Pumpkin spice donuts with brown butter glaze (from mom's kitchen handbook)

This past weekend I made a pumpkin spiced donuts from mom's kitchen handbook for my co workers friend Taylor Aka t dog of via west in Cupertino California he had his 27th birthday so I kindly made donuts and gave him a in n out gift card and this recipe I had at sprouts daly city cooking class and i give full credit to the fellow food blogger and i hope you make them at home soon

Baked Pumpkin Donuts with Brown Butter Glaze

These tender pumpkin donuts are excellent warm from the oven or hours later at room temp. Either way, hot coffee for grown ups and cold milk for kids are a must here. The number of donuts and cooking time may vary depending on the size of pan.

Recipe courtesy of katie morford of mom's kitchen handbook 

Ingredients

Donuts

• Oil or non-stick cooking spray for greasing the pan
• 1 cup whole-wheat pastry flour*
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup pureed pumpkin (not pumpkin pie filling)
• 1/2 cup firmly packed brown sugar
• 1 egg
• 1/4 cup canola oil
• 1 teaspoon vanilla extract

Brown Butter Glaze

• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1 cup confectioners’ sugar
• 3 teaspoons milk, plus more as needed

Instructions

1. Preheat oven to 325 F. Generously grease donut pan with oil or non-stick cooking spray.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt.
3. In a small bowl, combine the pumpkin, brown sugar, egg, canola oil, and vanilla, and whisk until smooth and blended.
4. Add the pumpkin mixture to flour mixture and whisk until smooth and one even consistency.
5. Spoon batter into a glass measuring cup with a lip for pouring or a small pitcher and fill donut pan about 1/4-inch shy of the top.
6. Put in the center rack of the oven and bake until the top of the donut springs back when lightly pressed, about 13 minutes. Remove from oven and cool on the counter for 3 or 4 minutes. Invert pan and gently release donuts onto a rack to cool for another 10 minutes or so.
7. While the donuts cool, make the glaze. Melt butter in a medium saucepan over medium heat until it bubbles and then turns nutty brown, 4 to 5 minutes. Add confectioner's sugar, vanilla, and milk to browned butter and whisk until silky smooth with no lumps. If the glaze solidifies a bit as it cools, add more milk, a few drops at a time as needed.
8. Dip cooled doughnuts into glaze, allowing any excess frosting to drip back into bowl.
9. Serve immediately.

Recipe Notes

*All-purpose white flour can be substituted for whole-wheat pastry flour Adapted from a recipe by Tracy Benjamin of Shutterbean