Buttermilk Pumpkin Donuts With Maple Glaze Food

BUTTERMILK PUMPKIN DONUTS

Steps:

• 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).
• Enjoy!

MAPLE GLAZED PUMPKIN BUTTERMILK DOUGHNUTS (GF)

Steps:

• FOR THE DOUGHNUTS:
• Place the oat flour, millet flour, sweet rice flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt in a large bowl and whisk together. Set aside.
• In another mixing bowl, whisk together the egg, buttermilk, pumpkin puree, coconut palm sugar, and maple syrup until smooth.
• Add the dry ingredients to the wet ingredients and mix together with a spoon until a thick dough forms. NOTE: this dough will be slightly soft and sticky.
• Dust your work surface generously with oat flour. Place the dough on the floured surface. Dusting your hands well with flour, press the dough down to flatten a bit. Dust the top of the dough generously with oat flour and roll out gently to about a ½"-3/4" thickness. Cut rings out of the dough using a well floured doughnut cutter. My cutter was about 2½" in diameter.
• Heat about 3" of cooking oil in a large pot to 350 degrees (a candy thermometer works great for this). Fry the doughnuts and holes, 3-4 at a time until golden brown and puffed on the outside. Each doughnut should take roughly 2-3 minutes to cook. Check to make sure doughnuts are cooked thoroughly on the insides and fry for a longer amount of time, if needed.
• Drain the fried doughnuts on a paper towel. When the doughnuts have cooled, dip the tops in the maple glaze and place on a wire rack to set.
• Best eaten the same day cooked.
• FOR THE GLAZE:
• Place the confectioners sugar and maple syrup in a mixing bowl and whisk together. Whisk in water, 1 tablespoon at a time, until the glaze is smooth and runny, yet thick enough to coat the back of a spoon. Use to glaze doughnuts.

MAPLE PUMPKIN DOUGHNUTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a doughnut pan with about 1 teaspoon vegetable oil.
• Sift flour, baking powder, cinnamon, ginger, nutmeg, allspice, salt, and cloves together in a large bowl; stir brown sugar into flour mixture until well mixed.
• Whisk pumpkin puree, 1/3 cup vegetable oil, 1/3 cup maple syrup, buttermilk, and egg together in a separate bowl until smooth. Stir pumpkin mixture into flour mixture until batter is just combined. Refrigerate batter for flavors to blend, 20 to 40 minutes.
• Scoop about 1/4 cup batter into each doughnut well.
• Bake in the preheated oven until a toothpick inserted in the center of a doughnut comes out clean, 9 to 13 minutes. Cool doughnut completely in pan. Loosen edges of each doughnut with a small offset spatula or knife and transfer to wire rack.
• Whisk confectioners' sugar and 3 tablespoons maple syrup together in a small bowl until glaze is smooth.
• Press doughnuts facedown into glaze to cover the top completely. Place doughnuts on a wire rack for glaze to set, 2 to 3 minutes. Sprinkle pumpkin seeds over glaze.

MAPLE-GLAZED BAKED PUMPKIN DONUTS

Steps:

• Heat oven to 350°F.
• Whisk eggs in large bowl until blended. Add brown sugar, pumpkin pie spice and baking powder; mix well. Blend in 1 cup pumpkin and 1/2 cup sour cream. Stir in flour.
• Spoon into 12 donut pan cups sprayed with cooking spray.
• Bake 12 to 15 min. or until toothpick inserted into centers comes out clean. Cool 5 min. Remove donuts from pan to wire rack; cool completely.
• Meanwhile, beat dry pudding mix with remaining pumpkin and sour cream until blended. Refrigerate until ready to use.
• Whisk powdered sugar and maple syrup until blended; spoon over donuts.
• Spoon pudding mixture into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe pudding mixture into centers of donuts. Top with pecans, pressing gently into pudding mixture to secure.

PUMPKIN BUTTERMILK DOUGHNUTS

Steps:

• Resift flour with baking powder, soda, salt, cinnamon and ginger into medium bowl.
• Cream butter in large bowl until fluffy.
• Gradually add ¾ cup sugar and beat until fluffy, about 6 minutes.
• Add eggs, one at a time, beating well after each addition.
• Beat in ¼ cup dry ingredients.
• Add pumpkin and buttermilk and mix until thoroughly combined.
• Add remaining dry ingredients and stir until just blended (dough will be slightly sticky).
• Cover and refrigerate atleast 3 hours or overnight.
• Combine brown sugar and ½ cup sugar in paper bag; set aside.
• Roll dough out on lightly-floured surface to thickness of ¼ to 1/3 inch.
• Using lightly-floured 3 ½ inch round doughnut cutter, cut out doughnuts and holes.
• Transfer to floured board as they are cut.
• Gather up scraps and repeat.
• Let stand 10 minutes.
• Heat 4 inches oil in deep fryer to 360F.
• Add ¼ of doughnuts and holes and cook until golden-brown, turning once, about 5 minutes.
• Transfer to paper towels using slotted spoon and drain 3 minutes.
• Immediately transfer to paper bag with sugar and shake to coat.
• Arrange on racks.
• Repeat until all doughnuts have been fried and coated with sugar.
• Can be prepared 1 day ahead.
• Store airtight.