No need to drive to a donut shop for delicious donuts and no need to wait until fall for pumpkin donuts! Make your own delicious homemade pumpkin donuts right in your kitchen whenever you want with this simple and delicious recipe!
Are you a fan of all things pumpkin or pumpkin spice in the fall? I turned my favorite dessert into Pumpkin Tiramisu and I also updated a local St. Louis Classic with my Pumpkin Gooey Butter Cake recipes! Let’s not forget the easiest of easy 3 ingredient pumpkin pie dip!
So while I feel I am not pumpkin crazy, apparently I do love the fall taste! Today we are making the most delicious pumpkin donuts and you will not be sorry if you make them as well!
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How to Make Pumpkin Donuts
In a large bowl, whisk your dry ingredients!
In a separate medium mixing bowl, whisk together the wet ingredients!
Pour the wet mixture into the dry and mix until the dough is combined. (The dough will still be quite sticky.)
Turn the dough out onto a well-floured surface and roll out to about 1/2 inch thickness. (The donuts will puff up while frying.)
Use a donut cutter to cut out donuts and donut holes.
Heat 3-inches of oil in a large skillet or pot over medium high heat. When the oil reaches 350F, carefully slide a few donuts into the oil, frying each side until lightly browned. Fry the donuts in small batches until they’re all cooked.
Cool the donuts slightly on a wire rack.
In a medium bowl, mix together the ingredients for the glaze until smooth.
Dip each warm donut into the glaze and place back on the wire cooling rack for the excess glaze to drip off.
Enjoy the pumpkin goodness!
Pumpkin Donut Recipe Tips:
- This is a very soft dough. When frying the donuts, I find it best to place each donut on a heat-safe metal slotted spoon or spatula, lower it gently into the oil, and scoot it off into the oil. This is easier than picking up the donuts and placing them into the oil by hand or with tongs because they end up stretching, tearing, or become really misshapen.
- Tongs are best to carefully flip the donuts in the oil for the best control.
Easy Homemade Pumpkin Donut Recipe
Pumpkin Donuts
Ingredients
Donuts:
- 3 1/2 cups All Purpose flour
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup buttermilk
- 2 eggs
- 2 tablespoon butter, melted
- 2 teaspoons Vanilla Extract
- Vegetable or canola oil for frying
Glaze:
- 3 cups powdered sugar
- 1/2 cup buttermilk
- 1 teaspoon Vanilla Extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and pumpkin pie spice.
- In a separate medium mixing bowl, whisk together the pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract, and pumpkin puree.
- Pour the wet mixture into the dry and mix until the dough is combined. (The dough will still be quite sticky.)
- Turn the dough out onto a well-floured surface and roll out to about 1/2 inch thickness. (The donuts will puff up while frying.)
- Use a donut cutter to cut out donuts and donut holes.
- Heat 3-inches of oil in a large skillet or pot over medium high heat. When the oil reaches 350F, carefully slide a few donuts into the oil, frying each side until lightly browned. Fry the donuts in small batches until they’re all cooked.
- Cool the donuts slightly on a wire rack.
- In a medium bowl, mix together the ingredients for the glaze until smooth. Dip each warm donut into the glaze and place back on the wire cooling rack for excess glaze to drip off.
Notes
- This is a very soft dough. When frying the donuts, I find it best to place each donut on a heat-safe metal slotted spoon or spatula, lower it gently into the oil, and scoot it off into the oil. This is easier than picking up the donuts and placing them into the oil by hand or with tongs because they end up stretching, tearing, or become really misshapen.
- Tongs are best to carefully flip the donuts in the oil for the best control.
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