Pumpkin Spiced Donuts with Bourbon Caramel Glaze

For the caramel glaze:
In a large saucepan heat sugar over medium high heat. Keep and eye on the sugar, do not leave it unattended. As the sugar melts swirl the pan from side to side. Do this often to help the sugar melt evenly. Continue to melt and slowly swirl from side to side until the sugar is a rich amber color.

Remove from heat, add butter and heavy cream. Be careful, the glaze will bubble. Whisk until fulling incorporated and smooth. Return to a low heat, add bourbon and whisk while cooking for another 2 minutes. Set aside to cool.

For the pepitas (optional):
Add 3 tablespoons of sugar to a nonstick skillet over medium-high heat. When the sugar is just beginning to melt, about 4 minutes, add pepitas. Toss the pepitas in the skillet, coating them with sugar. Continue to cook until pepitas have toasted and are coated with sugar. Add remaining 1 tablespoon of sugar and stir. Pour pepitas out on a sheet pan to cool.

For the donuts:
Heat a light colored sauce pan over medium-heat. Have a heat-proof bowl standing by. Add butter, let melt and heat until it starts to bubble. Do NOT leave butter unattended. Do not be alarmed if it begins to pop or crackle, this is normal. The butter will begin to lightly brown. Using a heat-proof spatula or wooden spoon gently stir the butter. Remove butter from heat; the heat from the pan will continue to brown the butter. Keep stirring until the butter becomes and amber color. Immediately pour into heat-proof bowl; it will continue to brown and/or burn if left in the pan. Set aside to cool.

Heat oven to 350ºF. Lightly grease two donut pans with butter.

In large bowl, beat together eggs, sugar, pumpkin, spices, baking powder and browned butter until smooth. Add flour, stirring until just smooth. Try not to overwork the batter.

Fill each mold 3/4 of the way with a scant 1/4 cup of batter, evenly smoothing out the batter. Bake for 15 to 18 minutes or until a cake tester comes out clean. Remove the donuts from the oven and let cool in the pan for 5 minutes.

Using a spoon, loosen the donuts from the mold and gently lift them out. Transfer to a rack to cool completely.

Pour caramel into a shallow bowl. Place the cooling rack over a sheet pan lined with parchment paper.

Once donuts have completely cooled dip them in the caramel glaze, place back on cooling rack. Repeat with remaining donuts. Sprinkle candied pepitas over the donuts. Enjoy!