Description
These Pumpkin Spiced Donuts with Bourbon Caramel Glaze are a decadent fall treat featuring moist, spiced pumpkin donuts dipped in a rich bourbon-infused caramel glaze and topped with optional candied pepitas for a delightful crunch. Perfect for cozy mornings or festive gatherings, these homemade baked donuts combine warm autumn spices, velvety caramel, and a hint of bourbon to elevate your seasonal dessert game.
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 sticks 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 over medium-high heat, melt 1 cup sugar carefully, swirling the pan frequently to promote even melting. Continue until the sugar turns a rich amber color. Remove from heat, quickly add cubed butter and heavy cream (be cautious as it will bubble), whisk until smooth. Return to low heat, add bourbon, and whisk continuously for 2 minutes. Set glaze aside to cool.
- Prepare the Candied Pepitas (optional): In a nonstick skillet over medium-high heat, melt 3 tablespoons sugar. When the sugar is beginning to melt (about 4 minutes), add roasted pepitas and toss to coat evenly. Cook until pepitas are toasted and sugar coats them. Add the remaining 1 tablespoon sugar, stir well, then transfer to a sheet pan to cool.
- Brown the Butter for Donuts: Heat a light-colored saucepan over medium heat. Add butter and allow it to melt and start bubbling. Stir gently as it browns to an amber color. Remove from heat immediately and transfer the butter to a heat-proof bowl to stop cooking and avoid burning. Let it cool.
- Prepare Donut Batter: Preheat oven to 350ºF (175ºC). Lightly grease two donut pans with butter. In a large bowl, beat together eggs, granulated sugar, pumpkin puree, pumpkin pie spice, cinnamon, ginger, salt, baking powder, and browned butter until smooth. Gently fold in the flour until just combined, careful not to overmix.
- Bake the Donuts: Fill each donut mold about 3/4 full with a scant 1/4 cup batter, smoothing the tops evenly. Bake for 15 to 18 minutes, or until a cake tester inserted comes out clean. Let donuts cool in pans for 5 minutes.
- Cool Donuts Completely: Use a spoon to loosen donuts from molds and transfer to a cooling rack. Allow to cool completely before glazing.
- Glaze and Garnish: Pour caramel glaze into a shallow bowl. Place the cooling rack over a sheet pan lined with parchment paper. Dip cooled donuts into the caramel glaze and place them back on the rack. Repeat until all donuts are glazed. Sprinkle candied pepitas on top for garnish. Serve and enjoy!
Notes
- Be careful while melting sugar for the caramel glaze; do not leave it unattended as it can burn quickly.
- For the browned butter, watch it closely — it can go from browned to burnt fast.
- The optional candied pepitas add a nice texture contrast but can be omitted if desired.
- Use light-colored pans when browning butter to better monitor color changes.
- Do not overmix the donut batter to ensure a tender texture.
- If you don’t consume alcohol, you can omit bourbon or replace it with vanilla extract.
- Store leftover donuts in an airtight container for up to 2 days; glaze is best fresh.
Nutrition
- Serving Size: 1 donut
- Calories: 320
- Sugar: 23g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
