These pumpkin donuts are wonderfully soft, fluffy, and full of warm fall flavor. They make a delightful breakfast or an indulgent treat alongside a pumpkin spice latte.
What ingredients are used in pumpkin donuts
- milk
- dry active yeast
- sugar
- butter
- egg
- salt
- pumpkin purée
- pumpkin pie spice
- vanilla extract
- all-purpose flour
- plus oil for frying and extra sugar and cinnamon for coating
These donuts are made with a yeast dough, which yields a lighter, airier texture than cakey donuts. I prefer using plain pumpkin purée so I can control the sweetness and spice level; if you like a ready-made pumpkin pie filling, you can use it instead but omit any extra pumpkin pie spice.
Because this recipe uses yeast, plan for proving time: the dough needs time to rise, so these are ideal for a relaxed weekend morning when you have a little extra time to bake and enjoy.
How to prepare the yeast dough for pumpkin donuts
Using a stand mixer fitted with a dough hook makes the process easier, but you can knead by hand if you prefer. Follow these steps for a smooth, well-risen dough.
Activate the yeast
Warm the milk until lukewarm (comfortable to the touch, not hot). In the bowl of a stand mixer, combine the warm milk and dry active yeast, then sprinkle 1 teaspoon of sugar over the top. Whisk briefly and let the mixture rest for about 5 minutes. When it becomes foamy or bubbly, the yeast is active and ready. If it does not bubble, the yeast may be inactive and should be replaced.
To the milk and activated yeast, add the cooled melted butter, one large egg, pumpkin purée, vanilla extract, salt, and pumpkin pie spice. Whisk until combined. Attach the bowl to the stand mixer and begin adding the flour gradually, one cup at a time, while the mixer runs on low.
Knead and prove the dough
Once the dough comes together, turn it onto a lightly floured surface and knead by hand for a few minutes until it’s soft and no longer sticky. Add small amounts of flour if necessary to prevent sticking. Return the dough to the mixing bowl, cover with a clean kitchen towel, and let it prove in a warm place for about 1½ hours or until it has doubled in size.
Shape the donuts
After the first rise, turn the dough out onto a floured surface and roll it to about 1/3 inch (roughly 8 mm) thickness. Cut rounds using a classic donut cutter or a 3-inch circle cutter. Use a smaller cutter or the end of a large piping tip to cut the center holes (about 1 inch). Gather scraps, knead briefly, and re-roll to cut additional donuts. Place the shaped donuts on a baking sheet lined with parchment paper, cover loosely with a towel, and let them proof for another 20 minutes.
Fry the donuts and coat them in cinnamon sugar
Prepare the cinnamon-sugar coating by stirring together 1 cup (200 g) granulated sugar and 1 tablespoon ground cinnamon in a medium bowl. Heat oil in a deep, medium pan and bring it to 350°F (177°C). A candy thermometer is the best way to ensure the oil is at the correct temperature; if the oil is too cool the donuts will absorb excess oil, and if it’s too hot they will brown too quickly on the outside and stay raw inside.
Fry the donuts a few at a time, taking care not to overcrowd the pan. Fry until golden brown on one side (about 2–3 minutes), then flip and fry the other side (about 1–2 minutes), depending on oil temperature. Remove the donuts to paper towels to drain excess oil. While still warm but not scalding hot, gently toss each donut in the cinnamon-sugar mixture until evenly coated. Transfer to a wire rack to cool for a few minutes before serving.
More pumpkin recipes
- Best Pumpkin Pie Recipe
- Thanksgiving Pumpkin Bundt Cake with Cream Cheese Glaze
- Pumpkin Spice Cheesecake Tart
- Pumpkin Mac and Cheese
PUMPKIN DONUTS
Ingredients
For the yeast dough
- 1 cup (250 ml) 2% milk, lukewarm
- 1 tbsp (15 ml) dry active yeast
- 1 tsp sugar (for yeast activation)
- 1/3 cup (75 g) butter, melted and cooled
- 1 large egg
- 1 cup (200 g) granulated sugar
- 1 tsp salt
- 3/4 cup (180 ml) pumpkin purée
- 4 tsps pumpkin pie spice
- 1 tsp vanilla extract
- 5 cups (600 g) all-purpose flour
For frying
- 6 cups canola oil (or other neutral oil) for frying
For sugar coating
- 1 cup (200 g) sugar
- 1 tbsp ground cinnamon
Instructions
For the yeast dough
- In the mixer bowl, combine lukewarm milk and dry yeast, sprinkle with 1 tsp sugar, whisk briefly, and let sit for 5 minutes until foamy.
- Add cooled melted butter, egg, pumpkin purée, vanilla, pumpkin pie spice, and salt. Whisk until combined.
- Attach the dough hook and add flour gradually, cup by cup. Once the dough forms, knead in the mixer about 5 more minutes until soft and slightly tacky.
- Cover the bowl and let the dough rise in a warm place for about 1½ hours, until doubled in size.
- Turn the dough onto a floured surface, roll to 1/3 inch thickness, and cut rounds with a donut cutter or 3″ cutter. Use a small cutter for the center holes. Re-roll scraps as needed.
- Place shaped donuts on a parchment-lined sheet, cover, and proof for 20 minutes.
For frying
- Mix sugar and cinnamon for the coating. Heat oil to 350°F (177°C).
- Fry donuts a few at a time until golden brown, 2–3 minutes per side depending on temperature. Drain on paper towels.
- While still warm, toss each donut in the cinnamon-sugar until coated. Cool briefly on a wire rack and serve.
This post may contain affiliate links. Read our disclosure policy.