Two of my favorite flavors are pumpkin and butterscotch (right behind chocolate!). And these two flavors come together perfectly in this donut. My family enjoyed them Christmas morning during our annual Christmas day brunch.
But, even outside of the holidays, it’s a delicious treat and great excuse for a breakfast date at home.
Baked Pumpkin Buttermilk Donuts with Butterscotch Frosting
Find recipe here on PreventionRD
- 1 3/4 cup white wheat flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1/4 cup canola oil
- 1/2 cup low fat buttermilk
- 1/4 cup packed brown sugar
- 1 egg
- 3/4 cup pumpkin puree
- 1 tsp. vanilla
- 1/2 cup butterscotch chips
- 1 tbsp. butter
Preheat the oven to 350 F. Prepare your donut pan ($9 at target!) by spraying it with nonstick cooking spray. In one bowl, mix the dry ingredients: flour, baking soda, salt, and pumpkin pie spice. In a separate bowl, combine the wet ingredients: oil, buttermilk, sugar, egg, pumpkin puree, and vanilla. Once both mixtures are combined, stir the dry mixture into the wet. Mix until a dough forms and transfer to a donut pan. Bake 12 minutes, then remove from oven and place on a cooling rack. When the donuts are almost completely cool, prepare the icing.
In a microwaveable bowl, microwave the butterscotch chips for 2 minutes, stirring every thirty seconds. Once melted, stir in the butter. Ice each donut with a spatula, and you’re done!
Better than Krispy Kreme if you ask me ;)