Pumpkin Doughnut Bundtlettes
 
Makes 6 Bundtlettes
Ingredients
  • Filling:
  • 4 teaspoons (12 grams) all-purpose flour
  • 4 teaspoons (20 grams) firmly packed light brown sugar
  • 1½ teaspoons (2 grams) instant espresso powder
  • ¼ teaspoon ground cinnamon
  • Pinch kosher salt
  • 1½ teaspoons (7.5 grams) unsalted butter, room temperature
  • Batter:
  • ¾ cup plus 2 tablespoons (196 grams) canned pumpkin
  • ½ cup plus 1 tablespoon (124 grams) firmly packed light brown sugar
  • ⅓ cup (67 grams) granulated sugar
  • ⅓ cup (80 grams) crème fraîche, room temperature
  • ⅓ cup (75 grams) vegetable oil
  • 1 large egg (50 grams), room temperature
  • 1 large egg yolk (19 grams), room temperature
  • 2 tablespoons (28 grams) unsalted butter, melted
  • 1 teaspoon (6 grams) vanilla bean paste
  • 1 cup (125 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • ¾ teaspoon (2.25 grams) kosher salt
  • ¾ teaspoon (1.5 grams) ground nutmeg
  • ½ teaspoon (1 gram) pumpkin pie spice
  • ¼ teaspoon (1.25 grams) baking soda
  • ¼ teaspoon ground cinnamon
  • Topping:
  • 2 tablespoons (24 grams) granulated sugar
  • 1 tablespoon (14 grams) firmly packed light brown sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon instant espresso powder
  • ⅛ teaspoon ground nutmeg
  • 2 tablespoons (28 grams) unsalted butter, melted
Instructions
  1. Preheat oven to 325°F (170°C).
  2. For filling: In a small bowl, stir together flour, brown sugar, espresso powder, cinnamon, and salt. Add butter, and rub in by hand until mixture is sandy and well combined.
  3. For batter: In a large bowl, whisk together pumpkin, brown sugar, granulated sugar, crème fraîche, oil, egg, egg yolk, melted butter, and vanilla bean paste.
  4. In a medium bowl, whisk together flour, baking powder, salt, nutmeg, pie spice, baking soda, and cinnamon. Gradually whisk flour mixture into pumpkin mixture just until smooth and well combined.
  5. Spray a 4- to 5-cup Bundtlette pan with baking spray with flour. Divide one-third of batter among wells (about 2½ tablespoons or 42 grams each). Tap pan on a kitchen towel-lined counter a few times to settle batter and release any air bubbles. Divide half of filling (about 2 tablespoons or about 20 grams) among wells, leaving about a ¼-inch border around edges. (It’s OK if some filling touches edges of pan.) Top with one-third of batter; spread batter to cover filling, and tap pan on a kitchen towel-lined counter just a few times to settle batter and release any air bubbles. Sprinkle with remaining filling; cover with remaining batter, spreading to cover filling. Tap on a kitchen towel-lined counter just a few times to settle batter and release any air bubbles.
  6. Bake until a wooden pick inserted near center comes out clean, 12 to 20 minutes. Let cool in pan for 15 minutes. Invert Bundtlettes onto a wire rack, and let cool completely.
  7. For topping: In a small wide bowl, stir together granulated sugar, brown sugar, cinnamon, espresso powder, and nutmeg. Brush Bundtlettes with melted butter; dip and roll in sugar mixture to cover top and sides. Serve immediately.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/pumpkin-doughnut-bundt-cake/