Flavorful Fall Delight: Pumpkin Spice Donuts

Enjoy all the flavors of Fall with these delicious Pumpkin Spice Donuts! This easy recipe includes an irresistible combination of pumpkin and warm spices, making these the perfect breakfast or anytime treat! With a crunchy cinnamon sugar coating and a melt in your mouth pumpkin flavored center, these pumpkin donuts are hard to resist!

Photo byThe Cookin' Chicks

Typically, I prefer baked donuts. Don’t get me wrong, I love a good fried donut, however, baked donuts are easier to make using a donut pan and can be oven ready in no time. Even clean up can be a bit easier. However, when it comes to making my Fall baking list, these spiced pumpkin donuts are a must! Yes, they are fried, but that is what gives them their incredible texture. A crispy outer coating and fluffy center, what’s not to love?!

Photo byThe Cookin' Chicks

Why You Need to make these Pumpkin Spice Doughnuts

• Simple to make– although these are fried, this recipe is pretty simple and the batch can be ready in no time.
• Uses pantry staple ingredients– no need to go to the store for crazy ingredients, you may already have everything on hand.
• Packed with Fall flavor– from the cinnamon sugar coating, to the warm cinnamon spices throughout the tender pumpkin muffin, these donuts scream Fall in every bite!
• Easy to enjoy any time of the day– enjoy one with your morning cup of coffee, or have one later in the day with some apple cider, cold milk, or warm tea. This pumpkin donut recipe is sure to be a new favorite!

Photo byThe Cookin' Chicks

Ingredient Notes for Pumpkin Spice Donuts

Below is a brief overview of what you will need to make these ingredients.

• Oil– you will need frying oil such as vegetable or canola oil. Peanut oil works too, but it may change the taste a bit.
• Flour– this recipe uses all purpose flour.
• Baking Powder– ensure freshness by changing this out every 6 months as this gives baking goods their texture/rise.
• Ground Cinnamon– this brings the Fall spice to the donuts.
• Pumpkin– use pumpkin puree, not pumpkin pie filling. I use Libby’s canned pumpkin.
• Yogurt– vanilla yogurt is my go-to, Greek yogurt works, but may not make these as moist. You can also use sour cream.
• Butter– I use unsalted butter, however, salted butter gives these a salt sweet taste that can be delicious too.
• White Granulated Sugar– you’ll combine this with the cinnamon to create the cinnamon sugar coating once fried.

Photo byThe Cookin' Chicks

How to make Fried Pumpkin Spice Donuts

1. In a large mixing bowl, whisk together the flour, baking powder, and cinnamon.
2. Fold in the pumpkin puree and yogurt with a spatula or wooden spoon until just combined.
3. Coat your palms with a little vegetable oil and use your hands to finish mixing the ingredients together. Work the dough into a ball.
4. Separate the dough ball into 12 even portions and roll them into smooth balls in your hands.
5. Use your thumb to poke a hole into the center of each dough ball and gently stretch and mold them into donut shapes.

To cook the donuts:

1. Heat two cups of vegetable oil or canola oil in a dutch oven or large heavy-bottomed saucepan over medium-high heat on the stove.
2. When a candy thermometer shows that the oil has reached 325⁰-350⁰ Fahrenheit, gently lower an uncooked donut into the hot oil.
3. Allow the donut to cook for 2-3 minutes, or until golden browned and slightly puffed, then gently turn it over using a pair of tongs or a chopstick to cook on the other side.
4. Continue cooking for another 2-3 minutes or until both sides of the donut are equally golden brown and puffed.
5. Carefully remove the donut using a slotted spoon and move to a plate lined with paper towels and allow to cool for a few minutes.
6. Continue the process, cooking the donuts in batches of 1-3 at a time (depending on your comfort level), until all of the portions are cooked.

To coat the donuts:

1. Melt the butter in the microwave in a tempered glass measuring cup or microwave-safe bowl.
2. In a medium bowl, stir together the white sugar and ground cinnamon until thoroughly combined.
3. Gently dip a donut into the melted butter, coating on all sides, then dip it into the cinnamon sugar mixture.
4. Use a spoon to help coat the donut with the cinnamon sugar mixture until completely coated, then set aside on a plate or cooling rack.
5. Continue the process until all of the donuts are coated, then serve and enjoy!

Photo byThe Cookin' Chicks

Tips for Success

• Feel free to use self-rising flour, if going this route, omit the baking powder.
• Whisking helps break up any lumps and distribute the ingredients evenly when mixing. I always recommend whisking your dry ingredients to remove the lumps!
• If you want to add additional Fall flavor to these doughnuts, add 1/2 teaspoon of nutmeg, ginger, cloves, or pumpkin pie spice for additional pumpkin spice flavor throughout.
• To make mini donuts, cut the donuts into smaller portions to make about 18-24 donuts instead.
• These are best enjoyed fresh after coating in the cinnamon sugar mixture.
• For a flavor variation, omit the cinnamon sugar coating and make a cream cheese frosting or powdered sugar glaze to drizzle over the top instead.

Photo byThe Cookin' Chicks

Storing Pumpkin Doughnuts

• Store any leftovers at room temperature in a gallon-sized ziplock bag or airtight container lined with a paper towel to absorb any excess moisture or oil.
• Leftovers are best eaten within 1-2 days after cooking at the most.
• It is not recommended to freeze these as they do not thaw good.

Exact Ingredients

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• Oil *for frying
• 2 cups flour *all-purpose
• 4 teaspoon baking powder
• 1/2 tablespoon cinnamon
• 1/2 cup pumpkin puree
• 1/2 cup vanilla yogurt

Coating

• 1/2 cup butter
• 1 cup sugar
• 2 teaspoon cinnamon