There is something about the weekend that makes me want to get up, and bake something scrumptious for breakfast. Maybe its because we’re not rushed to get out the door in record time. Or maybe its the fact that I try to start my day with a healthy, light breakfast most mornings during the week. However the desire came about, I must share with you the latest creation of my weekend baking craving. Everyone, meet the Pumpkin Coffee Cake Donut. They are AMAZING!!
Now that its September, I can fully embrace my favorite season of the year (Fall!!) by baking a sweet, pumpkin spiced goodie! I adapted a recipe that I use for chocolate donuts, and recreated it for a pumpkin-spice cake donut. The cake inside this baked donut is light, moist and delicious. I then top it with a coffee-cake like struessel topping and drizzle the donuts with a perfect vanilla glaze. When you bite into this donut, you get the sweet pumpkin spice cake on the bottom, and the crunch from the struessel on top. It really is heavenly!
One tool that is pretty critical when baking donuts is a good, non-stick donut pan. I got mine at Bed, Bath & Beyond for less than $10 – a pretty great investment, especially if you love donuts as much as my 6-year-old does. It will literally pay for itself in the first batch of donuts you make, especially if you’re like us and schlep yourself out to your nearest Dunkin’ Donuts. Take my word for it – just stay in your pajamas, and just whip up a batch of donuts at home. They’re gonna taste just as good, if not better than the store-bought version.
The Wilton Donut pan that I use is a 6-well pan. I would definitely recommend getting a second pan if you can. It comes in very handy, as for many recipes, including this one, you’ll need to let the donuts cool slightly before removing them from the pan. I personally like to wash it out before starting a new batch, especially since I was baking with the struessel topping, as excess topping and donut crumbs tend to burn if you leave them on the pan over multiple batches. The second pan will allow you to work ahead having the next batch ready to go as the last batch cools.
These donuts make for a wonderful breakfast treat. Bake a batch on the weekend, and keep them on hand for a quick on-the-go breakfast for busy weekday mornings. They go great with your morning coffee or tea, and would be an excellent treat to bring in to your workplace break-room. Would also make a fantastic classroom treat, or bake sale goodie!
Here’s how these delicious donuts come together:
- 1 box spice cake mix (like Betty Crocker or Pillsbury)
- 1 c. pumpkin puree
- 2 eggs
- 3 Tbsp. butter, melted
- Struessel topping:
- ½ c. brown sugar
- ½ c. flour
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- 2 Tbsp. butter, melted
- 1 c. powdered sugar
- 1 Tbsp. milk
- ½ tsp. vanilla
- Preheat oven to 350 degrees.
- In a mixing bowl combine cake mix, pumpkin puree, eggs and butter. Using a hand or stand mixer, mix on low until all ingredients are smoothly combined. Batter will be thick, and slightly sticky. Mix together the struessel: in a small mixing bowl, combine the brown sugar, flour and spices with a fork. Drizzle the melted butter over the mixture and combine. The struessel will be crumbly.
- Fill the donut pan: Spoon in a few teaspoons of batter into each donut well. Smooth the batter out, it should be about ½ to ⅔ full, and then top with the struessel crumble - about a tablespoon for each donut.
- Bake for 9-10 minutes. Let the donuts cool in the pan for about 5 minutes. Gently loosen from the pan using a fork, and lift out. Cool on a rack.
- Glaze: combine the powdered sugar, milk and vanilla. Stir together until smooth. Using a spoon, drizzle the glaze over the top of the donuts. Enjoy!
The next time you’re in the mood to bake something fabulous for breakfast, give these amazing donuts a try. They’re easy to make, and so tremendously delicious especially with you’re favorite cup of coffee. You’ll thank me later! 😉
Enjoy your fall baking!