So I’ve never actually made browned butter (intentionally) before. I know everyone goes on and on about it, but the descriptions I’ve heard (nutty? earthy? deep?) never made it sound all that appealing, especially in baked goods. I like butter in my baked goods because it tastes like butter, not because it tastes “nutty.” I just wish someone had mentioned that browned butter icing tastes like caramel. Now that description, I can get behind. These donuts were my second run with my donut pan, and they were fantastic! Like fall in a baked good. I kept sneaking fingerfuls of icing while I was waiting for the donuts to cool, and it was amazing. Definitely one to make again (and again and again and again…).
Baked Pumpkin Donuts
1 cup all- purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1 cup pureed pumpkin
1/2 cup packed dark brown sugar
1/4 cup vegetable oil
1 teaspoon vanilla extract
for the topping:
1/2 cup toasted pecans, chopped
1 cup confectioners’ sugar
2-3 tablespoons butter
3-4 teaspoons milk
Heat oven to 325 F. Coat doughnut pan with non-stick cooking spray. In a large bowl, whisk flour, baking soda, cinnamon, ginger and salt. In a small bowl, whisk pumpkin, sugar, egg, oil and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended & smooth.
Spoon batter into a large resealable plastic bag. Cut of the corner and squeeze batter into prepared doughnut pan about 2/3 full. Bake for 13 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.
Melt butter in a small saucepan over medium heat for 4-5 minutes, until browned. Pour browned butter into a bowl with confectioner’s sugar. Stir in vanilla and milk until frosting reaches a smooth, glazey consistency. Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with chopped pecans and serve immediately.