Baked Buttermilk Pumpkin Doughnuts

With the doughnut recipes I'm collecting, it only makes sense to add a pumpkin one for the fall time. Soft cake like doughnuts with the right amount of pumpkin flavor taste so delicious with a maple frosting.

The original recipe called for drizzling the extra frosting over top of the doughnuts after frosting them. My youngest daughter and I couldn’t decide which way we liked better so we did some with the extra drizzle and some without. 

Baked Buttermilk Pumpkin Doughnuts

Ingredients:

Pumpkin Doughnuts

• 1 1/2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1/4 cup unsalted butter, melted
• 1/4 cup canola oil
• 1/3 cup buttermilk
• 1 egg
• 1 egg yolk
• 1 cup dark brown sugar
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract

Maple Icing

• 1/4 cup unsalted butter
• 1/2 cup dark brown sugar
• 2 tablespoons buttermilk
• 1 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 1/4-1 1/2 cups powdered sugar

Directions:

1. Preheat the oven to 350 F. Spray 2-6 cavity doughnut pans with cooking spray.
2. In a large bowl, whisk together the flour, baking powder, baking soda and pumpkin pie spice.
3. In another large bowl, whisk together the melted butter, oil, buttermilk, egg and egg yolk, brown sugar, pumpkin puree and vanilla. Whisk until smooth and no lumps remain.
4. Add the dry ingredients into the wet and stir just until combined and no flour streaks remain. Spoon or pipe the dough evenly into the 12 prepared doughnut cavities. 
5. Bake for 15-18 minutes or until an inserted toothpick comes out clean.
6. Remove the doughnut pans from the oven and allow the doughnuts to cool in the pans for 5 minutes. Transfer the doughnuts to a cooling rack and allow to cool completely before frosting.
7. While the doughnuts cool, place the butter into a medium microwave safe bowl. Place the bowl into the microwave and cover with a microwave safe plate big enough to cover the top of the bowl. Microwave on in high for 3-4 minutes or until a deep golden brown color. The butter will bubble up as it cooks. Watch carefully during the last minute, the butter can go from browned too burnt quickly. Remove the bowl from the microwave and allow the butter to cool for 5 minutes.
8. Add the brown sugar, buttermilk and maple syrup to the butter and whisk until well combined. Place the bowl into the microwave and heat on high for 1 1/2-2 minutes or until bubbly and smooth, whisking every 30 seconds. If the mixture is still grainy microwave for another 10-20 seconds.
9. Whisk in the vanilla extract and 1 1/4 cups powdered sugar. Continue to whisk until smooth. You want the mixture to be thick enough to coat the top of the doughnuts in a thin coat of icing. Add more powdered sugar a little at a time until this consistency is reached.
10. Dip each doughnut into the icing or spread the icing on with a knife and place back on the cooling rack. If the icing starts to get thick, microwave for a few seconds or add a drop or two of buttermilk.
11. If desired drizzle any remaining icing over top of the doughnuts. Allow the icing to set for 15 minutes before serving.

Enjoy!!!

Nutrition Facts
Servings: 12
Amount Per Serving
Calories: 333
Total Fat		13g
Saturated Fat		5.4g
Trans Fat		0g
Polyunsaturated Fat		1.7g
Monounsaturated Fat		4.8g
Cholesterol		53m.4g
Sodium		95.9mg
Total Carbohydrates		52g
Dietary Fiber		1g
Sugars		40.3g
Protein		3.3g
Calcium		35.7%
Iron		5.9%
Potassium		24.2mg
Vitamin A		49.1%
Vitamin C		0.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from the café sucre farine.