{Pumpkin Pie Spice} Cake Doughnut Bites

 

If you take me to a doughnut shop, I’ll order a cake doughnut.
If I order a cake doughnut, I might want a cake doughnut with a crispy, coarse, sugary topping.
If you take me to a doughtnut shop in October or November, I’m going to want a pumpkin pie spice baked cake doughnut with turbinado sugar topping.

 

(I might have a first grader reading the ‘If You Give a Mouse’ … series)

 

cake donut pumpkin muffins

 

I know that the *thing* is hot, yeasty, glazed, sticky, sugary, air filled glazed doughnuts.

Y’all can have those all day long with my blessings.

I want a doughnut that I can sink my teeth into.

pumpkin spice cake doughnut bites

 

I want a doughnut that stands up to hot chocolate, or milk, or coffee.  I want a doughnut that leaves me feeling happy, and sated.   I’ve never met a glazed yeasty doughnut that left me with any feeling other than sticky fingers.

These Pumpkin Pie spiced, crunchy turbinado sugar topped little cake doughnut bites are a cross between mini muffins and baked cake doughnuts.

They have all the depth, texture, and deliciousness of a cake doughnut, baked into a mini muffin tin.

The best of so many worlds

pumpkin pie spice doughnut bites

 

These really are cake doughnut-meets mini muffin-meets fall flavors-meets happiness.

 

Pumpkin Pie Cake Doughnut Bites

Prep Time: 10 minutes

Cook Time: 17 minutes

Yield: 40 mini muffins

Delicious pumpkin pie spiced cake doughnut bites

Ingredients

  • 2 large eggs
  • 1 C pumpkin puree (not pie filling)
  • 2/3 C shortening
  • ½ C buttermilk****
  • 3 ½ C (sifted) all purpose flour
  • 4 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 ¼ tsp pumpkin pie spice
  • 1 C granulated sugar
  • 1 C Turbinado sugar (optional, but not really because this really makes these)

Instructions

  1. Pre-heat oven to 350° F
  2. In a large bowl, sift 3 Cups flour.
  3. Using a spoon (so you don’t pack the flour down), measure out 3 ½ Cups flour into another large bowl.
  4. Add baking powder, baking soda and pumpkin pie spice.
  5. In a large mixing bowl cream together shortening, eggs and granulated sugar
  6. Add in pumpkin puree, and blend completely.
  7. Alternately add dry ingredients and buttermilk to the pumpkin mixture; scraping the sides and mixing well between each addition.
  8. This is a very thick batter
  9. I use my cookie scoop to scoop the batter into my (very well) sprayed mini muffin tins
  10. Generously top each batter filled mini muffin tin with turbinado sugar.
  11. Bake for 17 to 20 minutes – Start checking at 16 minutes. You do NOT want overcook these. The muffins will spring back to touch when done.

Rachel Says

*** if you don't have buttermilk (which, most people outside of the south don't keep on a regular basis) you can measure out 1 C of milk and squeeze 1/2 a good juicy lemon into it and let it sit for about 5 minutes. Voila - homemade buttermilk(ish)

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Are you a glazed doughnut person or a cake doughnut person?

 

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Comments

  1. says

    Girl, if I’m being honest there’s really not any donut I’d kick out of bed ;) But more often than not cake donuts are my jam! And pumpkin?! YES PLEASE!!!

  2. Dorian C. says

    These look soooo yummy! And for the record, THIS Northerner ALWAYS has buttermilk :-) Probably because I was raised by my very Southern grandparents! Can’t wait to try this!

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