Pumpkin Donuts with Brown Butter Maple Glaze
Pumpkin donuts with brown butter maple glaze are soft, fluffy, and full of warm pumpkin flavor, it's dipped into a brown butter maple glaze. There’s something about homemade donuts in the fall that just feels extra special.
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These pumpkin donuts are the type of donuts I will dream about with my morning cup of coffee. Don't believe me? Then you have to make them yourself!
I have tested this recipe 4 times in a week, to get it this good. I was confused what texture I wanted in my donut, but I wanted a fall donut with a brown butter maple glaze and I wasn't going to stop until I got it.
If you love pumpkin desserts as much as I do, you'll love these Pumpkin Cheesecake Cupcakes, Pumpkin Roll with Cream Cheese Frosting, Small batch Pumpkin Cream Cheese Muffins.
Why You'll Love These Pumpkin Donuts
They're soft and fluffy. The yeast-based dough gives these donuts that light, pillowy texture you want from a homemade donut.
Perfect amount of Pumpkin Flavor. Pumpkin puree adds moisture and gives the donuts their beautiful fall flavor without making them overly heavy. Even if you don't love Pumpkin as much as I do I know you will love these!
The brown butter maple glaze is SO good. Brown butter adds a toasted, nutty flavor to the sweet maple glaze, while vanilla bean paste gives it even more depth.
They're perfect for fall. Pumpkin, brown sugar, maple, and brown butter? It doesn't get much more fall than that.
Pumpkin Donuts Ingredients
- Bread Flour: gives the donuts enough gluten structure to create a soft, chewy, and fluffy donut.
Substitution: All-purpose flour works in a pinch but the texture may slightly be different. - Pumpkin Puree: Adds pumpkin flavor, moisture, and color to the donuts. Do not use pumpkin pie filling.
Substitution: Homemade pumpkin puree is a great substitute but make sure to release some of the water content. - Brown Sugar: sweetens the dough while adding a subtle molasses flavor that pairs perfectly with pumpkin and maple.
Substitution: Granulated sugar can be used, but you'll lose some of that deeper caramel flavor. - Yeast: Make sure your Yeast isn't expired.
Substitution: Active dry yeast or instant yeast can be used. - Whole Milk: I always recommend whole milk as it adds moisture, richness.
Substitution: 2% milk will work - Egg: adds richness and moisture. Use large size Eggs
- Butter: Use room temperature, real butter
Brown Butter Maple Glaze
- Butter
Browned butter is the star of the glaze. Browning the butter creates a nutty, toasted flavor that makes the maple glaze taste much more complex.
Substitution: You can use regular melted butter, but you won't get that signature brown butter flavor. - Powdered Sugar
Powdered sugar creates the smooth, sweet base of the glaze and dissolves easily without leaving a grainy texture.
Substitution: No substitutions. - Maple Syrup
Maple syrup gives the glaze its warm, rich maple flavor and pairs beautifully with the pumpkin and brown butter.
Substitution: Pure maple syrup is best. Just skip the maple syrup if you don't have it, you may have to add less powdered sugar. - Vanilla Bean Paste
Vanilla bean paste adds a deep vanilla flavor and those little flecks of vanilla throughout the glaze.
Substitution: Vanilla extract works perfectly fine. - Milk
Milk thins the glaze and helps you control the final consistency.
Substitution: Heavy cream or half-and-half can be used for a richer glaze. Water works great too!
How to Make Pumpkin Donuts
Pumpkin Donut Dough
If using active dry yeast, warm the whole milk to about 105–110°F. Add the warm milk, yeast, and brown sugar to the bowl of a stand mixer and let sit for 5–10 minutes, until the yeast becomes foamy. If using instant yeast, skip this step and add the yeast directly with the dry ingredients.
Add the eggs and pumpkin puree to the milk mixture and mix on low until combined. Gradually add the bread flour and salt, mixing until a shaggy dough forms.
With the mixer running on low, add the softened butter a little at a time, allowing each addition to incorporate before adding more. Continue kneading until the dough is smooth, elastic, and passes the windowpane test. This is important because you want enough gluten development for the donuts to hold their shape while still staying soft and fluffy.
Transfer the dough to a lightly greased bowl, cover, and let it rise for about 1 hour, or until nearly doubled in size.
Tips for Letting the Dough Rise
- Find a warm spot: Yeast dough rises best somewhere warm and draft-free, ideally around 75–80°F. A cold kitchen can slow the rise significantly.
- Use the microwave: Place the covered bowl inside a turned-off microwave with a mug of hot water beside it. The warm, humid environment creates a great spot for the dough to rise. Do not turn the microwave on.
- Try the top of the fridge: The top of your refrigerator can be slightly warmer than the rest of your kitchen, making it an easy spot for your dough to rise.
- Use your oven light: Place the covered bowl inside a turned-off oven with only the oven light on. The light creates gentle warmth that helps the dough rise. Do not turn the oven on while the dough is inside.
Roll and Cut the pumpkin Donuts
Once the dough has risen, transfer it to a lightly floured surface and roll it out to about ½-inch thick.
