Buttermilk Pumpkin Donuts With Maple Glaze Recipes

MAPLE PUMPKIN DOUGHNUTS

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.

BUTTERMILK PUMPKIN DONUTS

Steps:

• Preheat oven to 400 degrees and grease a 6-count donut pan.
• In a large bowl, stir flour, sugar, baking powder, salt, and spices together.
• In a separate bowl, whisk together egg, buttermilk, and vanilla extract.
• Make a well in the center of the dry ingredients, and add in the wet ingredients. Gently stir until just combined (batter will be very thick).
• Add in sour cream, butter, and pumpkin puree. Mix until well combined.
• Spoon or pipe batter into the donut pan.
• Bake donuts for 10-12 minutes, or until the donuts have risen and the tops of the donuts 'spring' back when lightly touched.
• Allow to cool for at least 5 minutes before removing from the tray.
• In the microwave (or on the stove) melt butter and maple syrup together. Gently whisk in powdered sugar, vanilla extract, and cinnamon. Once combined, allow the glaze to cool for 8-10 minutes or so, so it can thicken.
• When ready to glaze the donuts, give the glaze a quick stir, then dunk each donut about halfway into the glaze. Place donuts on a wire cooling rack to give the glaze time to set (about 10 minutes).
• Enjoy!

MAPLE GLAZED PUMPKIN BUTTERMILK DOUGHNUTS (GF)

Steps:

• FOR THE DOUGHNUTS:
• Place the oat flour, millet flour, sweet rice flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt in a large bowl and whisk together. Set aside.
• In another mixing bowl, whisk together the egg, buttermilk, pumpkin puree, coconut palm sugar, and maple syrup until smooth.
• Add the dry ingredients to the wet ingredients and mix together with a spoon until a thick dough forms. NOTE: this dough will be slightly soft and sticky.
• Dust your work surface generously with oat flour. Place the dough on the floured surface. Dusting your hands well with flour, press the dough down to flatten a bit. Dust the top of the dough generously with oat flour and roll out gently to about a ½"-3/4" thickness. Cut rings out of the dough using a well floured doughnut cutter. My cutter was about 2½" in diameter.
• Heat about 3" of cooking oil in a large pot to 350 degrees (a candy thermometer works great for this). Fry the doughnuts and holes, 3-4 at a time until golden brown and puffed on the outside. Each doughnut should take roughly 2-3 minutes to cook. Check to make sure doughnuts are cooked thoroughly on the insides and fry for a longer amount of time, if needed.
• Drain the fried doughnuts on a paper towel. When the doughnuts have cooled, dip the tops in the maple glaze and place on a wire rack to set.
• Best eaten the same day cooked.
• FOR THE GLAZE:
• Place the confectioners sugar and maple syrup in a mixing bowl and whisk together. Whisk in water, 1 tablespoon at a time, until the glaze is smooth and runny, yet thick enough to coat the back of a spoon. Use to glaze doughnuts.

BUTTERMILK PUMPKIN DONUTS WITH MAPLE GLAZE RECIPE

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.