pumpkin coffee cake donuts

It’s not yet the holidays, but my life feels abundant with goodness. My consulting contract has been extended through the first quarter of 2014, which affords me the luxury of taking off the month of December to celebrate in the monsoon that will be Fiji (note to self: while booking flights through grief, check to see if you’re traveling through rain season), work on my novel, food magazine, and spend the rest of the month catching up with friends.

I’ll be in full regeneration mode before I take off for Fiji next week, which means that the oven is already fired up and I’m raring to share an onslaught of yummy eats. When I discovered these donuts, I knew I had to bake them this morning, and I’ve no regrets. Clearly you need to have these for Thanksgiving breakfast. CLEARLY.

INGREDIENTS: Recipe courtesy of Channeling Contessa, slightly modified
For the donuts
1 cup unbleached, all-purpose flour
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp salt
1 cup pureed pumpkin
1/2 cup packed light brown sugar
1 egg, room temperature
1/4 cup safflower oil
1 tsp vanilla extract

For the streusel:
2 tbsp cane sugar
2 tbsp light brown sugar
1/4 tsp salt
1/2 cup of unbleached, all-purpose flour
3 tbsp unsalted butter, melted
1/2 tsp cinnamon

Pre-heat oven to 325°F. Coat donut pan with non-stick cooking spray — I prefer coconut spray, or, alternatively, you can use a cloth and lightly oil the pan with safflower, vegetable or grapeseed oil. In a medium bowl, stir the flour, baking soda, cinnamon, ginger and salt until all the ingredients cohere and are combined. In a separate medium bowl, whisk the pumpkin, brown sugar, egg, oil and vanilla until smooth. Add wet mixture to flour mixture, and whisk until combined. Be careful not to overmix, but you want to ensure all the flour has been incorporated into the wet mixture. Briefly set aside.

On to the streusel! Mix together all dry ingredients for the streusel. Pour over the butter, which should be slightly cooled, and mix your hands to create clumps the size of fat walnuts.

Add the batter into a large Ziploc bag. Cut off the corner and squeeze batter into prepared donut pan about 2/3 full. Sprinkle the tops of the donuts generously with the streusel. Bake for 13-15 minutes, until donuts spring back when lightly pressed. Cool in pan on rack 5 minutes, then carefully turn out directly onto rack to cool.


8 thoughts on “pumpkin coffee cake donuts

  1. Hi Felicia! As a loyal reader of your blog, I always walk away with a thoughtful quirk to my step…and an urge to bake! 😉 I’ve noticed that you like to bake from Sarabeth’s a lot. I am notorious for almost collecting cookbooks,I have so many I can almost only justify it by calling myself a collector, But the recipes you’ve shared from the book have me itching to buy this one too. Really, truly, honestly, faithfully…you recommend it? I do bake, I cook, I live in my kitchen when I’m home from work. Will this book live with me on my countertop, or find a home on my shelf eventually? 🙂

    Thank you! Keep on keeping on…


    1. Mais,

      Thank you so much for reading + for commenting! I buy + try a lot of cookbooks, and some of them really miss the mark. I really, truly love Sarabeth’s, as it has a lot of the basic recipes (with twists), but also offers some challenges for the adventurous baking (the first section is on danishes and croissants, and I plan to play with that when I return from holiday). If you’re looking for a new cookbook, my two favorites this year are Joanne Chang’s FLOUR and Sarabeth’s.

      Hope this helps!

      Warmly, Felicia


  2. Thank you so much Felicia! I’m off to amazon now! 😉 I remember seeing Joanne a gang on a food network episode with Bobby Flay. She made her sticky buns, and I’ve been aching for them guiltily ever since. Enjoy your beautiful holiday…keep the pictures coming! 🙂




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