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I don't usually tell people what to do. Being an innately shy soul, I think "bossy" is a adjective that family and friends would not generally use to describe me. It's not my style, but I can't help myself this time. There's something you really need to do - if you don't have a donut pan, RUN to the store and get one (or two). They're fairly inexpensive ($8-10 dollars) and pretty easy to find these days. You can also order donut pans online.
Why am I telling you to do this? I was definitely a doubting Thomas about the idea of baked donuts. I'm an old fashioned girl and the idea of making donuts in the oven ..... well let's just say it had a "wrong" ring to me. I don't make donuts very often, perhaps once or twice a year, but when I do, I want REALLY good ones. The real thing (which means fried in oil), Like these babies. Then I'm done, for months and months, till the craving hits me again.
This time I had an idea for pumpkin donuts. I love adding buttermilk to my baked goods and thought pumpkin and buttermilk would be nice together. I checked out a few recipes, then came up with my own. I made the first batch, deep-fried, of course. They were REALLY good, but when I put the cooled, leftover oil back into the bottle and noticed that one third of it was missing ............ Oh dear, I decided I might need to go in a different direction.
I'd read several other bloggers extolling the virtues of baked donuts but, deep down inside, I really didn't believe them. "Keep an open mind", is my mantra though, and I've been wrong quite often, so I decided to purchase a couple donuts pans.
Very doubtfully, I made my first batch of baked pumpkin donuts. Sneaking a little bite shortly after they emerged from the oven was quite a revelation. They were REALLY good, but perhaps it was just because they were warm from the oven. I let them cool and then tried another bite. WOW! They were amazing; but I did have a bit more testing and tweaking to do. I was experimenting with the donut's consistency and the icing was still a work in progress.
Five batches later (yes, five!), I'm feeling a bit like a pumpkin donut myself, but I'm thrilled with the results and so is my family. I had to laugh at my daughter-in-law, Lindsay. She declared that she wasn't "a big fan of cake donuts" .......... until she took the first moist, warm, fall-spiced bite. "But these ........... these are simply amazing!", was her conclusion. I think you'll agree .......... After such spectacular results, you can be sure to find many more baked donuts recipes here at The Café in the future .......... so just go ahead and get that pan! P.S. Do you ever do anything you really regret later? I sent all of the remaining pumpkin donuts to work today with Scott as I didn't trust myself with them in the house. Tonight I said to him (in my saddest voice), "Honey, did you really take ALL of those donuts to work with you?.......... "
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ¼ cup butter melted
- ¼ cup vegetable oil
- ⅓ cup buttermilk
- 1 large egg
- 1 yolk from a large egg
- 1 cup dark brown sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- ¼ cup butter
- ½ cup dark brown sugar
- 2 tablespoons buttermilk
- 1 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1¼-1½ cups powdered sugar
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Preheat the oven to 350°F. Spray 2 6-well doughnut pans generously with cooking spray.
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Combine flour, baking powder, baking soda, pumpkin pie spice and salt in a large bowl. Set aside.
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Combine melted butter, oil, buttermilk, eggs, yolks, dark brown sugar, pumpkin puree and vanilla in a medium size bowl. Whisk to combine till smooth and lump-free.
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[url href="https://thecafesucrefarine.com/wp-content/uploads/2013/11/ButtermilkPumpkinDonuts1.jpg"][/url]
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Add the dry ingredients, stirring just until flour disappears. Transfer mixture to a gallon size plastic zippered bag. Seal bag pressing out any air. Snip about ¼ inch off of one bottom corner of the bag. Gently squeezing the bag, fill donut wells with batter, evenly dividing between the 12 wells.
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[url href="https://thecafesucrefarine.com/wp-content/uploads/2013/11/ButtermilkPumpkinDonutsBatter1.jpg"][/url]
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Place in oven and bake for 15 to 18 minutes, or until a cake tester inserted into the center of one of the donuts comes out clean and the top springs back slightly when touched.
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) Remove the doughnuts from the oven, cool in pan for 5 minutes, then invert onto a wire cooling rack, bottom side up. (The nice rounded bottom will now become the top.)
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While the doughnuts are baking, prepare the icing. Place butter in in medium size microwave-safe container. Be sure it’s not too small since the butter will bubble up as it’s browning. Place in microwave and cover container a microwave safe plate (big enough to cover the top). Cook on high for 3-4 minutes or until deep golden brown. (My microwave takes 3½ minutes.) Watch carefully for the last minute as butter can go from browned to burned very quickly.
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Remove browned butter from microwave and allow to cool for 5 minutes, then add brown sugar, buttermilk and maple syrup. Stir with a whisk until well combined. Place in microwave and cook on high for 1½-2 minutes or until bubbly and smooth, stopping every 30 seconds to whisk. Take a tiny taste. If it’s still “grainy” return to microwave for another 10-20 seconds.
