Baked Buttermilk Pumpkin Doughnuts

    40 minutes

    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.

    3 people made this

    Serves: 12 

    • Doughnuts
    • 1 1/2 cups plain flour
    • 2 teaspoons pumpkin pie spice (or mixed 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 icing sugar
    • 1/2 teaspoon vanilla extract
    • 1/2 cup coarsely chopped pecans (optional)

    Preparation:10min  ›  Cook:15min  ›  Extra time:15min resting  ›  Ready in:40min 

    1. Doughnuts: Preheat oven to 180 degrees C. Spray 2 standard-size, 6-well 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. 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 icing sugar and vanilla until smooth.
    5. To Serve: 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.

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    Reviews in English (18)


    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 + scant 1/2 c white sugar * 1/2 c applesauce + 1/4 c melted butter to cut down on fat * 2 whole eggs Then baked as written, just till they sprung back to the touch. These were AMAZING. EXTRAORDINARILY tender. I glazed half of them with a simpler maple glaze: ~1/4 c powdered sugar + 1 splash of pancake syrup + 1 splash of milk. I will be making these LOTS AND LOTS.  -  23 Jan 2016  (Review from Allrecipes USA and Canada)


    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 longer than 3 minutes to brown the butter, but we got there and the end results are delicious!  -  28 Jan 2016  (Review from Allrecipes USA and Canada)


    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!  -  30 Jan 2016  (Review from Allrecipes USA and Canada)