Old Fashioned Pumpkin Doughnuts are so flavorful and perfect for fall. Rolled 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 possibly the entire house. Open your windows and the Southern breeze will carry the sweet aromas to your neighbors! 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. Then watch the little fingers- and probably big fingers grab them as quickly as they can.
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Old-fashioned Pumpkin Doughnuts
- 4 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 6 tablespoons unsalted butter softened
- 2 large eggs room temperature
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup mashed pumpkin
- 1/2 cup buttermilk
- 1 teaspoon pure vanilla extract
- Cinnamon/sugar Mixture:
- 1 1/2 cups sugar
- 3 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
- 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 lightly floured work surface. Roll out to about 1/2-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.