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pumpkin donuts stacked on each other on wooden cutting board lined with white parchment paper, bite out of one donut
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Homemade Pumpkin Donuts

These old-fashioned pumpkin donuts will leave you wanting more. Perfect for the autumn!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 18 doughnuts
Calories 278kcal

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.

Notes

Pumpkin Donuts:
These donuts can be made ahead of time. Cut into donuts, place on half sheet pans lined with parchment paper. Cover loosely with plastic wrap and refrigerate overnight. You do not need to warm up prior to frying!
Canned pumpkin is great in this recipe. Be sure to buy canned pumpkin and not pumpkin pie mix!

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