Get into the fall spirit with my delicious and easy to make Baked Buttermilk Pumpkin Donuts. This baked pumpkin donut recipe is made with buttermilk for a fluffy yet moist donut. Made with no yeast this flavorful baked donut is topped with a coating of cream cheese frosting.
Baked Buttermilk Pumpkin Donuts
Whenever I think of fall, I usually associate it with pumpkins, falling leaves, apple picking, Halloween, turkeys, Thanksgiving, pumpkin pie, sweaters and oh yeah Starbucks Pumpkin Spice Lattes. Yum! Fun. Something I have been getting into lately is baked donuts. Baked Buttermilk Pumpkin Donuts to be exact.
Don’t get me wrong! I LOVE fried donuts, the way they make them in bakeries, but my waist does not agree with my current LOVE of these beauties. So to combat my life long battle with my mid-waist I have created this baked version.
There is no YEAST involved so no worries ladies and gents! We are good to go at digging in on these, I’ve been spotted eating as many as 2 (I really mean 3 or 4) of these in one sitting. You can also use fresh pumpkin instead of canned pumpkin if you have it on hand.
Simply pop the pumpkin in the oven for about 25-35 minutes in a 350-degree oven and then peel and mash up to use in this recipe. I haven’t tried it that way but would love to see how it turns out for you guys. Then again if you are craving this recipe in the offseason where there aren’t any fresh pumpkins available you can always go for what I used in this recipe, canned pumpkins.
Do you like this recipe? Well if you are crazy pumpkin love like I am, then try my Pumpkin Spice Cinnamon Rolls Recipe Here!