I couldn’t do it, I couldn’t let Halloween pass by without giving the adults something of their own. With all my failed experiments for my last treat, I thought perhaps it was time to give bourbon and caramel a break – clearly the two were telling me they had enough. However not one to give up, I had to give this one last try for my bourbon, caramel, pumpkin and sea salt lovers out there. I’m glad I did, because oh my these Bourbon Caramel Glazed Pumpkin Donuts are out this world good!
#SundaySupper couldn’t resist getting our tricks and treats on again for the second year in a row and the only trick with these donuts is convincing your friends that they are actually baked not fried.
Besides sitting and licking the caramel that dripped off everywhere, my second favorite thing about these is the baking method. There is no need to get out your fryer and vats of oil. Plus less guilt means that you can go for seconds!
Before we move on to the recipe (because I know you’re dying for it at this point – don’t go zombie on me please). Is it donut or doughnut to you? I was thinking about it as I titled the recipe. I think because I’m a north easterner and grew up with Dunkin’ Donuts, they will always be donuts to me.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground clove
- 1/2 cup brown sugar, packed
- 1/4 cup cane sugar
- 1/4 cup (4 tablespoons) unsalted butter, melted
- 3/4 cup pumpkin puree
- 1/3 cup whole milk
- 2 large eggs
- 1 cup granulated white sugar
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon bourbon
- 1 teaspoon sea salt
- 1/4 cup powdered sugar
- optional: 1 cup chopped pecans and coarse sea salt to top
Instructions
- Heat your oven to 350 degrees and spray 2 6 cavity donut pans (I used one donut pan and one cruller pan) with baking spray.
- In a large mixing bowl, combined the flour, baking powder, salt, cinnamon, nutmeg, ginger, clove and sugars.
- In a medium mixing bowl, whisk together the melted butter, pumpkin puree, milk and eggs.
- Transfer the wet ingredients into the dry, stirring until the flour is completely mixed throughout.
- Fill the donut pans 2/3 of the way full with batter and smooth the tops.
- Bake for 12-14 minutes or until the donuts are a light golden brown and when a toothpick inserted in the center comes out clean. Let cool in the pans on a cooling rack. Invert from pans and place on rack with a piece of parchment paper underneath.
- In a heavy bottomed, medium sized pot over medium heat, place the sugar and melt until the sugar has caramelized and turned a deep amber color. Swirl the pan occasionally to avoid hot spots and to make sure all the sugar has caramelized.
- Add the butter and stir until completely melted and away from the heat, stir in the heavy cream. If the caramel seizes, place back on the heat until it is smooth. Stir in the bourbon and sea salt. Let cool for about 5 minutes.
- Transfer the caramel to a shallow dish and whisk well with the powdered sugar to form a glaze.
- Dip the donuts in the glaze and let set on the cooling rack. Top with chopped pecans and coarse sea salt.
- The donuts are best served the day they are made but can be stored for an additional day in an airtight container.
Now let’s take a look at what treats the rest of #SundaySupper has cooked up this week.
COCKTAILS
- Bloody Mary by La Cocina de Leslie
- Head Will Roll Cocktail by Noshing with The Nolands
- Wicked Sangria by The Messy Baker
SWEETS AND DESSERTS
- Snickers Fudge by I Run for Wine
- Halloween Pumpkin Chocolate Parfaits by Daily Dish Recipes
- White Chocolate Monster Munch by That Skinny Chick Can Bake
- Soft and Chewy Chocolate Candies by What Smells So Good?
- Candy Corn Puppy Chow by Pies and Plots
- Pumpkin Dirt Pudding Graveyard Parfaits by Neighborfood
- Candied Pumpkin (Calabaza en Tacha) by Magnolia Days
- Snickerway Truffles by Peanut Butter and Peppers
- Homemade Peanut Butter Cups by The Texan New Yorker
- Jack Skellington Oreo Pops by Big Bear’s Wife
- Halloween Crunch Truffles by The Weekend Gourmet
- Frozen “Boo” Nana Pops by Momma’s Meals
CUPCAKES, COOKIES AND MORE
- Bourbon Caramel Glazed Pumpkin Donuts by Girl in the Little Red Kitchen
- Candy Corn White Chocolate Pretzels by Alida’s Kitchen
- Soft Apple Cider Cookies by Killer Bunnies, Inc
- Spooky Cookies by Basic N Delicious
- Pumpkin Bomb Cupcakes by My Other City By the Bay
- Cinnamon Rolls à la Great Pumpkin by Ninja Baking
- Candy Corn Parfait by The Urban Mrs.
