Baked Pumpkin Donuts with Brown Butter Glaze

1/2 c. vegetable oil

3 large eggs

1 1/2 c. sugar

1 1/2 c. pumpkin puree

1 1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. ground ginger

1 1/2 tsp. salt

1 1/2 tsp. baking powder

1 3/4 c. + 2 Tbl. all-purpose flour

Brown Butter Glaze

From: Jenn@eatcakefordinner

4 Tbl. unsalted butter

2 c. powdered sugar

1 tsp. vanilla

1-2 Tbl. milk, or more if needed

Preheat oven to 350 degrees.  Lightly grease a standard donut pan; set aside.  Beat the oil, eggs, sugar, pumpkin, spices, salt and baking powder until smooth and well combined.  Add the flour and stir until just combined.  Fill the wells of the donut pan 3/4 full, about 1/4 cup batter per donut.  Bake for 15 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven, wait a few minutes and then use a toothpick to loosen and remove the donuts from the pan and place on a wire rack.  Repeat with remaining batter.  When donuts are cool, dip in the glaze.  Makes around 17 donuts.     

Brown Butter Glaze:  Melt the butter in a small saucepan over medium heat and heat until golden brown specks appear in the bottom of the pan, swirling the pan occasionally.  The butter will get foamy and if you swirl the pan around, you will see brown bits at the bottom and it will have a nutty smell.  Remove from heat and pour into a medium bowl, using a rubber scraper to get all the brown bits at the bottom.  Add the powdered sugar and vanilla and stir until smooth and well combined.  Add enough milk, as needed, to reach desired glaze consistency.  Dip tops of cooled donuts in glaze and set on a wire rack and allow glaze to harden. 

Donut recipe adapted from: King Arthur Flour