Pumpkin Donuts

There is nothing better than homemade Pumpkin Donuts! These sweet donuts are light, airy, spiced with cinnamon, and covered in a simple glaze.

Course Dessert, Snack

Cuisine American

Keyword Pumpkin Donuts

Prep Time 50

Cook Time 10

Total Time 1

Servings donuts with lots of donut holes!

Calories 303kcal

Author Katie Cooksey

Equipment

Ingredients

vegetable oil or canola oil*
2 cups all purpose unbleached flour or bleached flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 cup lightly packed brown sugar
4 tablespoons butter melted
1 whole egg
1 egg yolk
1/2 cup pure pumpkin pumpkin puree
1/4 cup half & half*

for the glaze-

1/2 lb powdered sugar
1 teaspoon vanilla extract
2 tablespoons butter melted
milk as needed

US Customary - Metric

Instructions

In a large, heavy-bottomed pot, heat 2-3 inches of oil to 370° F. (I aim for 380° because by the time you add your donuts in, the temperature will drop to the right where you want it at 370°.)
For best results, stir everything by hand! In a large bowl, whisk flour, salt, baking powder, baking soda, spices, and brown sugar together to combine.
Create a well in the center of the dry ingredients. Pour in remaining wet ingredients into the well and whisk together to break apart the eggs.
Begin incorporating all the dry ingredients until a thick dough forms. It might take 2-3 minutes to incorporate all the dry ingredients.
Cover and refrigerate dough for 10-20 minutes.
Flour a board (or clean counter) and flour the dough well. Roll out dough to 1/2-inch thickness. Use a donut cutter to create 3-inch donuts.
Fry 2-3 at a time: brush excess flour off of cut donuts and slide into hot oil gently.
Fry 30 seconds per side (15-20 seconds for donut holes), and drain on paper towels until cool enough to handle. Watch your thermometer as you fry and adjust as you go.
For the glaze- whisk powdered sugar together with vanilla extract, melted butter, and enough milk to create a glaze slightly thinner than white school glue.
Dip warm donuts into glaze and place on a cooling rack to drip and dry. The glaze won't stay white on the donut if you dip them warm, so if you'd like a more obvious glaze, either re-dip them again into the glaze once completely cooled, or wait until they're completely cooled, to begin with.

Video

Notes

*If you don't have half & half, substitute 2 tablespoons milk and 2 tablespoons heavy cream to create your own half & half. In a pinch, you can use 2 tablespoons heavy cream and 2 tablespoons cold water OR 3 tablespoons milk.

Storage Directions

At Room Temperature: Store in an airtight container for up to 24 hours. They’re best fresh but still tasty the next day.
Make Ahead: Mix and chill the dough up to 24 hours in advance, then roll, cut, and fry when ready.
Freeze: You can freeze unfried cut donuts on a baking sheet, then store in a freezer bag. Fry straight from frozen, adding a few extra seconds per side.

*nutrition facts do not include frying oil

Nutrition