Buttermilk Pumpkin Donuts with Maple Glaze Recipe
If you love pumpkin, then you'll want to make these easy and delicious Buttermilk Pumpkin Donuts with Maple Glaze. They are a little healthier because they are baked rather than deep fried.
Large Mixing Bowl
Medium Mixing Bowl
- 1¼ cup flour
- ½ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅛ teaspoon cloves
- 1 egg
- ¼ cup buttermilk
- 1 teaspoon vanilla
- ⅓ cup pumpkin puree
- 2 Tablespoons butter melted
- 2 Tablespoons butter
- ¼ cup maple syrup
- 2 Tablespoons brown sugar
- 1½ Tablespoons milk
- 1 cup powdered sugar
- ½ teaspoon vanilla
- 2.8 ounces heath bar 2 (1.4 ounce bars), crushed
Preheat oven to 350 degrees and spray donut pan with non stick cooking spray.
In a large mixing bowl combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a medium mixing bowl combine the egg, buttermilk, and vanilla. Whisk together well.
Add the egg mixture to the dry mixture and stir until moistened.
Then add in pumpkin and melted butter. Mix just until combined. The batter will be thick.
Carefully spoon the batter into the prepared donut pan.(I used a small spoon to spoon out the batter into the donut pan). Dividing the batter evenly between all 6 donuts.
Cook for 10-12 minutes or until the donut tops spring back after being touched.
Let set in pan for about 5 minutes and then remove from pan and place on a cooling rack.
While the donuts are cooling, prepare the maple glaze.
In a small saucepan add the butter, maple syrup, brown sugar, and milk. Stir over medium/low heat until the butter is melted.
Pour into a mixing bowl and add the powdered sugar and vanilla. Beat until smooth and creamy.
Dip the tops of the donuts halfway into the maple glaze.
Place on the cooling racks that is sitting in a cookie sheet. This will catch the excess frosting/glaze that drips off.
Sprinkle with chopped Heath bar.
Since we are HUGE frosting lovers, and you will have a little frosting left over; we like to frost the donuts twice. Dip them for the first frosting dip, wait for about 3 minutes and add a little more frosting. The second layer of frosting sticks to the first layer. Then add the Heath bits on top.
Calories: 455kcal | Carbohydrates: 80g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 307mg | Potassium: 127mg | Fiber: 2g | Sugar: 58g | Vitamin A: 2415IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 2mg