Make a dozen yummy glazed pumpkin buttermilk doughnuts (and doughnut holes) in about 30 minutes! No rising time involved for this easy recipe.
Don’t you just love Fall? I love this season of the year, when my thoughts turn to cool mornings, brilliantly colored tree leaves, and pumpkins! Which brings up today’s recipe for Glazed Pumpkin Buttermilk Doughnuts!
Oh boy, are these glazed pumpkin buttermilk doughnuts GOOD! They taste perfect on a cool Fall morning, accompanied by a strong cup of coffee. Now THAT tastes like Fall should, right? Right!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Do Pumpkin Buttermilk Doughnuts Take A Lot Of Time To Make?
No, this recipe is pretty easy and straightforward. These doughnuts are very easy to make, because there is no rising time involved (no yeast is used).
You can make a dozen delicious pumpkin buttermilk doughnuts, as well as a dozen doughnut holes, in about 30 minutes! If you’ve never made doughnuts before, have no fear.
The dough is mixed, doughnut shapes are cut out, and then they are quickly fried in hot oil. Here’s one cooking away in my electric skillet in the hot oil. It’s almost done, and is looking good.
When Do You Glaze The Doughnuts?
After cooking (while the pumpkin buttermilk doughnuts are still hot), they are dipped into a simple, sweet glaze.
The glazed pumpkin buttermilk doughnuts cool on a wire rack, and then they are ready to gobble up!
It’s really not hard at all to make these doughnuts! Before you even know it, you can have a big plate of delicious glazed pumpkin buttermilk doughnuts ready to feed a hungry family!
Hope you enjoy these delicious pumpkin flavored doughnuts! You might also enjoy my glazed lemon poppy seed doughnuts or glazed chocolate doughnuts! They’re yummy!
Here’s how to make these glazed pumpkin buttermilk doughnuts.
Looking For More Recipes Using PUMPKIN?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few recipes featuring pumpkin you might enjoy, including:
- Pumpkin Streusel Coffeecake
- Pumpkin Cheesecake Snickerdoodles
- Pumpkin Chocolate Chip Muffins
- Pumpkin Chocolate Chip Pancakes
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Original recipe source: http://barefootandbaking.blogspot.com/2011/10/glazed-pumpkin-buttermilk-donuts.html
↓↓ PRINTABLE RECIPE BELOW ↓↓
Make a dozen yummy glazed pumpkin buttermilk doughnuts (and doughnut holes) in about 30 minutes! No rising time involved for this easy recipe.
- 1 3/4 cup all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup granulated sugar
- 1 Tablespoon butter , melted
- 1 egg
- 1 teaspoon vanilla
- 1/4 cup buttermilk
- 1/2 cup pumpkin puree
- Vegetable or canola oil (for frying)
- 1 1/2 cups powdered sugar
- 1/4 cup buttermilk
- 1/4 teaspoon vanilla extract
- In a large bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and sugar. Set aside.
- In a separate large bowl, whisk together the melted butter, egg, vanilla, buttermilk, and pumpkin puree until well combined. Set aside.
- Make a well in the center of the dry ingredients. Add the wet ingredients and mix well to combine fully. The dough will be somewhat sticky.
- Turn the dough out onto a lightly floured work surface. Using a rolling pin lightly coated with flour, roll the dough out until it is about 1/2 inch thick. Cut dough into circles with a doughnut cutter (or a biscuit cutter or canning jar lid). Cut out a small center circle with a medicine jar lid or a very small cap. (these cutouts will become the doughnut holes). Now your dough circles should look like thin doughnuts.
- Prepare the glaze for the doughnuts by mixing the powdered sugar, buttermilk and vanilla in a small bowl. Set aside until doughnuts have been cooked.
- To cook the doughnuts: In a large skillet, pour oil until it reaches a depth of 2 inches. Heat on medium-high (about 350 degrees). To test whether oil is hot enough, place a very tiny piece of dough into the oil to see if it bubbles. When hot enough, carefully place 2-3 doughnuts into oil (doughnuts should not touch each other). Cook doughnuts until edges are lightly browned, then carefully flip to the other side (I use 2 chopsticks to turn!). Cook the other side of the doughnut until lightly browned (about 2-3 minutes per side). Remove doughnuts to a paper towel lined plate to drain, and continue to cook the other doughnuts until done. Repeat process with doughnut holes.
- While doughnuts are still hot, dip the top side into the doughnut glaze. Let excess glaze drip off back into bowl. Place glazed doughnut onto a wire rack (glaze side UP) over a cookie sheet (to collect any drips), and let the doughnut glaze slightly dry and firm up before serving (just a few minutes).
- Once glaze is firmed up, serve doughnuts and enjoy!
Recipe will make at least 12 doughnuts and 12 doughnut holes.
Here’s one more to pin on your Pinterest boards!