Forktionary

Pumpkin Buttermilk Doughnuts Recipe

Indulge in the irresistible warmth of fall with these Pumpkin Buttermilk Doughnuts! These aren't your average doughnuts – the pumpkin puree and aromatic spices create a flavor explosion, while the buttermilk adds a delightful tang and unbelievably tender crumb. Prepare to be amazed by their melt-in-your-mouth texture. Best of all? The recipe includes a make-ahead option, perfect for a special breakfast or brunch. Make them the night before, and wake up to the most amazing aroma! These doughnuts are so good, they'll disappear faster than you can say 'pumpkin spice!'

Prep Time 20 mins
Cook Time 25 mins
Calories 201.5 kcal
Protein 7g
Rating 5.0 (1 Reviews)
Pumpkin Buttermilk Doughnuts 29

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Buttermilk Doughnuts

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Pumpkin Buttermilk Doughnuts? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Pumpkin Buttermilk Doughnuts

  1. Whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground ginger. Set aside.
  2. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar until light and fluffy (about 6 minutes using an electric mixer).
  3. Add 2 large eggs one at a time, beating well after each addition.
  4. Gradually beat in 1 cup of the dry ingredient mixture.
  5. In a separate bowl, whisk together 1 (15-ounce) can pumpkin puree and 1 cup buttermilk.
  6. Add the wet ingredients to the creamed butter mixture and mix until just combined.
  7. Stir in the remaining dry ingredients until just blended. Do not overmix.
  8. Cover the bowl and refrigerate for at least 3 hours, or preferably overnight.
  9. In a shallow dish or paper bag, combine 1/2 cup packed light brown sugar and 1/4 cup granulated sugar.
  10. On a lightly floured surface, roll out the dough to 1/3-inch thickness.
  11. Using a 3-inch doughnut cutter (and a smaller cutter for the centers), cut out the doughnuts and reserve the doughnut holes.
  12. Place the doughnuts and holes on a lightly floured surface.
  13. Let the cut doughnuts rest for 10 minutes.
  14. Heat about 4 inches of vegetable oil in a deep fryer or large pot to 360°F (182°C).
  15. Carefully add half of the doughnuts and holes to the hot oil, ensuring not to overcrowd the fryer. Fry for about 2-3 minutes per side, or until golden brown.
  16. Remove the doughnuts with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil for 3 minutes.
  17. Immediately toss the warm doughnuts in the sugar mixture to coat.
  18. Repeat steps 15-17 with the remaining doughnuts.
  19. Arrange doughnuts on a wire rack to cool completely.
  20. Store airtight at room temperature for up to 2 days, or in the refrigerator for up to 3 days.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

81g

Fat

9g

Carbs

13g

Recipe Categories (Choose a category and find related recipes!)

Breakfast & Brunch Sweets & Sides Desserts The Americas American Southern Vegetarian Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Healthy Breads Eggs Dairy Vegetables Heirloom Historical Holiday Event Kid Friendly Dietary Gifts Hanukkah Thanksgiving Squash Brunch Superbowl Number Of Servings