Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup canned pumpkin puree
- ½ cup buttermilk (or milk with a splash of vinegar)
- 2 large eggs
- ¼ cup melted unsalted butter or coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease your donut pan with non-stick spray or butter.
- Whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
- In another bowl, mix the pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined. Do not overmix.
- Fill each donut mold about three-quarters full using a spoon or piping bag.
- Bake for 12-15 minutes, until a toothpick inserted into the donuts comes out clean and they are golden.
- Allow donuts to cool for 5 minutes in the pan, then transfer to a wire rack. Optionally, glaze or frost them for added flavor.
Notes
- For a dairy-free option, substitute buttermilk with almond milk or coconut milk.
- You can add a sprinkle of powdered sugar or a drizzle of caramel or chocolate sauce for extra indulgence.
- Ensure not to overfill the donut molds to avoid spilling during baking.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 180 kcal Kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg