Brown Butter Pumpkin Chai Doughnuts
These Brown Butter Pumpkin Chai Doughnuts are moist, baked old-fashioned doughnuts. The chai spice adds an extra kick that regular pumpkin spice doesn’t thanks to the cardamom, all spice, and black pepper. Dip these doughnuts into chai spiced sugar, and you have a perfect fall treat on your hands. Yields: 13 doughnuts
Servings Prep Time
13doughnuts 10minutes
Cook Time
8-10minutes
Servings Prep Time
13doughnuts 10minutes
Cook Time
8-10minutes
Ingredients
Chai Spice Mix
Brown Butter Pumpkin Chai Doughnuts
Chai Spiced Sugar
Instructions
Chai Spice Mix
  1. In a small container, mix together the cardamom, all spice, cinnamon, cloves, ginger, and black pepper. I usually do this in a small container with a lid and just shake to fully combine all of the spices.
Brown Butter Pumpkin Chai Doughnuts
  1. Place a rack in the center of the oven. Preheat the oven to 400°F and spray a doughnut pan with non-stick spray. Set aside.
  2. MAKE THE BROWN BUTTER: Cut one stick of butter evenly into cubes and line the butter on the bottom of a medium saucepan. Over medium heat, melt the butter, swirling the pan occasionally. Allow the butter to bubble and foam for about 5-7 minutes, stirring occasionally with a rubber spatula. The bubbles should get smaller as the butter is closer to browning and a dark spot will form in the center. It should start to smell a bit nutty and the color of the butter will be noticeably darker. Once this happens, remove the pan from the stove and swirl for 15 seconds. Pour the butter into a small bowl or a ramekin, making sure to scrape the bottom of the pan with the spatula, and allow to cool in the freezer for ten minutes to keep from browning any further.
  3. In a large bowl, whisk together the brown butter and 3/4 cup granulated sugar until light and fluffy. Add in the eggs, one at a time, and whisk until fully combined. Add in the vanilla and pumpkin puree and whisk until light and combined.
  4. In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and chai spice mix. Add 1/3 of this mix to the large bowl with the wet ingredients and stir together with a wooden spoon or a rubber spatula until the dry ingredients are just combined. Stir in 1/2 of the sour cream. Repeat, alternating between the dry ingredients and the sour cream, ending with the dry ingredients. Stir until just combined.
  5. Using a piping bag with the tip cut off or a spoon, fill the cavities of the doughnut pan until about 3/4 of the way full.
  6. Bake for 8-10 minutes, until the doughnuts spring back at the touch. Remove from the oven and allow to cool slightly before turning out onto a wire rack. Wipe the doughnut pan and spray again before baking the second half of the batter.
  7. Stir together 1 cup of granulated sugar and 2 tsp of chai spice mix. If serving right away, dip the still warm doughnuts into the spice sugar mix and allow to cool a bit longer on the wire rack. *
Recipe Notes

* If serving later, store the doughnuts in an airtight container and dip in the sugar and spice mixture before enjoying (the doughnuts will get moist in the container and the sugar will melt into them if dipped prior to eating).

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