Pumpkin Dulce de Leche Doughnuts | these pumpkin spice doughnuts are filled with dulce de leche! Recipe from Bakerita.com

Pumpkin Dulce De Leche Baked Doughnuts

Pumpkin Dulce de Leche Doughnuts | these pumpkin spice doughnuts are filled with dulce de leche! Recipe from Bakerita.com I think I’m onto something. You see that doughnut up there?

It’s filled with dulce de leche. A thick caramel ribbon baked right into the middle of a doughnut. A tunnel of melty, gooey, dulce de leche, if you will. I’m thinking it’s the best kind of tunnel ever.

But…then I think of all the other options that this doughnut-making methods allows for. Nutella in a chocolate doughnut? Cookie butter in a vanilla doughnut? So many options. I’m thinking this doughnut pan is going to be a getting a lot of use.

Pumpkin Dulce de Leche Doughnuts | these pumpkin spice doughnuts are filled with dulce de leche! Recipe from Bakerita.com The process is of filling a doughnut with gooey goodness is pretty simple: 1) make your doughnut batter, 2) pipe a layer of batter onto the bottom of each doughnut pan, 3) pipe a thinner layer of your filling over that, 4) cover with your batter, 5) bake, 6) devour.

Everyone will be impressed and wonder how the heck you did it…and it’s really deceptively easy. Ziploc bags are your best friend! I used two small ones and it worked perfectly to dispense the batter and filling.

Now, I know not everyone has a doughnut pan. I didn’t either, but I wanted to experiment with some baked doughnuts, so I ordered one for pretty cheap. This pan is only $6-7 dollars and does the job perfectly.

Pumpkin Dulce de Leche Doughnuts | these pumpkin spice doughnuts are filled with dulce de leche! Recipe from Bakerita.com The important part: how they taste. These doughnuts are different from traditional fried doughnuts, and they have a cakier texture. They taste pumpkin-y, and lightly spiced, while still being super soft and not at all dry. The sweet creaminess of the dulce de leche in the middle of the doughnut is the perfect complement to the light spices, and the drizzle on top ties it all together.

These really are simple to throw together quickly and are sure to impress anyone who has the chance to eat them. They’re the perfect fall sweet fix, and I do hope you love them!

Pumpkin Dulce de Leche Doughnuts | these pumpkin spice doughnuts are filled with dulce de leche! Recipe from Bakerita.com

Pumpkin Dulce De Leche Baked Doughnuts

Yield: 6 doughnuts

Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/2 cup pumpkin puree
  • 1 egg
  • 2 tablespoons milk
  • 2 tablespoons unsalted butter, melted
  • 1 cup dulce de leche

Instructions

  1. Preheat oven to 325 ºF. Spray a doughnut pan with nonstick cooking spray.
  2. In a bowl, stir together all purpose flour, brown sugar, baking powder, spices, salt, and baking soda. Add pumpkin puree, eggs, milk, and butter. Stir mixture together until combined into a thick batter. Place batter into a Ziploc bag.
  3. Place dulce de leche into a Ziploc bag as well. Make a small snip at the corner of the bag containing the batter and fill each doughnut mold about 1/3 full with batter. Pipe a thin circle of dulce de leche over the batter, keeping it away from the sides of the pan. Pipe more of the batter on top of the dulce de leche, covering it completely and filling the doughnut pan most of the way full.
  4. Bake in preheated oven until donuts spring back when touched, 8 to 10 minutes.
  5. Let cool in pan for 10 minutes, and then remove to let cool completely on a wire rack. Once cool, drizzle with remaining dulce de leche.
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Salted Caramel Filled Dark Chocolate Chunk Skillet Cookie | recipe from Bakerita.com

Salted Caramel Filled Dark Chocolate Chunk Skillet Cookie

Salted Caramel Filled Dark Chocolate Chunk Skillet Cookies | recipe from Bakerita.com When I posted my browned butter sage skillet cornbread a little while back, I mentioned how freakin’ excited I was to make skillet cookies and hinted that some would be coming. A lot of you got excited about that…well, the time has come. And ohmygoodness there is definitely reason to be excited.

