Pumpkin Spiced Donuts With Bourbon Caramel Glaze
If you live and breath #PSL then you are going to love these fall inspired donuts … like you really needed another reason to love donuts. These autumn treats are extra sweet because you get to get away with having cake for breakfast. These beauties are made with pumpkin puree, pumpkin spice and brown butter, drizzled with an ooey gooey caramel sauce. Serve with a glass of milk for the little ones and a warm cup of French pressed coffee for the adults. For the ultimate indulgence, we suggest you consider serving these donuts a la mode after dinner. Yes, we went there. Move over Starbucks, this soft and nutty donut is packed with all the things you know and love about your pumpkin spice latte addiction and these donuts might very well take its place. We dare you to try and eat just one.
“For the caramel glaze:
- 1 cup Sugar
- 6 Tablespoons Butter, Cubed
- 1/2 cup Heavy Cream, At Room Temperature
- 2 Tablespoons Bourbon
For the donuts:
- 1-1/2 stick Butter
- 3 Large Eggs
- 1-1/2 cup Granulated Sugar
- 1-1/2 cup Pumpkin Puree Or Canned Pumpkin
- 1-1/2 teaspoon Pumpkin Pie Spice
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Ginger
- 1-1/2 teaspoon Salt
- 1-1/2 teaspoon Baking Powder
- 1-3/4 cup Flour
For the caramel glaze:
- In a large saucepan heat sugar over medium high heat. As the sugar melts swirl the pan from side to side. Continue to melt and slowly swirl from side to side until the sugar is a rich amber color.
- Remove from heat, add butter and heavy cream. Whisk until fully incorporated and smooth. Return to a low heat, add bourbon and whisk while cooking for another 2 minutes. Set aside to cool.
For the donuts:
- Heat a light colored sauce pan over medium-heat. Add butter, let melt and heat until it starts to bubble. Using a heatproof spatula or wooden spoon gently stir the butter. Remove butter from heat; the heat from the pan will continue to brown the butter. Keep stirring until the butter becomes an amber color. Immediately pour into heatproof bowl; it will continue to brown and/or burn if left in the pan. Set aside to cool.
- Heat oven to 350ºF. Lightly grease two donut pans with butter.
- In large bowl, beat together eggs, sugar, pumpkin, spices, baking powder and browned butter until smooth. Add flour, stirring until just smooth.
- Fill each mold 3/4 of the way with a scant 1/4 cup of batter, evenly smoothing out the batter. Bake for 15 to 18 minutes or until a cake tester comes out clean. Remove the donuts from the oven and let cool in the pan for 5 minutes. Transfer to a rack to cool completely. Dip them in the caramel glaze, place back on cooling rack. Repeat with remaining donuts.”
Note: If you want to take these donuts to the next level, consider candying some pepita seeds to add a nice crunch to your bite. Be warned, if you make these this season your family will demand that you make them the following year, with milk in hand.
Article Source: The Pioneer Woman