These pumpkin donuts are soft and fluffy, bringing the taste of fall right to your kitchen. They’re made with real pumpkin and warm spices, making them a cozy treat.
Who can resist a warm donut with a sprinkle of sugar? I love enjoying these with a cup of coffee in the morning. They might just become your new favorite snack! 🍩☕
Key Ingredients & Substitutions
All-purpose flour: This is the base for our donuts. If you want a gluten-free option, try using a 1:1 gluten-free flour blend.
Pumpkin puree: Canned pumpkin is super convenient, but fresh pumpkin works well too! Just cook and puree it before using. Look for sugar pumpkins for the best flavor.
Spices: The combo of cinnamon, nutmeg, cloves, and ginger gives these donuts a warm, cozy flavor. You can adjust the spices based on your preference or use pumpkin pie spice if you have it on hand!
Milk: You can use whole milk for richness, but if you want a lighter version, skim milk or even a nut milk (like almond or oat milk) works well too.
Vegetable oil: This is used for frying. Feel free to use canola oil or peanut oil as alternatives. Just make sure it’s a high smoke point oil for best results!
How Can I Properly Fry Donuts Without Making a Mess?
Frying donuts can feel tricky, but with the right technique, it’s easy! Here are some tips to ensure you fry them perfectly:
- Use a deep, heavy pot for frying to maintain steady heat—this prevents oil splatters.
- Heat oil to 350°F (175°C) for ideal frying. A thermometer helps, but if you don’t have one, drop a small piece of dough in; it should bubble and float right up.
- Fry in small batches, allowing each donut to have room to move. This keeps the temperature steady, leading to uniform cooking.
- Drain donuts on paper towels immediately after frying. This helps remove excess oil for a lighter donut.
Happy frying, and enjoy your homemade pumpkin donuts!
How to Make Pumpkin Donuts
Ingredients You’ll Need:
For the Donuts:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 cup canned pumpkin puree
- 2 large eggs
- 1/3 cup whole milk or buttermilk
- 4 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- Vegetable oil, for frying
For the Coating:
- 1 cup granulated sugar
- 1 tbsp ground cinnamon
For the Glaze (Optional):
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
- Sprinkles (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and around 15 minutes to fry the donuts. Plus, you might want to let them cool for a few minutes before serving. All in all, you can have delicious pumpkin donuts ready in about 45 minutes!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until everything is nicely combined. This will ensure your donuts are flavorful and well-risen!
2. Prepare the Wet Ingredients:
In another bowl, mix together the granulated sugar, brown sugar, pumpkin puree, eggs, milk, melted butter, and vanilla extract. Stir until the mixture is smooth and well combined.
3. Combine the Mixtures:
Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined—don’t overmix, or your donuts can end up dense rather than fluffy!
4. Heat the Oil:
In a deep fryer or a large heavy pot, heat vegetable oil to 350°F (175°C). You want enough oil so the donuts can float while frying. A thermometer is very helpful here!
5. Roll Out the Dough:
Lightly flour a clean surface and roll out the dough to about 1/2 inch thick. This thickness helps the donuts rise nicely while frying.
6. Cut Out Donut Shapes:
Using a donut cutter or two round cutters (one large for the outer ring and one small for the hole), cut out your donuts. Transfer them to a floured surface to prevent sticking.
7. Fry the Donuts:
Carefully place a few donuts into the hot oil, making sure not to overcrowd the pot. Fry each side for about 1-2 minutes or until they turn a beautiful golden brown. Use a slotted spoon to take them out.
8. Drain and Coat:
Let the donuts drain on paper towels briefly to get rid of excess oil. While they’re still warm, toss them in the cinnamon sugar mixture to coat them evenly.
9. (Optional) Glaze the Donuts:
If you’d like glazed donuts, mix together the powdered sugar, milk, and vanilla extract until smooth. Dip the tops of cooled donuts into the glaze and sprinkle with decorations if you want! Let the glaze set before serving.
10. Serve and Enjoy!
Serve the donuts warm to enjoy that fluffy texture. Perfect for sharing with family or friends during autumn celebrations!
This recipe yields about 12 delightful pumpkin donuts. Enjoy every bite of your cozy autumn treat!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just cook a sugar pumpkin until tender, scoop out the flesh, and puree it for a smooth consistency. Make sure to let it cool before adding it to the batter.
How Do I Achieve the Perfect Fry?
To ensure perfect frying, use a thermometer to keep the oil at 350°F (175°C). Fry in small batches to avoid dropping the temperature and ensure even cooking. A slotted spoon will help you remove the donuts easily from the oil.
Can I Make These Donuts Ahead of Time?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 24 hours. When you’re ready to fry, let it come to room temperature first for best results.
What’s the Best Way to Store Leftover Donuts?
Store any leftovers in an airtight container at room temperature. They’re best enjoyed within 2-3 days, but you can also freeze them for up to a month. Just let them cool completely before freezing!