- Trick or Beet Brownies by Foxes Love Lemons
- Caramel Surprise Witches’ hat Cupcakes by Hot Momma’s Kitchen Chaos
- Dark and Stormy Gingerbread by girlichef
- {flourless} Monster Cookie Dough Dip by Cupcakes & Kale Chips
- Monster and Mummy Cupcakes by Hip Foodie Mom
- Pumpkin Cut-out Cookies by Take A Bite Out Of Boca
- Candied Pumpkin Cheese Cake with Maple Cream by Vintage Kitchen Notes
- Easy Chocolate Pumpkin Cupcakes by The Dinner-Mom
- Zombie Cupcakes by Treats & Trinkets
APPETIZER, MAIN MEALS
- Shrek’s Dirty Q-tips by Shockingly Delicious
- Green Tomato Chilli by Jane’s Adventures in Dinner
- It’s the Great Stuffed Pumpkin by Bobbi’s Kozy Kitchen
- Mummy Calzone by Curious Cuisiniere
- Pumpkin Soup by Juanita’s Cocina
- Pizza Bones by Cindy’s Recipes and Writings
- Sincere Pumpkin Patch Spicy Cheese Ball by Food Lust People Love
- Spooky Stew by Happy Baking Days
- Bloody Rice by Crazy Foodie Stunts
- Ghost Flatbread Pizzas by Family Foodie
- Witch Hats by A Kitchen Hoor’s Adventures
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.
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Oh my gosh, these look sooo good! I haven’t had a donut in forever and this really has me wanting one.
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Oooh, grown up donuts AND twists!!! Love these!!!
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Is it wrong that I want one of these with my coffee this morning?
Ohhhh, so drooling right now! It’s breakfast time and I want one of these donuts! Forget my egg white veggie omelet and give me a Bourbon Caramel Glazed Pumpkin Donut!
Yeah…I need to make these! My baked doughnut pan is sorely neglected recently, so yeah…
I’m so glad you didn’t give up, because all these things together sound amazing! The Bourbon caramel was enough for me, but with pumpkin and sea salt too? I die.
Ooh, Susan. These are so decadently amazing!
What a great way to make donuts (deep-fat fryers scare me!) and that glaze looks and sounds beautiful! I usually call them doughnuts, but that might be a British thing 😉
I love that these are baked! Just the reason I’ll need when I eat five in one sitting.
And I always think of it as “donut”; even though I’m pretty sure that’s incorrect. Blame it on Dunkin!
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Oh my goodness, these are beautiful and would go REALLY well with this coffee I’m sipping. Gorgeous photos!
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Wow wow wow. I am normally not a doughnut person but could totally see myself eating one of these!
These look great for anytime this fall!! Happy Halloween!!
Holy donut!! I am glad you gave it one last attempt. These look marvelous!
Stop it. Just stop it! The fact that I cannot reach in and grab myself one of these beauties makes me want to cry. They look ridiculous!
And I prefer doughnut, but I won’t make a fuss of either…
I prefer doughnuts, but it’s because I’ve always been really into grammar and English, but no matter what you call these, I want them! I would make sure there was extra glaze on mine 🙂
The bourbon alone is enough to bring me to this post, but then you made it even better with caramel and donuts! I’m swooning over these Susan! Pinning them right now.
Oh. My. Gosh. How crazy good do these babies look?!?! Wow. What a perfect fall treat. And how did I not know about the existence of crueller pans? You learn something new every day… 🙂
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It’s donut for me, probably because of Dunkin’ Donuts too. And I think I’d be licking the drips of the caramel sauce off the counter too. Yummy!
So glad you didn’t give up, because yeah…these are AMAZEBALLS! I love that the donuts are baked instead of fried. Ain’t nobody got time to fry.
bourbon and donuts? I’m in!
Bourbon caramel… Looks amazing! I really need to get a doughnut pan. I have a little mini doughnut pan, but a one bite doughnut does not a craving cure!
I’m glad you persevered, Susan, because those doughnuts look fabulous! As for the spelling, I can go either way but tend toward that long version. 🙂
Just give me a jar of that bourbon caramel and a spoon please!
I too grew up on ‘donut’, but writing it out just feels strange. So, I tend to prefer ‘doughnut’, but I do find myself going back and forth.
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