Pumpkin Donuts are the perfect fall treat and so easy to make! With simple steps and everyday ingredients, you can have a batch ready like that. Soft, moist, and bursting with cozy cinnamon and nutmeg flavors, they’re perfect for any time of day and sure to be a hit with family and friends.
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Pumpkin donuts are an ideal autumn pastry treat, and they’re a breeze to make! With simple ingredients you probably already have at home, you can mix up the dough in no time. The baking process is straightforward, and before you know it, your kitchen will be filled with the warm smell of pumpkin and spices.
These donuts are soft, moist, and bursting with fall flavors. They’re perfect for dessert, a snack, or even breakfast. With a delicious taste and so many ways to serve and decorate them, they’ll become a seasonal favorite you’ll look forward to every year!
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Why You’ll Love This Recipe
- Despite their impressive appearance and taste, pumpkin donuts are easy to make and can wow your guests with minimal effort.
- The dough comes together quickly, and the baking time is short, so you can satisfy your donut cravings without a long wait.
- You can enjoy them plain, dusted with cinnamon sugar, or drizzled with a sweet glaze, allowing for customization to suit different tastes.
Recipe Ingredients
- Milk: Milk adds moisture and richness to the donut dough, helping create a soft texture.
- Active dry yeast : Yeast is a leavening agent that makes the donuts rise and become fluffy.
- Sugar : Sugar feeds the yeast, helping it activate and create carbon dioxide gas for the donuts’ airy texture.
- All-purpose flour: Flour is the main ingredient in the dough, providing structure and body to the donuts.
- Pumpkin puree: Pumpkin puree adds a delightful pumpkin flavor and moisture to the donuts.
- Cinnamon: Cinnamon brings a warm and spicy flavor to the donuts, complementing the pumpkin.
- Allspice: Allspice contributes a hint of sweetness and depth to the donuts’ spice profile.
- Nutmeg: Nutmeg adds a nutty, aromatic flavor that pairs well with pumpkin.
- Ground cloves: Ground cloves provide a subtle, earthy warmth to the donuts.
- Oil for frying: Frying in oil gives the donuts a crispy exterior while keeping the inside soft and tender
- Cinnamon sugar: Cinnamon sugar is a sweet and flavorful coating that gives the donuts a delicious, aromatic finish.
See the recipe card for full information on ingredients and quantities.
Popular Substitutions and Variations
- Roll the donuts in cinnamon sugar, powdered sugar, or dip them in a simple glaze made from powdered sugar and milk. For extra flavor, add a touch of maple syrup or vanilla extract to the glaze.
- For a healthier option, bake the donuts instead of frying them. Use a donut pan and bake at 350°F for about 15-20 minutes.
- Mix in chocolate chips, chopped nuts, or dried cranberries into the batter for added texture and flavor.
- Another fun idea is instead of traditional donuts, you can make cute donut holes using the same pumpkin donut batter. Just roll them into small balls and bake until golden.
How To Make Pumpkin Donuts
Step #1. Warm the milk to 110°F and mix with yeast and 1 tsp sugar; let it froth for 5-10 minutes.
Step #2. In a large bowl, combine flour, 2 tbsp sugar, cinnamon, allspice, nutmeg, and cloves. Add the pumpkin puree and yeast-milk mixture to the dry ingredients; stir until a soft dough forms.
Step #3. Knead the dough for 1-2 minutes on a floured surface until smooth. Place the dough in a greased bowl, cover, and let it double in size for about 1 hour.
Step #4. Roll out the dough to ½ inch thickness and cut out donuts; let them rise for 30 minutes.
Step #5. Heat 3 inches of oil to 350°F in a pan. Fry the donuts for 2-3 minutes on each side until golden brown.
Step #6. Remove and drain on paper towels. Coat warm donuts with a cinnamon-sugar mixture. Enjoy your fresh pumpkin donuts!
Recipe FAQs
If you don’t have a donut cutter, you can use a round cookie cutter or a glass to cut out the donuts and a smaller cutter or bottle cap to make the hole.
Store pumpkin donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week.
