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Brown Butter Pumpkin Donuts

Ingredients

  • ½ cup unsalted butter browned
  • 1 cup pumpkin purée not pumpkin pie filling
  • ¾ cup light brown sugar packed
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • ½ cup milk or dairy-free alt like oat or almond milk
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp pumpkin pie spice
  • ½ tsp ground cinnamon
  • ½ tsp salt

Maple Glaze

  • 1 cup powdered sugar
  • 2 tbsp pure maple syrup
  • 1 - 2 tsp milk as needed for consistency
  • Pinch of salt

Instructions

  • Preheat oven to 350°F (175°C) and grease a donut pan.
  • Brown the butter in a saucepan over medium heat until golden and nutty. Let cool slightly.
  • In a large bowl, whisk together the browned butter, pumpkin purée, brown sugar, egg, vanilla, and milk until smooth.
  • In another bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  • Add dry ingredients to wet and mix until just combined.
  • Spoon or pipe the batter into the donut pan, filling each about ¾ full.
  • Bake for 10–12 minutes, or until a toothpick comes out clean.
  • Let cool for 5 minutes, then remove from the pan.
  • Dip donuts in icing.