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Old Fashioned Pumpkin Doughnuts are so flavorful and perfect for fall. 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 possibly the entire house. Open your windows and the Southern breeze will carry the sweet aromas to your neighbors! And if you love Pumpkin Doughnuts, you’ll love Fried Apple Hand Pies and Apple Fritters!

You’ll need a donut cutter. They are really hard to find in stores, so do yourself a favor and just order it off Amazon!

How to make Pumpkin Doughnuts:

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: Line a half sheet pan with several layers of paper towels. Set aside.

Step 4: 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. 

Step 5: 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 Pound Cake, 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.

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. Then watch the little fingers- and probably big fingers grab them as quickly as they can. For more great donut recipes, check out Apple Cider Donuts, Blueberry Cake Donuts, Old-Fashioned Donuts, and Red Velvet Donuts.

Do you love my recipes and these delicious Pumpkin Doughnuts? If you have a moment, please leave a star rating.

4.94 from 16 votes

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Old-fashioned Pumpkin Doughnuts

Prep Time15 mins

Cook Time5 mins

Total Time20 mins

These old-fashioned pumpkin doughnuts will leave you wanting more. Perfect for the autumn!

Course: Breakfast

Cuisine: American

Keyword: pumpkin cake doughnuts, pumpkin donuts recipe, pumpkin doughnuts

Servings: 18 doughnuts

Calories: 278kcal

Author: Jessica Robinson

Ingredients

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

Instructions

• 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 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.

Nutrition

Calories: 278kcal | Carbohydrates: 55g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 208mg | Potassium: 158mg | Fiber: 2g | Sugar: 29g | Vitamin A: 2276IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg

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