pumpkin spice donuts

These Brown Butter Pumpkin Spice Donuts are baked, not fried! Nice cakey denseness and old-fashioned flavor.

Brown Butter Pumpkin Spice Doughnuts

unsalted butter

all-purpose flour

baking powder

baking soda

sea salt

cinnamon

cloves

ginger

brown sugar

eggs

pumpkin purée (I used canned)

milk

Butter (for greasing)

confectioner's sugar

unsalted butter (melted)

Preheat the oven to 350 degrees. Grease a 6- or 12-count doughnut pan with butter. If using a 6-count doughnut pan, you will need to bake two batches.

Start by browning the butter, which should take about 5 minutes total. Place the butter in a small skillet over medium heat, and first let it melt. Keep cooking the butter, stirring it with a spatula, until the foam on top begins to subside and little brown specks begin to appear on the bottom of the pan. Once the milk solid specks are a deep golden brown, pour the brown butter into a large mixing bowl and let cool.

In a large bowl, whisk to combine the flour, baking powder, baking soda, salt, cinnamon, cloves, and ginger. Set aside.

Now that the brown butter has cooled, add the sugar and eggs, and whisk until combined. Add the pumpkin puree and milk, and whisk until smooth.

Add the dry ingredients to the wet and stir to combine. The batter will be thick. Fill the doughnut wells about 3/4 full with the batter, making sure to smooth them out well with a spatula. Bake the doughnuts for 16-18 minutes, until a toothpick inserted into the center comes out clean. Flip the doughnuts out of the pan and let them cool completely.

To make the glaze, whisk to combine the confectioner’s sugar, butter, and milk. Dip the cooled doughnuts into the glaze. If the glaze gets too firm from the butter cooling down, microwave for 15 seconds to melt it again. Let the glaze set on the doughnuts for 10 minutes, then the doughnuts are ready to enjoy!

These pumpkin spice donuts are best when served right away. Keep in an airtight container in the refrigerator for up to 2 days.

Pumpkin Spice Donuts

cooking spray oil (for greasing the donut pan)

dark brown sugar

pumpkin spice mix

Kosher salt

pumpkin puree

confectioner’s sugar

100% pure maple syrup

water

vanilla extract

sugar

unsalted butter (In a separate bowl:)

Preheat oven to 325 degrees F.

Spray a donut pan with cooking spray oil.

In a large mixing bowl, mix the all-purpose flour, brown sugar, baking powder, pumpkin spice mix, Kosher salt and baking soda until evenly combined.

Add the pumpkin puree, 2 eggs, whole milk, and melted and cooled unsalted butter. Stir until combined; do not over mix. Spoon into a donut pan. (You can also put the batter into a large zip lock bag and cut the corner.)

Bake 8-11 minutes in a preheat oven. When donuts are ready, they should spring back when touched.

In a medium bowl, mix confectioner's sugar, unsalted butter (melted and cooled), maple syrup, water and vanilla extract until combined.

Hold donut upside down and dip the top into the glaze, let it drip off the excess, and place on cooling racks to set.

Maple Glaze

In a small-medium mixing bowl, mix sugar and pumpkin spice mix until combined. Melt butter in the microwave at 20 second intervals until melted. Using a pastry brush, brush cooled donuts with butter and toss in the sugar - pumpkin spice mixture until coated.

Sugary Pumpkin Spice Coating

These Pumpkin Spice donuts are best when served right away. Keep in an airtight container in the refrigerator for up to 2 days.

Serving/Storing

https://embed.mediavine.com/videos/ufnnvwbbxiuiy22kkqm8

These pumpkin spice donuts are so easy to make (baked, not fried!) and are absolutely delicious!

These made-from-scratch baked pumpkin donuts are soft, moist and fluffy with a delightful cinnamon-sugar coating.

Homemade Pumpkin Spice Donuts

(125 milliliters) vegetable oil

(300 grams) granulated sugar

(365 grams) canned pumpkin purée

pumpkin

tsp salt

tsp baking powder

minus 2 tbp (8 ounces) all-purpose flour

(100 grams) granulated sugar

Preheat oven to 350F and grease two standard size donut pans.

In a large bowl, whisk all the donut batter ingredients except the flour until smooth.

Add in the flour and stir just until smooth again.

Using a large muffin scoop or 1/4 cup measuring cup, fill the wells of the prepared baking pans about 3/4 full.

Bake for about 15 minutes or until a toothpick inserted into the center comes out clean. Let cool enough to handle.

Toss the sugar and cinnamon in a medium ziplock bag. While the donuts are still warm, gently shake them in the sugar mixture to coat. Place them on a wire rack to cool or enjoy warm. See notes.

They came out perfect in the donut maker! 
http://tinypic.com/r/140capw/9

These doughnuts are simple and super yummy! Perfect with coffee!

The absolute, best, moist, most delicious pumpkin donuts EVER!! So quick and easy too!  Thank you, thank you!

Made these with gluten free flour.  Delicious! The only issue we have is that we can't stop eating them.

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