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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.

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

2–4 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

Find it online: https://chocolatecoveredamy.com/brown-butter-maple-pecan-donuts/