(Baked) Brown Butter Pumpkin Doughnuts with Espresso Chocolate Glaze

Name: (Baked) Brown Butter Pumpkin Doughnuts with Espresso Chocolate Glaze
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 baked donuts
Ingredients: 1 1/4 cups all purpose-flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 3/4 teaspoon cinnamon; 1/2 teaspoon ground ginger; 1/8 teaspoon ground cloves; 1/8 teaspoon nutmeg; 2 1/2 tablespoons browned butter (unsalted); 1/2 cup dark brown sugar, packed; 1 large egg, at room temperature; 3/4 cup pumpkin puree (not pumpkin mix, although if that's all you have, omit the spices from the recipe); 1/4 cup milk (any kind will do); 1/2 teaspoon vanilla extract; 1 and 1/4 cups bittersweet chocolate chips; 3/4 cup heavy cream; 1 teaspoon instant espresso powder (optional)

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
6 baked donuts
Course
Breakfast

(Baked) Brown Butter Pumpkin Doughnuts with Espresso Chocolate Glaze

Iris Warren

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Brown butter pumpkin donuts topped with rich chocolate ganache! These baked donuts truly are the best of both worlds.

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Ingredients

Servings

1 1/4 cups all purpose-flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
2 1/2 tablespoons browned butter (unsalted)
1/2 cup dark brown sugar, packed
1 large egg, at room temperature
3/4 cup pumpkin puree (not pumpkin mix, although if that's all you have, omit the spices from the recipe)
1/4 cup milk (any kind will do)
1/2 teaspoon vanilla extract

For the Espresso Chocolate Glaze:

1 and 1/4 cups bittersweet chocolate chips
3/4 cup heavy cream
1 teaspoon instant espresso powder (optional)

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Instructions

For the brown butter pumpkin doughnuts:

Preheat oven to 350 degrees (F). Generously grease a doughnut pan; set aside.
In a large bowl combine the flour, baking powder, salt, cinnamon, ginger, cloves, and nutmeg; whisk well to combine. In a separate bowl combine the brown butter and dark brown sugar and beat smooth. Add in the egg and beat until combined. Add in the pumpkin puree, milk, and vanilla and whisk smooth. Using a rubber spatula gently fold in the flour mixture, stirring just until combined.
Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
Once the donuts are cool enough to handle, dip them in the chocolate ganache, allowing excess ganache to drip back into the bowl before placing them back on the cooling rack; repeat with all donuts. Let ganache set a few minutes then serve! These donuts are best eaten the day they are made.

For the chocolate ganache:

Place chocolate chips in a wide and shallow heat proof bowl. Heat the cream in a small sauce pan over medium-heat. Bring to a boil, watching very carefully as it will happen fast. When the cream has come to a boil, remove from heat and pour over the chocolate chips. Allow the cream and chocolate to sit for minute, then whisk completely smooth. Let the ganache cool for a few minutes before you dip the donuts.