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Pumpkin Donuts

A close-up of several freshly baked Pumpkin Donuts coated in cinnamon sugar, resting on a cooling rack.
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Make tender, cakey pumpkin donuts with a spiced vanilla glaze or cinnamon-sugar coating. These donuts capture the essence of pumpkin pie and are perfect for sharing.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup pumpkin puree
  • Vegetable oil, for frying
  • For Cinnamon-Sugar Coating: 1/2 cup granulated sugar, 1 teaspoon ground cinnamon
  • For Spiced Vanilla Glaze: 1 1/2 cups powdered sugar, 1/4 cup milk, 1 teaspoon vanilla extract, pinch of cinnamon, pinch of nutmeg

Instructions

  1. In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  2. In a separate bowl, cream together granulated sugar and softened butter until light and fluffy.
  3. Beat in eggs one at a time, then stir in vanilla extract.
  4. In a small bowl, whisk together buttermilk and pumpkin puree.
  5. Alternately add the dry ingredients and the pumpkin mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Heat about 3 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F (175°C).
  7. For cake donuts: Spoon batter into a piping bag fitted with a large round tip. Carefully pipe rings of batter into the hot oil, working in batches.
  8. For yeast-raised donuts (if using a yeast dough recipe, not provided here): Roll out dough and cut into rings. Carefully fry.
  9. Fry donuts for 2-3 minutes per side, until golden brown and cooked through.
  10. Remove donuts with a slotted spoon and drain on paper towels.
  11. For cinnamon-sugar coating: In a shallow dish, combine 1/2 cup granulated sugar and 1 teaspoon cinnamon. Toss warm donuts in the mixture.
  12. For spiced vanilla glaze: In a medium bowl, whisk together powdered sugar, milk, vanilla extract, cinnamon, and nutmeg until smooth. Dip warm donuts into the glaze.
  13. Let donuts cool slightly before serving.

Notes

  • Ensure your oil is at the correct temperature for even cooking. Too low and the donuts will be greasy; too high and they will burn before cooking through.
  • For the best flavor, use pure pumpkin puree, not pumpkin pie filling.
  • These donuts are best enjoyed the day they are made.

Nutrition

Find it online: https://blissbatter.com/pumpkin-donuts-recipe/