Description
These Pumpkin Spiced Donuts with Bourbon Caramel Glaze are a delightful autumn treat combining the warm flavors of pumpkin and spices with a rich, boozy caramel glaze. Topped optionally with crunchy candied pepitas, these baked donuts offer a perfect balance of sweet, spicy, and buttery notes, ideal for cozy fall gatherings or an indulgent breakfast.
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
- Make the Caramel Glaze: In a large saucepan, heat sugar over medium-high heat. Watch carefully as the sugar melts, swirling the pan side to side often to ensure even melting. When the sugar reaches a rich amber color, remove from heat. Add cubed butter and heavy cream cautiously, whisking until smooth and fully incorporated. Return to low heat, add bourbon, and whisk while cooking for an additional 2 minutes. Set aside to cool.
- Prepare Candied Pepitas (Optional): Place 3 tablespoons of sugar in a nonstick skillet over medium-high heat. When sugar begins melting, about 4 minutes, add pepitas and toss to coat. Continue cooking until pepitas are toasted and evenly coated with melted sugar. Add remaining 1 tablespoon sugar, stir, then pour pepitas onto a sheet pan to cool.
- Brown the Butter for Donuts: Heat a light-colored saucepan over medium heat. Add butter and let melt, watching carefully as it starts to bubble and crackle. Stir gently with a heat-proof spatula as the butter begins to brown to a deep amber color. Remove from heat immediately and pour into a heat-proof bowl to prevent burning; continue stirring until it cools slightly.
- Preheat Oven and Prepare Donut Pans: Heat oven to 350°F (175°C). Lightly grease two donut pans with butter.
- Mix Donut Batter: In a large bowl, beat together eggs, sugar, pumpkin puree, pumpkin pie spice, cinnamon, ginger, salt, baking powder, and browned butter until smooth. Gently fold in the flour, stirring until just combined; avoid overmixing to keep donuts tender.
- Fill and Bake Donuts: Spoon batter into the donut molds, filling each about three-quarters full (a scant 1/4 cup per mold). Smooth the tops evenly. Bake for 15 to 18 minutes, or until a cake tester inserted comes out clean.
- Cool Donuts: Remove donuts from oven and let them cool in the pans for 5 minutes. Use a spoon to loosen the donuts from the molds, then gently transfer to a wire rack to cool completely.
- Glaze the Donuts: Pour the cooled caramel glaze into a shallow bowl. Place the wire rack over a sheet pan lined with parchment paper. Once donuts have fully cooled, dip each donut into the caramel glaze, then return them to the rack to set.
- Add Candied Pepitas and Serve: Sprinkle the cooled candied pepitas on top of the glazed donuts for added crunch and flavor. Serve and enjoy!
Notes
- Be attentive when melting sugar for the caramel; it can burn quickly.
- Browned butter adds depth of flavor—do not rush or leave unattended.
- Do not overmix the batter to keep donuts light and tender.
- Donuts are best enjoyed the same day but can be stored in an airtight container for 1-2 days.
- The bourbon in the glaze can be omitted if desired but adds a rich complexity.
- Candied pepitas are optional but provide a delightful texture contrast.
Nutrition
- Serving Size: 1 donut
- Calories: 320
- Sugar: 28g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
