Baked brown butter pumpkin donuts
I really resisted the whole baked donut thing. For a long time. Cast them aside as imposters. Then one day as I was mindlessly perusing Bed, Bath & Beyond I spied a donut tin heaped on top of a messy pile of towels and tooth brush holders and shower caps. I held it up and inspected it. I had visions of me in pajamas, making donuts in under an hour, teeth unbrushed, hair disheveled, glass of champagne in hand...
Not a bad vision, right? And so we find ourselves here today.
I am super excited to have these little cuties participate in a virtual pumpkin party. What's that you say? What's a virtual pumpkin party?? Over one hundred food bloggers have come together to create just as many recipes all based around pumpkin. There are cakes, pudding, soup, stuffing, smoothies, fudge, pasta, dumplings, risotto and yep, these donuts. See everyone's recipes here. A special THANK YOU to Sara at Cake Over Steak + Aimee at Twigg Studios for planning + organizing!!
Before We Get Started:
- Donut Tin. Invest in one. There are plenty of donut recipes out there and you don't have to get dressed to eat donuts. I don't think you need any more incentive than that.
- Butter. We need a fair amount of butter for the entire recipe. You need butter for the donuts, for your donut tin and to brush on the donuts just prior to baking. I think it's completely necessary to butter the tin and brush the pre-baked donuts prior to baking because it lends a crispiness to them that baking without doesn't give. That said, if you just can't be bothered, you be you.
- Filling Your Tin. You're going to want to fill the tins with more batter than you should. Resist this urge. You should fill them anywhere between 1/2 to 3/4 full...erring on the smaller side. I highly recommend piping the donut batter into the tin. If you don't have pastry bags (which is fine), use a plastic bag. Place the bag in a large vase, with the edges hanging over the side. Put the batter inside the bag, twist the top to push everything to the bottom and cut a small corner of the bag...this is where you're going to squeeze the batter out. Got it? Good.
Let's get our bake on.
Brown Butter Pumpkin Donuts
Makes 24 Mini Donuts
- 1/2 cup + 2 tablespoons + 1 tablespoon unsalted butter, divided
- 1 cup + 2 tablespoons pumpkin puree
- ¾ cup brown sugar, packed
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons real vanilla extract
- 2 cups all-purpose flour
- 1 teaspoons baking powder
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- ½ teaspoon all spice
- ½ teaspoon cloves
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- 1/2 cup semi-sweet chocolate chips
- 4 tablespoons milk***
- 1 1/2 cups powdered sugar
- 1 1/2 cups powdered sugar
- 2 tablespoons milk***
- 1/3 teaspoon cinnamon
- 1/3 teaspoon nutmeg
**To sprinkle on top: hella sprinkles, chopped nuts + pepitas and/or chopped chocolate.
***You will need to add additional milk to thin the glazes as they will firm up as they sit.
- Preheat oven to 350 degrees F. Use 1 tablespoon of butter to butter your donut pan. Set aside.
- Put 1 stick of butter in a small sauce pan and melt over medium heat. Once melted, crank up the heat to medium high. Stand by, stirring and watching. This isn't the time to go and put your dry ingredients together. Watch yer butter. Small golden bits will start to settle on the bottom of the pan. Once this happens, take it off the heat and pour into a medium, heat-safe bowl. Let cool a minute or two before moving to the next step.
- Add the pumpkin puree, granulated sugar, brown sugar, eggs and vanilla and mix thoroughly.
- In a small bowl, whisk together your flour, baking powder, sea salt, cinnamon, cloves, all spice, ginger and nutmeg.
- Pour your dry ingredients into your wet ingredients and stir until just combined.
- Pipe (as detailed above) or spoon the batter into the donut tin. Fill each donut between 1/2 and 3/4 full.
- Melt 2 tablespoons of butter and use a pastry brush to gently brush the melted butter over the tops of the donuts.
- Place the donut tin on the middle rack of your preheated oven and bake for 15 minutes.
- Whilst they bake, whip up your glazes. For the Chocolate Glaze: put the chocolate + milk in a small, microwave-safe bowl and microwave on high for 1 minute. Once out, stir until all of the lumps are gone, add the powdered sugar and stir until completely smooth. Add milk in small 1 teaspoon bits until you get the correct consistency. For the Spiced Glaze: Throw everything in a bowl and whisk until smooth. NOTE: you want the glazes to be thick enough to stay on top of the donut, but not so thick that your donut sticks to the glaze while you're dipping it; so keep this in mind. Both glazes will firm up while they sit...add milk in 1 teaspoon increments until it's smooth again.
- Let the donuts cool in the pan for 10 minutes, then pop out of the pan and finish cooling on a rack. Sometimes there is some donut covering the hole in the middle of the donut (does that make sense?)...if this happens, turn the donut over in the pan. This will push the extra donut chunks off of the donut.
- When you're ready to frost, dip the bottom side of the donut (the prettiest side) into the glaze and twist and slowly pull out of the glaze at an angle. Continue to spin the donut, upside down and at an angle, trying to keep most of the glaze on the donut and letting the excess drip back into the bowl.
- Set the donuts back on the rack to firm up and sprinkle with anything your heart desires.
- I hope you love these donuts!!!
- Store airtight at room temperature...they'll keep for a couple of days.
- Be sure to tag me @displacedhousewife #displacedhousewife so I can see your donuts!!
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