Baked Buttermilk Pumpkin Doughnuts Recipes

Steps:

• Pepita Sugar:Pulse pepitas in a food processor until fine. Add sugar and cinnamon; pulse to combine. Sugar can be stored in an airtight container up to 1 week. (Makes 1 cup.)
• Donuts:Preheat oven to 425 degrees. Lightly brush 3 standard donut pans with butter. Whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice.
• Beat butter with both sugars on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition. Beat in vanilla, then flour mixture in two additions, alternating with buttermilk and pumpkin.
• Transfer batter to a piping bag fitted with a large plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a 1/2-inch hole in one corner. Pipe 3 tablespoons batter into each cup of pans. Bake until tops spring back when lightly touched, about 11 minutes. Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool until just warm to the touch, 10 minutes more.
• Brush donuts with melted butter and toss in pepita sugar, then return to racks. Donuts are best served the day they are made but can be stored in an airtight container at room temperature up to 1 day.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two 6-hole doughnut pans with cooking spray.
• Combine sugar, pumpkin puree, eggs, oil, pumpkin pie spice, salt, and baking powder for the doughnuts in the bowl of a stand mixer; mix until smooth. Gently stir in 1 3/4 cups plus 2 tablespoons flour until just combined. Divide batter among the 2 doughnut pans, filling each well about 3/4 of the way full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.
• Remove doughnuts from oven and allow to cool for about 5 minutes. Gently transfer doughnuts to a wire rack (you can use a butter knife or small rubber spatula to help release them from the pan if needed).
• Combine sugar and pumpkin pie spice for the dusting on a large pie plate or in a resealable plastic bag. Gently coat doughnuts with the sugar mixture while still warm. Do wait until they have firmed up a little and aren't too fragile or they will crack and break. Best served warm.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Adjust an oven rack to upper-middle position. Spray a donut pan with cooking spray.
• Sift flour, sugar, cornstarch, baking powder, nutmeg, and salt together in a large mixing bowl.
• Whisk buttermilk, eggs, baking soda, and vanilla extract together in a smaller bowl.
• Pour melted and cooled shortening into flour mixture and stir until absorbed. Add buttermilk mixture and mix well. Let batter rest for 10 to 15 minutes.
• Pour a scant tablespoon of batter into the well of each donut cup in the prepared pan. Use the back of a spoon to distribute batter evenly across the bottom of each; you won't use up all of the batter in this batch.
• Bake in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Remove from the oven; let cool in the pan for 2 to 3 minutes before removing onto a wire rack.
• Place powdered sugar into a small paper bag. Toss warm doughnuts in powdered sugar to coat.
• Spray the donut pan with cooking spray again. Spoon batter in tablespoonfuls into the hot pan for the next batch.
• Bake donuts in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Let cool for 2 to 3 minutes before removing from the pan and toss in powdered sugar.

Steps:

• Preheat the oven to 400°F Lightly grease or spray a non-stick 6 count doughnut pan. Whisk together the dry ingredients in a large bowl. In a small bowl, whisk the sugar, egg, pumpkin, buttermilk and vanilla. Add the wet ingredients to the dry and stir until just combined. Fill the pan three-quarters full in each well. Lightly sprinkle the tops with brown sugar. Bake for 11-12 minutes, until golden and an inserted toothpick comes out dry. Let cool for 5 minutes before turning out onto a cooling rack.
• Recipe can easily be doubled. I baked for 12 minutes, but, depending on your stove temp, these might be better cooked for 10 minutes.

Steps:

