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√Doughnuts - Baked Pumpkin Buttermilk 8-2-16

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Ingredients

  • Doughnuts:
  • 1 1/2 cups AP flour
  • 2 tsp. pumpkin pie spice
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup packed dark brown sugar
  • 4 tbsp. butter (1/2 stick), melted
  • 1/4 cup vegetable oil
  • 1/3 cup buttermilk
  • 1 large egg
  • 1 large egg yolk
  • 1 cup pumpkin puree
  • 1 tsp. vanilla extract
  • Glaze:
  • 4 tbsp. butter (1/2 stick)
  • 1/2 cup packed dark brown sugar
  • 2 tbsp. cream or milk
  • 2 tbsp. maple syrup
  • 1 cup confectioners' sugar
  • 1/2 tsp. vanilla extract
  • 1/2 cup chopped pecans (optional)

Details

Preparation

Step 1

Makes 12 doughnuts. Preheat oven to 350. Spray two standard, 6-well, 3 1/2" doughnut pans with cooking spray. In small bowl, mix flour through salt. In large bowl whisk brown sugar through vanilla until smooth. Add flout mix to pumpkin mix, stirring just until no streaks of flour remain. Spoon mix into prepared doughnut pans (fill to edge, don't overfill) and bake until tops spring back when lightly pressed, 15-18 min. Remove from pan and transfer to wire rack to cool.
Glaze: Melt butter in a small sauce pan over medium heat just until it begins to brown, about 3 min. 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 1 tbsp. of glaze over each doughnut and sprinkle with pecans. OR use glaze as a dip as you eat doughnut.

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