*Super soft baked pumpkin doughnuts coated in white chocolate browned butter ganache and topped with crunchy bits of toffee
I’ve made these donuts more times than I can count in the last year. They are the quintessential autumn treat, full of pumpkin flavor, but not overly spiced. The browned butter adds depth of flavor to both the donuts and the white chocolate ganache on top. Toffee adds a bit of texture that goes along well with the pumpkin and browned butter.
Use any form of cooked and puréed squash that you like, not just pumpkin. Butternut is my personal favorite.
- 1 cup all purpose flour
- ⅓ cup granulated sugar
- ½ tsp. ground cinnamon
- ¼ tsp. baking soda
- 1 tsp. baking powder
- 4 tbsp unsalted butter, browned and cooled, divided
- 1 egg
- ½ cup milk
- 1 tsp. vanilla extract
- ¾ cup pumpkin puree
- 1 cup white chocolate chips
- 2 tablespoons heavy cream
- ½ cup toffee bits
- Preheat the oven to 350°F. Grease the wells of a regular sized or mini baked donut pan.
- Whisk the flour, sugar, cinnamon, baking soda, and baking powder together in a large bowl. Set aside.
- In another bowl, whisk together 2 tablespoons of browned butter, egg, vanilla extract and pumpkin puree until smooth. Add the dry ingredients and whisk until just combined.
- Add the batter to a piping bag and pipe it into the doughnut pan until each well is about ⅔ full.
- Bake the doughnuts in the preheated oven for 8-10 minutes, or until tops are puffed and spring back lightly when touched.
- Remove from oven and allow to cool in the pan for 1 minute before turning them out onto a baking rack.
- Place white chocolate chips, heavy cream, and remaining 2 tablespoons browned butter in a small microwave safe bowl. Microwave for 30 second intervals, stirring each time until the chips are melted. Whisk until smooth.
- Dip the tops of the cooled donuts in the white chocolate ganache and set on a wire rack. Sprinkle the toffee bits over the ganache.
- Let set, then store in an airtight container.