These baked Buttermilk Pumpkin Donuts are topped with a spiced maple glaze. These homemade donuts are baked in the oven, giving them a cake donut texture. Between the pumpkin donut flavor and the sweet maple glaze, these make the best fall breakfast!
Aaaaand, here’s the final installment of the donut fest (well, at least for now).
I make no apologies for this donut fiesta we’ve been having.
It’s been nearing 100 degrees all week (despite the predictions of high 80s), and I’ve been in need of some serious donut therapy. It’s the ultimate comfort food (next to Caramel Apple Cinnamon Rolls, that is 😉), and I’ve been eating all my feelings.
Apart from the therapeutic quality these Buttermilk Pumpkin Donuts possess, these sweet ‘lil donuts are a perfect accompaniment for a…
…daaaa da daaaa….
Which, coincidentally, is perfect since a group of us bloggers are hosting a virtual baby shower for three very special ladies: Ashley from The Recipe Rebel, Denise from Sweet Peas and Saffron, and Kristine from Kristine’s Kitchen.
I have had the pleasure of getting to know these sweet ladies over the course of blogging, and I am thrilled for all of them on their newest additions to their families. These ladies are amazing bloggers and incredible mothers, and they are all-around some of the most genuine, kind-hearted women I’ve met.
Congrats to you all! I am so happy for you and your families!
For fall and pumpkin lovers like me, these donuts completely hit the mark.
They’re nice and spicy (in the cinnamon-nutmeg-ginger department, not actually on-fire-spicy), full of pumpkin flavor, and topped with a maple glaze that’s reminiscent of the glaze on those amazing maple bars that are donut shop staples.
These are everything.
Buttermilk Pumpkin Donuts, I’m your biggest fan.
- 1 1/4 cups all purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp pumpkin pie spice
- 1 egg
- 1/4 cup buttermilk
- 1 tsp vanilla extract
- 1 Tbsp sour cream (optional, it just yields a richer texture)
- 1 Tbsp butter, melted
- 1/4 cup pumpkin puree
- 2 Tbsp butter
- 1/4 cup pure maple syrup
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- 1/4 tsp ground cinnamon
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).
Come celebrate with us!
Easy Pumpkin Danish by Pumpkin N’ Spice
Mini Pumpkin Cheesecakes by Live Well Bake Often
Pumpkin Pie Crumb Bars by Bakerita
Mini Apple Crisps by Life Made Sweeter
Spicy Apple-Tomato Salsa by Floating Kitchen
Pumpkin Spice Latte Bread Pudding by Whole and Heavenly Oven
Cinnamon Apple Brie Crostini by Flying on Jess Fuel
Apple Pie Bars by Bake.Eat.Repeat
Honey Apple Butter Greek Yogurt Dip by My Sequined Life
Butternut Squash Hummus with Spiced Pepitas by Flavor the Moments