Prepare to be transported to a cozy autumn kitchen with these mind-blowing baked pumpkin donuts that are about to revolutionize your breakfast and dessert game! Imagine biting into a perfectly spiced, soft pumpkin donut crowned with a luxurious brown butter sage glaze that will make your taste buds dance with delight. These aren't just donuts; they're a seasonal masterpiece that combines the warmth of pumpkin spice with the sophisticated elegance of brown butter and crispy sage leaves.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 donuts
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree
- 2 large eggs
- 1/4 cup milk
- 1/4 cup unsalted butter, browned
- Fresh sage leaves for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cavity donut pan thoroughly with non-stick cooking spray or butter.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined and no lumps remain.
- In a separate large mixing bowl, brown the butter by melting it in a light-colored saucepan over medium heat. Continuously stir until the butter turns a golden amber color and develops a nutty aroma, about 3-5 minutes. Remove from heat and let cool slightly.
- To the browned butter, add granulated sugar, pumpkin puree, eggs, and milk. Whisk until the mixture is smooth and fully incorporated.
- Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Transfer the batter to a piping bag or a zip-top bag with the corner snipped off. Carefully pipe the batter into the prepared donut pan, filling each cavity about 2/3 full.
- Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into a donut comes out clean and the tops are lightly golden.
- Remove from the oven and let the donuts cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely.
- For the brown butter sage glaze, return the same saucepan to medium heat. Add additional butter and fresh sage leaves. Brown the butter again, allowing the sage leaves to crisp and infuse their flavor.
- Remove sage leaves and set aside. Whisk powdered sugar into the brown butter until a smooth glaze forms, adding a splash of milk if needed to reach desired consistency.
- Dip each cooled donut into the glaze, allowing excess to drip off. Garnish with the crispy sage leaves.
- Let the glaze set for 10 minutes before serving. Best enjoyed fresh on the day of baking.
Tips
- Brown Butter Like a Pro: The key to incredible flavor is properly browning the butter. Use a light-colored pan so you can see the color change, and stir constantly to prevent burning.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to tough, dense donuts.
- Piping Hack: Use a piping bag or zip-top bag for neat, even donut filling. This ensures uniform donuts and easier cleanup.
- Check Doneness Early: Ovens vary, so start checking your donuts at 12 minutes. A toothpick should come out clean, and the tops should be lightly golden.
- Sage Leaf Trick: Crisp the sage leaves in brown butter for maximum flavor and a beautiful garnish that doubles as an edible decoration.
- Glaze While Warm: Dip donuts when they're slightly warm for the best glaze absorption and a smooth finish.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 4g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 65mg
