This Pumpkin Spiced Donuts recipe is a moist and spicy recipe, which is made with real pumpkin puree and nutty brown butter. It’s the perfect fall dessert, a classic, foolproof recipe for a special breakfast or treat, ready in about an hour.
Jump to RecipePumpkin Spiced Donuts with Bourbon Caramel Glaze Ingredients
A classic fall combination for a truly decadent and impressive treat.
For the Donuts:
- 1 1/2 sticks (3/4 cup) butter
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 1/2 cups pumpkin puree
- 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
For the Bourbon 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):
- 1/3 cup roasted pepitas (pumpkin seeds)
- 4 Tbsp. sugar, divided
How To Make Pumpkin Spiced Donuts with Bourbon Caramel Glaze
A step-by-step guide to these wonderfully rich, spiced, and impressive baked donuts.
- Brown the Butter: In a light-colored saucepan over medium heat, melt the 1 1/2 sticks of butter. Continue to cook, stirring, until it bubbles and then turns an amber color with a nutty aroma. Immediately pour it into a heat-proof bowl to cool.
- Make the Donut Batter: Preheat the oven to 350ºF. Lightly grease two donut pans. In a large bowl, beat together the eggs, sugar, pumpkin, spices, and baking powder. Stir in the cooled brown butter until smooth. Add the flour and stir until just combined.
- Bake the Donuts: Fill each donut mold about 3/4 full. Bake for 15 to 18 minutes, or until a cake tester inserted into a donut comes out clean. Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Caramel Glaze: While the donuts cool, heat the 1 cup of sugar in a large saucepan over medium-high heat, swirling the pan but not stirring, until the sugar melts and turns a rich amber color. Remove from the heat and carefully whisk in the cubed butter and the heavy cream (it will bubble up violently). Return to a low heat, add the bourbon, and whisk for 2 more minutes. Let the glaze cool and thicken slightly.
- Glaze and Garnish: Dip the top of each completely cooled donut into the warm caramel glaze. Place them back on the cooling rack and, if desired, sprinkle with candied pepitas. Let the glaze set before serving.
Recipe Tips
For the most flavorful, perfectly glazed pumpkin donuts.
- How to brown butter perfectly? The key is to use a light-colored pan so you can see the color change. Cook it over medium heat, swirling it frequently. When it foams up and you see golden-brown specks at the bottom and smell a nutty aroma, it’s done. Remove it from the heat immediately.
- How do I make caramel without it crystallizing? The most important rule is to not stir the sugar as it melts and boils. You can gently swirl the pan if you see one area browning faster than another, but a spoon can cause sugar crystals to form.
- Can I make these without a donut pan? Yes! This batter is perfect for making muffins. Line a standard muffin tin with paper cases, fill them about two-thirds full, and bake for about 20-25 minutes at the same temperature.
- Why did my glaze just soak into the donut? This happens if the donuts are still warm when you dip them. It is crucial to let the donuts cool completely to room temperature before you add the glaze. This allows the icing to sit on top and create a beautiful, glossy shell.
What To Serve With Pumpkin Spiced Donuts
The perfect accompaniments for this classic, comforting treat.
These rich and spicy donuts are a perfect treat, especially during the fall. They are a classic pairing with:
- A hot cup of black coffee or a spiced chai latte
- A tall, cold glass of milk
- A scoop of vanilla bean or salted caramel ice cream for a decadent dessert
How To Store Pumpkin Spiced Donuts
Keeping your donuts fresh and moist.
- Room Temperature: Once the glaze has completely set, store the donuts in an airtight container at room temperature. They are very moist and will stay delicious for up to 3 days.
Pumpkin Spiced Donuts Nutrition Facts
An estimated guide per donut.
- Calories: 380 kcal
- Carbohydrates: 45 g
- Protein: 4 g
- Fat: 21 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, absolutely. For a non-alcoholic caramel glaze, simply substitute the 2 tablespoons of bourbon with 1 tablespoon of apple cider or an extra tablespoon of heavy cream.
This usually happens if your cream or butter were too cold when you added them to the hot sugar. Don’t throw it out! Just keep the pan on a very low heat and continue to whisk gently. The hard caramel lump will eventually melt back into the cream, and you can save the sauce.
Be sure to use 100% pure pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.
Try More Recipes:
- Ice Cream Pie with Easy Caramel Sauce Recipe
- Caramel Pumpkin Gingersnap Cheesecake Recipe
- Cookie-Coated Caramel Apples Recipe
Pumpkin Spiced Donuts with Bourbon Caramel Glaze Recipe
Course: DessertCuisine: AmericanDifficulty: Easy15
servings20
minutes30
minutes380
kcalMoist, cakey, baked pumpkin spice donuts made with rich brown butter, dipped in a decadent homemade bourbon caramel glaze and topped with crunchy candied pepitas. The ultimate fall treat.
Ingredients
Donuts: 1 1/2 sticks butter (browned), 3 large eggs, 1 1/2 cups sugar, 1 1/2 cups pumpkin puree, 1 3/4 cups flour.
Spices: 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.
Glaze: 1 cup sugar, 6 Tbsp. butter, 1/2 cup heavy cream, 2 Tbsp. Bourbon.
Directions
- Donuts: Preheat oven to 350ºF. Brown the butter in a saucepan; let cool.
- In a large bowl, beat together the eggs, sugar, pumpkin, and spices. Stir in the cooled brown butter. Add the flour and baking powder and stir until just combined.
- Fill greased donut pans 3/4 full and bake for 15-18 minutes. Cool completely on a wire rack.
- Glaze: In a saucepan, melt the sugar over medium-high heat, swirling the pan until it’s an amber color.
- Remove from heat and carefully whisk in the butter and heavy cream. Return to a low heat, add the bourbon, and whisk for 2 minutes. Let cool slightly.
- Dip the top of each completely cooled donut into the warm caramel glaze. Garnish with candied pepitas if desired and let the glaze set.
Notes
- Browning the butter is a secret step that adds an incredible nutty, toffee-like depth of flavor that is perfect for a pumpkin donut.
- Do not stir the sugar as it makes the caramel, just swirl the pan.
- Ensure the donuts are completely cool before dipping them in the warm glaze.
- These donuts are very moist and keep well for several days in an airtight container.
