Baked Pumpkin Toffee Doughnuts
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 9 regular or 18 mini
 
Super soft baked pumpkin doughnuts coated in white chocolate browned butter ganache and topped with crunchy bits of toffee
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350°F. Grease the wells of a regular sized or mini baked donut pan.
  2. Whisk the flour, sugar, cinnamon, baking soda, and baking powder together in a large bowl. Set aside.
  3. 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.
  4. Add the batter to a piping bag and pipe it into the doughnut pan until each well is about ⅔ full.
  5. Bake the doughnuts in the preheated oven for 8-10 minutes, or until tops are puffed and spring back lightly when touched.
  6. Remove from oven and allow to cool in the pan for 1 minute before turning them out onto a baking rack.
  7. 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.
  8. 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.
  9. Let set, then store in an airtight container.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2023/11/11/baked-pumpkin-toffee-doughnuts/