Baked Pumpkin Doughnuts with Cardamom Crumble
This post is in partnership with Intel Tablets.
Hi! My name is Laura and I have a serious addiction to cardamom.
The addiction tapers slightly in the spring and summer, but gets totally out-of-control during the months of October, November, December, and…well..any month out of the year when I can justify wearing one of those super long, loose sweaters.
Oh wait, I totally added cardamom to that lemon ricotta bundt cake that I shared earlier this summer. Apparently, I have zero self control. I CAN’T HELP MYSELF.
Hence, the need for cardamom crumble. Always and forever.
I’m fairly positive a decent chunk of my recipe development brain (are you in there?) is dedicated solely to ‘what else can I add cardamom too?’ thoughts. I have to literally stop myself from adding it to more things. It’s become a running joke with my friends.
Let’s face it, this blog isn’t called “Cardamom and Other Things I Like to Eat.” Although, maybe it should be…
I kid, I kid. Obviously, I’m pretty excited about the pumpkin in these baked pumpkin doughnuts. It took me a few weeks to fully embrace bringing pumpkin back into my kitchen, but if it gives me an excuse to break out all of my favorite fall baking spices (aka. cardamom), I’m all for it.
Hopefully you’re into cardamom! If you’re not into cardamom, hopefully you’re into pumpkin! I’m not sure if anyone is not into doughnuts, so that helps.
Other things that excite me: being organized and staying connected with all of you! Staying organized is trickier than it sounds, especially if you are juggling lots of tasks and responsibilities.
My days are a happy and chaotic blur of recipe testing, photography, social media, e-mails, writing, cleaning dishes (ok, this part sucks), photo editing, and more e-mails. I’ve always fancied myself to be a paper and pen gal, but I can’t tell you how many times I’ve developed a recipe, written it in a notebook or on a sheet of paper, and somehow lost it along the way.
Those are never happy days.
So, I was very excited to partner with Intel Tablets for today’s recipe and get the opportunity to test out the new Microsoft Surface 3 tablet in the kitchen.
Was I convinced it would replace my favorite notepad and pen? Not necessarily, but it was worth a shot! My current system of organization wasn’t exactly doing me any favors.
Much to my amazement, using this tablet in the kitchen has made a dramatic difference in my workflow, organization, and well….sanity. I use the Evernote app to type and write up all of my recipes ahead of time, and I’m able to display the recipes in the kitchen while I test them, make any edits or changes, and keep everything in one place.
The sturdy built-in kickstand allows the tablet to be propped up easily on my kitchen counter top (this has always been my number one gripe with other tablets) and it takes up minimal space, which is a must when I’m cooking.
The Microsoft 10 update allows me to easily switch between multiple desktops too. I can also split the display screen, so that it displays both my recipe and/or e-mail and social media at the same time, allowing me to respond to all of your comments or recipe questions in a much more timely manner!
Major bonus points: the tablet has a memory card slot and supports Adobe Lightroom, which is the software that I use to edit all of my blog photographs.
Aaah, memory card slots and baked pumpkin doughnuts. It’s the little things that count, right?
P.S. If you’re a cardamom freak like me and are craving fried (yet, easy!) doughnuts, try these ricotta beignets with lemon cardamom sugar! If you need me, I’ll be in the kitchen adding cardamom to all.the.things.
Oh, so festive and cozy.
- 3 tablespoons (45 grams) cold unsalted butter, cut into cubes
- 2 tablespoons (40 grams) firmly packed dark brown sugar
- 1/4 cup (30 grams) unbleached all-purpose flour
- 3/4 teaspoon ground cardamom
- pinch of kosher sea salt
Baked Pumpkin Doughnuts:
- 3/4 cup (90 grams) unbleached all-purpose flour
- 1/2 teaspoon kosher sea salt
- 1/2 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 3 tablespoons (45 grams) unsalted butter
- 1/2 cup (100 grams) granulated sugar
- 1 large whole egg
- 1/2 teaspoon pure vanilla extract
- 1/2 cup (122 grams) pure pumpkin puree *not pumpkin pie filling
- 3 tablespoons low-fat or whole milk
- confectioner’s sugar, for dusting (optional)
- Preheat the oven to 350 degrees Fahrenheit, rack in the center position. Spray a doughnut pan with cooking spray (canola, vegetable, coconut, or olive oil) and set aside.
- 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 putting the crumble together, place it in the freezer until you are ready to use.
- Prepare Doughnuts: In a medium bowl, whisk together the flour, salt, baking soda, baking powder, ground cinnamon, and ground allspice. Set aside.
- 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, and mix until fully incorporated. Scrape the bowl to ensure that all of the ingredients are incorporated evenly.
- 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.
- Transfer the doughnut 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 pan. Remove the crumble from the freezer and distribute it onto the batter, pressing it slightly into the batter. It will be generous, but you shouldn’t have any leftovers.
- Bake the doughnuts for 16-18 minutes, or until the doughnuts spring back when lightly pressed. Allow the doughnuts to cool in pan on a rack for 10-15 minutes, before removing (use a knife to release the edges from the donuts from the side of the pan). Remove and allow to cool completely on a rack.
- Dust with confectioner’s 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 Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 445Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 425mgCarbohydrates: 86gFiber: 6gSugar: 40gProtein: 6g