These pumpkin donuts are like a warm hug in dessert form! They are soft, fluffy, and packed with cozy pumpkin spice flavors that bring a smile to your face.
Perfect for fall mornings, I love to enjoy them fresh from the oven with a cup of coffee. Plus, they make the house smell amazing while baking!🍩☕️
Key Ingredients & Substitutions
Pumpkin Puree: Fresh pumpkin is great if you have the time! Canned puree works perfectly and saves prep time. If you’re in a pinch, butternut squash puree can also be a wonderful swap!
Eggs: If you want to make these donuts egg-free, use 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) as alternatives.
Milk: Whole or 2% milk gives the best flavor and moisture. You can use almond milk or oat milk if you’re dairy-free. Keep in mind that the texture might differ slightly.
Brown Sugar: Light brown sugar adds an extra depth of flavor, but you can replace it with more granulated sugar or dark brown sugar for a richer taste.
Spices: Feel free to adjust the spices to your taste! If you love ginger, add a pinch for an extra kick. Pumpkin spice mix can replace individual spices if you have it on hand!
How Can I Get the Donuts to Fry Perfectly?
Frying donuts can seem tricky, but it’s all about managing the oil temperature! Here are some easy steps to ensure they fry evenly:
- Use a deep-frying thermometer to monitor oil temperature. Aim for 350°F (175°C) for a golden brown exterior without undercooking the inside.
- Fry in small batches. Adding too many donuts at once can drop the oil temperature, leading to greasy donuts.
- Carefully flip the donuts halfway through. This helps them cook evenly on both sides.
- Drain excess oil on paper towels briefly after frying, allowing them to stay light and fluffy.
These simple tips will help you achieve that perfect, wonderful fry for your pumpkin donuts!
How to Make Delicious Pumpkin Donuts
Ingredients You’ll Need:
For the Donuts:
- 1 cup pumpkin puree (fresh or canned)
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup milk (whole or 2%)
- 2 tablespoons unsalted butter, melted
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Vegetable oil (for frying)
For the Coating:
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus about 10-15 minutes for frying, giving you a total of around 35-40 minutes to make and enjoy these delicious pumpkin donuts!
Step-by-Step Instructions:
1. Prepare the Wet Ingredients:
In a mixing bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, milk, and melted butter until smooth. This mixture creates the flavorful base for your donuts.
2. Mix the Dry Ingredients:
In another large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves to ensure even distribution and a nice light texture.
3. Combine Everything:
Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Avoid overmixing to keep your donuts soft and fluffy.
4. Roll Out the Dough:
Turn the dough out onto a lightly floured surface and gently knead it a few times until smooth. Roll the dough to about 1/2-inch thickness. Use a donut cutter or two round cutters (one large for the outer part and one small for the hole) to cut out your donuts and donut holes.
5. Heat the Oil:
In a deep fryer or a heavy-bottomed pot, heat vegetable oil to 350°F (175°C). Make sure there’s enough oil to fully submerge the donuts as they fry.
6. Fry the Donuts:
Carefully fry the donuts a few at a time, cooking for about 1 to 2 minutes per side until they are golden brown. Use a slotted spoon to flip them and remove them from the oil when fully cooked.
7. Drain Excess Oil:
Let the donuts drain on paper towels briefly to remove any excess oil. This will keep them light and not too greasy.
8. Coat the Donuts:
While the donuts are still warm, roll each one in the cinnamon sugar mixture until they are perfectly coated. This gives them a delightful sweet crunch.
9. Serve and Enjoy:
Allow the donuts to cool slightly before serving. They are best enjoyed fresh, paired with your favorite fall beverage!
This recipe yields about a dozen pumpkin donuts that are moist, tender, and full of spiced flavor! Enjoy these delightful treats any time you crave something sweet and seasonal!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just bake and puree it until smooth. Both fresh and canned pumpkin work perfectly in this recipe, so choose based on what you have available!
What Can I Substitute for Eggs?
If you want to make these donuts egg-free, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) as alternatives. Both will work well and keep the dough moist.
How Do I Store Leftover Donuts?
Store any leftover donuts in an airtight container at room temperature for up to 2-3 days. If you want them to last longer, you can refrigerate them for up to a week. Just remember to warm them briefly in the microwave to soften before enjoying!
Can I Bake These Donuts Instead of Frying?
Yes, you can! Preheat your oven to 350°F (175°C) and grease a donut pan. Fill the molds about halfway with batter and bake for 12-15 minutes or until a toothpick comes out clean. They may not have the same crispy coating but will still be delicious!
