Baked Buttermilk Pumpkin Doughnuts

May 13, 2023May 13, 20230 15
Baked Buttermilk Pumpkin Doughnuts
in Dessert

Prep

15 min

Cook

20 min

Ready In

35 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

Doughnuts :
1 1/2 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup packed dark brown sugar
1/2 stick butter , melted
1/4 cup vegetable oil
1/3 cup buttermilk
1 large egg
1 large egg yolk
1 cup pumpkin puree
1 teaspoon vanilla extract
Glaze :
1/4 cup butter
1/2 cup packed dark brown sugar
2 tablespoons cream or milk
2 tablespoons pure maple syrup
1 cup confectioners ' sugar
1/2 teaspoon vanilla extract
1/2 cup coarsely chopped pecans ( optional )

Nutrision Information

Servings Per Recipe
12
Calories
321
Sugar
35g
Fat
14g
Baked Buttermilk Pumpkin Doughnuts are a warm, delicious treat that's perfect for cool autumn mornings. These doughnuts are made with pumpkin puree, buttermilk, and warm spices like cinnamon, nutmeg, and allspice, giving them a perfect blend of sweet and savory flavors. These baked doughnuts are a healthier alternative to traditional fried doughnuts, and they're easy to make in just a few simple steps. Whether you have them for breakfast or an afternoon snack, these pumpkin doughnuts are sure to satisfy your sweet tooth.

Instructions

1.Preheat the oven to 350 degrees Fahrenheit. Grease two 6-count doughnut pans with cooking spray.
2.In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
3.In a separate large bowl, whisk together the brown sugar, melted butter, vegetable oil, buttermilk, egg, egg yolk, pumpkin puree, and vanilla extract.
4.Gradually add the dry ingredients to the wet ingredients, stirring until the batter is smooth.
5.Spoon the batter into the prepared doughnut pans, filling each mold about 3/4 full.
6.Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Allow doughnuts to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
7.While the doughnuts cool, make the glaze. In a medium saucepan, melt the butter and brown sugar over medium heat. Stir in the cream and maple syrup and bring the mixture to a boil. Remove from heat and stir in the confectioners’ sugar and vanilla extract until the glaze is smooth.
8.Dip the cooled doughnuts into the glaze, then top with chopped pecans. Allow the glaze to set for 10-15 minutes before serving.

PROS

These baked pumpkin doughnuts are a healthier alternative to fried doughnuts, and they are so easy to make!
The pumpkin puree gives the doughnuts a moist, flavorful texture, while the buttermilk adds a tangy richness.

Topped with a sweet and nutty glaze, these doughnuts are the perfect fall treat.

CONS

These doughnuts are still fairly high in sugar and fat, so they should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Pumpkin is packed with vitamin A, fiber, and potassium, and it’s also high in antioxidants.
By using pumpkin puree in this recipe, you may be able to boost your immune system, reduce inflammation, and improve your digestion.
Buttermilk is also a good source of probiotics and calcium, which can help support gut health and bone strength.

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