Pumpkin Doughnuts

Name: Pumpkin Doughnuts
Yield: Makes about 16, 3 ″ doughnuts
Ingredients: ⅓ cup buttermilk; Nonstick cooking spray; Juice of 1 lemon; ¼ teaspoon each baking soda and salt; 2 teaspoons vanilla extract; 1 teaspoon each ground nutmeg and ground ginger; 1 large egg; ⅓ cup whole milk; ¾ teaspoon baking powder; ½ cup pumpkin puree; 1½ teaspoons ground cinnamon; ⅔ cup sugar; 2 teaspoons ground cinnamon; ¼ teaspoon salt; ½ cup unsalted butter; ½ cup sugar; 6 tablespoons unsalted butter, at room temperature; 1½ cups all-purpose flour

Preparation info

Makes about
16
, 3 ″ doughnuts

Difficulty
Easy

Appears in

The Doughnut Cookbook

By Williams Sonoma

Published 2016

About

On cool fall mornings, these spiced doughnuts, with their sunny orange, moist crumb, are a great pick-me-up. If you like, swap out the cinnamon-sugar topping for a pumpkin-friendly maple glaze.

Ingredients

For the Doughnuts

Nonstick cooking spray
1½ cups all-purpose flour
¾ teaspoon baking powder

Dessert
Vegetarian
Gluten-free

Method

To make the doughnuts, preheat the oven to 375°F. Coat the wells of a doughnut pan with nonstick cooking spray.

In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In another bowl, stir together the buttermilk, milk, pumpkin puré