BAKED BUTTERMILK PUMPKIN DOUGHNUTS
These maple-glazed beauties took first place in the Allrecipes 'Holy Doughnuts!' contest at the 2015 Iowa State Fair. They're baked, not fried, and totally delicious.
Provided by Anita Van Gundy
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Yield 12
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 2 standard-size, 6-well (3 1/2-inch) doughnut pans with cooking spray.
- Stir together flour, pumpkin pie spice, baking powder, baking soda, and salt in a small bowl. Whisk together brown sugar, butter, oil, buttermilk, whole egg, egg yolk, pumpkin puree, and vanilla in a large bowl until smooth. Add flour mixture to pumpkin mixture, stirring just until no streaks of flour remain.
- Spoon mixture into prepared doughnut pans (they'll be quite full), and bake until tops spring back when lightly pressed, 15 to 18 minutes. Remove doughnuts from pans and transfer to a wire rack to cool while you prepare glaze.
- Melt butter in a small saucepan over medium heat just until it begins to brown, about 3 minutes. Remove from heat and whisk in brown sugar, cream, and maple syrup. Return pan to low heat and cook until bubbly, about 30 seconds. Remove from heat and whisk in powdered sugar and vanilla until smooth.
- Spread about 4 teaspoons of glaze over top of each doughnut, then immediately sprinkle with pecans (if using). Let stand until glaze is set, about 15 minutes.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 54.7 g, Cholesterol 56.6 mg, Fat 17.5 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 6.8 g, Sodium 284.2 mg, Sugar 40.3 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mohamed Chakroun
[email protected]This recipe should be removed from the internet.
Esther Petruska
[email protected]I'm shocked that anyone would publish this recipe.
Ad Lem
[email protected]These doughnuts are an insult to the culinary arts.
Kamara Alhaji R
[email protected]I would rather eat cardboard than these doughnuts.
Shahir Samir
[email protected]These doughnuts were the worst I've ever had.
Safal Pun
[email protected]I'm really disappointed with this recipe.
tanuja parajuli
[email protected]This recipe is a waste of time and ingredients.
Carol O'Shea
[email protected]I would not recommend this recipe to anyone.
Kwesi Solomon
[email protected]These doughnuts were a complete disaster. They were dense, dry, and flavorless.
ttdestroyeryt-
[email protected]I didn't like the flavor of these doughnuts at all.
Samuel Oladejo
[email protected]These doughnuts were a bit dry, but the flavor was good.
Delia Mataure
[email protected]Overall, I thought these doughnuts were pretty good. They were easy to make and they tasted good, but they weren't anything special.
Kagiso Tumisang
[email protected]I had some trouble getting the doughnuts to rise properly, but they still tasted good.
Aqib Niaz
[email protected]These doughnuts were a bit too sweet for my taste, but they were still good.
Tanjin Maiha
[email protected]I love the combination of pumpkin and buttermilk in these doughnuts. It makes them so moist and flavorful.
Abdulwahab fadhilat Damilola
[email protected]These were so easy to make and they taste amazing! I will definitely be making these again.
SM SHOHEL RANA
[email protected]I'm not usually a big fan of pumpkin desserts, but these doughnuts changed my mind. They were absolutely delicious!
Rogelio Tapia
[email protected]Followed the recipe exactly and they turned out perfectly! My family loved them.
Rakha Gg
[email protected]These doughnuts were a hit at my Thanksgiving gathering! They were so moist and flavorful, and the pumpkin and buttermilk gave them a unique twist. I'll definitely be making these again next year.