brown butter pumpkin cake donuts

Ingredients

• Butter

  Unsalted

  70g

• Sugar

  White, granulated sugar

  50g

• Brown sugar

  55g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Vanilla Extract

  McCormick

  ½ tsp or 2g

• Pure Pumpkin

  Libby's

  62g

• King Arthur Unbleached All Purpose Flour

  King Arthur Flour

  125g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ⅓ tsp or 2g

• Baking soda

  Leavening agents

  ⅛ tsp or 0.6g

• Pumpkin pie spice

  Spices

  ½ tbsp or 3g

• Whole Homogenized Milk

  Homestead Creamery

  ⅛ cup or 12g

• Powdered sugars

  45g

• Soy Milk

  Organic Plain - Kirkland Signature

  11g

Directions

1. preheat iven to 350.
2. whisk flour baking soda and 3/4 tsp of baking powder pumpkin spice and salt to set aside.
3. in another bowl, beat together the egg, brown butter, sugar, brown sugar, pumpkin and vanilla.
4. pour half the dry into wet and stir together, add the milk and reaming dry mix altogether.
5. pipe donut pan halfway. bake for 10-11 minutes.
6. make the glaze frost and enjoy ☺️