Irresistibly Moist Baked Pumpkin Doughnuts with Decadent Cardamom Crumble – Your New Favorite Fall Treat!
The crisp autumn air, the vibrant changing leaves, and the comforting aroma of fall spices wafting from the kitchen – these are the moments we cherish. And what better way to embrace the season than with a batch of homemade, perfectly tender, and irresistibly moist baked pumpkin doughnuts? But we’re not stopping there. These delightful fall treats are elevated to an extraordinary level with a thick, sweet, and wonderfully aromatic cardamom crumble topping. Forget the deep fryer; these baked beauties offer all the flavor and satisfaction with a fraction of the fuss, making them an ideal project for any home baker.
This post is in partnership with Intel Tablets.
Hi there! My name is Laura, and I confess to having a profound, year-round love affair with cardamom. While my cardamom cravings might intensify during the cozy months of October, November, and December – perfectly aligning with sweater weather and warm drinks – its enchanting aroma often finds its way into my kitchen during any season. Just last summer, I couldn’t resist adding a hint of it to my lemon ricotta bundt cake, proving that my dedication to this incredible spice knows no bounds. Once you experience its warm, slightly citrusy, and subtly floral notes, you’ll understand why I simply can’t help myself!
This unwavering devotion to cardamom is precisely why a luxurious cardamom crumble topping became a non-negotiable addition to these baked pumpkin doughnuts. It’s a match made in culinary heaven, providing not just an incredible texture contrast but also an added layer of sophisticated spice that complements the earthy sweetness of pumpkin beautifully. This crumble isn’t merely an afterthought; it’s a star in its own right, delivering a satisfying crunch and a burst of flavor with every single bite.
It often feels like a significant portion of my recipe development process is dedicated to brainstorming new ways to incorporate cardamom. I frequently have to consciously restrain myself from adding it to absolutely everything! It has become a running joke among my friends, and sometimes I wonder if this blog should secretly be called “Cardamom and Other Things I Like to Eat.” Joking aside, while cardamom is a beloved ingredient, I’m equally thrilled about the star ingredient in these delightful treats: pumpkin! After a brief hiatus, I’ve fully embraced bringing pumpkin back into my kitchen, especially when it provides the perfect excuse to showcase all my favorite fall baking spices. The combination of pumpkin and cardamom in these doughnuts creates a flavor profile that is both familiar and exciting, comforting yet refined.
Whether you’re already a dedicated cardamom aficionado or just beginning to explore its unique charm, these doughnuts are sure to win you over. And if cardamom isn’t quite your cup of tea yet, the rich, comforting flavor of pumpkin is universally appealing. Plus, let’s be honest, who isn’t excited about a freshly baked doughnut? The simple joy of a tender, cake-like doughnut, fresh from the oven, is hard to resist, making this recipe a guaranteed crowd-pleaser for breakfast, brunch, or an afternoon treat.
The Art of Organized Baking: Bringing Efficiency to the Kitchen
Beyond the deliciousness of baking, another thing that truly energizes me is staying organized and connected with my wonderful community of readers. In the fast-paced world of food blogging, juggling recipe development, photography, social media, emails, writing, and countless other tasks can be incredibly challenging. My days are a joyful yet sometimes chaotic blend of creative endeavors and logistical necessities, often punctuated by the less glamorous but essential task of washing dishes after a vigorous recipe test. In the past, I’ve always been a traditional pen-and-paper person, religiously jotting down recipe ideas and notes in notebooks. However, I can’t count the number of times a brilliant new recipe concept or a crucial adjustment has been lost amidst a pile of papers, leading to moments of sheer frustration. Those forgotten notes were certainly not happy memories!
That’s why I was absolutely thrilled to partner with Intel Tablets for today’s recipe and have the opportunity to integrate the new Microsoft Surface 3 tablet into my daily kitchen routine. Initially, I wasn’t entirely convinced it could replace my cherished notepad and pen, but I was certainly open to giving it a fair chance. My existing system, while comfortable, wasn’t always serving my need for efficiency and reliability in a busy kitchen environment.
To my pleasant surprise, integrating the Microsoft Surface 3 tablet into my kitchen workflow has made a dramatic and incredibly positive difference. My organization, efficiency, and overall sanity have seen significant improvements. I now leverage the Evernote app to meticulously type and organize all my recipes well in advance. During the actual recipe testing, I can effortlessly display the instructions on the tablet right on my countertop, making real-time edits and adjustments as needed, all while keeping everything neatly consolidated in one digital space. This eliminates the frantic search for lost notes and ensures every detail is captured.
One of the most valuable features for me, specifically in the kitchen, is the tablet’s sturdy built-in kickstand. This allows it to be perfectly propped up on my kitchen counter, remaining stable and easily viewable – a feature I’ve often found lacking in other tablets. It also occupies minimal space, which is an absolute necessity when my counter space is already dedicated to ingredients, mixing bowls, and various baking tools. Furthermore, the seamless Microsoft Windows 10 update allows me to easily switch between multiple desktops, or even split the display screen. This means I can have my recipe open on one side and manage emails or social media comments on the other, enabling me to respond to your questions and feedback in a far more timely and efficient manner. As a major bonus for my blog’s production, the tablet includes a memory card slot and fully supports Adobe Lightroom, the professional software I rely on for all my blog photography editing. This means I can go from baking to photographing to editing, all on one versatile device!
Indeed, it’s often the little things that make the biggest difference – like the convenience of memory card slots and the joy of freshly baked pumpkin doughnuts. These seemingly small details contribute immensely to a more streamlined and enjoyable creative process, both in and out of the kitchen. With greater efficiency, I can dedicate more time to perfecting delicious recipes like these and sharing them with all of you!
Whip Up These Cozy Pumpkin Cardamom Doughnuts Today!
Now that we’ve covered the practicalities of a well-organized kitchen, let’s circle back to the pure indulgence of these Baked Pumpkin Doughnuts with Cardamom Crumble. This recipe is designed to be straightforward and rewarding, yielding tender, spiced doughnuts that are perfect for any occasion. The crumb topping adds a delightful textural contrast and an extra layer of flavor that will truly impress. These doughnuts embody the essence of fall baking – cozy, aromatic, and utterly delicious. They are perfect with a cup of coffee on a chilly morning, as a delightful dessert, or a comforting snack any time of day.
If you’re a fellow cardamom enthusiast like me and find yourself craving an equally easy, yet fried, doughnut experience, I highly recommend trying these amazing ricotta beignets with lemon cardamom sugar! They are another fantastic way to enjoy this incredible spice in a sweet treat. But for now, let’s focus on these baked pumpkin wonders. Get ready to fill your home with the most festive and cozy aromas, and enjoy the delicious results of this simple yet sensational recipe. You’ll be glad you did!
Baked Pumpkin Doughnuts with Cardamom Crumble
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Ingredients
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 kosher salt
Baked Pumpkin Doughnuts:
- 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
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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.
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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 the crumble, place in the freezer until ready to use.
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Bake Doughnuts: In a medium bowl, whisk together the flour, salt, baking soda, baking powder, ground cinnamon, and ground allspice. Set aside.
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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.
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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.
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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.
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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.
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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).
- For the best crumb topping, ensure your butter is very cold. This prevents it from melting too quickly and helps create those desirable chunky crumbs.
- Do not overmix the doughnut batter. Overmixing can lead to tough doughnuts. Mix until just combined for a tender, fluffy texture.
- Using a piping bag makes filling the doughnut pan much easier and neater, ensuring uniform doughnuts.
- Store any leftover doughnuts in an airtight container at room temperature to maintain their freshness and moisture.
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!