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Browned Butter Pumpkin Doughnuts

Browned butter, pumpkin, warm spices and cozy nights are the perfect combination for these Fall doughnuts!
Course Dessert
Cuisine American
Keyword browned butter, doughnuts, pumpkin
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 2 Dozen

Equipment

  • 1 Doughnut Cutter
  • 1 Strainer
  • 1 Candy Thermometer

Ingredients

Doughnuts

  • 2 cups all purpose flour
  • 1 1/2 cups cake flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup canned pumpkin puree
  • 1 egg + 1 egg yolk
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 2 tsp vanilla extract
  • 4 tbsp unsalted butter
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • Vegetable or Canola Oil for frying
  • 1/2 cup toasted chopped pecans (optional)

Glaze

  • 3 cups powdered sugar
  • 1 tbsp caramel, jarred
  • 1/3 cup milk

Instructions

Browned Butter

  • In a small saucepan, add butter over medium to high heat. Melt and cook the butter until it starts to brown and brown bits form. Remove from heat and set aside to cool.

Doughnuts

  • Add all purpose flour, cake flour, baking powder, baking soda, and salt to a large mixing bowl. Stir and set aside.
    In a second bowl, add pumpkin puree, puree, eggs, sour cream, vanilla, browned butter and spices. Stir until incorporated. Add the pumpkin mixture to the flour mixture and fold with a large spoon or rubber spatula until incorporated. Cover with plastic wrap and place the bowl in the refrigerator for 2 hours or overnight.
    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.
    Heat 2 inches of oil in a large pot until the temperature reaches 325 degrees. Use a candy thermometer to get the correct temperature. 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.
    Dip each doughnut in the caramel glaze and sprinkle on side of the doughnuts with toasted chopped pecans, if desired.