These melt-in-your-mouth baked pumpkin donuts with brown butter glaze make the fall season one of the most spectacular time of the year. These donuts are a real crowd pleaser, though I just about finished the entire batch myself.
It’s pumpkin time! My last post for Farinata with Red Kuri Kale was just a little tease. The red kuri squash looked almost exactly like a pumpkin, but it just wasn’t quite it. Get ready now, I’ve got two pumpkin recipes lined up for you – one for today, one for later this week. Let’s start this sunny breezy fall day off with Mini Baked Pumpkin Donuts!
These baked pumpkin donuts are super soft and tender and packed full of flavor. The pumpkin puree makes these donuts incredibly moist. Unlike yeast donuts, these baked pumpkin donuts aren’t chewy or stretchy inside. Instead, once you bite into it, it will melt in your mouth.
And oh, the glaze. The brown butter glaze adds a layer of sweet nuttiness that will make you lick your fingers and lips after each bite. You might actually even lick everything that the brown butter glaze touched – the spatula, the bowl used for dipping the donuts, the cooling rack or parchment paper it dripped on… Might as well just make a second batch of the brown butter glaze and drizzle it on everything you eat.
It’s things like these melt-in-your-mouth Baked Pumpkin Donuts with Brown Butter Glaze that makes the fall season one of the most spectacular time of the year. Though come winter, spring and summer, I think I’ll still be making these Mini Baked Pumpkin Donuts.
PS. This recipe calls for pumpkin spice mix. Don’t fret if you don’t have it! It’s so easy to make on your own.
Pumpkin Pie Spice Recipe
Simply mix all the following together:
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- ⅓ cup (70 grams) sunflower oil
- 2 large eggs
- ⅔ cups (130 grams) granulated sugar
- 1 cup (220 grams) canned pumpkin puree
- 1½ teaspoon pumpkin spice mix
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1¼ cups (175 grams) all-purpose flour
- 1½ teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon all spice
- ¼ teaspoon cloves
- 1 stick (113 grams) unsalted butter
- 1½ cups (180 grams) powdered sugar
- ¼ cup (60 grams) whole milk
- Preheat oven to 350°F/175°C. Lightly grease mini donut pans with a bit of oil.
- In a large bowl using a hand mixer on low speed, beat everything together except for the flour until well combined, about 30 seconds. Add in the flour and beat until just combined, about 30 seconds.
- Carefully spoon the batter into the donut pans, filling each donut cavity about half full. If you prefer, you can use a piping bag, or a plastic ziplock bag with one corner cut off to pipe the batter into the donut pan.
- Bake for 15-18 minutes, until the donuts are lightly golden. Let the donuts cool in the donut pan for about 5 minutes before transferring to cooling racks to cool.
- In a small saucepan over medium to medium-hight heat, melt the butter and cook, stirring often, until the butter becomes a light brown color, 5-8 minutes. Stir the butter often so it does not stick to the bottom of the pan and burn. Pour into a medium bowl and allow to slightly cool.
- Mix in powdered sugar to make a paste. Slowly whisk in milk. Let sit for 5 minutes, occasionally whisking, to allow the glaze to slightly set.
- Place a cooling rack on top of paper towels or parchment paper for easy clean up.
- Dip one side of the donut into the glaze. Flip the donut over using a fork. Carefully transfer the glazed donut to the prepared cooking rack. The glaze will slowly drip off the donuts as it sets. Repeat with remaining donuts. Lightly sprinkle on additional pumpkin pie spice.
- If glaze thickens too much while you are dipping donuts, simply pop the glaze the microwave for about 5-10 seconds to melt it a bit. The thicker the glaze is when dipping, the thicker the glaze will be on the donut (you'll get a sweeter donut).
Since it can be a bit tricky to neatly spoon the batter into a mini donut pan, my secret is to use a piping bag. You can either use a proper piping bag with a small round tip, or simply fill up a ziplock bag and cut off a small corner. Its much quicker than trying to spoon the batter into the donut pan, even including the time it would take you to wash the piping bag and tip (if you're not using a disposable bag).