Imagine sinking your teeth into a warm, perfectly spiced pumpkin donut, its golden surface glistening with a rich brown butter glaze that promises pure culinary bliss. These aren't just any donuts - they're a seasonal sensation that transforms ordinary baking into an extraordinary experience. Whether you're a pumpkin spice enthusiast or simply looking for a show-stopping breakfast treat, these baked pumpkin donuts will transport you straight to cozy autumn mornings with every single bite.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 donuts
Ingredients
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 cup melted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup powdered sugar (for glaze)
- 2 tablespoons brown butter (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease a donut pan with non-stick cooking spray or butter to ensure the donuts release easily after baking.
- In a large mixing bowl, combine 1 cup of pumpkin puree, 1/2 cup of sugar, 1/4 cup of brown sugar, and 1/4 cup of melted butter. Mix well until the sugars are fully dissolved and the mixture is smooth.
- Add 2 eggs and 1 teaspoon of vanilla extract to the pumpkin mixture. Whisk together until fully incorporated and the mixture is fluffy.
- In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Using a piping bag or a zip-top bag with the corner snipped off, fill each cavity of the donut pan about 2/3 full with the batter.
- Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a donut comes out clean. The donuts should be lightly golden on top.
- Once baked, remove the donuts from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- While the donuts are cooling, prepare the brown butter glaze. In a small saucepan over medium heat, melt 2 tablespoons of butter. Continue to cook, stirring frequently, until the butter turns a golden brown color and has a nutty aroma. Be careful not to burn it.
- Once the brown butter is ready, remove it from the heat and let it cool slightly. In a mixing bowl, combine the brown butter with 1/2 cup of powdered sugar. Whisk until smooth and creamy. If the glaze is too thick, you can add a teaspoon of milk to achieve your desired consistency.
- Once the donuts are completely cooled, dip the tops of each donut into the brown butter glaze, allowing any excess to drip off. Place the glazed donuts back on the wire rack to set.
- For an extra touch, you can sprinkle additional cinnamon or chopped nuts on top of the glaze before it sets.
- Enjoy your delicious baked pumpkin donuts with brown butter glaze as a perfect fall treat or any time you crave something sweet!
Tips
- Use fresh spices: Ensure your cinnamon and nutmeg are recently purchased for maximum flavor intensity.
- Don't overmix the batter: Gentle mixing prevents tough donuts and maintains a tender crumb.
- Check donut doneness carefully: A toothpick should come out clean, but remove them from the oven before they dry out.
- For the brown butter glaze, watch carefully while browning - it can quickly go from golden to burnt.
- Allow donuts to cool completely before glazing to prevent the glaze from sliding off.
- Store donuts in an airtight container and consume within 2-3 days for optimal freshness.
- For a fun variation, try adding chopped pecans or a sprinkle of sea salt on top of the glaze.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
