Baked Pumpkin Donuts
Meet your new favorite fall treat- moist, spiced pumpkin donuts covered in a decadent brown butter glaze! They cook in 15 minutes for a quick and delicious fall breakfast or dessert. With how amazing they are, they'll disappear in no time!
Foto: The Recipe CriticIngredients
- 1/2 cup vegetable oil
- 3 large eggs (room temperature)
- 1 1/2 cup granulated sugar
- 1 1/2 cup pumpkin puree
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon ground ginger
- 1 3/4 teaspoon salt
- 1 1/2 teaspoon baking powder
- 2 cups all-purpose flour
- 4 tablespoons unsalted butter
- 2 cup powdered sugar
- 1 teaspoon vanilla
- 3 -4 tablespoons milk (or more if needed)
Steps
Preheat oven to 350 degrees. Lightly grease a standard donut pan and set aside.
In a large bowl, beat the oil, eggs, sugar, pumpkin, spices, salt and baking powder until smooth and well combined. Add the flour and stir until just combined.
Fill the wells of the donut pan 3/4 full, about 1/4 cup batter per donut. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven, wait a few minutes and then use a toothpick to loosen and remove the donuts from the pan and place on a wire rack. Repeat with remaining batter.
When donuts are cool, dip in the glaze. Makes around 17 donuts.
Melt the butter in a small saucepan over medium heat and heat until golden brown specks appear in the bottom of the pan, swirling the pan occasionally. The butter will get foamy and if you swirl the pan around, you will see brown bits at the bottom and it will have a nutty smell.
Remove from heat and pour into a medium bowl, using a rubber scraper to get all the brown bits at the bottom. Add the powdered sugar and vanilla and stir until smooth and well combined. Add enough milk, as needed, to reach desired glaze consistency.
Dip tops of cooled donuts in glaze and set on a wire rack and allow glaze to harden. Sprinkle with sprinkles, if desired, before the glaze crusts over.
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