Ingredients
Scale
- 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
Instructions
- 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 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.
- 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.