Description
These Pumpkin Spiced Donuts with Bourbon Caramel Glaze offer a perfect blend of warm autumn spices, rich pumpkin flavor, and a luscious bourbon-infused caramel glaze. Topped with optional candied pepitas for added crunch and sweetness, these cake-style donuts are a delightful treat for fall gatherings 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 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 Flour
Instructions
- Prepare the caramel glaze: In a large saucepan over medium-high heat, melt the sugar while swirling the pan from side to side frequently to ensure even melting. Once the sugar turns a rich amber color, remove it from heat and carefully whisk in the cubed butter and room-temperature heavy cream. The mixture will bubble vigorously. Whisk until smooth, then return to low heat, add bourbon, and whisk continuously for 2 more minutes. Set aside to cool.
- Make the candied pepitas (optional): Heat 3 tablespoons of sugar in a nonstick skillet over medium-high heat until it just starts melting, about 4 minutes. Add the roasted pepitas and toss to coat them evenly in the melting sugar. Continue cooking until pepitas are toasted and well coated. Add the remaining tablespoon of sugar, stir, then pour out onto a sheet pan to cool.
- Browning the butter: Heat a light-colored saucepan over medium heat. Add the butter and allow it to melt and bubble without leaving it unattended. The butter will crackle and begin to brown. Stir gently with a heat-proof spatula or wooden spoon. Remove from heat once it reaches an amber color, transfer immediately to a heat-proof bowl to stop cooking and prevent burning. Let cool.
- Prepare the donuts batter: Preheat oven to 350ºF and lightly grease two donut pans with butter. In a large bowl, beat together the eggs, sugar, pumpkin puree, pumpkin pie spice, cinnamon, ginger, baking powder, salt, and the cooled browned butter until smooth. Add the flour and stir gently just until smooth, being careful not to overmix.
- Bake the donuts: Fill each donut mold about 3/4 full, using roughly 1/4 cup batter per mold. Smooth the tops evenly. Bake for 15 to 18 minutes or until a cake tester inserted comes out clean. Let the donuts cool in the pan for 5 minutes before carefully loosening and removing them. Transfer donuts to a cooling rack to cool completely.
- Glaze the donuts: Pour the cooled caramel glaze into a shallow bowl. Place the cooling rack over a parchment-lined baking sheet to catch drips. Once the donuts are completely cooled, dip each donut in the caramel glaze, place back on the rack, and repeat until all donuts are glazed. Sprinkle candied pepitas on top if desired. Enjoy!
Notes
- Use a light-colored saucepan to monitor the butter browning process easily.
- Do not leave the melting sugar or browning butter unattended to prevent burning.
- Candied pepitas add a crunchy texture and a sweet, nutty flavor but can be omitted if preferred.
- Ensure donuts are completely cooled before glazing to prevent the caramel from melting off.
- The batter should be mixed gently after adding flour to avoid tough donuts.
- Store glazed donuts in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 donut
- Calories: 320
- Sugar: 22g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
