30-Minute Pumpkin Dulce De Leche Baked Doughnuts
These tender baked doughnuts combine warm pumpkin spice with rich dulce de leche in every bite. The sweet caramel filling is piped into the center of spiced pumpkin batter, creating a delightful surprise when you bite in. Perfect for fall gatherings or weekend breakfast treats, these doughnuts offer all the flavor of traditional fried versions with a lighter baked texture. The final drizzle of dulce de leche adds an elegant finishing touch that makes them bakery-worthy.
Ingredients
- 1 cup all-purpose flouralmond flour1:1gluten-freelow-carbgluten-free
use fine almond flour
- ¼ cup brown sugar, packed
- ¾ teaspoon baking powder
- ⅛ teaspoon nutmeg
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
- ½ cup pumpkin puree
- 1 egg
- 2 tablespoons milk
- 2 tablespoons unsalted butter, melted
- 1 cup dulce de leche
Instructions
- 1
Preheat oven to 325 degrees F and spray doughnut pan with nonstick cooking spray
- 2
Stir together flour, brown sugar, baking powder, nutmeg, cinnamon, salt, and baking soda in a bowl
- 3
Add pumpkin puree, egg, milk, and melted butter to dry ingredients
- 4
Stir mixture until combined into thick batter and transfer to a zip-top bag
- 5
Place dulce de leche in a separate zip-top bag
- 6
Snip corner of batter bag and fill each doughnut mold about one-third full
- 7
Pipe thin circle of dulce de leche over batter, keeping away from pan sides
- 8
Pipe remaining batter on top of dulce de leche, covering completely and filling molds most of the way
- 9
Bake until doughnuts spring back when touched
- 10
Cool in pan for 10 minutes, then transfer to wire rack to cool completely
- 11
Drizzle with remaining dulce de leche before serving
Tips
Use a piping bag or zip-top bag with corner snipped for easier filling of doughnut molds.
Don't overfill the molds - they should be about 2/3 full to prevent overflow during baking.
Let doughnuts cool completely before drizzling to prevent dulce de leche from melting off.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead; add dulce de leche drizzle just before serving
Serve at room temperature or slightly warmed
Common Mistakes
Don't overfill molds to avoid overflow during baking
Keep dulce de leche away from pan edges to prevent burning
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these without a doughnut pan?
Yes, use a muffin tin but they won't have the classic doughnut shape. Fill about halfway and reduce baking time slightly.
How long do these keep fresh?
Store covered at room temperature for 3 days or refrigerate for up to a week. The dulce de leche may firm up when chilled.
Can I freeze these doughnuts?
Yes, freeze without the final drizzle for up to 3 months. Thaw completely and add fresh dulce de leche before serving.