Make every fall morning special with these soft, fluffy, baked Pumpkin Donuts with Brown Butter Glaze! The versatile donut batter can also be made into melt-in-your-mouth muffins, just don't skip drizzling the delightfully cozy glaze on top!
Course Breakfast, Brunch
Keyword baked donuts, pumpkin donuts
Prep Time 25minutes
Cook Time 14minutes
Total Time 39minutes
1/4cupunsalted buttermelted & cooled
2large eggsroom temperature
1 3/4cupsall-purpose flour
1 1/2teaspoonsbaking powder
1 1/2teaspoonspumpkin pie spice
Brown Butter Glaze
Preheat the oven to 350 degrees F. Spray two standard doughnut pans with floured cooking spray; set aside.
In a large bowl, combine pumpkin, sugars, butter, oil, and eggs. Use a hand mixer to beat until well combined.
In another medium bowl, whisk together flour, baking powder, pumpkin spice, and salt. Mix dry ingredients into wet ingredients until combined.
Fill the wells of the doughnut pans about 3/4 full, using about 1/4 cup of batter in each well. If you'd like, transfer the batter to a large zipper bag, cut one of the corners off, and pipe the donuts for less mess. Gently tap pans against the counter to smooth out the batter.
Bake for 14-16 minutes, or until a cake tester inserted into the center of one comes out clean. Remove from oven and allow to cool in pans for 5 minutes, then transfer to a wire rack to cool.
Brown Butter Glaze
While the donuts are cooling, melt butter in a small saucepan over low heat 5-7 minutes. Brown flecks will appear and the butter will begin to smell nutty.
Pour browned butter into a small bowl. Whisk in powdered sugar, cream, and vanilla until completely smooth, returning to heat to further melt sugar if necessary.
Dip donut tops in glaze and return to cooling rack to dry.
Store leftover donuts covered at room temperature for 3-4 days.