Mini Pumpkin Baked Doughnuts with Cinnamon Crumble and Cream Cheese Glaze

This recipe started out as a family favorite – pumpkin bread. As a kid, I waited all year for this pumpkin recipe to be pulled out of our recipe box. I remember my late mother would take the warm fall spices from the cabinet and we began to start the annual tradition of holiday baking – and this pumpkin recipe indicated the beginning of just that! I had a ritual of immediately grabbing the small metal container of cloves and filling my lungs with the smell. To this day, the smell of this recipe takes me back to those fun days baking all day in the kitchen with my mother. Over the years I have adapted this to many different formats to enjoy. Not everyone has time to wait hours for that pumpkin bread to come out of the oven, so I’ve reworked the recipe to make mini pumpkin doughnuts for the impatient children in all of us, with a warm cinnamon crumble for texture and a drizzle of cream cheese glaze for acidity. There are no limits to what you can do with this recipe, so play around with it and I hope this becomes part of your family holiday baking traditions as well.

Katie Rigg

Prep Time

25 minutes

Bake Time

12-15 minutes

Total Time

40 minutes

Yield

About 20

Varietal

Sequoia T85 All-Purpose Flour

Ingredients:

Cinnamon Crumble

  • 88 grams Sequoia All-Purpose Flour
  • 113 grams light brown sugar
  • 20 grams granulated sugar
  • 1 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • 70 grams unsalted butter, room temperature

Pumpkin Doughnut Recipe

  • 128 grams Sequoia All-Purpose Flour
  • 136 grams granulated sugar
  • 36 grams, unsalted butter, room temperature
  • 89 grams water, room temperature
  • 238 grams pumpkin puree
  • 1 egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 4 grams kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves

Cream Cheese Glaze

  • 45 grams cream cheese, room temperature
  • 47 grams powdered sugar
  • 3/4 teaspoon milk
  • 1/4 teaspoon vanilla extract

Baker's Notes

*The mixture might look "broken" but fear not! This is normal!

Keep any uneaten doughnuts in a sealed container in the refrigerator for up to 3 days. If there is any leftover Cinnamon Crumble, place it in a freezer bag and save it for up to 3 months for your next bake!

Instructions:

Cinnamon Crumble

  1. In a mixing bowl fitted with a paddle attachment, place flour, brown sugar, granulated sugar, cinnamon and salt into the bowl. Mix until combined.
  2. Add in butter and mix until it forms a pea sized crumble, being careful not to overmix.
  3. Place mixture into a container and store in the refrigerator while you make the pumpkin doughnut batter.

Pumpkin Doughnut Mixture

  1. Preheat oven to 350 degrees F. If using a convection oven, preheat to 325 degrees F. Lightly spray donut pan.
  2. In a mixing bowl fitted with a paddle, combine butter and sugar. Blend until butter is fully incorporated with the sugar. It will look more like a granular paste that fluffy.
  3. In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and cloves.
  4. In another bowl, whisk together water, pumpkin puree, egg, vanilla extract, making sure the egg is fully broken up and incorporated.
  5. Add half of the pumpkin mixture into the butter/sugar and mix until combined.*
  6. Add in half of the dry mixture into the mixer and mix until just combined.
  7. Repeat steps 5 and 6 until the mixture is just combined together.
  8. With a piping bag, fill your mini doughnut molds with batter to the top of the mold.
  9. Sprinkle the top of the doughnut batter lightly with the Cinnamon Crumble.
  10. Bake for 12-15 minutes, rotating halfway through baking until the batter springs back once touched.
  11. Slightly cool doughnuts and place them on a cooling rack to finish cooling down with the crumble side up. 

Finishing Doughnuts

  1. Once the doughnuts are cool, make the Cream Cheese Glaze by mixing all ingredients until combined.
  2. While the glaze is still warm, place it in a piping bag and decorate your doughnuts.

Baker's Notes

*The mixture might look "broken" but fear not! This is normal!

Keep any uneaten doughnuts in a sealed container in the refrigerator for up to 3 days. If there is any leftover Cinnamon Crumble, place it in a freezer bag and save it for up to 3 months for your next bake!

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