Use a donut cutter to cut out your donuts. Depending on the size of your cutter, you should get around 6 large donuts, plus plenty of donut holes. If you don't have a donut cutter, feel free to use a 3 inch large round cutter and a 1 inch for the middle.
Place the cut donuts onto a parchment-lined baking sheet and let them proof for a second time.
Brown Butter Maple Glaze
While the donut dough rises make the glaze.
Start by browning your butter in a small saucepan. Cook it until the butter melts, foams, and develops those beautiful golden-brown milk solids and a nutty aroma. Let the brown butter cool slightly. If you need more instructions on how to properly brown butter check out this post, "How to make Brown Butter."
Add the brown butter to powdered sugar along with maple syrup, vanilla bean paste, and milk. Whisk everything together until smooth.
The amount of milk you use will depend on how thick you want your glaze. Start with a small amount and gradually add more until you reach your desired consistency.
Cover the glaze directly with plastic wrap to prevent a crust from forming while you wait for the donuts.
GLAZE AND Fry Donuts
Heat your frying oil to 325°F. Carefully add the proofed donuts, making sure not to overcrowd the pan.
Fry for about 2 to 3 minutes on each side, or until golden brown and cooked through. Remove the donuts and place them on a wire rack lined with paper towels to drain any excess oil.
As soon as the donuts come out of the fryer place onto a wire rack and then dip the tops directly into the brown butter maple glaze and then flip them over to glaze the other side. WARNING: VERY HOT BUT WORTH IT! Let the excess glaze drip off, then place the donuts on a wire rack and allow the glaze to set.
Chopsticks are great for flipping the donuts over to prevent mess.
And that's it!
These are best eaten the same day they're made, while the donuts are still soft, fluffy, and fresh. If you somehow have leftovers, they're still good the next day, but nothing beats a freshly fried pumpkin donut with that sweet brown butter maple glaze.
Pumpkin Donuts Tips
Don't skip the windowpane test. Since this is a yeast-raised donut, properly developed gluten helps create that soft, stretchy, fluffy texture.
Keep an eye on your oil temperature. Aim for 325°F. Oil that's too hot will brown the outside before the inside cooks, while oil that's too cool can leave you with greasy donuts.
Don't overcrowd the pan. Fry the donuts in small batches so the oil temperature stays consistent.
Adjust the glaze. Add more milk for a thinner glaze or less milk for a thicker, more substantial coating.
Pumpkin Donuts with Brown Butter Maple Glaze
Ingredients
Pumpkin Donut Dough
- 180 g Whole Milk warmed to 105 to 110F
- 7 g Active Dry
- 40 g Brown Sugar
- 1 large Egg
- 1 tablespoon Vanilla Bean Paste
- 75 g Pumpkin Puree
- 450 g Bread Flour
- 10 g Salt
- 85 g Unsalted Butter
Brown Butter Maple Glaze
- 57 g Unsalted Butter Needs to be browned
- 80 g Maple Syrup
- 1 tablespoon Vanilla Bean Paste
- 240 g Powdered Sugar
- 60 g Milk
Frying Donuts
- Canola Oil Lard, Vegetable oil
Instructions
Pumpkin Donut Dough
- If using active dry yeast, warm the milk to 105–110°F. Combine the warm milk, yeast, and brown sugar in the bowl of a stand mixer. Let sit for 5–10 minutes, until foamy.
- Add the eggs and pumpkin puree and mix on low until combined. Gradually add the bread flour and salt until a shaggy dough forms.
- With the mixer running on low, add the softened butter a little at a time, letting each addition incorporate before adding more. Knead until the dough is smooth, elastic, and passes the windowpane test.
- Transfer to a lightly greased bowl, cover, and let rise for about 1 hour, or until nearly doubled.
Roll & Cut
- Roll the risen dough on a lightly floured surface to ½-inch thick. Cut with a donut cutter. You should get about 6 large donuts, plus donut holes.
- Place on a parchment-lined baking sheet and let rest while heating the oil.
Brown Butter Maple Glaze
- Brown the butter in a small saucepan until melted, foamy, golden brown, and nutty. Cool slightly.
- Whisk the brown butter with powdered sugar, maple syrup, vanilla bean paste, and milk until smooth. Add the milk gradually until you reach your desired glaze consistency. Cover directly with plastic wrap while you wait to prevent a crust from forming.
Fry & Glaze
- Heat oil to 325°F. Fry the donuts without overcrowding the pan for 2–3 minutes per side, until golden brown and cooked through.
- Transfer to a wire rack lined with paper towels to drain.
- While still warm, dip the donuts into the brown butter maple glaze, letting the excess drip off. Place on a wire rack and allow the glaze to set.
- As soon as the donuts come out of the fryer place onto a wire rack and then dip the tops directly into the brown butter maple glaze and then flip them over to glaze the other side. WARNING: VERY HOT BUT WORTH IT! Let the excess glaze drip off, then place the donuts on a wire rack and allow the glaze to set.
- These are best enjoyed the same day!
