Pumpkin spice and everything nice. It's that time of the year again so put on comfy sweater, fuzzy socks and cuddle up next to a fire with these Pumpkin Spice Donuts. They're filled with all the flavours of fall - pumpkin, cinnamon, nutmeg, all spice and topped with Biscoff Cookie Butter. Totally droolworthy!
These donuts are also baked with means they're healthy right?! They're so good so make sure to make extra!
I’d love to hear how you like it, so please comment below.
If you make them, please share your creations and tag @tarynstastingtable
Ingredients:
- Pumpkin purée
- Eggs
- Vegetable oil
- Vanilla extract
- Sugar
- Pumpkin pie spice*
- Salt
- Baking powder
- All purpose flour
- Cookie butter
- Lotus Biscoff Cookies
Equipment:
- Donut pan
- Large mixing bowl
- Whisk
- Spatula
- Medium bowl
- Small Bowl for dipping
Instructions:
To make the donuts:
Preheat the oven to 350°F. Lightly grease two or more donut pans.
In a large bowl, mix together pumpkin purée, vegetable oil, eggs, vanilla extract and sugar. In a medium bowl, whisk together pumpkin pie spice*, salt, baking powder and all purpose flour.
Add the flour mixture into the pumpkin mixture and mix until just combined.
Fill your donut pan, each well being ¾ full. The easiest and cleanest way to do this is by placing your batter into a pastry bag and piping it into each donut well.
Bake the donuts for 14-17 minutes until a cake tester or toothpick comes out clean.
Cool in the pan for 10 minutes before removing and placing on a cooling rack. Top once cooled.
To make the topping:
Heat Cookie Butter in the microwave for 30 seconds. Dip the top of the donuts in one by one and dry on cooling rack. Sprinkle on crushed Lotus Biscoff Cookies.
Notes:
*To make your own Pumpkin Pie Spice, mix together:
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
Like this recipe? Why not try these?
Pumpkin Spice Donuts
Ingredients
Donuts:
- 1 ½ cups pumpkin purée
- ½ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 ½ cups sugar
- 1 ½ tsp pumpkin pie spice*
- 1 ½ tsp salt
- 1 ½ tsp baking powder
- 2 cups all purpose flour
Topping:
- 1 cup Biscoff Cookie Butter
- 5 Lotus Biscoff Cookies
Instructions
To make the donuts:
- Preheat the oven to 350°F. Lightly grease two or more donut pans.
- In a large bowl, mix together pumpkin purée, vegetable oil, eggs, vanilla extract and sugar. In a medium bowl, whisk together pumpkin pie spice*, salt, baking powder and all purpose flour.
- Add the flour mixture into the pumpkin mixture and mix until just combined.
- Fill your donut pan, each well being ¾ full. The easiest and cleanest way to do this is by placing your batter into a pastry bag and piping it into each donut well.
- Bake the donuts for 14-17 minutes until a cake tester or toothpick comes out clean.
- Cool in the pan for 10 minutes before removing and placing on a cooling rack. Top once cooled.
To make the topping:
- Heat Cookie Butter in the microwave for 30 seconds. Dip the top of the donuts in one by one and dry on cooling rack. Sprinkle on crushed Lotus Biscoff Cookies.
Notes
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
Leave a Reply