These Pumpkin Dulce De Leche Baked Doughnuts are filled and drizzled with dulce de leche for a sweet treat that’s sure to satisfy!
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.
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.
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!
- 1 cup all-purpose flour
- ¼ cup packed brown sugar
- ¾ teaspoon baking powder
- ⅛ teaspoon nutmeg
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
- ½ cup pumpkin puree
- 1 egg
- 2 tablespoons milk
- 2 tablespoons unsalted butter, melted
- 1 cup dulce de leche
- Preheat oven to 325 ºF. Spray a doughnut pan with nonstick cooking spray.
- 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.
- 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 ⅓ 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.
- Bake in preheated oven until donuts spring back when touched, 8 to 10 minutes.
- 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.