baked pumpkin donuts with brown butter glaze

I got a donut pan!

Oh, happy, happy day!

I have been on the hunt for a donut pan for months, but refused to pay $24 for one at the specialty shops I had spotted them at a couple times.

Then one day, as I was routinely checking WalMart’s baking aisle (as you do), I spotted one lonely donut pan. For $10!

And now I can have festive baked donuts whenever I want and it is joyous.

These pumpkin donuts were my second attempt with my new pan. The first time around I made classic white donuts with a chocolate glaze. They looked great, but they were a bit dense, so they didn’t get blogged.

These pumpkin donuts were a much better final result. And of course, the glaze doesn’t hurt either.

These are baked, rather than fried, so they are not the same as donuts you’d get from your favorite bakery. However, they’re a lot easier on your arteries and I’m pretty sure that means you can have two.

Another great thing about donut pans is that you can take pretty much any muffin recipe and put it in a donut pan and it will work out (which also means if you don’t have a donut pan, you can make these into muffins). Although, donuts are just so much more special, don’t you think?

Baked Pumpkin Donuts with Brown Butter Glaze

Adapted from Shutterbean

  • 1 cup all purpose flour
  • 1/2 tsp baking soda
  • 2 teaspoons ground cinnamon
  • 1 cup pumpkin puree
  • 1 egg
  • 1/4 c canola or vegetable oil
  • 1 teaspoon vanilla extract

For the glaze:

  • 1 c powdered sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons butter
  • 3 tablespoons milk
  • mini dark chocolate chips (optional)

Heat oven to 325 F. Lightly spray donut pan (or muffin tin) with cooking spray. In a large bowl, combine the flour, cinnamon, and baking soda. In a separate bowl, combine the pumpkin, oil, vanilla, sugar, and egg with an electric mixer. Add the wet ingredient to the dry ingredients and mix until just combined. Transfer mixture into a resealable freezer bag and cut off a bottom corner to pipe batter into the muffin tin.

If you have extra batter, throw it in a mini muffin tin or bite size treats!

Bake for 12-15 minutes, until donuts spring back when lightly touched.

Cool in pan for three minutes before transferring to a cooling rack to finish cooling.

To prepare the glaze:

Make brown butter following these directions. Combined the three tablespoons brown butter with sugar and vanilla. Add milk until glaze-y consistency is reached. If glaze becomes too thin, add more powdered sugar. Dip all donuts/muffins into the glaze and set on a wire rack to set for ten minutes.

After one dip.

Dip all donuts/muffins a second time, replace on wire rack.

Double-dipped.

Sprinkle with mini dark chocolate chips (if desired)  and allow to set for fifteen minutes.

Yay for donuts!

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