Pumpkin Buttermilk Doughnuts
Indulge in the cozy flavors of fall with these irresistibly soft and fluffy Pumpkin Buttermilk Doughnuts, a perfect homemade treat to brighten any day. These doughnuts combine the warm spices of cinnamon, nutmeg, and ginger with the richness of real pumpkin puree and creamy buttermilk, creating a tender dough that’s fried to golden perfection. Each bite is bursting with autumnal charm, especially when dusted in cinnamon sugar or finished with a sweet powdered sugar glaze. In just under an hour, with simple ingredients and a few easy steps, you can create bakery-quality doughnuts right in your kitchen. Serve them warm for a delectable breakfast or snack that’s sure to impress family and friends. Whether pumpkin season is in full swing or you’re simply craving something special, these doughnuts deliver comforting flavor in every bite!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.75 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.5 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar (packed)
- 1 cup Canned pumpkin puree
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 0.33 cup Buttermilk
- 4 cups Vegetable oil (for frying)
- 1 cup Cinnamon sugar (optional topping)
- 1 recipe Powdered sugar glaze (optional topping)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. Set aside.
In a separate bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the pumpkin puree, eggs, and vanilla extract to the butter mixture, and beat until smooth and well mixed.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until a soft dough forms.
Turn the dough out onto a lightly floured surface and pat or roll it to about 1/2-inch thickness. Use a doughnut cutter (or a 3-inch round cutter and a 1-inch cutter for the center) to cut out the doughnuts. Re-roll and cut scraps as needed.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a thermometer to ensure the oil maintains the correct temperature.
Carefully fry the doughnuts, a few at a time, until golden brown, about 1-2 minutes per side. Use a slotted spoon to transfer the cooked doughnuts to a paper towel-lined plate to drain.
If using cinnamon sugar, toss the warm doughnuts in the mixture to coat evenly. If using a powdered sugar glaze, let the doughnuts cool slightly and then drizzle or dip them in the glaze.
Serve warm or at room temperature. These doughnuts are best enjoyed fresh on the day they are made.
Nutrition Facts
Calories |
1073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.1 g | 114% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 341 mg | 15% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 45.1 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 146 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
