Description
Baked buttermilk pumpkin doughnuts dipped in a maple-buttermilk glaze.
Ingredients
- 1 cup All-purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Kosher Salt
- ½ teaspoons Baking Soda
- ¼ teaspoons Ground Cinnamon
- 1 Large Egg
- ¼ cups Brown Sugar
- 2 Tablespoons Liquid Honey
- 2 Tablespoons Melted Unsalted Butter, Cooled
- ⅓ cups Pumpkin Puree
- ¼ cups Buttermilk
- 1 teaspoon Vanilla Extract
- FOR THE MAPLE BUTTERMILK GLAZE:
- ¾ cups Confectioners Sugar
- 1 Tablespoon Maple Syrup
- ¼ teaspoons Ground Cinnamon
- ⅛ teaspoons Ground Nutmeg
- 2 Tablespoons Buttermilk
Preparation
Preheat oven to 350ºF. Spray a 6-mold donut pan with nonstick spray and set aside.
In a large mixing bowl, combine flour, baking powder, salt, baking soda and cinnamon.
In a medium mixing bowl, whisk together egg, brown sugar, honey, melted butter, pumpkin puree, buttermilk and vanilla until smooth. Pour wet ingredients into dry and mix until batter is smooth.
Spoon batter into doughnut molds, filling to just below the top of each old. Bake for 16 to 20 minutes until lightly golden brown around the edges. The doughnuts are supposed to have a gooey center. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts to help loosen them out. Then place on a cooling rack and allow to cool for 5 to 10 minutes before glazing.
For the glaze, in a large bowl, whisk together confectioners sugar, spices, and buttermilk.
Dip doughnuts into glaze, and put them on a rack lined with parchment to catch any drips. Let glaze set before serving.
