Fall is the perfect time to splurge a little and enjoy these easy pumpkin spice buttermilk donuts! If you happen to follow a keto lifestyle, you don’t have to miss out, we offer a delicious keto-version too!
Pumpkin Spice Buttermilk Donuts
You’ll Need:
1 3/4 cups All-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash of ground cloves
1/2 cup Sugar
1 tablespoon butter, melted
1 egg
1 teaspoon vanilla
1/4 cup sour cream
1/2 cup pumpkin puree
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, cloves, and sugar.
In a separate medium-sized bowl, whisk together the melted butter, eggs, sour cream, vanilla, and pumpkin. Pour the wet mixture into the dry and mix until the dough is well combined. (The dough will still be quite sticky.)
Turn the dough out onto a well-floured surface and roll out to about 1/2 inch thickness. (The donuts will puff up while cooking.) Cut out donuts and donut holes.
Spray Air Fryer basket with oil spray, carefully transfer donuts to Air Fryer basket in a single layer. Spray donuts with oil spray and cook at 350F until golden brown, about 4 minutes. Repeat with remaining donuts and holes.
Keto Pumpkin Spice Buttermilk Donuts
You’ll Need:
1 3/4 cups Superfine Almond flour (175 grams- WEIGH it!!)
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash of ground cloves
1/2 cup Bocha Sweet
1 tablespoon butter, melted
1 egg
1 teaspoon vanilla
1/4 cup sour cream
1/2 cup pumpkin puree
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, cloves, and sugar.
In a separate medium-sized bowl, whisk together the melted butter, eggs, sour cream, vanilla, and pumpkin. Pour the wet mixture into the dry and mix until the dough is well combined. (T
The dough will be very soft, transfer to a zipclose bag, snip off the corner and pipe into greased donut pans.
Bake at 350F until golden brown, about 16-20 minutes. Makes 6 Donuts
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Pumpkin Spice Buttermilk Donuts
Ingredients
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- Dash ground cloves
- ½ cup sugar
- 1 tablespoon butter melted
- 1 egg
- 1 teaspoon vanilla
- ¼ cup sour cream
- ½ cup pumpkin puree
- Oil spray
Equipment
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, cloves, and sugar.
- In a separate medium-sized bowl, whisk together the melted butter, egg, sour cream, vanilla, and pumpkin.
- Pour the wet mixture into the dry ingredients and mix until the dough is well combined.
- Turn the dough out onto a well-floured surface and roll to about 1/2 inch thickness.
- Cut out donuts and donut holes.
- Spray the air fryer basket with oil spray and transfer the donuts to the basket in a single layer.
- Spray the tops lightly with oil spray and cook at 350°F until golden brown, about 4 minutes.
- Repeat with the remaining donuts and donut holes.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep and cook times are estimated from the stated method.
Store cooled donuts in an airtight container at room temperature up to 2 days, in the refrigerator up to 3 to 4 days, or freeze up to 2 months for best quality.
these Pumpkin Spice Buttermilk Donuts were a total hit! 🎃🍩 They came out fluffy, moist, and full of warm, spiced flavor—just like fall in every bite. The best part is that they’re baked, not fried, so they’re a bit lighter but still deliciously satisfying. Plus, the pumpkin spice glaze adds a perfect sweet touch without being overwhelming.