Pumpkin Brown Butter Malt Donuts
Author: 
Serves: 4-5 dozen minis
 
Ingredients
  • 1 cup all-purpose flour
  • 5 tablespoons malted milk powder
  • ½ teaspoon baking soda
  • 1½ teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • ½ cup sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 egg
  • 1 teaspoon vanilla
  • 5 tablespoons unsalted butter, browned
  • For the Spiced Sugar + Brown Butter Coating:
  • ⅔ cup sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ⅛ teaspoon nutmeg
  • 4 tablespoons unsalted butter, browned
Instructions
  1. Preheat the oven to 325˚F and spray a mini donut pan lightly with cooking spray.
  2. 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.
  3. 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.
  4. 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.
Notes
Adapted from Take A Megabite
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.
Recipe by hungrygirlporvida.com at http://www.hungrygirlporvida.com/blog/2013/10/09/pumpkin-brown-butter-malt-donuts/