Description
If you love pumpkin baked goods, then you’ll flip over these pumpkin cake donuts with salted caramel brownie brittle topping. The donuts bake up moist and full of pumpkin flavor, with a hint of subtle spices inside.
Ingredients
- 1-¾ cup All-purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Cinnamon
- ½ teaspoons Nutmeg
- ⅓ cups Coconut Oil (vegetable Or Canola Oil Would Also Work)
- ½ cups Brown Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- ¾ cups Canned Pure Pumpkin Puree
- ½ cups Milk
- 2 Tablespoons Melted Butter
- 1 bag (4 Oz. Size) Salted Caramel Brownie Brittle, Crushed Into Fine Pieces
Preparation
Preheat oven to 350 F. Lightly grease an 8-count standard size donut tin with non-stick cooking spray. Set aside.
Combine flour, baking powder, salt, pumpkin pie spice, cinnamon, and nutmeg in a large bowl. Set aside.
In a medium bowl, combine coconut oil, brown sugar, egg, vanilla, pumpkin, and milk. Whisk thoroughly to combine.
Slowly pour wet ingredients into dry ingredients and stir until just combined, being careful not to over-mix.
Spoon batter into a large Ziploc bag and cut off the bottom corner of one side. Pipe the batter into each donut mold.
Bake 12-14 minutes, or until a toothpick inserted in the center of one comes out clean and donuts are golden brown. Remove from oven.
Cool donuts in pan for 10 minutes, and then remove them to a wire rack to cool completely.
Once donuts are cool, prepare topping. Put the melted butter in one shallow bowl and put the crushed brownie brittle in another.
Dip tops of donuts into melted butter, and then into crushed brownie brittle. Enjoy!
Donuts will keep in an airtight container for up to five days.
