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To make these pumpkin buttermilk donuts, you need: - 1 cup all-purpose flour - 1/2 cup whole wheat flour - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1/2 cup brown sugar, packed - 1/2 cup canned pumpkin puree - 1/2 cup buttermilk - 1 large egg - 2 tablespoons melted unsalted butter - 1 teaspoon vanilla extract If you need substitutes, here are some options: - Use almond flour instead of all-purpose flour for a gluten-free version. - Swap the buttermilk with regular milk, adding a splash of vinegar for tang. - Replace brown sugar with coconut sugar for a healthier choice. - You can use a flax egg instead of a large egg for a vegan version. To bake these donuts, gather these tools: - Donut pan - Mixing bowls - Whisk - Piping bag or zip-top bag - Toothpick for testing doneness - Wire rack for cooling Making pumpkin buttermilk donuts is fun and easy. With the right ingredients and tools, you can whip up this tasty treat in your kitchen. If you want the full recipe, check out the details above. Start by gathering all your ingredients. You will need: - 1 cup all-purpose flour - 1/2 cup whole wheat flour - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1/2 cup brown sugar, packed - 1/2 cup canned pumpkin puree - 1/2 cup buttermilk - 1 large egg - 2 tablespoons melted unsalted butter - 1 teaspoon vanilla extract Preheat your oven to 350°F (175°C). Grease your donut pan with non-stick spray or butter. This step helps the donuts come out easily after baking. In a medium bowl, mix the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk until they are well combined. Set this bowl aside for later. In a large mixing bowl, combine the brown sugar, pumpkin puree, buttermilk, egg, melted butter, and vanilla extract. Stir these ingredients until they blend smoothly. Now, slowly add the dry ingredient mixture to the wet mixture. Stir gently until just blended. Do not overmix; a few lumps are okay. Next, grab a piping bag or a zip-top bag with one corner cut off. Fill each donut cavity about two-thirds full with your batter. This helps the donuts rise and stay fluffy. Place your filled pan in the oven. Bake for 10-12 minutes, or until the edges are golden and a toothpick comes out clean when you test a donut. Once baked, take the pan out of the oven. Let the donuts cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely. For serving, glaze the donuts with a mix of powdered sugar and milk. Drizzle this glaze over the top. To add a festive touch, sprinkle some cinnamon sugar on top. Enjoy your delightful fall treat! To make the best pumpkin buttermilk donuts, avoid overmixing the batter. When you mix too much, the donuts can turn out tough. Stir just until the wet and dry ingredients combine. A few lumps are okay! This keeps the donuts light and fluffy. Another common mistake is not measuring the flour correctly. Too much flour can lead to dry donuts. Use a spoon to fill your measuring cup and then level it off with a knife. This method ensures you get the right amount. To boost the flavor of your donuts, try adding a pinch of allspice or cloves. These spices give a warm, cozy taste that pairs well with pumpkin. You can also add chocolate chips for a sweet surprise. They melt just right and add richness. Using fresh spices instead of old ones can make a big difference too. Fresh spices smell great and enhance the overall flavor. You can also try different extracts, like almond or maple, for a unique twist. For the best donut consistency, pay attention to the batter’s thickness. It should flow easily but not be too runny. If your batter is too thick, add a bit more buttermilk. If it’s too thin, add a little flour. When filling the donut pan, aim for a two-thirds full level. This allows room for the donuts to rise and keeps them from spilling over. Lastly, let them cool for a few minutes in the pan before moving them to a wire rack. This step helps them hold their shape and stay moist. For the full recipe, make sure to check out the detailed steps! {{image_2}} You can change the flavor of your pumpkin buttermilk donuts easily. Try adding nutmeg or ginger for a warm spice kick. You can also use cardamom or allspice for a unique twist. Mixing in a bit of clove adds depth too. Experiment and find your favorite blend. Use about 1/4 teaspoon of each added spice. This small amount will make a big difference. Toppings can make your donuts even more special. A simple glaze is easy to make. Mix powdered sugar with a splash of milk until smooth. Drizzle this over your cooled donuts for a sweet touch. You can also roll warm donuts in cinnamon sugar for a warm, crunchy layer. For a fun twist, add crushed nuts or sprinkles on top. These add a crunchy texture and visual appeal. If you want a quicker way to make donuts, try an air fryer. Preheat your air fryer to 350°F (175°C). Fill the donut molds with batter, just like in the oven. Cook for about 6-8 minutes. Keep an eye on them to avoid overcooking. They may not rise as much, but they will still be delicious. This method gives you a slightly different texture, which many people enjoy. Store your pumpkin buttermilk donuts in an airtight container. This keeps them fresh and moist. You can leave them at room temperature for up to two days. If you want to keep them longer, refrigeration is a good option. Just remember to let them warm up before you eat them. To reheat your donuts, use the microwave for about 10-15 seconds. This warms them without making them tough. You can also preheat your oven to 350°F (175°C) and heat them for about 5 minutes. This gives them a nice crisp outside. Pumpkin buttermilk donuts last about three days at room temperature. In the fridge, they can stay fresh for up to a week. If you want to freeze them, wrap each donut in plastic wrap, then place them in a freezer bag. They can last up to three months in the freezer. When ready to eat, thaw them overnight in the fridge and reheat as needed. For the full recipe, check the earlier section. Pumpkin buttermilk donuts are soft, spiced treats. They blend pumpkin puree with buttermilk for moisture. The donuts have warm spices like cinnamon, nutmeg, and ginger. Their flavor is perfect for fall. You can enjoy them fresh from the oven or with a glaze. They are easy to make at home and absolutely delicious. Yes, you can make these donuts gluten-free! Use a gluten-free flour blend instead of all-purpose flour. Check that the blend contains xanthan gum for the best texture. The buttermilk and pumpkin puree keep the donuts moist and tasty. You may need to adjust baking time slightly, so keep an eye on them. The donuts are done when they are lightly golden. Insert a toothpick into one; it should come out clean. If the toothpick has batter on it, they need more time. Bake for 10-12 minutes, but check a minute or two before the timer goes off. Trust your senses; the smell will be a good guide too! You can find pumpkin buttermilk donuts at local bakeries in fall. Some cafes may also serve them as seasonal treats. If you prefer, you can make them at home using the Full Recipe. This way, you can enjoy them fresh and customize flavors to your liking! This guide covered key points for making pumpkin buttermilk donuts. I shared ingredients, tools, and step-by-step instructions. You learned tips to avoid mistakes and enhance flavor. I also explored variations and storage options. Now, enjoy these treats fresh or save some for later. With the right techniques, you can bake delicious donuts every time. Happy baking!

