If you’re on the hunt for the best pick in the breakfast/brunch patch, these Jack-O’-Lantern Doughnuts are just the ones! After you carve up your pumpkins, head to the kitchen and make the best fall treat you’ll ever taste. These doughnuts are loaded with that sweet and spicy pumpkin flavor we all crave as the colder weather starts to make an appearance. And they’re dipped in a sticky caramel glaze with a sprinkle of candied pepitas! They’re so yummy that you might think twice about what your favorite fall treat is. You’ll be glowing with every warm and tender bite of these Jack-O’-Lantern Doughnuts!
Ingredients
For the caramel glaze:
- 1 cup granulated sugar
- 6 tablespoons butter, cubed
- 1/2 cup heavy cream, room temperature
- 2 tablespoons bourbon
For the candied pepitas:
- 4 tablespoons sugar, divided
- 1/3 cup roasted pepitas
For the doughnuts:
- 1 1/2 sticks butter
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 1/2 cups pumpkin purée or canned pumpkin
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 3/4 cups flour
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly grease two donut pans and line a baking sheet with parchment paper.
Step 3 –In a large saucepan over medium-high heat, heat 1 cup of the sugar, while swirling the pan from side-to-side frequently, until it melts and is a rich amber color. Do not leave it unattended.
Step 4 –Transfer the melted sugar from the heat.
Step 5 –Add 6 tablespoons of the cubed butter and the heavy cream to the melted sugar and whisk until it is fully incorporated and smooth.
Step 6 –Transfer the caramel mixture to the stovetop over low heat.
Step 7 –Add the bourbon to the caramel mixture and cook, while whisking, for 2 minutes.
Step 8 –Transfer the saucepan from the heat and let it cool.
Step 9 –While the caramel glaze is cooling, in a nonstick skillet over medium-high heat, add 3 tablespoons of the sugar and cook until it is just beginning to melt, about 4 minutes.
Step 10 –Add the pepitas to the semi-melted sugar and cook, while tossing, until they are coated.
Step 11 –Add 1 tablespoon of the sugar to the pepitas and stir to combine.
Step 12 –Pour the candied pepitas onto a sheet pan to cool.
Step 13 –Heat a light-colored saucepan over medium-high heat. Have a heatproof bowl available close by.
Step 14 –Add the remaining butter to the heated saucepan and melt, using a wooden spoon to stir constantly, until it starts to bubble and is lightly brown. It is okay for it to make popping or crackling noises.
Step 15 –Transfer the butter from the heat and stir until it becomes an amber color.
Step 16 –Immediately pour the melted butter into the heatproof bowl and let it cool.
Step 17 –In a large bowl, beat the eggs, the remaining sugar, the pumpkin purée, the pumpkin pie spice, the cinnamon, the ginger, the salt, the baking powder, and the browned butter until smooth.
Step 18 –Add the flour to the pumpkin mixture and stir until it is just smooth. Try not to overwork the batter.
Step 19 –Fill each of the prepared doughnut molds up 3/4 of the way with a scant 1/4 cup of the batter and evenly smooth out the batter.
Step 20 –Bake the doughnuts until a toothpick inserted into the center comes out clean, about 15-18 minutes.
Step 21 –Let the doughnuts cool in the pan for 5 minutes.
Step 22 –Use a spoon to loosen the doughnuts from the mold and gently lift them onto a wire rack to cool completely.
Step 23 –Pour the caramel glaze in a shallow bowl.
Step 24 –Place the wire rack over the prepared baking sheet.
Step 25 –Dip the cooled doughnuts, one at a time, in the caramel glaze, then place them back on the wire rack.
Step 26 –Sprinkle the candied pepitas over the doughnuts.
Step 27 –Serve.
