Brown Butter Maple Pecan Donuts

Why You’ll Love This Recipe

I adore this recipe because it combines everything I crave in a fall dessert: warmth, nuttiness, and that signature maple aroma. The brown butter gives the donuts a deep, toasty flavor, while the pecans add just the right crunch. They’re baked instead of fried, so they feel a little lighter but still totally indulgent. Plus, the maple-brown butter glaze sets beautifully and makes these donuts look bakery-perfect.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

½ cup unsalted brown butter, melted
½ cup light brown sugar
½ cup maple syrup
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups cake flour (or all-purpose flour)
1 ½ teaspoons baking powder
¼ teaspoon baking soda
1 ½ teaspoons cinnamon
¼ teaspoon kosher salt
¼ cup finely ground toasted pecans
½ cup whole milk

For the Glaze:
1 ½ cups powdered sugar
2 tablespoons unsalted brown butter, melted
2 tablespoons maple syrup
Pinch of salt
2–4 tablespoons milk, as needed
Chopped toasted pecans (for topping)

Brown Butter Maple Pecan Donuts Directions

I start by preheating my oven to 350°F (175°C) and greasing a donut pan. Then, I grind ¼ cup of toasted pecans into fine crumbs using a food processor or mortar and pestle—this gives the donuts that nutty undertone.

In a small bowl, I whisk together the flour, baking powder, baking soda, cinnamon, salt, and ground pecans. In a separate large bowl, I whisk the melted brown butter, brown sugar, and maple syrup until smooth. I add the eggs and vanilla, mixing until everything is well combined.

Next, I stir in half of the dry ingredients, followed by the milk. Once that’s mixed, I add the remaining dry ingredients and fold until just combined. I avoid overmixing to keep the donuts soft and tender.

I transfer the batter to a piping bag (or use a spoon) and fill each donut mold halfway. I bake for 8–10 minutes, or until a toothpick inserted into a donut comes out clean. I let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

While the donuts cool, I prepare the glaze by whisking together the powdered sugar, melted brown butter, maple syrup, and a pinch of salt. I add milk a tablespoon at a time until the glaze is thick but pourable.

Once the donuts are fully cooled, I dip each one into the glaze and place them back on the rack to set. Before the glaze hardens, I sprinkle chopped toasted pecans on top for the perfect finishing touch.

Servings and Timing

This recipe makes about 12 donuts. It takes around 10 minutes to prep, 10 minutes to bake, and 5 minutes to glaze—for a total of about 25 minutes.

Variations

Sometimes I add a pinch of nutmeg or cardamom for extra warmth. For a richer flavor, I drizzle the finished donuts with a touch of melted dark chocolate. I’ve also made these with a gluten-free flour blend, and they turned out perfectly soft. If I want a less sweet option, I skip the glaze and dust them with cinnamon sugar instead.

Storage/Reheating

I store these donuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To enjoy them warm again, I microwave each donut for about 10 seconds or heat them briefly in a 300°F oven. If I plan to freeze them, I leave them unglazed, then thaw and glaze fresh before serving.

FAQs

What makes brown butter different from regular butter?

Brown butter is cooked until the milk solids turn golden and nutty, adding a deep, caramelized flavor that enhances the donuts.

Can I use all-purpose flour instead of cake flour?

Yes, I can use all-purpose flour—the donuts will be slightly denser but still delicious.

How do I know when the donuts are done baking?

They should spring back lightly when touched, and a toothpick inserted should come out clean.

Can I make these donuts gluten-free?

Absolutely! A good-quality 1:1 gluten-free baking flour works beautifully in this recipe.

Do I have to use a donut pan?

A donut pan gives the best shape, but I’ve also used a muffin pan for “donut muffins,” which work just as well.

Can I make the glaze thicker or thinner?

Yes, I adjust the consistency by adding more powdered sugar to thicken or a bit more milk to thin it.

What’s the best way to toast pecans?

I spread them on a baking sheet and toast at 350°F for 6–8 minutes until fragrant, stirring once halfway through.

How long does the glaze take to set?

It usually sets within 10–15 minutes at room temperature, forming a shiny, smooth coating.

Can I use pancake syrup instead of real maple syrup?

Real maple syrup gives a richer flavor, but in a pinch, pancake syrup will still work.

Can I make these ahead of time?

Yes, I often bake the donuts the day before, then glaze them right before serving for the best texture and shine.

Conclusion

I love making these Brown Butter Maple Pecan Donuts whenever I want something cozy, comforting, and irresistibly sweet. The warm brown butter, maple glaze, and crunchy pecans create a perfect flavor harmony that tastes like fall in every bite. Whether I serve them for breakfast, brunch, or dessert, they never last long—they’re as beautiful as they are delicious


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Brown Butter Maple Pecan Donuts

Brown Butter Maple Pecan Donuts

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Soft, baked Brown Butter Maple Pecan Donuts infused with warm cinnamon, nutty brown butter, and maple sweetness, then topped with a silky maple-brown butter glaze and toasted pecans. These cozy donuts capture all the flavors of fall in every bite.

  • Author: Amy
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 12 donuts
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

1/2 cup unsalted brown butter, melted

1/2 cup light brown sugar

1/2 cup maple syrup

2 large eggs, room temperature

1 teaspoon vanilla extract

2 cups cake flour (or all-purpose flour)

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 1/2 teaspoons cinnamon

1/4 teaspoon kosher salt

1/4 cup finely ground toasted pecans

1/2 cup whole milk

For the Glaze:

1 1/2 cups powdered sugar

2 tablespoons unsalted brown butter, melted

2 tablespoons maple syrup

Pinch of salt

24 tablespoons milk, as needed

Chopped toasted pecans, for topping

Instructions

  1. Preheat oven to 350°F (175°C) and grease a donut pan.
  2. Grind toasted pecans into fine crumbs and set aside.
  3. In a bowl, whisk flour, baking powder, baking soda, cinnamon, salt, and ground pecans.
  4. In a large bowl, whisk melted brown butter, brown sugar, and maple syrup until smooth. Add eggs and vanilla, mixing until combined.
  5. Stir in half the dry ingredients, then the milk, followed by the remaining dry ingredients. Mix until just combined.
  6. Transfer batter to a piping bag and fill each donut mold halfway.
  7. Bake for 8–10 minutes or until a toothpick inserted comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For the glaze, whisk powdered sugar, melted brown butter, maple syrup, and salt. Add milk gradually until the glaze is thick but pourable.
  9. Dip each cooled donut into the glaze, then sprinkle with chopped toasted pecans. Let set for 10–15 minutes before serving.

Notes

Add a pinch of nutmeg or cardamom for extra warmth.

Use all-purpose flour if you don’t have cake flour—the texture will still be soft.

For a less sweet version, skip the glaze and coat with cinnamon sugar instead.

Glaze only once donuts are fully cooled to prevent melting.

For gluten-free donuts, use a 1:1 gluten-free baking flour blend.

Nutrition

  • Serving Size: 1 donut
  • Calories: 260
  • Sugar: 22g
  • Sodium: 160mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 55mg
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