Pumpkin Buttermilk Donuts

Indulge in the delightful flavors of fall with these easy Pumpkin Buttermilk Donuts! Perfectly spiced and oh-so-moist, this recipe combines pumpkin puree, warm spices, and a touch of sweetness. You’ll love how simple they are to make! Whether for breakfast or as a snack, these donuts are a treat for all occasions. Click through to explore the full recipe and enjoy a deliciously festive treat today!
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Ingredients
  

1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup brown sugar, packed

1/2 cup canned pumpkin puree

1/2 cup buttermilk

1 large egg

2 tablespoons melted unsalted butter

1 teaspoon vanilla extract

Instructions
 

Preheat your oven to 350°F (175°C). Grease a donut pan with non-stick spray or butter.

    In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

      In a large mixing bowl, combine the brown sugar, pumpkin puree, buttermilk, egg, melted butter, and vanilla extract. Stir until smooth and well combined.

        Slowly add the dry ingredient mixture to the wet ingredients, stirring gently until just blended. Be careful not to overmix; a few lumps are perfectly fine.

          Using a piping bag or a zip-top bag with the corner snipped off, fill each donut cavity about two-thirds full with the batter.

            Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and a toothpick comes out clean when inserted into a donut.

              Allow the donuts to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 donuts

                  - Presentation Tips: Once cooled, you can glaze the donuts with a simple glaze made from powdered sugar and milk. Drizzle the glaze over the top and sprinkle with cinnamon sugar for added flavor and a festive touch!