Name: Brown Butter Maple Pecan Donuts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: ½ cup unsalted brown butter, melted; ½ cup light brown sugar; ½ cup maple syrup; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 2 cups cake flour (or all-purpose flour); 1 ½ teaspoons baking powder; ¼ teaspoon baking soda; 1 ½ teaspoons cinnamon; ¼ teaspoon kosher salt; ¼ cup finely ground toasted pecans; ½ cup whole milk; 1 ½ cups powdered sugar; 2 tablespoons unsalted brown butter, melted (for glaze); 2 tablespoons maple syrup (for glaze); Pinch of salt (for glaze); 2–4 tablespoons milk, as needed (for glaze); Chopped toasted pecans (for topping)

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Brown butter maple pecan donuts are the perfect cozy treat for fall mornings or holiday brunches. These baked donuts are soft, tender, and flavored with nutty brown butter, warm cinnamon, maple syrup, and finely ground pecans. Finished with a rich maple-brown butter glaze and topped with toasted pecans, they’re an irresistible homemade indulgence.

Why You’ll Love This Recipe

Baked instead of fried, making them lighter but still indulgent.
Brown butter adds a rich, nutty flavor that pairs beautifully with maple and pecans.
A simple glaze that sets perfectly without being overly sweet.
Quick to make—ready in under 30 minutes.
Great for breakfast, brunch, or dessert during fall and winter.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Donuts:

½ cup unsalted brown butter, melted
½ cup light brown sugar
½ cup maple syrup
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups cake flour (or substitute all-purpose flour)
1 ½ teaspoons baking powder
¼ teaspoon baking soda
1 ½ teaspoons cinnamon
¼ teaspoon kosher salt
¼ cup finely ground pecans (toasted for best flavor)
½ cup whole milk

Glaze:

1 ½ cups powdered sugar
2 tablespoons unsalted brown butter, melted
2 tablespoons maple syrup
Pinch of salt
2–4 tablespoons milk, as needed

Topping:

Toasted pecans, chopped

Directions

Donuts

Preheat oven to 350°F and grease a donut pan.
Grind ¼ cup toasted pecans in a food processor until fine.
In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and ground pecans.
In a separate bowl, whisk brown butter, brown sugar, and maple syrup until smooth. Add eggs and vanilla, mixing until fully incorporated.
Mix in half the dry ingredients, then add milk. Stir in the remaining dry ingredients until just combined.
Transfer batter to a piping bag (or spoon into pan) and fill molds halfway.
Bake for 8–10 minutes, or until a tester comes out clean. Cool slightly on a rack before glazing.

Glaze

In a bowl, whisk powdered sugar, melted brown butter, maple syrup, and salt.
Slowly add milk, 1 tablespoon at a time, until the glaze is thick but pourable.

Assembly

Dip cooled donuts into the glaze.
Place on a wire rack to allow excess glaze to drip.
Sprinkle with chopped toasted pecans.

Servings and timing

This recipe makes about 12 donuts.

Prep time: 15 minutes
Bake time: 10 minutes
Total time: 25 minutes

Variations

Pumpkin pecan donuts: Add ¼ cup pumpkin puree to the batter and reduce milk slightly.
Chocolate glaze: Replace maple syrup in the glaze with melted dark chocolate.
Gluten-free option: Use a gluten-free flour blend.
Extra spice: Add nutmeg, allspice, or cardamom for a spiced holiday version.
Cinnamon-sugar coating: Skip the glaze and coat warm donuts in cinnamon sugar.

Storage/Reheating

Store donuts in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days, though glaze may soften.
Freeze unglazed donuts for up to 2 months. Thaw and glaze before serving.
To reheat, warm donuts in the microwave for 10–15 seconds.

FAQs

What is brown butter and why use it?

Brown butter is butter cooked until golden and nutty, which adds a deep, rich flavor to baked goods.

Can I fry these donuts instead of baking them?

No, this recipe is designed for baked cake donuts, not fried yeast donuts.

Do I need a donut pan?

Yes, but you can also bake them in a muffin tin if needed—just adjust baking time slightly.

Can I substitute maple syrup?

Honey works as a substitute, but the flavor will be different.

Can I make these donuts ahead of time?

Yes, bake and store them unglazed, then glaze before serving for the best texture.

How do I know when the brown butter is ready?

It should smell nutty and have golden brown bits at the bottom of the pan.

Can I use pecan flour instead of grinding pecans?

Yes, but make sure it’s finely ground for even mixing.

Can I double the glaze recipe?

Yes, especially if you prefer generously coated donuts.

Why is my glaze too runny?

Add more powdered sugar until it thickens to the right consistency.

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt slightly.

Conclusion

Brown butter maple pecan donuts are a warm, nutty, and sweet treat that’s perfect for fall mornings or holiday baking. With their tender crumb, rich glaze, and crunchy pecan topping, they’re a bakery-worthy indulgence you can easily make at home. Serve them with a hot cup of coffee or cider, and they’ll quickly become a seasonal favorite.

Maggie

Brown Butter Maple Pecan Donuts

Why You’ll Love This Recipe

Ingredients