Baked Buttermilk Pumpkin Doughnuts

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."
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Ingredients

servings 381 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 54.7g
  • 18%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 284 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray 2 standard-size, 6-well (3 1/2-inch) doughnut pans with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 8
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Snow day (and the cover of allrecipes magazine) inspired me to bake donuts. I say "inspired" especially because I made plenty of my own mods: * 1/3 whole wheat flour * scant 1/2 c brown sugar +...

I screwed this up. Next time mix together dry ingredients and the liquid ingredients in separate bowls and then combine. Also, add the egg YOKE, not the white. Don't take phone calls from you...

Excellent. My first donuts ever and they came out Fantastic!! Thank you for recipe!!

I made these in muffin tins. Mini size tins & standard tins lined with paper. They are delicious. Taking two dozen to church with me tomorrow. My husband loved them!

These doughnuts are AMAZING! They are good with or without the icing, but the icing puts it over the top!! I didn't put any pecans on mine and they are divine without! It did take a little...

The list of ingredients is very confusing. I put the 1/4 cup butter in the batter and didn't notice the 1/2 cup of butter until after they were baking. This is the first time I've ever baked don...

TOTALLY AWESOME!!!! Made exactly as outlined in the recipe, except 2 very minor changes. I used only 3/4 cup of confectioners sugar in the glaze, per our preference. I also used 1 1/2 tsps o...

This recipe is simply fantastic! The texture is light and moist and the glaze is to die for! I guess I will be making these again as they have all disappeared! ??

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