Description
Delight in the fall flavors with these Pumpkin Spiced Donuts topped with a rich Bourbon Caramel Glaze and optional candied pepitas for extra crunch and sweetness. Soft, moist, and perfectly spiced, these baked donuts offer a warm, comforting treat that’s ideal for autumn celebrations or cozy mornings.
Ingredients
Scale
For the Caramel Glaze:
- 1 cup Sugar
- 6 Tbsp. Butter, Cubed
- 1/2 cup Heavy Cream, At Room Temperature
- 2 Tbsp. Bourbon
For the Candied Pepitas (optional):
- 4 Tbsp. Sugar, Divided
- 1/3 cup Roasted Pepitas
For the Donuts:
- 1 1/2 stick Butter (3/4 cup)
- 3 Large Eggs
- 1 1/2 cups Granulated Sugar
- 1 1/2 cups Pumpkin Puree or Canned Pumpkin
- 1 1/2 tsp. Pumpkin Pie Spice
- 1/2 tsp. Cinnamon
- 1/2 tsp. Ginger
- 1 1/2 tsp. Salt
- 1 1/2 tsp. Baking Powder
- 1 3/4 cups All-Purpose Flour
Instructions
- Prepare the caramel glaze: In a large saucepan over medium-high heat, melt the sugar by swirling the pan from side to side frequently to ensure even melting. When the sugar turns a rich amber color, remove from heat and carefully add the cubed butter and heavy cream, whisking continuously as the mixture bubbles. Return to low heat, add bourbon, whisk for another 2 minutes until smooth, then set aside to cool.
- Make the candied pepitas (optional): In a nonstick skillet over medium-high heat, add 3 tablespoons of sugar and let it begin to melt (about 4 minutes). Add pepitas and toss continuously to coat evenly. Continue cooking until pepitas toast and sugar caramelizes. Stir in the remaining tablespoon of sugar, then transfer the candied pepitas onto a sheet pan to cool.
- Brown the butter for the donuts: Heat a light-colored saucepan over medium heat and add butter. Let it melt and bubble, stirring gently with a heat-proof spatula or wooden spoon as the butter starts to brown and crackle. Once it reaches an amber color, remove from heat immediately and pour into a heat-proof bowl to stop cooking.
- Preheat the oven and prepare donut pans: Set the oven to 350ºF (175ºC) and lightly grease two donut pans with butter to prevent sticking.
- Mix donut batter: In a large bowl, beat together eggs, granulated sugar, pumpkin puree, pumpkin pie spice, cinnamon, ginger, salt, baking powder, and the cooled browned butter until smooth. Gently fold in the flour just until combined, being careful not to overmix.
- Fill and bake: Fill each donut mold about 3/4 full with roughly 1/4 cup of batter, smoothing out the surface evenly. Bake in the preheated oven for 15 to 18 minutes or until a cake tester inserted into a donut comes out clean. Cool the donuts in the pans for 5 minutes.
- Cool and remove donuts: Use a spoon to loosen donuts from the mold, gently lift them out, and transfer to a wire rack to cool completely.
- Glaze the donuts: Pour the caramel glaze into a shallow bowl. Place the wire rack over a parchment-lined sheet pan to catch drips. Once the donuts have fully cooled, dip each donut into the caramel glaze, allow excess to drip off, and place them back on the rack.
- Add finishing touches: Immediately sprinkle the candied pepitas over the glazed donuts while the caramel is still sticky. Let the glaze set slightly before serving. Enjoy your rich, spiced pumpkin donuts with bourbon caramel glaze!
Notes
- Use light-colored pans when browning butter to better monitor the color changes and prevent burning.
- Do not overmix the donut batter to ensure tender, fluffy donuts.
- Allow donuts to cool completely before dipping in glaze to prevent melting and excessive dripping.
- Adjust the amount of bourbon in the glaze to taste or omit if preferred.
- The candied pepitas add a lovely texture contrast but can be skipped or replaced with chopped nuts or sprinkles.
- Store donuts in an airtight container at room temperature for up to 2 days; glaze is best fresh but can be gently rewarmed if needed.
Nutrition
- Serving Size: 1 donut
- Calories: 290
- Sugar: 28g
- Sodium: 230mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 65mg
