I’ve had the idea for these donuts rolling around in my brain for days, ya’ll. And I JUST got to making them yesterday and jeeeeez…what took me so long?! These donuts are the baked variety making them a touch less indulgent than their fried brothers, but also a little easier to execute. BONUS. They are soft and spiced and laced with delicious brown butter and the subtle-sweet maltiness of malted milk powder.
I’ve smashed pumpkin with brown butter and malt before (with these amazeballs cookies) and let me tell you, it’s a winning combination. Brown butter goes into the batter AND gets brushed onto theses babies…which makes the perfect glue for a glittering of spiced sugar. And, not to get all braggy on you, but that picture of those butter drenched donuts above makes my heart melt…donut swoon! So, basically, I urge you to make these and honor pumpkin season with donuts. It’s only the logical thing to do.
Pumpkin Brown Butter Malt Donuts
Adapted from Take A Megabite
Makes 4-5 dozen minis
These donuts can be baked in a standard size donut pan as well, or even a mini muffin tin. When shopping for the malt powder, I usually find it near the hot cocoa mixes or near the powdered and evaporated milk. I find it easier to brown the butter for the donuts seperately from the butter for the coating. Don’t bother to use a different skillet, just brown the butter for coating in the same skillet while the donuts bake.
1 cup all-purpose flour
5 tablespoons malted milk powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup sugar
1 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla
5 tablespoons unsalted butter, browned
For the Spiced Sugar + Brown Butter Coating:
2/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg
4 tablespoons unsalted butter, browned
Preheat the oven to 325˚F and spray a mini donut pan lightly with cooking spray.
Brown the butter for the donuts in a skillet over medium heat until the butter separates and the solids become a deep, toffee brown and smell nutty and fragrant. Pour the browned butter into a ramekin and set aside to cool.
In a mixing bowl combine the flour, malt powder, baking soda, cinnamon, ginger, nutmeg, salt, and sugar. Whisk to blend. In another bowl whisk together the pumpkin puree, egg, and vanilla until well combined. Add the pumpkin mixture to the flour mixture, followed by the brown butter, fold until just combined. Either spoon or pipe the batter about halfway up the donut pan molds and bake in the center of the oven for 6-7 minutes. Donuts are done when the tops are dry and spring back to the touch. Remove from oven and cool on a rack slightly before turning out. Repeat the process with the remaining batter. Brown the butter for coating while the donuts bake.
In a wide dish whisk together the sugar and spices for the coating, brush the baked donuts with browned butter and roll in the spiced sugar to coat completely.