Ingredients

• 1 1/2 cups all purpose flour

• 1 1/2 tsp baking powder

• 1 tsp baking soda

• 2 tsp cinnamon

• 1 tsp salt

• 3/4 cup olive oil

• 3 eggs

• 1 cup brown sugar

• 1 1/4 cup pumpkin puree

• 1 tsp vanilla extract

For the icing:

• 1/3 cup salted butter

• 1/3 cup cream cheese

• 1 cup powdered sugar

• 1/4 cup heavy cream

• 1 tsp vanilla extract

• 1/2 tsp cinnamon
  

Instructions

1. Preheat the oven to 350 degrees F. Before beginning, place the bowl of your stand mixer in the freezer in preparation for making your icing.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon. Set aside.

3. In a large bowl, whisk together the sugar, eggs, oil, pumpkin, and vanilla extract until smooth and combined.

4. Fold the dry ingredients into the wet ingredients with a spatula until smooth and combined.

5. Pour the batter into a plastic piping bag and cut a 1 inch opening in the corner.

6. Squeeze the batter into a silicone donut pan until filled to the top.

7. Bake for 20 minutes until the donuts are cooked through and a toothpick comes out clean.

8. As the donut are cooling in the pan, start the icing by melting the butter in a saucepan on medium heat. Cook for 3-5 minutes, stirring constantly until it becomes copper in color and smells of caramel.

9. Pour the browned butter into the chilled bowl fitted to the stand mixer.

10. With the whisk attachment, beat the butter on high speed for about 5 minutes until cooled. Add the cream cheese and beat on medium-high speed for an addition 3 minutes until smooth and combined.

11. Add the powdered sugar, vanilla, cinnamon, and heavy cream. Beat for another 2 minutes until combined and at a soft and smooth consistency.

12. Once the donuts are cooled, dip on side of them in the icing and chill in the fridge for at least 30 minutes before serving.