A food blog about classic recipes and the kind of cooking that we grew up with; we're also trying new recipes that may become tomorrow's classics! And just to add to the fun, you will find sewing or craft projects from time to time here at Yesterfood, too.
Baked Pumpkin Cake Donuts...topped three different ways!
In a previous post, I told you about my Mini Pumpkin Cakes with Caramel Glaze. I liked the way they turned out so well that I decided to see what else I could do with the batter recipe. Turns out, it makes some of the best baked donuts I've ever had. They're nice and moist, and they have a tender cake texture. The pumpkin flavor is smooth, warm, and has just the right level of cinnamon and spice.
These donuts were very good all by themselves, right out of the pan. They were tasty (and pretty!) with a little confectioner's sugar sifted on top. If I had thought about it, I would have mixed a little cinnamon into the confectioner's sugar, or sprinkled some on top. Next time! :) That was the first topping.
Then I also made another batch of Caramel Glaze that I had brushed on the Mini Pumpkin Cakes, and drizzled it over a few of the warm donuts for the second topping. I do love this glaze.
For the third topping, I decided to try a cream cheese-based glaze. I wanted something that looked a little different and tasted a little different from the other two, and, besides, what doesn't taste better with some cream cheese? I used brown sugar and buttermilk in the glaze to blend with those flavors in the donuts.
Cream Cheese Glaze (top)
Pumpkin Donuts: I used this recipe in a donut pan. Cream Cheese Brown Sugar Glaze
Makes about 3/4 cup
4 oz. cream cheese, room temperature
1/3 cup brown sugar
3 T buttermilk, room temperature
1/2 cup powdered sugar (confectioner's sugar)
Soften cream cheese in microwave for a few seconds (if
necessary to be able to stir). Stir in buttermilk. Whisk in brown sugar until
smooth. Sift powdered sugar into bowl of cream cheese mixture and whisk until
smooth. Adjust to taste- add more brown sugar if desired. Adjust consistency of
glaze to your preference by adding a few drops of buttermilk to thin; stir in more powdered sugar
to thicken. Strain if necessary (I had a few little cream cheese blobs that
refused to blend; it all strains right out. Glaze donuts, let set, then glaze again if desired. Makes about ¾ cup glaze.
All the toppings were very good. My favorite *may* have been the Caramel Glaze, but a couple of my taste testers preferred the Cream Cheese Glaze. They're all winners...and it's kind of nice to have all three! ;)