Baked Pumpkin Doughnuts with Cardamom Crumble
Tender and moist baked pumpkin doughnuts topped with a thick and decadent cardamom crumb topping.
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.
Baked Pumpkin Doughnuts with Cardamom Crumble
- 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 Diamond Crystal kosher salt
Baked Pumpkin Doughnuts:
- ¾ cup (90 g) unbleached all-purpose flour
- ⅓ teaspoon Diamond Crystal 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
- 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.
- 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.
- Bake 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, 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 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.
- 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.
- 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.
Tips for Success:
- Ground cardamom can be found at Whole Foods and most grocery stores in the spice aisle. You can also order it on Amazon (my favorite resource for spices is Penzey’s Spices, they ship nationally).
I’m required to disclose a relationship between our site and Intel. This could include the Intel Corporation providing us w/content, product, access or other forms of payment. Thank you for reading and supporting the companies I partner with, which allows me to create unique recipes and content!
38 Comments on “Baked Pumpkin Doughnuts with Cardamom Crumble”
Beautiful pictures! I am in LOVE with your orange mug in the pics. Can I know the source? Thanks! Also, I don’t have donut pans. Can this be baked in a bundt pan instead?
Thanks so much Rachel! The mug is from Anthropologie, but it’s almost two years old now, so I doubt they sell it anymore 🙁 As far as a bundt pan, I don’t think that would work as a substitute and I’m not sure I feel confident in the idea enough to recommend it? The batter would have to be doubled, perhaps even tripled, at the very minimum in order to fill a bundt pan. Sorry I can’t be more helpful!
would love to make these but i need to take out the egg
how do i make these vegan
Hi Monica! Thanks for the question. Unfortunately, I rarely ever use egg substitutes for baking and am not as well versed in them. I know of flax eggs, and that might be my go-to suggestion, but I really have no idea how these will turn out as I haven’t tested them with it and every batter behaves differently. I wish I could be more specific. Sorry!
Oh wow! These are like the most perfect pumpkin doughnuts ever! The addition of cardamom is brilliant!
Duuuuude, your donut (and tech) game is on POINT!! I’m a cardamom freak as well – was forced to take a temporary hiatus after too many cardamom cocktails 😉
Oh my gosh!!! Teach me your ways! That sounds amazing.
Oh my gosh, I just love how you used cardamom – such a beautiful pairing with the pumpkin! Amazing. And yes, I rely on Evernote and always having that handy in the kitchen!
Thanks so much Liren! 🙂
Oh my. These doughnuts!! I’ve never had cardamom, which is shocking to me as I type it. Must remedy. Also? I need Evernote and a tablet in my kitchen!
I am the same way with ginger. I add it to EVERYTHING. Somebody stop me! haha! So, I understand your cardamom addiction and I’m on board. These look really delicious and I love the tablet and organization theme here.
I’m jealous you even have the room to share your counter with a mixer AND a tablet. My counter is big enough for a mixing bowl and that is it.
Btw, that crumble topping on the doughnuts, I would totally eat that off first..haha, then move onto the fluffy base.
My previous kitchen was very different (and very dark). I’m so happy with my new space, I have to say, it has made cooking and working so much more enjoyable. Thank you so much Nicole!
These are so perfect! The crumble, the texture! And I’m so envious of the setup in your new place! Talk about perfect! I will continue to shoot my food in my tiny bathroom where the only acceptable light in my entire house is found…. 😉
Oh my gosh! You deserve a medal!
You have such a beautiful site! I’ve been a secretly huge fan for a while now and I just wanted to pop in and say how gorgeous these baked doughnuts look. I just bought myself a donut pan and it’s nice seeing so much inspiration out there.