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Add vanilla and 1¼ cups powdered sugar. Continue to whisk until smooth and silky. Mixture should be thick enough to adhere to donuts with a fairly thin coat. Add a bit more powdered sugar if needed.
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Dip each donut into frosting mixture. covering ¾ of surface with icing. Turn over, allowing excess icing to drip back into bowl, then set back on the cooling rack. Repeat with remaining donuts. If icing starts to get thick, return to microwave for a few seconds. You can also add a drop or two of additional buttermilk.
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Drizzle a bit of extra icing over donuts with a fork, if desired. Allow icing to set for at least 15 minutes before serving (if you can stand it).
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Yield: 12 donuts
Ashley says
These look amazing! I would love to mail them to friends in a care package...about how long do they stay fresh? Thanks!
Chris Scheuer says
Hi Ashley! I know they were still great the next day but they didn't last any longer than that so I can't give you a good answer. They seem to say moist longer than fried yeast donuts do though.
Abby says
Is a donut pan absolutely necessary for these? Couldn't I just use a muffin pan and have delicious deformities?
Chris Scheuer says
Hi Abby, you could definitely do that, maybe you could call them doffins ,,,? 🙂
A Little about Ally! says
I'm in the car traveling and just bit into my Galaxy! Stupendous! ! You amaze me! Xo
Melanie says
Wow, those look delicious!
Alex says
I've never tried pumpkin ones. Yours look so great!
Elisabeth Foodandthrift says
These baked scrumptious yummy donuts are incredible, and totally addictive. Love the maple glaze, and the pretty professional look to these gems!
GLENDA CHILDERS says
Thanks, Chris, you just gave me an idea of something to get Dave for Christmas. He would love making donuts. 🙂
Fondly,
Glenda
Pamela @ Brooklyn Farm Girl says
Donut perfection! I love some pumpkin donuts, but buttermilk pumpkin.. oh goodness! Yes! Yum!
Fashion Lover says
Pumpkin donuts!!! I'd never tried them!!! They seem delicious!!
XOXO!
Pam says
They look so beautiful and delicious! YUM.
Angie Schneider says
I prefer the baked one...the glaze looks fantastic, Chris.
Patty Price says
Wow-your donuts are beauties!!!
I love the rich color and of course the glaze!
I will have to pick up a few donut pans and try this baked donut technique soon 😉
Denise Browning says
Wow!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Do you accept orders, Chris?
Cuisine de Provence says
I can just about taste them they look so glorious!
Lenia says
They look amazing!So beautiful and tempting!
Cheers,dear Chris!
Lynn@Happier Than a Pig in Mud says
They sure sound good Chris! I've been thinking about one of those cake pop bakers... Might get it to make donut holes:@)
Elzbieta Hester says
These look deliciously moist and sweet! And baked!
Madonna/aka/Ms Lemon of Make Mine Lemon says
I never make donuts because the frying smells up the house. I would make these just to eat the icing. No one drizzles like you. 🙂
Sandra Lee says
I like my doughnuts to take a hot oil bath also, but I trust your judgement. I also have a mini doughnut pan that is just waiting to be called into service. Would it be wrong for me to lick the screen right now?
AdriBarr says
Well, I love donuts, pumpkin and maple - so these would definitely be something I'd enjoy. Thanks for the push. (I'd never call you bossy!) I too have read of the wonders of the baked donut, but I never really believed it - until now! These are on my "must do list."
Sophia Del Gigante says
These look great! I am definitely pinning this one as it looks a lot healthier than the real deal! Thanks Chris for this great recipe and pretty photos!
Vicki Bensinger says
I worked p/t for a while at SurLaTable years ago, and I would make these on Saturdays for those that came in. Shockingly they're so easy to make and quite good - and addicting. Yours look beautiful! I never did buy a pan, mainly because the donuts were so addicting. It's enough that I can't wean myself off of chocolate let alone donuts! 😉
The Mom Chef says
You really liked the baked variety that much? I've heard others praise them up and down but like you, I've always preferred the fried kind in those few brief moments that I crave one. I think your pumpkin donuts are amazing. I'd start by licking the glaze off. 🙂
Chris Scheuer says
I was definitely not expecting to like them Christiane, but wow, I'm glad I tried them. I'm sure it depends on the recipe and I'll be experimenting with some other flavors but this one is really amazing!
Foodycat says
Do they taste like doughnuts, or do they taste like really good cake that happens to be in a circle?
Chris Scheuer says
They do taste like donuts, actually the best I've ever made and I am a donut snob, if they're not really good, I won't bother with them 🙂
Laura (Tutti Dolci) says
These donuts look heavenly and I know they taste heavenly too with that wonderful glaze! 🙂
Claire @ Claire K Creations says
I've made mini doughnuts in the oven before and they were wonderful. This might be the recipe for some of my freezer pumpkin stash! I think maybe you should have stashed at least a couple for the creator!