Pumpkin Donuts with Browned Butter Maple Frosting

There are two things my hockey team is passionate about: playing hockey (obvs) and donuts. When I mention that I am bringing donuts to the game, I become somewhat of a hero. Our message board gets extremely animated. I’ve made these donuts for them a few times now and they are always gobbled up in mere minutes. And for good reason. They are seriously one of the most delicious baked donuts I have ever had. They are extremely soft. The flavour combination of pumpkin and maple is decadent. Not to mention, these donuts incorporate my favourite obsession: browned butter! 

A lot of people have asked me where to buy donut pans. I bought mine on Amazon. They are Wilton brand and are wonderful and extremely inexpensive. I enjoy baked donuts way more than fried. So these pans have come in handy for all my sweet cravings. 

You will need:

For the Pumpkin Donuts:
1-½ cups flour
1-½ tsp baking powder
¼ tsp baking soda
2 tsp pumpkin pie spice
½ teaspoon salt
¼ cup butter, melted
¼ cup canola oil
⅓ cup buttermilk
1 large egg
1 egg yolk
1 cup dark brown sugar
1 cup pumpkin puree
1 tsp vanilla

For the Browned Butter Maple Frosting:
¼ cup butter
½ cup dark brown sugar
2 tbsp buttermilk
1 tbsp pure maple syrup
1 tsp vanilla
1-½ cups icing sugar

 In a medium bowl whisk together your flour, baking powder, baking soda, pumpkin pie spice and salt.

In a large bowl, combine your melted butter, canola oil, buttermilk, egg and egg yolk, brown sugar, pumpkin puree and vanilla. 

 Whisk until well combined and there are no lumps. 

 Add your dry ingredients to the wet ingredients and mix until just combined.

You don’t want to over mix as that tends to dry out the donuts. 

 Should look like so.

 Spray your donut pans with non-stick cooking spray and fill donut wells with your batter.

Bake in a 350 degree fahrenheit oven for 15 minutes, or until an inserted toothpick comes out clean.

 Cool donut pan on a wire rack for 5 minutes. 

 Invert donuts onto a wire rack and allow to cool completely before you frost.

While the donuts cool, make your frosting.  

 In a medium saucepan, melt your butter over medium heat. 

 Keep simmering until your butter is nutty in fragrance and amber in colour. 

Keep your eye on it as it browns fasts and you don’t want to burn it.

Stir often as well. 

This is the colour you want your butter.

It will smell amazing. 

Allow browned butter to cool in saucepan for 5 minutes. 

 Once butter is cooled slightly, add your dark brown sugar, buttermilk and maple syrup.

Stir well to completely combined. 

 Place saucepan back on the stove over medium-high heat and bring up to a simmer for 2 minutes, until the mixture is smooth and not grainy. 

Remove from heat. 

 Add your vanilla and icing sugar. 

 Whisk well until frosting is nice and smooth with no lumps.  

Dip one side of your donut into the frosting.

Turn over and allow excess frosting to drop back into the bowl. 

 Place on a wire rack to allow frosting to set. 

This takes about 10 minutes. 

 If you want to get creative you can drizzle extra frosting over the dipped frosting.

How fancy!

You won’t believe the rich flavour of these lovely donuts. 

The maple frosting is decadent and not overly sweet. A perfect compliment to the baked pumpkin flavour of the donuts.

It’s the perfect dessert for fall.

Enjoy!

Recipe adapted from: The Cafe Sucre Farine

Pumpkin Donuts with Browned Butter Maple Frosting

2014-11-06 18:37:45

Serves 12

Rich and moist baked pumpkin donuts with decadent browned butter maple frosting. The perfect dessert for autumn.

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Prep Time

20 min

Cook Time

15 min

Total Time

35 min

Prep Time

20 min

Cook Time

15 min

Total Time

35 min

For the Pumpkin Donuts

1. 1 ½ cups flour
2. 1 ½ tsp baking powder
3. ¼ tsp baking soda
4. 2 tsp pumpkin pie spice
5. ½ tsp salt
6. ¼ cup butter, melted
7. ¼ cup canola oil
8. ⅓ cup buttermilk
9. 1 large egg
10. 1 egg yolk
11. 1 cup dark brown sugar
12. 1 cup pumpkin puree
13. 1 tsp vanilla

For the Browned Butter Maple Frosting

1. ¼ cup butter
2. ½ cup dark brown sugar
3. 2 tbsp buttermilk
4. 1 tbsp pure maple syrup
5. 1 tsp vanilla
6. 1½ cups powdered sugar

Instructions

1. Combine flour, baking powder, baking soda, pumpkin pie spice and salt in a large bowl. Set aside.
2. Combine melted butter, oil, buttermilk, eggs, yolks, dark brown sugar, pumpkin puree and vanilla in a medium size bowl. Whisk to combine till smooth and lump-free.
3. Add the dry ingredients, stirring just until flour disappears.
4. Spray donut pans with non-stick cooking spray and fill donut wells with batter
5. Place in a 350 degree fahrenheit oven and bake for 15 minutes, or until a toothpick inserted comes out clean
6. Remove the doughnuts from the oven, cool in pan for 5 minutes, then invert onto a wire cooling rack
7. While the doughnuts are cooling, prepare the icing. Place butter in medium saucepan over medium heat and bring up to a simmer, stirring occasionally. Simmer until butter becomes amber in colour and nutty in fragrance, about 5 minutes.
8. Remove browned butter from microwave and allow to cool for 5 minutes.
9. Add brown sugar, buttermilk and maple syrup to the cooled butter. Stir with a whisk until well combined.
10. Place saucepan back on the stove over medium-high heat and bring up to a simmer. Simmer for 1½-2 minutes or until bubbly and smooth, stopping every 30 seconds to whisk.
11. Add vanilla and 1¼ cups icing sugar. Continue to whisk until smooth and silky.
12. Dip each donut into frosting mixture. Turn over, allowing excess icing to drip back into bowl, then set back on the cooling rack. If icing starts to get thick, return to stovetop for a minute. You can also add a drop or two of additional buttermilk.
13. Drizzle a bit of extra icing over donuts with a fork, if desired.
14. Allow icing to set for at least 15 minutes before serving.

By Claudia's Cookbook

Adapted from The Cafe Sucre Farine

Adapted from The Cafe Sucre Farine

Claudia's Cookbook http://www.claudiascookbook.com/