Also, you’re in Chicago now! My boyfriend’s family lives up there so I love the city, especially the West Loop! His sister and brother in law are both doctors up there. It’s great when you post photos of the city and it makes me miss it! So yeah, again beautiful blog and I thought I’d say hi finally 🙂
Totally love cardamom! I drink it regularly in the chai I make by simmering whole spices in a blend of water and milk. Probably 4-7 spices depending on my pantry contents and my patience, but cardamom is the dominant flavor. I don’t care how much the pods cost in the bulk jars at my local food co-op, I’m not allowed to run out! Can barely wait to try these doughnuts. Mm. Keep up the good work! I love your recipes.
Thank you so much!!! Means a lot! 🙂
These photos!… I just want to live in them. And eat these crumble-topped doughnuts all fall long.
Thank you Stephanie! These doughnuts make me want to curl up and hibernate for a few months, that’s for sure 🙂
Yes yes yes! I fully support (or maybe am just an accomplice?) your cardamom obsession! Keep it coming! xo
I would be thrilled if you would become my cardamom accomplice! 🙂
OMG these are literally the perfect donuts. And I LOVE cardamom!!! Maybe I should just make a bunch of cardamom crumble and store it in a jar and sprinkle it on everything I eat?!
YES, YES, YES. I approve.
Dude, I’m OBSESSED with cardamom. Any time I think of a new recipe, I’m like “apple…. and cardamom.” “ginger… and cardamom.” These donuts look absolutely killer!
Ummm….are we related?!?!
I have great respect for your love of cardamom! It’s a spice that is far too often ignored in America. It should also be noted that any decent Indian grocer carries cardamom in substantially sized bags for a good price! Plus, it’s fantastic in Dal. I’ve also added it to homemade pearsauce with a healthy dose of cinnamon. Great recipe-thanks for sharing!
Thank you so much Shelby! I completely agree, it is not used enough in the states (I’m fully on board with doing something about that). Yes! Very true about Indian grocers. It tends to be way more affordable there. I LOVE it in savory applications too! I have a lentil recipe on the blog, which uses it. [Also, that pear sauce sounds fantastic.]
Seriously, I want to come to your house so you can show me your culinary and recipe ways! I’m with Erin, I need a better system then Google Drive. LOVE THESE DOUGHNUTS!!!!!!!!!!!
You are welcome anytime!!!! Also, I’m not nearly as organized as I sound like I am. #workinprogress
Oh man, I can’t even imagine how to make these better! They look PERFECT! Love that crumble!
Thank you sweet friend!
I have GOT to get a better system for my recipes. They are all in Word and I’m scared to death I’m going to lose them. Also, DYING for a tablet. Thanks for the push and I’m looking into the Intel one! (PS. Your pics/recipes inspire me. Way to rock it!)
You can also use Microsoft Word (and all the traditional Microsoft programs) on this one, so I love that part too! I highly recommend trying Evernote, because you can access it on your phone or basically, anywhere, as long as you have an internet connection!!!!
Thank you so much Erin!!! <3
Oh Laura, these pictures are gorgeous! For the longest time, I used a laptop when I was baking, but when I started finding layer of flour and sugar in my keyboard, I figured it was time to move on to something else 🙂 Your post reminds me that I need to stock up on cardamom because I’m so ready for allll the fall baking!
Thank you so much Abby! Oh my gosh, I totally have done that before and gotten flour and all sorts of crap in the keyboard. It was not a good system. I really like that this tablet takes up less space, and I have the option of buying a keyboard attachment, if necessary!!! 🙂
These look fantastic! I was wondering where you buy your cardamom from. My grocery store never seems to have it and everything I saw online is HUGE and so expensive! I would love some tips ! Thanks!
Thank you so much Megan! I sometimes can’t find it in standard grocery stores either, but can always find it at Whole Foods or more specialty stores, if you have those available to you! Occasionally, I find it in a bulk spice aisle. It is an initial investment (usually between $8-$10 a bottle, ugh!), but it will take you a very LONG time to go through it. Currently, I have the Simply Organic brand (here is a link on Amazon!). Penzey’s Spices is another great resource (they ship their spices all over the country), and their prices might be a bit better. Hope this helps!