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Baked Pumpkin Spice Doughnuts with Almond Meringue CruBaked Pumpkin Spice Doughnuts with Almond Meringue Cru

Pumpkin Spice Doughnuts & Almond Meringue Crumble


By: Maria - San Ramon, CA - Recipe Contest 2015

I love waking up in the mornings to freshly brewed coffee and a warm doughnut! How about combining both the flavors into one bite? Door County Cinnamon Hazelnut Coffee and Pumpkin Spice team up to make a breakfast treat to capture all the fall flavors!

This is a user-submitted recipe. It was not made in the kitchens of the Door County Coffee Cafe.
Ingredients:

Featured ingredient: Cinnamon Hazelnut Coffee 10 oz. Bag Ground

Almond Meringue Crumble:

  • 2 large egg whites
  • 4 teaspoons brewed Door County Coffee Cinnamon Hazelnut, room temperature
  • 2/3 cup sugar
  • 1 cup sliced almonds
Doughnuts:
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons butter, room temperature
  • 1/2 cup + 2 tablespoons sugar
  • 3 eggs , separated
  • 1 teaspoon vanilla extract
  • 1/2 cup canned pumpkin puree
  • 1/2 cup brewed Door County Coffee Cinnamon Hazelnut, room temperature
Spice Glaze:
  • 2 cups confectioners sugar
  • 3 tablespoons milk
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground nutmeg

Instructions:

Almond Meringue Crumble:

  1. Preheat oven to 325 degrees.
  2. Line a baking sheet with parchment paper.
  3. Beat egg whites until foamy with a hand held beater.
  4. Add sugar and coffee, continue beating until thick.
  5. Stir sliced almonds.
  6. Spread meringue mixture into a even 8-inch circle on the prepared baking sheet.
  7. Place in oven and bake for 1 hour and 10 minutes.
  8. Remove from oven and cool completely.
  9. Crush into small pieces.
Doughnuts:
  1. Preheat oven to 350F.
  2. Grease 2 doughnut pans with non-stick cooking spray.
  3. Whisk together flour, baking powder, baking soda and salt in a medium bowl.
  4. Add butter and 1/2 cup sugar to a large bowl , Beat with a hand mixer until smooth ( 1 minute).
  5. Add 3 egg yolks, vanilla extract and pumpkin puree, beat until well mixed.
  6. Add half the flour mixture and beat until just mixed.
  7. Beat in coffee and then the remaining flour.
  8. Beat until just mixed (over mixing will make doughnuts tough).
  9. Wash and dry beaters.
  10. Beat 3 egg whites and 2 tablespoons sugar in a separate bowl until soft peaks form.
  11. Gently fold into the the batter with a rubber spatula.
  12. Spoon batter into a resealable plastic bag.
  13. Cut off a corner and pipe batter evenly into the doughnut pan.
  14. Place in oven and bake for 12-13 minutes.
  15. Remove from oven and let cool.
  16. Remove doughnuts from the pan after 5 minutes onto a wire rack and cool completely.
Glaze:
  1. Whisk all glaze ingredients together in a small bowl.
  2. Dip each doughnut into the glaze and place on a wire rack, so excess glaze can drip off.
  3. Sprinkle almond meringue crumble.
  4. Serve after glaze sets.
Makes 12 doughnuts