It’s best to coat the donuts in sugar just before serving. If coated too early, the sugar can dissolve and make the donuts soggy.
Expert Tips
- Don’t Overcrowd the Pan. Fry only a few donuts at a time to maintain the oil temperature and ensure even cooking. Overcrowding the pan can cause the oil temperature to drop.
- After frying, place the donuts on paper towels or a wire rack to drain excess oil. This helps keep the donuts from becoming greasy.
- Let your donuts cool completely before adding any glaze or toppings. This will help the glaze set properly and prevent it from sliding off.
What To Serve Pumpkin Donuts With
A scoop of vanilla or cinnamon ice cream or a drizzle of maple syrup turns pumpkin donuts into a decadent dessert. Spreading or dipping them in cream cheese frosting can add an extra layer of sweetness and flavor.
For a healthier option, fresh fruit, such as sliced apples, pears, or berries, adds a refreshing element that pairs well with the rich, spiced flavors of the donuts, while a side of chopped nuts, like pecans or walnuts, provides added crunch and flavor.
How To Freeze Pumpkin Donuts
Allow the donuts to cool completely to room temperature, as freezing them while warm can cause condensation and make them soggy. Wrap each donut tightly in plastic wrap to protect them from freezer burn and maintain freshness.
When ready to eat, thaw the donuts at room temperature or warm them in the microwave for 10-15 seconds. If you prefer, you can also reheat them in a 350°F oven for about 5-10 minutes until warmed through.
More Donut Recipes To Consider
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Pumpkin Donuts
Ingredients
- ¾ cup milk
- 2 ¼ teaspoon active dry yeast 1 package
- 1 teaspoon sugar for yeast mixture + 2 tablespoons sugar (for dry ingredients)
- 2 ½ cups all-purpose flour
- ½ cup pumpkin puree
- 2 ½ teaspoons cinnamon
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- Oil for frying
- 1 cup cinnamon sugar for coating
Instructions
- Warm the milk gently in a microwave or on the stovetop until it reaches about 110°F (43°C). Pour the warm milk into a small bowl, and stir in the yeast along with 1 teaspoon of sugar. Allow this mixture to sit for about 5-10 minutes or until it becomes frothy.
- In a large mixing bowl, whisk together the all-purpose flour, 2 tablespoons of sugar, cinnamon, allspice, nutmeg, and cloves.
- Add the pumpkin puree and the milk-yeast mixture to the dry ingredients. Stir using a spatula or a wooden spoon until the dough comes together, forming a soft ball.
- Knead: Lightly flour a clean work surface and knead the dough for 1-2 minutes until it’s smooth.
- Transfer the kneaded dough to a greased bowl, ensuring it’s coated lightly with oil all around. Cover the bowl with a damp cloth or plastic wrap and let it rest in a warm spot for about 1 hour, or until it has doubled in size.
- Once the dough has risen, turn it out onto a well-floured surface. Roll out the dough to a thickness of approximately ½ inch. Using a donut cutter or a pair of round cutters (one larger for the outer edge and a smaller one for the center), cut out the donuts.
- Allow the donuts to rise an additional 30 minutes once cut.
- In a deep frying pan or pot, add about 3 inches of oil. Heat the oil to 350°F (175°C).
- Gently drop the donuts into the preheated oil, making sure not to overcrowd the pan. Fry the donuts for 2-3 minutes on each side, or until they’re golden brown.
- Once fried to perfection, remove the donuts using a slotted spoon and place them on paper towels to absorb any excess oil.
- While still warm, roll the donuts in a mixture of cinnamon and sugar.
- Enjoy your pumpkin donuts warm and fresh!
Notes
- Ensure the milk is not too hot when adding the yeast; otherwise, it might kill the yeast.
- The amount of oil required for frying can vary based on the size of your frying pan or pot.
- For an added touch, consider serving these with a vanilla glaze or you can also shake them in a bag of powdered sugar instead of the sugar and cinnamon. All of those are great options.
- I love using a paddle thermometer to ensure the oil temperature is where I want it when frying. It really helps to have the proper oil temperature for the best end results.
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