Pumpkin Donuts Recipe

I’ll be honest, the idea of deep frying used to scare me a little. Hot oil bubbling on the stove just feels intense. But once I actually tried this pumpkin donuts recipe, I realized how wrong I was. It’s honestly one of the easiest fried treats you can make at home.

Since these donuts skip yeast entirely, there’s no waiting around for dough to rise. So from start to finish, you’re looking at maybe 30 minutes before you’re biting into a warm, spiced donut fresh from the fryer.

What Makes These Donuts So Good

First, real pumpkin puree gets mixed right into the dough, which gives these donuts a soft texture and a rich fall flavor. Also, warm spices like cinnamon and nutmeg tie everything together, so every bite tastes like autumn.

Plus, since this is a pumpkin dessert recipe without yeast, it’s incredibly beginner-friendly. You really just mix, roll, cut, and fry.

What You’ll Need

Here’s everything for this recipe, split into the donut dough and the glaze.

For the donuts:

• 3/4 cup pumpkin puree
• 1/2 cup buttermilk
• 3 1/2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 cup granulated sugar
• 1/2 cup butter, softened
• Vegetable oil, for frying

For the glaze:

• 2 cups powdered sugar
• 3 to 4 tablespoons buttermilk
• 1 tablespoon maple syrup

Since fluffy pumpkin donuts depend on using real pumpkin puree and not pie filling, double check your can before you start. Pie filling already has sugar and spices mixed in, and it can throw off the whole batter.

How to Make Pumpkin Donuts

This recipe really comes down to three parts: mixing the dough, cutting the donuts, and frying them up.

Step 1: Cream the butter and sugar.
In a stand mixer or large bowl, beat the softened butter and granulated sugar together until light and fluffy.

Step 2: Mix in the wet ingredients.
Add the pumpkin puree and buttermilk, mixing on low speed until combined.

Step 3: Add the dry ingredients.
Add the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Mix on low speed until a thick dough forms and no streaks of flour remain.

Step 4: Chill the dough.
Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for about 30 minutes. This makes it much easier to roll out without sticking everywhere.

Step 5: Roll and cut.
On a lightly floured surface, roll the dough out until it’s about 1/2 inch thick. Then use a donut cutter, or two round cookie cutters of different sizes, to cut out your donuts and donut holes. The dough will look thin at this stage, but don’t worry, it puffs up a lot once it hits the hot oil.

Step 6: Heat your oil.
Pour about 2 inches of vegetable oil into a deep pot and heat it to 350°F. A kitchen thermometer really helps here, since guessing the temperature can lead to donuts that are greasy or burnt.

Step 7: Fry the donuts.
Carefully slide one or two donuts into the hot oil at a time. Frying too many at once can drop the oil temperature, so patience really pays off here. Fry for about 1 to 2 minutes per side, until golden brown.

Step 8: Drain and cool slightly.
Remove the donuts with a slotted spoon and place them on a paper towel-lined tray to drain any extra oil.

Step 9: Make the glaze.
While the donuts cool slightly, whisk together the powdered sugar, buttermilk, and maple syrup until smooth.

Step 10: Glaze and serve.
Dip each warm donut into the glaze, then set them on a wire rack for a minute so the glaze can set. Serve while they’re still warm.

Tips for the Best Results

Since donut dough can get sticky fast, keep your work surface and rolling pin lightly floured throughout the process.

Also, don’t skip chilling the dough. A cold dough holds its shape much better once it hits the fryer, which makes for a more even donut.

For truly homemade pumpkin doughnuts that puff up nicely, avoid rolling the dough too thin. Since it expands quite a bit in the oil, starting a little thicker gives you a better final texture.

Additionally, always fry in small batches. Overcrowding the pot cools the oil down too fast, and that’s when donuts turn out greasy instead of crisp.

Easy Variations to Try

This easy pumpkin donuts recipe is simple to switch up depending on what you’re craving.

For instance, roll the warm, unglazed donuts in cinnamon sugar instead of dipping them in glaze, for an old-fashioned style treat. Or, if you want something richer, a cream cheese glaze works beautifully in place of the maple version.

Additionally, if you love a bold spice kick, these pumpkin spice donuts taste even better with a touch more cinnamon and a pinch of cloves mixed into the dough.

A Quick Note on Storage

I’ll level with you here: these donuts don’t keep very well, since they’re fried and taste best fresh. They’ll hold up on the counter for a day, still taste fine on day two, and start getting a little stale by day three.

If you want to bring a day-old donut back to life, a quick trip through the air fryer helps crisp the outside back up again.

What to Serve With Pumpkin Donuts

These donuts pair perfectly with a hot cup of coffee or a spiced chai latte, especially on a chilly fall morning. They also make a fun addition to a fall brunch spread alongside eggs and bacon.

For a cozy dessert night, serve them warm with a scoop of vanilla ice cream on the side.

Common Questions

Can I bake these instead of frying them?
Yes, though the texture will be denser and more cake-like than fried. Bake at 350°F for about 12 to 15 minutes if using a donut pan.

Why did my donuts turn out greasy?
This usually means the oil wasn’t hot enough. If the temperature drops too low, the dough soaks up oil instead of frying quickly.

Can I make the dough ahead of time?
Yes. The dough can be wrapped tightly and refrigerated for up to a day before rolling and frying.

What can I do with the donut holes?
Fry them up too. They cook even faster than the full-sized donuts, usually just a minute or so per side.

Final Thoughts

At the end of the day, this pumpkin donuts recipe proves that homemade fried treats aren’t nearly as intimidating as they seem. They’re warm, spiced just right, and best enjoyed the moment they’re glazed. So if you’ve never made donuts at home before, this is your sign to finally give it a try.