Glazed Pumpkin Buttermilk Doughnuts

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!Glazed Pumpkin Buttermilk Doughnuts / The Grateful Girl Cooks!
Oh boy, are they GOOD! Perfect for a cool Fall morning, accompanied by a strong cup of coffee. Now THAT tastes like Fall should, right?

These doughnuts are very easy to make. This recipe will make¬† a dozen delicious pumpkin buttermilk doughnuts, as well as a dozen doughnut holes, too! If you’ve never made doughnuts before, have no fear… it’s really not hard at all, and before ya know it, you can have a big plate of delicious doughnuts ready to feed your hungry family! Sure hope you will give these a try… they really are wonderful!

Glazed Pumpkin Buttermilk Doughnuts / The Grateful Girl Cooks!

Almost done… looking good.

Glazed Pumpkin Buttermilk Doughnuts / The Grateful Girl Cooks!

Ready to eat… YUM!

Glazed Pumpkin Buttermilk Doughnuts / The Grateful Girl Cooks!Original recipe source: http://barefootandbaking.blogspot.com/2011/10/glazed-pumpkin-buttermilk-donuts.html

Glazed Pumpkin Buttermilk Doughnuts
 
Prep time
Cook time
Total time
 
These tasty, easy and inexpensive to make glazed pumpkin buttermilk doughnuts will be a little "taste" of Fall for your family!
As Prepared By:
Recipe type: Breakfast
Serves: 1 dozen
Ingredients
For doughnuts:
  • 1¾ cup all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ cup granulated sugar
  • 1 Tablespoon butter, melted
  • 1 egg
  • 1 teaspoon vanilla
  • ¼ cup buttermilk
  • ½ cup pumpkin puree
  • Vegetable or canola oil (for frying)
For Glaze:
  • 1½ cups powdered sugar
  • ¼ cup buttermilk
  • ¼ teaspoon vanilla extract
Directions
  1. In a large bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and sugar. Set aside.
  2. In a separate large bowl, whisk together the melted butter, egg, vanilla, buttermilk, and pumpkin puree until well combined. Set aside.
  3. 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.
  4. 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 ½ 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.
  5. 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.
  6. 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.
  7. 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).
  8. Once glaze is firmed up, serve doughnuts and enjoy!
Notes
Recipe will make at least 12 doughnuts and 12 doughnut holes.

 

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