the baker upstairs: baked pumpkin pecan donuts with browned butter icing

9.19.2012

baked pumpkin pecan donuts with browned butter icing

Yum

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
Shutterbean

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 egg
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.
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2 comments :

  1. Question: How would the temperature time change if made into muffins instead? Just curious since I do not have a doughnut pan. Thanks.

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    Replies
    1. I couldn't say for sure, but I would try baking at 350 for 12 minutes or so, and then checking with a toothpick to see if they're done. The donuts are really soft and moist because of the pumpkin, but when they're done the toothpick should come out clean or with just one or two crumbs. Usually when I adapt recipes like that, it's just trial and error to figure out how long they need to bake. Good luck!

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