Baked Pumpkin Donuts with Brown Butter Glaze


From Mom’s Kitchen Handbook

“These tender pumpkin donuts are excellent warm from the oven or hours later at room temp. Either way, hot coffee for grown ups and cold milk for kids are a must here. The number of donuts and cooking time may vary depending on the size of your pan.”
Oil or non-stick cooking spray for greasing the pan
1 1/3 cups whole-wheat pastry flour*
3/4 teaspoon baking soda
1 3/4 teaspoons ground cinnamon
1 1/4 teaspoon ground ginger
heaping 1/4 teaspoon salt
1 1/3 cups pureed pumpkin (not pumpkin pie filling)
1/3 cup firmly packed brown sugar
1 egg
1 egg white
1/3 cup canola oil
1 teaspoon vanilla extract
Brown Butter Glaze:
1 cup confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons butter
3 teaspoons milk, plus more as needed

Preheat oven to 325 F. Generously grease donut pans with oil or non-stick cooking spray.In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt.

In a small bowl, whisk together the pumpkin, brown sugar, egg, canola oil, and vanilla, and until smooth.

Add the pumpkin mixture to flour mixture and stir with a rubber spatula until just combined.

Spoon batter into donut pan, filling each space about 1/4″ shy of the top.  I use two spoons (the small spoons from our silverware): each donut is two heaping spoons full.

Put in the center rack of the oven and bake until the top of the donut springs back when lightly pressed, about 13 minutes. Remove from oven and cool on the counter for 3 or 4 minutes. Invert pan and gently release donuts onto a rack to cool for another 10 minutes or so.

While the donuts cool, make the glaze. Melt butter in a small saucepan over medium heat for 4-5 minutes, until browned. Pour browned butter into a bowl with confectioner’s sugar. Add the vanilla and milk and stir until the glaze is silky smooth with no lumps. If the glaze solidifies a bit as it cools, add more milk, a few drops at a time as needed.

Dip cooled doughnuts into bowl, allowing any excess glaze to drip back into bowl.

While still warm, shake in a bag with cinnamon sugar.

Serve immediately.

Makes 12 donuts.

*All-purpose white flour can be substituted for whole-wheat pastry flour

Adapted from a recipe by Tracy Benjamin of Shutterbean

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Published in: on August 23, 2013 at 2:39 pm  Leave a Comment  
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