This cookie is NO joke. I made it in a 6-inch pan. That’s relatively small, but 6 starving girls took on this cookie and we couldn’t finish it (there was valiant effort though). It’s soo rich, chocolatey, sweet, crunchy, gooey, and FILLED with salted caramel. As in, you dip you spoon in and caramel lava flows out of the cookie. It’s unreal. It’s something you need to experience with like, 8 of your closest friends. [Read more...]

Pumpkin Carrot Cupcakes with Cinnamon Cream Cheese Frosting | recipe from Bakerita.com

Pumpkin Carrot Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Carrot Cupcakes with Cinnamon Cream Cheese Frosting | recipe from Bakerita.com These past couple of days have realllyyy felt like fall. As in, rain has not stopped pouring for more than a few minutes, leaves are all over the ground, school is in serious high-stress mode, and all I want to do is bake with pumpkin, cinnamon, and apples. Good thing, because today’s recipe covers 2 of those ingredients!

I’m seriously an addict for all things fall-scented, and have been constantly burning a candle this fall. I’m a major candle addict, and have one burning pretty much always in my room. There’s just something so comforting about walking into a room that smells delicious! [Read more...]

Death by Chocolate Mini Cheesecakes | Dark chocolate cheesecake with mini chocolate chips, an Oreo crust, and a chocolate ganache spiderweb! Recipe from Bakerita.com

Death By Chocolate Mini Cheesecakes

Death by Chocolate Mini Cheesecakes | Dark chocolate cheesecake with mini chocolate chips, an Oreo crust, and a chocolate ganache spiderweb! Recipe from Bakerita.com First of all, how in the world is it already almost time for Halloween?! And second of all, just how much chocolate can one pack into a cupcake-sized cheesecake?

Answer: a lot. This mini cheesecake is purely chocolate, through and through. It has an Oreo cookie crust, a dark chocolate flavored cheesecake stunned with mini chocolate chips, and topped with dark and white chocolate ganache. These babies are smooth, creamy, rich, and super chocolate-y (as you might expect). [Read more...]

Pumpkin Pecan Cinnamon Spice Pull Apart Bread | Bakerita.com

Pumpkin Pecan Cinnamon Sugar Pull Apart Bread

Pumpkin Pecan Cinnamon Spice Pull Apart Bread | Bakerita.com Subtly spiced layers of sweet, chewy pumpkin bread + pecans + tons of cinnamon sugar = a gorgeous loaf of sticky, sweet, ooey-gooey pumpkin pecan cinnamon sugar pull apart bread!

This post is going to be short and sweet, because of two things: 1) I don’t think I need to sell you guys much on this beauty, and 2) MIDTERMS.

Senior year of college and work is getting absolutely crazy, with papers and tests and case studies come at me from every direction. Baking’s getting me through it, especially when it means indulging in a bit of pull apart bread that’s still warm, still gooey, and absolutely filled with all the flavors I love about fall. [Read more...]

Apple Cider Caramel | made with delicious fresh cider for a burst of fall flavors in your mouth! Recipe from bakerita.com

Apple Cider Caramels

Apple Cider Caramel | made with delicious fresh cider for a burst of fall flavors in your mouth! Recipe from bakerita.com There’s something incredibly satisfying about making your own candy. I always feel way more successful after an awesome batch of caramel or toffee than I do about a great batch of cookies – but the truth is, there’s no need for it to feel like an accomplishment, because it’s really not that hard!

(But you should still totally feel great about making these, because they’re awesome and everyone will love ‘em).

As long as you have an accurate candy thermometer, you’re in business. Candy does require a close eye, but only for a few minutes, and it all comes together so quickly that as long as you have all your ingredients put together before you start the recipe, you’ll be golden. [Read more...]