Pumpkin Spice Buttermilk Donut Cakes
I am super excited to share a new recipe from an incredible account I have been following for a while now. Again, this recipe comes from across Atlantic from one of my Guy Demarle Colleague Aurélie (@aurelieetlespetitspains). Of course, you will find Aurélie’s recipe right HERE!
I hope you will enjoy this recipe as much as I did & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant. BonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.
Pumpkin Spice Buttermilk Donut Cakes
These Pumpkin Spice Buttermilk Donut Cakes will make your entire house smell like Autumn. Bonus: The Maple Glaze on top is Incredible!
Equipment
Ingredients
PUMPKIN SPICE BUTTERMILK DONUT CAKES BATTER
- 1 egg
- 1/2 cup (100 g) sugar
- 1/2 cup (120 g) buttermilk
- 1/4 cup (55 g) vegetable oil
- 2/3 cup (75 g) pumpkin purée
- 1 1/2 tsp (3 g) ground cinnamon
- 1/4 tsp (0.5 g) ground ginger
- 1/8 tsp (0.25 g) ground all spice
- 1/8 tsp (0.25 g) ground nutmeg
- 1/8 tsp (0.75 g) sea salt
- 1 1/2 cups (190 g) flour
- 1/2 tbsp (6 g) baking powder
MAPLE GLAZE
- 1 cup (120 g) confectioners sugar
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tbsp (10 g) Maple Syrup
- 2 tbsp (30 g) milk
Instructions
PUMPKIN SPICE BUTTERMILK DONUT CAKES
- Preheat oven to 400F/200C.
- In a mixing bowl, beat the egg and sugar together with your hand mixer for 5 minutes on medium high speed.
- Add the Buttermilk, Vegetable Oil and Pumpkin Purée.
- Then, whisk in the Cinnamon, Ginger, All Spice, Nutmeg, Sea Salt, Flour and Baking Powder.
- Place your Donut Flexipat® Tray on the top of your Medium Perforated Baking Sheet.
- Fill your Pastry Bag with the batter and carefully pipe it into each well of the Flexipat®.
- Bake for 13 minutes at 400F/200C. (Every oven heats differently, monitor your Donuts from 10min). It is ready when the toothpick inserted comes out clean.
- Once your Donut Cakes are out of the oven, let them cool down for about 10min. Then, unmold onto your cooling rack.
MAPLE GLAZE
- In a bowl, whisk together confectioners' sugar, Cinnamon, Maple Syrup, and Milk. IMPORTANT: Add 1/2 tsp of milk at a time until desired consistency.
- Once your Pumpkin Spice Buttermilk Donut Cakes have completely cooled down, dip them one at a time in the maple glaze. Enjoy & Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 224kcal | Carbohydrates: 49g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 143mg | Potassium: 107mg | Fiber: 2g | Sugar: 30g | Vitamin A: 3240IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
