Salted caramel pumpkin donuts that will make your head spin. The perfect fall time, pumpkin breakfast or pumpkin dessert recipe.

I haven’t made anything like these salted caramel pumpkin donuts for a fall recipe in a good, long time. These pumpkin donuts turned out light, sweet and savory, indulgent, and of course delicious. I will make no bones about it however, it was a bit of a chore to get this recipe done. I’m by no means a skilled baker, and have a tough time with dough recipes. This is mostly due to the fact that I have a patience threshold of about 0. When dough is fluffy and sticky, I just want to keep adding flour like a mad man until it’s no longer sticky. If you’ve ever baked, then you know adding too much flour makes the dough easier to handle, but also will make it super dense.

Therefore, like most baking recipes, these salted caramel pumpkin donuts either take a good amount of skill, or patience. I am definitely part of the latter camp. What makes this pumpkin recipe particularly difficult is the stickiness of the pumpkin in the dough. I’m here to tell you if I can make these pumpkin donuts, anyone can. The frying was particularly easy, and the salted caramel glaze to top these pumpkin donuts was even easier to make. The difficulty for me in this pumpkin recipe was the making of the dough.

Salted Caramel Pumpkin Donut Recipe

Now, to the nuts and bolts of this salted caramel pumpkin donut. My absolute favorite donuts are well risen yeast donuts. I like a good cake donut too, but nothing beats a fresh, yeast risen donut. In looking for a recipe to replicate, I could not find a good pumpkin, yeast risen donut. I’m assuming this is due to the difficulty of handling dough with pumpkin puree in the batter. With these salted caramel pumpkin donuts, I combined a cake and yeast donut method and loved the way it turned out. The pumpkin donuts were light, with a crispy exterior and soft inside. 

Follow the directions closely, but also leave room for some flexibility as I’m sure everyone’s dough will turn out a little different. Do not overdo the flour! Add just enough to make the pumpkin donut dough somewhat handable, but not enough where it is easy to handle. I had to ust parchment paper and pam cooking spray to flatten the dough, and later allow for removing from the parchment paper without sticking. Enjoy the process!

Check out other pumpkin recipes from Keat’s Eats below!

 

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