°C) with a rack in the center position. Spray a
  6-well doughnut pan with baking spray and set aside.
• 2 Prepare Cardamom Crumble: Cut the cold butter into small cubes and place in a
  medium bowl. Add the remainder of the ingredients and work them into the butter
  with your fingertips until the mixture comes together in large clumps and
  crumbs. If the butter gets too soft or warm, place in the freezer for several
  minutes before continuing to mix. Once you have finished making hte crumble,
  place in the freezer until ready to use.
• 3 Bake Doughnuts: In a medium bowl, whisk together the flour, salt, baking
  soda, baking powder, ground cinnamon, and ground allspice. Set aside.
• 4 Place the softened butter and granulated sugar in a stand mixer, fitted with
  paddle attachment. Beat on medium speed for 2 to 3 minutes, scraping down the
  bowl with a spatula as necessary. Reduce the speed to low and add the egg, mix
  until fully incorporated. Scrape the bowl to ensure that all of the ingredients
  are incorporated evenly.
• 5 Add the pumpkin puree and vanilla, and mix over low speed until just blended
  (the mixture will look slightly broken). Add the flour mixture in three parts,
  alternating with two additions of milk. Beat at low speed until just
  combined–avoid over-mixing. Scrape the bottom of the mixing bowl to ensure that
  all of the ingredients are incorporated.
• 6 Transfer the batter to a piping bag fitted with a large round piping tip
  (alternatively, you can use a spoon to fill the doughnut pan, but it will be
  more difficult) and distribute the batter evenly in the greased pan. Remove the
  crumble from the freezer and distribute it onto the batter, pressing it slightly
  into the batter. The crumb topping will be generous, but you shouldn’t have any
  leftovers.
• 7 Bake the doughnuts for 16 to 18 minutes, or until the doughnuts spring back when
  lightly pressed. Allow the doughnuts to cool in the pan on a rack for 5 to 10
  minutes, before removing (use a knife to release the edges from the donuts from
  the side of the pan). Remove and allow them to cool completely on a rack.
• 8 Dust with powdered sugar before serving (optional). Doughnuts best served the
  day of baking, but can be stored in an airtight container at room temperature
  for 2 to 3 days.

Nutrition Info