Tasty Tuesday: Doting for Doughnuts

Let's face it, you can't go wrong with a doughnut. They can be sweet. They can be savory. Filled or frosted. They're basically a little piece of heaven. And any doughnut that encompasses the flavors of fall are definitely a fan favorite. With that said, today, we bring you Lauren Conrad's recipe for perfect Baked Pumpkin Crumble Doughnuts. Enjoy!

Baked Pumpkin Crumble Doughnuts

Ingredients:

For the Batter:
2 cup flour
1 ½ tsp. baking powder
½ tsp. baking soda
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. allspice
¼ tsp. ginger
Smallest pinch of cloves
½ cup brown sugar
¼ cup melted butter
¼ cup buttermilk
1 cup pumpkin purée
2 tsp. vanilla extract

For the Crumble:
½ cup cake flour
¼ cup brown sugar
1 cup sugar
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. salt
1/4 cup canola oil
¼ cup pumpkin purée
2 tsp. vanilla extract

For the Glaze:
¼ cup melted butter
1 tsp. maple extract
2 Tbsp. water
2 ½ cup powdered sugar

Instructions: 

For the Batter:
In a large bowl, whisk all dry ingredients by hand. In a separate smaller bowl, whisk all wet ingredients by hand. Add the wet to the dry, and mix just until combined with a rubber spatula.

For the Crumble:
In a stand mixer fitted with a paddle attachment, mix the cake flour, brown sugar, sugar, cinnamon, baking powder, and salt. Add the pumpkin purée, vanilla extract and oil. Mix just until little pea size balls form. Do not continue mixing, or you will get one big dough ball. Set aside.

For the Glaze:
In a bowl, whisk all ingredients until there are no more lumps of powdered sugar. Then, cover the bowl with plastic wrap, or your glaze will form a crust on top.
Heavily spray a doughnut pan with canola oil or butter. Pipe the doughnut batter (with a piping bag) about ¾ the way up into each cavity. Top the doughnuts with the crumble. Bake at 350 degrees F for about 8 minutes, until doughnuts spring back when you touch them (or a toothpick comes out with a few dry crumbs on it).
Leave doughnuts in the pan for about 3 minutes. Turn your doughnut pan over so all of the doughnuts fall out. Flip the doughnuts right side up, so the crumble is on the top. Once the doughnuts are cool, add the glaze to a piping bag and drizzle glaze onto the tops of each doughnut.

You know what they say..."a doughnut a day keeps the doctor away!" They don't really say that but after you devour the details of this recipe...you just might!