Gluten-Free Pumpkin Donuts with Browned Butter Icing
Hi Bakers!
If you love pumpkin and don’t want to work too hard to make something unforgettable you need to try these Pumpkin Donuts with Browned Butter Icing! They are moist and delicious and such a quick bake you can’t go wrong. Pairing pumpkin with my favorite icing is a match made in heaven. Really, it’s hard to think of something sweet that wouldn’t be better slathered in yummy browned butter. I may be biased because I spent a lot of my childhood dreaming about peeling thick layers of this off of my grandmother’s bundt cake when she wasn’t looking… If you’ve never tasted it, you can expect all the same flavors of caramel and toffee. I hope you treat your family and friends to this Fall favorite made better with browned butter. Have fun in the kitchen making this one! -Carolyn
Gluten-Free Pumpkin Donuts with Browned Butter Icing
Adapted for gluten-free from King Arthur’s Pumpkin Cake Doughnut Recipe
Dry
1 1/2 cup +2 tablespoons Cup4Cup Gluten-Free Multipurpose Four
1/4 cup oat flour or 1/4 cup almond flour or a blend of both
1 teaspoon sweet rice flour
1 1/2 teaspoons of baking powder
1/2-1 teaspoon of salt
1 1/2 teaspoons of pumpkin pie spice
Wet
1/2 cup canola oil
1 cup granulated sugar
3 large eggs
1 1/2 cups pumpkin puree (Libby’s preferred)
Preheat the oven to 350F and place the rack in the middle position.
Whisk together dry ingredients in a medium-sized bowl and set aside.
In a large bowl, combine oil and sugar then add pumpkin and eggs. Add dry ingredients and mix until just combined. Pipe or scoop into greased donut pans. Bake for 12-15 minutes or until the donut springs back when touched in the middle. Cool on a rack and frost or roll in cinnamon sugar.
Brown Butter Icing
1/4 butter
3 cups of powdered sugar
1 tablespoon milk or more to achieve a thickness to dip donut :)
Melt butter in a medium-sized saucepan and continue cooking over medium heat until butter solids brown and you can smell caramel. Stir or swirl to prevent uneven heating. The foam on top may stay light-colored but you should remove the butter from the heat as soon as it achieves a deep golden color. This will take about 5 minutes depending on your stove and the temperature of the butter. Remove from heat and add 2cups of powdered sugar. The mix will be the texture of dry crumbs and this is what you want. Next, add small amounts of milk to achieve the icing thickness you desire. I like to dip my donuts, so I like the consistency of thick honey. Sprinkle immediately with sprinkles or spices if you want to give donuts a festive and pretty look. These will keep for a day at room temperature but will stay fresher in the fridge.
--- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message