October 11, 2015

Baked Pumpkin Donuts with Brown Butter Glaze

Are you obsessed with all things pumpkin right now like me?  I think I have already gone through 4 or 5 cans and I have no plans of stopping anytime soon.

These donuts were one of the BEST.DECISIONS.EVER.  My family loved these donuts and went nuts over them.  They disappeared so fast and I was already getting asked to make another batch the same day.  The donut is so tender and moist and the brown butter glaze is rich and nutty and a perfect topping to this incredible donut.  I tried some donuts with a thick glaze and some with a thin glaze and both were good, but I preferred the thinner glaze.

If you want to make them extra cute and festive, top with some Fall sprinkles before the glaze hardens.  I made half with sprinkles and half without.
I had a sneaky little two year old in the kitchen this day!!!  I was snapping some pics when I see this little hand reach up, snatch a donut, take a bite, put it back and then pick off all the sprinkles :)  Don't those little hands just make you so happy :)  For the record, he said, "mmm ... dat good"
The donut is even more moist the 2nd day, but the glaze does get a little soft on day two, after being stored in an air-tight container.  

These are a must make this Holiday season.

I also shared this post over at THE RECIPE CRITIC'S SITE if you want to check it out!

You might also like:

Baked Pumpkin Donuts with Brown Butter Glaze
(Printable Recipe) or (Printable with Picture)

1/2 c. vegetable oil
3 large eggs
1 1/2 c. sugar
1 1/2 c. pumpkin puree
1 1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground ginger
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 3/4 c. + 2 Tbl. all-purpose flour

Brown Butter Glaze
From: Jenn@eatcakefordinner
4 Tbl. unsalted butter
2 c. powdered sugar
1 tsp. vanilla
1-2 Tbl. milk, or more if needed

Preheat oven to 350 degrees.  Lightly grease a standard donut pan; set aside.  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.    

Brown Butter Glaze:  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.

Donut recipe adapted from: King Arthur Flour


  1. Jenn, I so look forward to your recipes but the little hand grabbing a pumpkin donut brought back fond memories! Our 2 grown boys and our adorable grandson still do the "peek and sneak"! ❤️ Love your site, directions, notes....fun too visit and great recipes! I did notice a post from someone looking for a snickerdoodle recipe. I have a VERY old Betty Crocker paper recipe book that may have what she is looking for.

    1. Awww . . . thank you so much :) I'm always up for trying new recipes, feel free to email me the snickerdoodle recipe, if you would like. My email address is under the contact me page at the top of the blog. Thanks again!