Pumpkin Donuts with maple brown butter glaze
I have been slightly obsessed with brown butter lately. I bought a gigantic jar of brown butter from Tin Star Foods and have been using it for #allthethings lately. I’ve tried a few savory recipes, but my favorite so far have been the brown butter cookies and brown butter glazed donuts here. Are you surprised I’m leaning towards the sweets? Probably not. Now, these are packed full of plenty of carbs and fat so I don’t expect you to eat all of them yourself. Have one and then share with some friends! I promise one will do the trick! (If you don’t have brown butter, you can make your own of course)!
Pumpkin Donuts with Maple Brown Butter Glaze
Preheat your oven to 350 degrees. Prepare your donut pans (I used 2 6-well pans) and sprayed them with avocado oil spray.
Mix flour, baking powder, soda, salt and spices in a large bowl.
Mix melted butter, oil, milk, eggs, sugar, pumpkin, and vanilla in a separate bowl until combined. Add to dry ingredients and mix thoroughly. Place in a ziploc bag and cut one of the corners off to pipe donut mix into donut wells.
Bake for 16 mins or until a toothpick inserted comes out clean. Rest for a few mins and then remove from pans to cook on wire racks.
During last 5 mins of baking, prepare icing.
For the icing:
Melt brown butter and mix in sugar until fully dissolved. Add in milk and syrup along with vanilla and whisk until mixed. Slowly mix in powdered sugar until all of the lumps are dissolved. For a runnier texture, you may wish to add another tbsp of milk.
Coat or dunk donuts with glaze and let rest for 5 mins until set. If there is any leftover glaze, pipe it over the tops of donuts.
1½ cups Pamelas Gluten Free Baking Flour
1½ tsp baking powder
¼ tsp baking soda
2 tsp pumpkin pie spice
½ tsp salt
¼ brown butter, melted (I used Tin Star)
¼ cup avocado oil (you can sun coconut or conola)
⅓ cup milk
1 large egg yolk
1 large egg
1 cup brown sugar
1 cup pumpkin puree
1 tsp vanilla
¼ cup brown butter, melted
½ cup brown sugar
2 tbsp milk
1 tbsp maple syrup
1 tsp vanilla
1½ cups powdered sugar