While these crullers could easily be fried, they’re equally wonderful baked, and slightly healthier for that reason. Consider that a reason to eat them without remorse. They’ve got warm spices, nourishing pumpkin, and warm aromatic honey. Clearly, these are a health food for the soul.
This recipe has been a family favorite for many years, but I can’t even think why I have never posted it. Yesterday my bestie and I finally got a moment to steal away for some precious catching up. While together, we spent a brief moment talking about our favorite foods, namely doughnuts, so today’s recipe is fitting.
Those who know me best know that I adore pumpkins. They’re my happy thought whenever I need to de-stress, daydream, or brainstorm. I suppose that may be one reason I enjoy cooking and baking so much with pumpkin. That, and it’s so nutritionally beneficial. #Winning!
Spiced Pumpkin Crullers with Warm Vanilla Honey
- 2 half-sheet pans
- 2 silpat or nonstick baking mats or parchment
- 1 medium saucepan
- 1-2 large piping bags
- 1 large open star piping tip and piping tip couplers, if desired
- 1 silicone spatula
- 1 wooden spoon
- 1/2 cup butter
- 1/2 cup pumpkin puree make sure it is silky smooth
- 1/2 cup whole milk
- 3/4 cup flour AP is fine. 1:1 GF also works
- 4 large eggs
- 1 tablespoon pumpkin spice blend
- 1/2 cup granulated sugar
- 1 medium vanilla bean
- 1 cup runny honey
- Preheat the oven to 400°F. Line your baking sheets with nonstick mats or parchment.
- Over medium heat, melt 1 stick (half a cup) of butter until bubbling. Add the pumpkin puree and milk, and mix until everything is hot. Take care to not let it boil over.
- Once everything is hot, reduce the heat to low, and add the flour all at once. Use a wooden spoon to mix it together. Keep stirring it vigorously until it creates a ball in the pan. Allow it to cool for 10 minutes.
- After 10 minutes, gently break the four ball into some smaller chunks. Crack one egg into the flour mixture and beat it together completely. Add the next egg and beat it into the mixture. Repeat with the remaining eggs, one at a time.
- The mixture should resemble thick pancake batter. Transfer it into a large piping bag fitted with a large star tip. It may take two piping bags, or you can just refill the piping bag after the first use.
- Pipe thick circles of batter, approximately 3 inches in exterior diameter. The inner diameter should be no larger than an inch.
- Bake for 20-25 minutes, until lightly golden. If you prefer, you can bake them until golden brown, but then they will be crispy more than chewy.
- While the crullers are baking, mix 1/2 cup granulated sugar with 1 tablespoon of pumpkin spice blend. Set aside to use on the hot crullers momentarily.
- Additionally, split 1 vanilla bean lengthwise and scrape the caviar out of the vanilla bean. (Save the vanilla bean exterior for other uses.) Add the vanilla caviar to to 1 cup of honey in a small saucepan. Warm on low until the vanilla is incorporated and the honey is slightly more runny.
- As soon as they are removed from the oven you will need to handle them while hot to roll them gently in the spiced sugar coating. (If you do it once they are cooled, the spiced sugar will not stick.)
- Serve with the warmed vanilla honey.