See Baked Pumpkin Doughnuts with Cardamom Crumble on A Beautiful Plate.
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Hi! My name is Laura and I have a serious addiction to cardamom.
The addiction tapers slightly in the spring and summer, but gets totally out-of-control during the months of October, November, December, and…well..any month out of the year when I can justify wearing one of those super long, loose sweaters.
Oh wait, I totally added cardamom to that lemon ricotta bundt cake that I shared earlier this summer. Apparently, I have zero self control. I CAN’T HELP MYSELF.
Hence, the need for cardamom crumble. Always and forever.
I’m fairly positive a decent chunk of my recipe development brain (are you in there?) is dedicated solely to ‘what else can I add cardamom too?’ thoughts. I have to literally stop myself from adding it to more things. It’s become a running joke with my friends.
Let’s face it, this blog isn’t called “Cardamom and Other Things I Like to Eat.” Although, maybe it should be…
I kid, I kid. Obviously, I’m pretty excited about the pumpkin in these baked pumpkin doughnuts. It took me a few weeks to fully embrace bringing pumpkin back into my kitchen, but if it gives me an excuse to break out all of my favorite fall baking spices (aka. cardamom), I’m all for it.
Hopefully you’re into cardamom! If you’re not into cardamom, hopefully you’re into pumpkin! I’m not sure if anyone is not into doughnuts, so that helps.
See Baked Pumpkin Doughnuts with Cardamom Crumble on A Beautiful Plate.