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Baked Pumpkin Donuts with Brown Butter Glaze

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These baked pumpkin donuts are soft, tender, and topped with a nutty brown butter glaze. Ready in 30 minutes, they’re the perfect easy fall treat for breakfast, brunch, or a last-minute bake sale.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour, spooned and leveled
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, at room temperature
  • ¼ cup unsalted butter, melted and cooled slightly
  • 1 teaspoon pure vanilla extract
  • ¼ cup milk, at room temperature
  • ¼ cup unsalted butter (for glaze)
  • 1 ½ cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract (for glaze)
  • 2–3 tablespoons milk, at room temperature (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Spray a standard 6-cavity donut pan generously with non-stick baking spray.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt for about 20 seconds.
  3. In a medium bowl, whisk together pumpkin puree, eggs, melted butter, vanilla extract, and milk until smooth.
  4. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined; do not overmix. A few lumps are fine.
  5. Transfer batter to a piping bag or zip-top bag with a corner snipped off. Pipe batter into prepared donut pan cavities, filling each about ⅔ full. Tap pan gently on counter to release air bubbles.
  6. Bake for 10-12 minutes, until donuts are set and spring back when touched. A toothpick inserted into thickest part should come out clean or with a few moist crumbs.
  7. Let donuts cool in pan for 3-4 minutes, then turn out onto a cooling rack. Cool completely before glazing.
  8. While donuts cool, make the glaze: In a small saucepan over medium heat, melt the ¼ cup butter. Continue cooking, swirling occasionally, until butter turns golden-amber and smells nutty, about 4-5 minutes. Remove from heat immediately and pour into a heat-safe bowl. Let cool for 2 minutes.
  9. Add sifted powdered sugar, vanilla extract, and a pinch of salt to the brown butter. Whisk until smooth. Add milk 1 tablespoon at a time, whisking after each, until glaze is thick but pourable.
  10. Dip tops of completely cooled donuts into glaze. Let excess drip off, then place glazed side up on cooling rack. Glaze will set in 10-15 minutes.

Notes

Don’t overmix the batter; a few lumps are fine. Let donuts cool completely before glazing to prevent glaze from sliding off. Brown butter can burn quickly—stay by the stove and remove from heat as soon as it turns amber and smells nutty. For best results, use room temperature ingredients.

Nutrition

Keywords: baked pumpkin donuts, brown butter glaze, fall donuts, easy pumpkin recipe, baked donuts, pumpkin spice donuts

Find it online: https://fizzlefork.com/baked-pumpkin-donuts-with-brown-butter-glaze-easy-fall-recipe/