Browned Butter Pumpkin Doughnuts

Now that Fall is here, there are so many delicious recipes that are perfect for those cool but cozy nights. These Browned Butter Pumpkin Doughnuts are perfect for the season!

They’re just as delicious as these Blood Orange Brioche Doughnuts, Mini Brioche Doughnuts with a Coconut Glaze, and these Cappuccino Dulce De Leche Filled Brioche Doughnuts!

What ingredients are needed for these Browned Butter Pumpkin Doughnuts?

Butter– browning the butter gives the doughnuts a nutty flavor.

Flour- Both all purpose and cake flour is used in the recipe. The combination

Rising Agents- Baking powder, baking soda and salt help to make the doughnuts rise since we are not using any yeast.

Oil- vegetable oil halos with the moisture of the doughnuts

Sugar- granulated sugar is used for sweetness

Pumpkin- can pumpkin is used in the recipe. Fresh pumpkin is not necessary.

Eggs- eggs are needed for the structure of the dough.

Sour Cream- sour cream is also used for the doughnuts moistness.

Vanilla- vanilla gives more flavor to the doughnuts.

Spices- cinnamon and nutmeg are used for the fall flavors.

What was used in making these Browned Butter Pumpkin Doughnuts?

They were made using the new beautiful Rosy Check Collection from Mackenzie Childs.

Step into a world of playful indulgence with their new stunning pink and white enamelware!

The Rosy Check Collection will find a place in your home thanks to its peachy pinks and soft creamy white tones that can be showcased during any season or holiday. Entertain with Mackenzie-Childs Rosy Check Collection, no matter the time of the year.

It was the perfect collection to highlight these Browned Butter Pumpkin Doughnuts.

How were these Browned Butter Pumpkin Doughnuts made?

To make the doughnuts, start with making the browned butter.

In a small saucepan, add the butter over medium to high heat. You want the butter to brown well and a higher heat level will do that. Melt and cook the butter until it starts to brown and brown bits form. Let the butter cool to room temperature.

For the doughnuts, add the dry ingredients to a large mixing bowl. Set them aside until the other ingredients are being prepared.

In a second bowl, add pumpkin puree, puree, eggs, sour cream, vanilla, browned butter and spices. Stir until they are incorporated. You can just use a whisk. A hand mixer is not necessary, but can be used.

Add the pumpkin mixture to the flour mixture and fold with a large spoon or rubber spatula until incorporated. You don’t want to over mix.

Cover the with plastic wrap and place the bowl in the refrigerator for 2 hours or overnight. Overnight is best so that all the ingredients can rest and be cold enough to roll out when ready to make the doughnuts.

When you’re ready to roll out the doughnuts, add a dusting of flour to a large cutting board. Place dough on the board and sprinkle it with flour. Roll dough out to about 1/2-3/4 inch.

Use a doughnut cutter (about 3 inches in diameter) to cut out the doughnuts. If you use a cutter that has both the outer and inner rings, your doughnuts will be uniform. If not, cut them out using the large cookie cutter, then use a smaller cookie cutter or something like a bottle top and cut out the middle of each doughnut round.

Heat 2 inches of oil in a large pot until the temperature reaches 325 degrees. Use a candy thermometer to get the correct temperature. This is necessary so that the outside of the doughnuts will be browned and the inside will not be raw.

Fry the doughnuts 1-3 at a time for 2-3 minutes for each side and until they are browned.

Remove them from the oil and place on a wire rack set on top of a baking sheet to drain the oil.

Make the caramel glaze by combining caramel, powdered sugar and milk in a small bowl.

Dip each doughnut in the caramel glaze and sprinkle on side of the doughnuts with toasted chopped pecans, if desired.

Tools & Equipment

Rolling Pin– Most rolling pins will work well with the dough. I like wooden pins like this one.

Doughnut Cutter– I like this type of doughnut cutter because it cuts the outside and inside dough at the same time, making each doughnut uniform.

Strainer- It’s best to use a strainer like this one when removing the doughnuts from the oil

Pot– A medium sized pot like this one is perfect to fry the doughnuts in.

Thermometer– a cooking thermometer like this one is necessary to get the right temperature to fry the doughnuts

Cookie Sheet and Cooling Rack– This set has both the pan and the rack in one set. You can also get the pan and cooling rack separate.

Frequently Asked Questions

Does the butter have to be browned?

No, you don’t have to brown the butter. It just gives the recipe more nutty flavor. You can just use regular melted butter.

Do you have to use a doughnut cutter?

Using a doughnut cutter that has both the outer and inner rings makes your doughnuts uniform. If you do not use one, cut the doughnuts out using the large cookie cutter, then use a smaller cookie cutter or something like a bottle top and cut out the middle of each doughnut round.

Here are other Fall treats you will love: