Every year around this time I crave donuts by the handful. Apple cider, cinnamon sugar, or really anything pumpkin or resembling autumn in any way possible. Name something more delicious than donuts and hot coffee. I dare you.

I know, I know. The really good ones are fried. That’s just the way it is. And I don’t claim to say these will make you miss a proper, freshly fried donut, but you’re really in for a treat with these. Honestly, these donuts are incredibly moist, have a perfectly dense bite while also being fluffy and light, full of cinnamon and fall flavors, and very reminiscent of an old fashioned, sour cream donut. And the glaze is so perfectly decadent and slightly over the top, it will have you crying happy tears, as should anything with browned butter.

The kicker? The ingredient list is a little longer than my other recipes, but it is beyond worth it. And if you can get your hands on canned pumpkin (apparently there is a shortage!), this is easily the top use for it. Pie can wait.

Now where’s my coffee?

Baked Pumpkin Donuts with Browned Butter Maple Glaze

Donuts Ingredients

3 cups all-purpose flour
4 tablespoons baking powder
1 teaspoon salt
1 teaspoon nutmeg
2 teaspoons cinnamon
8 tablespoons unsalted butter, melted and cooled
1 cup white sugar
1 cup light brown sugar (dark works too!)
2 eggs
1/2 cup Greek yogurt or sour cream
1/2 cup canned pumpkin

Glaze Ingredients

4 tablespoons unsalted butter, browned and slightly cooled
2 cups powdered sugar, sifted
2 tablespoons maple syrup
2-3 tablespoons milk

Process

Preheat oven to 350F.

In a medium sized mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon, and set aside.

In a stand mixer, fitted with the whisk attachment, whisk melted and cooled butter, white and brown sugars, eggs, Greek yogurt (or sour cream) and pumpkin puree until smooth and homogenous. Switching to the paddle attachment, slowly mix in flour mixture in four parts until just incorporated. Mixture should be pretty thick and have an airiness to it (due to the baking powder).

Spray a donut tin with baking spray (the kind with flour in it works best) and spoon batter into donut well until its flush with the top. Seems scary, but I promise it won’t pour over!

Bake at 350F for 15 minutes, or until toothpick comes out clean. Let cool to room temperature and then using a small butter knife or gently loosening with your thumb and index finger, pop each donut out of the pan. Yields eighteen (18) 3-1/4 inch donuts.

While donuts are baking, in a small bowl, whisk together browned butter, powdered sugar, maple syrup and 2 tablespoons of milk. Add additional tablespoon of milk one teaspoon at a time until it reaches your desired consistency. Continue to add another tablespoon of milk in this same method if you prefer to coat the whole donut in a looser glaze.

Once donuts are cooled, roll donut in glaze and let it set glazed side up on a sheet pan lined with parchment paper. Enjoy immediately with hot coffee for best results, or store in an airtight container for up to 3 days.