Baked Pumpkin Doughnuts with Salted Caramel Glaze

October happened a couple days ago and now, every where I turn I’m staring into a bowl of candy corn and children talking about zombie-slayer-gladiator costumes. 

P.S. When did children stop dressing as Superman for Halloween?


I know it really is that time of year and I promise I’ll get on my candy game soon, but right now I just need a couple more doughnuts.

Salted Caramel Glaze

Salted caramel transforms a baked pumpkin doughnut into a gooey-it’s-okay-to-lick-your-fingers kind of doughnut.


These doughnuts are made by piping spicy pumpkin batter into a doughnut pan.  Once the doughnuts are baked and cooled we dip them in a dark, salty caramel and top them with crunchy sea salt.  


We'll get to the costumes and candy thermometers, but right now let's just eat another doughnut.   



  Pedantic Foodie  


 Baked Pumpkin Doughnuts with Salted Caramel Glaze

 makes 18 doughnuts 

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground allspice 
  • 1 teaspoon ground cinnamon 
  • 1/4 teaspoon freshly grated nutmeg 
  • 1/2 teaspoon kosher salt  
  • 2/3 cup granulated sugar
  • 2 oz melted butter
  • 2 eggs 
  • 1 cup whole milk 
  • 1 teaspoon vanilla extract 
  • 3/4 cup pumpkin puree 
  • course sea salt, for garnish  

Preheat oven to 350 degrees.  

Sift to combine flour, sugar, baking powder, baking soda, salt and spices.  In a separate bowl whisk to combine melted butter, pumpkin puree, vanilla extract, milk and eggs.  Add the wet ingredients to the dry ingredients and whisk well until all ingredients are well combined.  

Pour the doughnut batter into a piping bag.  Grease your doughnut pan with nonstick spray.  Fill the doughnut pan with the batter being sure not to overfill, the batter should only come 3/4 up the mold; we need room for rising!  

Bake doughnuts for 15 minutes and turn out unto a cooling rack.  

When you have baked all your doughnuts prepare the glaze.  

Dip the doughnuts in the glaze and sprinkle with course salt.  Serve immediately after glazing, otherwise the doughnuts become soggy.  Enjoy! 

for the glaze:

  • 3/4 cup sugar
  • 1 tablespoon water
  • 1/2 teaspoon salt 
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla 
  • 5 oz heavy cream 

In a small saucepan combine sugar, butter and water.  Place over medium heat and stir until the butter melts and the sugar begins to dissolve.  Once the sugar has dissolved increase heat to medium high and boil for 5-7 minutes or until amber in color.  Swirl the pan occasionally but DO NOT stir or scape down the sides.  Once the color is right remove from heat and add vanilla, salt and cream.  Be careful!  The caramel may splatter.  Return the pan to the burner and stir until the caramel is smooth and homogenous.