Fall has a way of making you want to slow down and enjoy the little things. The crisp air, golden light through the trees, and the scent of spices in the kitchen signal the start of a cozy season. What better way to embrace autumn than with a batch of pumpkin donuts topped with brown butter icing?
Pumpkin Donuts with Brown Butter Icing: Baking Up A Cozy Hug
It all started on a chilly October morning. The fog hugged the ground, and the leaves crunched underfoot. I wanted something warm to brighten the day, something that smelled like fall. Coffee was brewing, but it wasn’t enough. That’s when the idea for pumpkin donuts came to me.
As the batter mixed together, the kitchen filled with the comforting scents of cinnamon, nutmeg, and cloves. There’s something magical about how these spices instantly make you feel at home. I spooned the batter into donut pans, already picturing them—soft, fluffy, and bursting with pumpkin flavor.
Brown Butter Icing: Liquid Gold, Perfect for the Crisp Autumn Air
While the donuts baked, I turned my attention to the brown butter icing. If you’ve never made brown butter before, it’s like discovering a hidden treasure in your kitchen. The butter melts and then slowly turns golden brown, releasing a nutty, rich aroma that’s downright intoxicating. It’s the kind of smell that makes you want to pull up a chair and just breathe it in for a while.
Once the donuts were out of the oven, golden and perfect, it was time for the final touch—the brown butter icing. As I dipped each donut into the warm, velvety glaze, I couldn’t help but smile. The icing clung to the donuts, creating a beautiful, glossy finish that promised decadence in every bite.
The Perfect Bite, Warm Out the Oven
Finally, the moment came—taking that first bite of the donut. The moist pumpkin cake paired with the sweet, nutty icing was pure bliss. It felt like tasting autumn in one bite. Each donut offered a bit of comfort, a reminder that simple pleasures bring the most joy.
And that’s how these pumpkin donuts with brown butter icing came to be—a chilly morning, a craving for something cozy, and a kitchen filled with fall scents. They’re more than just donuts; they’re a celebration of autumn, a delicious way to savor the little moments that make the season special.
So, next time you wake up on a crisp October morning looking for warmth, remember this story. Grab some pumpkin, brown some butter, and let fall’s magic fill your kitchen.
Pumpkin Donuts with Brown Butter Icing
Ingredients
For the donuts:
- 1 ½ cups all purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- ¾ cup olive oil
- 3 eggs
- 1 cup brown sugar
- 1 ¼ cup pumpkin puree
- 1 tsp vanilla extract
For the icing:
- ⅓ cup salted butter
- ⅓ cup cream cheese
- 1 cup powdered sugar
- ¼ cup heavy cream
- 1 tsp vanilla extract
- ½ tsp cinnamon
Instructions
- Preheat the oven to 350 degrees F. Before beginning, place the bowl of your stand mixer in the freezer in preparation for making your icing.
- In a medium bowl, whisk together the 1 ½ cups all purpose flour, 1 ½ tsp baking powder, 1 tsp baking soda, 2 tsp cinnamon, and s1 tsp salt. Set aside.1 ½ cups all purpose flour, 1 ½ tsp baking powder, 1 tsp baking soda, 2 tsp cinnamon, 1 tsp salt
- In a large bowl, whisk together the 1 cup brown sugar, 3 eggs, ¾ cup olive oil, 1 ¼ cup pumpkin puree, and 1 tsp vanilla extract until smooth and combined.¾ cup olive oil, 3 eggs, 1 cup brown sugar, 1 ¼ cup pumpkin puree, 1 tsp vanilla extract
- Fold the dry ingredients into the wet ingredients with a spatula until smooth and combined.
- Pour the batter into a plastic piping bag and cut a 1 inch opening in the corner. Squeeze the batter into a silicone donut pan until filled to the top.
- Bake for 20 minutes until the donuts are cooked through and a toothpick comes out clean.
- As the donut are cooling in the pan, start the icing by melting the ⅓ cup salted butter in a saucepan on medium heat. Cook for 3-5 minutes, stirring constantly until it becomes copper in color and smells of caramel.⅓ cup salted butter
- Pour the browned butter into the chilled bowl fitted to the stand mixer.
- With the whisk attachment, beat the butter on high speed for about 5 minutes until cooled. Add the ⅓ cup cream cheese and beat on medium-high speed for an addition 3 minutes until smooth and combined.⅓ cup cream cheese
- Add the 1 cup powdered sugar, 1 tsp vanilla extract, ½ tsp cinnamon, and ¼ cup heavy cream. Beat for another 2 minutes until combined and at a soft and smooth consistency.1 cup powdered sugar, ¼ cup heavy cream, 1 tsp vanilla extract, ½ tsp cinnamon
- Once the donuts are cooled, dip on side of them in the icing and chill in the fridge for at least 30 minutes before serving.
