I don't know about you, but I've been making pumpkin everything lately! From bourbon pumpkin pie, pumpkin coffee cake, and pumpkin sourdough pancakes to these brown butter pumpkin donuts! Unlike my sourdough donuts, these cake donuts are baked in the oven and super easy to make!
Tips for Baked Donuts
I use this Nordic Ware donut pan* and a little bit of Bakers Joy pan spray* and the donuts slide out perfectly every time!! I also find it’s easiest to fill the donut pan by using a piping bag with the tip cut off. However, you can just as easily spoon the batter into your donut pan.
How to make brown butter
Browning the butter is optional but I highly recommend it! It adds that extra toasty flavor that compliments the pumpkin and spices so well!!
- In a small saucepan, melt the butter over medium heat.
- Once melted, stir frequently and watch closely for the formation of brown specs on the bottom of the pan and a nutty aroma.
- Once you see brown specs, stir for just a few more seconds (it browns super quickly).
- Remove from the heat and immediately pour into a different bowl to prevent it from burning.
- Let the butter cool slightly (5-10 minutes) before using.
If you make these brown butter pumpkin donuts, please leave us a star rating at the bottom of the page! This provides helpful feedback to both me and other readers. Happy baking!
- ½ cup unsalted butter, browned
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- 2 cups cake flour, substitute all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ¼ cup whole milk
- 1 cup powdered sugar
- 1 tablespoon unsalted butter, melted
- ½ teaspoon vanilla
- 1-2 teaspoons milk
- Make the brown butter: In a small saucepan, melt the butter over medium heat. Once melted, stir frequently and watch closely for the formation of brown specs on the bottom of the pan and a nutty aroma. Once you see brown specs, stir for just a few more seconds (it browns super quickly). Remove from the heat and immediately pour into a different bowl to prevent it from burning. Let the brown butter cool slightly (5-10 minutes) before using.
- Preheat oven to 350 degrees. Spray donut pan with non-stick spray and set aside.
- Whisk the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt together and set aside.
- In a large bowl, whisk the brown butter, sugar, brown sugar, eggs, pumpkin, and vanilla together. Pour in half of the dry ingredients and stir until combined. Then add in the milk and the remaining dry ingredients Mix until fully combined and smooth.
- Transfer the batter to a piping bag, then cut of the tip and pipe into the donut pan, filling about halfway. You can also just spoon the batter into the pan if desired.
- Bake at 350 degrees for 10-11 minutes or until the edges and tops are lightly browned and a cake tester comes out clean. Invert the donut pan on a cooling rack, and the donuts should slide right out!
- In a small bowl, make the glaze by whisking together the powdered sugar, vanilla, and melted butter. Add in the milk 1 teaspoon at a time until your desired consistency is reached.
- Dip the donuts into the glaze and place back on the cooling rack so the excess can drip off. The donuts are easy to glaze if they are cool, but they taste amazing when they're warm, so it's up to you!
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