Pumpkin Spice Season
My absolute favorite season is fall! I am a total sucker for all things “pumpkin spice.” Apple picking is at the top of my to-do list during September and there will be pumpkin carving in October. For me fall means chilly evenings, beautiful sunsets, driving through the country to view the trees bursting with autumn colors, hay rides, caramel apples, chili and cornbread, apple crisp… and pumpkin spice everything! Fall makes me feel so wonderfully warm and cozy.
We’re now nearing the beginning of fall. Kids are back to school, days are growing shorter, and the weather is cooling off. To celebrate the coming of the new season I decided to try out a new recipe: Pumpkin Spice Buttermilk Donuts.
—> UPDATE! I have a new, freshly updated version of this pumpkin spice donut recipe available. Click here to see it. I updated this very old recipe to make it easier to follow and with new, clearer pictures. Thanks for checking it out!
Donuts are a Girls Best Friend
This recipe worked out wonderfully! The dough is very soft and a bit tough to work with. But I still managed to turn out some incredibly tasty donuts. Homemade donuts are SO worth the effort!
Pumpkin Spice Buttermilk Donuts
Description
Be sure to visit https://carissashaw.com/pumpkin-buttermilk-donuts/ to see the updated version of this recipe.
Ingredients
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, cloves, and sugar. In a separate medium sized bowl, whisk together the melted butter, eggs, 1/2 cup of the buttermilk, 2 teaspoons of the vanilla, and pumpkin puree. Pour the wet mixture into the dry and mix until the dough is well combined. (The dough will still be quite sticky.)
- Turn the dough out onto a well floured surface and roll out to about 1/2 inch thickness. (The donuts will puff up while cooking.) Cut out donuts and donut holes.
- Heat 2-3 inches of oil in a large skillet or pot over medium high heat. When the oil is hot carefully slide each donut in to the oil, frying each side until lightly browned. Cool donuts on a wire rack.
- In a medium bowl, mix the powdered sugar with the remaining 1 teaspoon of vanilla and 1/2 cup of the buttermilk. Mix well until smooth. Dip each donut into the glaze and allow to set on a wire rack.
These look delicious! I have made donuts in a little donut maker but I want to try my hand and make some from scratch.
Bring on the pumpkin! That's why I LOVE fall 🙂
Okay- those really look AMAZING!!! I could eat about dozen in one sitting. For real. 🙂
There is something wrong with this recipe. It is impossible to roll them out! I followed it exactly and ended up with a goopy mess that just sticks to the rolling pin no matter how much flour I put on it. Very disappointing.
I know it says it will be very sticky. I haven’t tried it yet, but I wonder if you might have put the entire cup of buttermilk in the dough, instead of reserving half of it for the glaze. It would be easy to make that mistake if you’re making it step by step and don’t notice the “divided” notation in the list of ingredients.
I made these with my granddaughter’s she did put the entire cup of buttermilk in the dough. I just added a touch of flour and patted them to the desired thickness they turned out fantastic
★★★★★
I've never made donuts. But these look so good I'm going to have to try them! 🙂 I also plan on pinning them as well 🙂
How many donuts do you get from a single batch ?
What a great question! I have to tell you, I wrote this recipe and posted it here 5 years ago. Wow! Time flies! But I have not made it very often since because I try not to tempt my diabetic husband with too many delicious treats. 🙂 That being said, I DO want to make these this fall! They were sooooo yummy and I think my daughter would love this project. When I do, I’ll be sure to update this post with more helpful details. If my memory is correct, I think I got 10 full-sized donuts out of one batch, plus a bunch of donut holes. But I promise to come back with an update since this recipe has suddenly become wildly popular!
Awesome recipe! My family loves these. They are totally addicting!
I know it says it will be very sticky. I haven’t tried it yet, but I wonder if you might have put the entire cup of buttermilk in the dough, instead of reserving half of it for the glaze. It would be easy to make that mistake if you’re making it step by step and don’t notice the “divided” notation in the list of ingredients.
What size can for the pumpkin puree?
Alison, I don’t think you can get the exact amount (1 cup) from a can. I’m pretty sure the cans are around 14 oz. or just under two cups. You could freeze the leftover for other recipes like pumpkin rolls or overnight oatmeal.