Pumpkin Buttermilk Doughnuts Recipes

BAKED PUMPKIN BUTTERMILK DONUTS

Steps:

• Preheat the oven to 400°F Lightly grease or spray a non-stick 6 count doughnut pan. Whisk together the dry ingredients in a large bowl. In a small bowl, whisk the sugar, egg, pumpkin, buttermilk and vanilla. Add the wet ingredients to the dry and stir until just combined. Fill the pan three-quarters full in each well. Lightly sprinkle the tops with brown sugar. Bake for 11-12 minutes, until golden and an inserted toothpick comes out dry. Let cool for 5 minutes before turning out onto a cooling rack.
• Recipe can easily be doubled. I baked for 12 minutes, but, depending on your stove temp, these might be better cooked for 10 minutes.

PUMPKIN BUTTERMILK DOUGHNUTS

Steps:

• Resift flour with baking powder, soda, salt, cinnamon and ginger into medium bowl.
• Cream butter in large bowl until fluffy.
• Gradually add ¾ cup sugar and beat until fluffy, about 6 minutes.
• Add eggs, one at a time, beating well after each addition.
• Beat in ¼ cup dry ingredients.
• Add pumpkin and buttermilk and mix until thoroughly combined.
• Add remaining dry ingredients and stir until just blended (dough will be slightly sticky).
• Cover and refrigerate atleast 3 hours or overnight.
• Combine brown sugar and ½ cup sugar in paper bag; set aside.
• Roll dough out on lightly-floured surface to thickness of ¼ to 1/3 inch.
• Using lightly-floured 3 ½ inch round doughnut cutter, cut out doughnuts and holes.
• Transfer to floured board as they are cut.
• Gather up scraps and repeat.
• Let stand 10 minutes.
• Heat 4 inches oil in deep fryer to 360F.
• Add ¼ of doughnuts and holes and cook until golden-brown, turning once, about 5 minutes.
• Transfer to paper towels using slotted spoon and drain 3 minutes.
• Immediately transfer to paper bag with sugar and shake to coat.
• Arrange on racks.
• Repeat until all doughnuts have been fried and coated with sugar.
• Can be prepared 1 day ahead.
• Store airtight.

BUTTERMILK PUMPKIN DONUTS WITH MAPLE GLAZE RECIPE

Steps:

• Preheat oven to 350 degrees and spray donut pan with non stick cooking spray.
• In a large mixing bowl combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
• In a medium mixing bowl combine the egg, buttermilk, and vanilla. Whisk together well.
• Add the egg mixture to the dry mixture and stir until moistened.
• Then add in pumpkin and melted butter. Mix just until combined. The batter will be thick.
• Carefully spoon the batter into the prepared donut pan.(I used a small spoon to spoon out the batter into the donut pan). Dividing the batter evenly between all 6 donuts.
• Cook for 10-12 minutes or until the donut tops spring back after being touched.
• Let set in pan for about 5 minutes and then remove from pan and place on a cooling rack.