• For the doughnuts: Preheat the oven to 350 degrees F.
• Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.
• Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs and together in another large bowl until smooth.
• Add the flour mixture to the pumpkin mixture and beat until just combined.
• Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger.
• Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack.
• For the topping: Stir the sugar and cinnamon together in a shallow bowl. Working one at a time, brush the doughnuts all over with butter, then dip them in the cinnamon sugar to coat. Serve warm or at room temperature.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a doughnut pan with about 1 teaspoon vegetable oil.
• Sift flour, baking powder, cinnamon, ginger, nutmeg, allspice, salt, and cloves together in a large bowl; stir brown sugar into flour mixture until well mixed.
• Whisk pumpkin puree, 1/3 cup vegetable oil, 1/3 cup maple syrup, buttermilk, and egg together in a separate bowl until smooth. Stir pumpkin mixture into flour mixture until batter is just combined. Refrigerate batter for flavors to blend, 20 to 40 minutes.
• Scoop about 1/4 cup batter into each doughnut well.
• Bake in the preheated oven until a toothpick inserted in the center of a doughnut comes out clean, 9 to 13 minutes. Cool doughnut completely in pan. Loosen edges of each doughnut with a small offset spatula or knife and transfer to wire rack.
• Whisk confectioners' sugar and 3 tablespoons maple syrup together in a small bowl until glaze is smooth.
• Press doughnuts facedown into glaze to cover the top completely. Place doughnuts on a wire rack for glaze to set, 2 to 3 minutes. Sprinkle pumpkin seeds over glaze.

Steps:

• Preheat oven to 350 degrees and spray donut pan with non stick cooking spray.
• In a large mixing bowl combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
• In a medium mixing bowl combine the egg, buttermilk, and vanilla. Whisk together well.
• Add the egg mixture to the dry mixture and stir until moistened.
• Then add in pumpkin and melted butter. Mix just until combined. The batter will be thick.
• Carefully spoon the batter into the prepared donut pan.(I used a small spoon to spoon out the batter into the donut pan). Dividing the batter evenly between all 6 donuts.
• Cook for 10-12 minutes or until the donut tops spring back after being touched.
• Let set in pan for about 5 minutes and then remove from pan and place on a cooling rack.

Steps:

• Resift flour with baking powder, soda, salt, cinnamon and ginger into medium bowl.
• Cream butter in large bowl until fluffy.
• Gradually add ¾ cup sugar and beat until fluffy, about 6 minutes.
• Add eggs, one at a time, beating well after each addition.
• Beat in ¼ cup dry ingredients.
• Add pumpkin and buttermilk and mix until thoroughly combined.
• Add remaining dry ingredients and stir until just blended (dough will be slightly sticky).
• Cover and refrigerate atleast 3 hours or overnight.
• Combine brown sugar and ½ cup sugar in paper bag; set aside.
• Roll dough out on lightly-floured surface to thickness of ¼ to 1/3 inch.
• Using lightly-floured 3 ½ inch round doughnut cutter, cut out doughnuts and holes.
• Transfer to floured board as they are cut.
• Gather up scraps and repeat.
• Let stand 10 minutes.
• Heat 4 inches oil in deep fryer to 360F.
• Add ¼ of doughnuts and holes and cook until golden-brown, turning once, about 5 minutes.
• Transfer to paper towels using slotted spoon and drain 3 minutes.
• Immediately transfer to paper bag with sugar and shake to coat.
• Arrange on racks.
• Repeat until all doughnuts have been fried and coated with sugar.
• Can be prepared 1 day ahead.
• Store airtight.

Steps:

• Place a rack in the center of the oven and heat to 375 degrees. Coat 2 (6-cavity) doughnut pans with nonstick cooking spray.
• Make the doughnuts: In a medium bowl, whisk together flour, cinnamon, baking powder, salt, nutmeg and baking soda.
• In a separate large bowl, whisk together the sugar and oil. Add the eggs and vanilla extract, and whisk until the mixture is thick and yellow, 1 to 2 minutes. Whisk in the pumpkin purée until smooth and combined.
• Sift half the dry ingredients into the wet and stir until just combined. Add the milk and stir to combine. Sift in the remaining dry ingredients and stir until just combined.
• Use a 1/4 cup measuring cup to pour batter into each doughnut cavity. Bake until the doughnuts are browned, separating from the edges of the pan, and springy when touched, 15 to 20 minutes.
• Remove the pans from the oven and transfer them to a wire rack to cool for 5 minutes. Remove the doughnuts from the pans and allow to cool completely for about 30 minutes.
• As the doughnuts cool, make the glaze: In a medium bowl, combine confectioners' sugar, milk and vanilla extract and whisk to combine until desired consistency. The glaze should drip slowly, not run, down the sides of the doughnut; add more milk if needed to thin it or more confectioners' sugar if needed to thicken it. Working one at a time, dip the top half of each cooled doughnut into the vanilla glaze. Serve immediately, or let cool completely, then store in an airtight container in a single layer for up to 3 days.