Homemade Pumpkin Doughnuts are so flavorful and perfect on a crisp fall day. Pumpkin donuts are made with sugar, brown sugar, butter, buttermilk, and simple spices.
Roll these pumpkin doughnuts in sugar and cinnamon while they are warm, they are the perfect autumn treat.
The aroma of sweet pumpkin, cinnamon and spices will fill your kitchen! And if you love Pumpkin Doughnuts, you’ll love Apple Cider Donuts, Apple Hand Pies, Caramel Apple Pie, and Apple Fritters!
You’ll need a rolling pin and a doughnut cutter. Order a doughnut cutter on Amazon. Unless you have a small, independently owned kitchen store, a doughnut cutter is a bit hard to find.
How to make Pumpkin Donuts:
Step 1: In a large mixing bowl, cream together the butter, sugar and brown sugar. Add the eggs one at a time and the vanilla. Sift the flour, baking powder and soda into a medium bowl.
Step 2: Add the pumpkin, cinnamon and nutmeg to the mixing bowl. Alternate adding the buttermilk and dry ingredients until everything is combined. Use a rubber spatula to scrape the sides and bottom of the mixing bowl occasionally.
Step 3: Turn the dough out onto a floured work surface. Roll out to about ½-inch thick and use a donut cutter to cut out the donuts. Place the donuts and donut holes on sheet pans lined with parchment paper.
Step 4: Line a half sheet pan with several layers of paper towels. Set aside.
Step 5: In a large pot, heat about 3-inches of canola oil to 375 degrees F. Use a thermometer to test the temperature. Gently drop about 4 donuts into the hot oil, do not over crowd the pot. Cook for about 1-2 minutes on each side. Flipping the doughnut once.
Step 6: Remove the doughnuts from the oil and let drain on the paper towels. While doughnuts are hot roll in cinnamon sugar mixture.
This dough is sticky! Use a plastic bench scraper (the curved side) to remove the dough from the mixing bowl. Use the flat side of the bench scraper to move flour around on your work surface.
You can make these doughnuts the night before. Cover the sheet pan loosely with plastic wrap and refrigerate until the next day. Fry straight from the fridge.
Also try Pumpkin Bread, Pumpkin Waffles, and Easy Pumpkin Pie.
Use a digital thermometer to accurately measure the oil temperature. If you don’t have a thermometer, you can put a pinch of flour in hot oil to see if it is the correct temperature. The flour will quickly bubble to the edges of the pan if the oil is hot enough.
To properly test the temperature of the oil or grilling meat, I use a ThermoWorks thermometer with a probe.
Roll pumpkin doughnuts into cinnamon sugar mixture while they are still warm. I use a disposable aluminum pan to coat the doughnuts with cinnamon sugar. It makes clean up easy and gives you plenty of room to work.
They are simple enough to make. Just fry in a little pot of canola oil on your stovetop and set on paper towels for a few minutes. While they are still warm, roll in a mixture of cinnamon, sugar and a touch of nutmeg.
For more great donut recipes, check out Apple Cider Donuts, Blueberry Cake Donuts, Old-Fashioned Donuts, and Red Velvet Donuts.
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Homemade Pumpkin Donuts
Equipment
Ingredients
Pumpkin Donuts
- 4 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 6 tablespoons unsalted butter softened
- 2 large eggs room temperature
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 cup mashed pumpkin
- ½ cup buttermilk
- 1 teaspoon pure vanilla extract
Cinnamon Sugar Mixture
- 1 ½ cups granulated sugar
- 3 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
Instructions
Pumpkin Donuts
- In a large mixing bowl, cream together the butter, sugar and brown sugar. Add the eggs one at a time and the vanilla. Sift the flour, baking powder and soda into a medium bowl.
- Add the pumpkin, cinnamon and nutmeg to the mixing bowl. Alternate adding the buttermilk and dry ingredients until everything is combined. Use a rubber spatula to scrape the sides and bottom of the mixing bowl occasionally.
- Turn the dough out onto a floured work surface. Roll out to about ½-inch thick and use a doughnut cutter to cut out the doughnuts. Place the doughnuts and doughnut holes on sheet pans lined with parchment paper.
- Line a sheet pan with several layers of paper towels and set aside.
- In a large pot, heat about 3-inches of canola oil to 375 degrees F. Use a thermometer to test the temperature. Gently drop about 4 doughnuts into the hot oil, do not over crowd the pot. Cook for about 1-2 minutes on each side. Flipping the doughnut once.
- Remove the doughnuts from the oil and let drain on the paper towels.
- While the doughnuts are still warm, coat with the cinnamon sugar mixture.
Recipe Notes
Nutrition
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nonna box says
They look great, and I am sure they are delicious too! I will try to make them this weekend for my kids, it’s the perfect recipe for this time of the year. Thank you!
Jessica Robinson says
Thanks so much! Happy to hear you are loving this recipe!
Mommy Sigrid says
I love pumpkin and cinnamon flavors and aroma! Just wanna ask though, is the donut soft and moist? Also, how long will it last?
Melani says
I never tried making pumpkin donuts. I’ve tried making it from potato. Pinned this recipe. Looks very delicious.
blair villanueva says
wow doughnuts! Something that doesn’t need more convincing! I love doughnuts 😀
Natalie says
I’ve never had the luxury of tasting a pumpkin doughnut before! That sounds so good!
Heather says
There is nothing like Homemade Doughnuts. I bet the nutmeg adds amazing flavor. I would love to try this recipe!