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Pumpkin Spice Doughnuts

October 28, 2019 by Nicole 67 Comments

Pumpkin Spice Doughnuts and Doughnut Holes | pinchmysalt.com

Filled with cinnamon, ginger, nutmeg, cloves, and even a hint of cardamom, these doughnuts will warm your soul on a crisp autumn morning.

This post was first published ten years ago, but it has stood the test of time and has now been updated with a video slideshow and printable recipe. Enjoy!

Have you ever made doughnuts from scratch?  The closest I had ever come to making doughnuts was back in my college days when I learned how to make faux doughnuts (fauxnuts?) by poking holes in refrigerated biscuit dough rounds and frying them up in a skillet. 

They were pretty good if you dipped them in sugar and ate them warm, but not quite the real thing. 

Ok, not even close.

I do have memories of the real thing, though. You see, my mom made homemade doughnuts for us once. They were yeast-raised doughnuts, the kind which are lightly glazed or sugar-crusted on the outside, but only slightly sweet and impossibly soft and fluffy on the inside. 

Though I was small, and the recollection is a bit fuzzy, I know in my heart that they were the best doughnuts I’ve ever tasted. While the “hot now” sign at Krispy-Kreme may make your heart flutter, I’m telling you that nothing compares to a doughnut fried up in your own kitchen. 

My mom only made doughnuts once that I can recall, but that one memory fills me with so much warmth, I know that I have to make doughnuts from scratch one day for my daughter. Yes, food memories are powerful.

My favorite doughnuts are yeast-raised and glazed, and rarely do I stray from that standard when visiting a local doughnut shop. But after deciding to make doughnuts at home, I thought it would be best to start with a simple cake doughnut on my first go-round. 

While I generally prefer plain cake doughnuts to flavored ones, I decided to give pumpkin doughnuts a try when I noticed that the leaning tower of organic canned pumpkin that had been perched precariously on my counter since that last trip to Trader Joe’s (when rumors of canned pumpkin shortages briefly got the best of me), was finally threatening to topple and, perhaps, hurt someone.

After looking through several pumpkin doughnut recipes, I chose to use one from Bon Appetit found on Epicurious. And since I can never leave a perfectly good recipe alone, I made a few changes like doubling all the spices and adding a touch of molasses. 

I also chose not to add the white glaze, and instead dusted the finished doughnuts lightly with powdered sugar mixed with a bit of pumpkin pie spice. They were absolutely delicious!

The dough is very sticky when it’s first mixed, so you need to chill it in the refrigerator for a few hours before you can work with it.

Pumpkin Spice Doughnut Batter | pinchmysalt.com

The next step reminded me a lot of making biscuits, and in fact I did use a biscuit cutter.

Chilled Pumpkin Spice Doughnut dough | pinchmysalt.com

Just dump some of the dough out onto a lightly floured surface,  then pat it out lightly with your hands.

Pumpkin Spice Doughnut Dough Ready to Cut | pinchmysalt.com

Since the dough is still rather sticky, even after refrigeration, I dipped the cutter in flour before cutting each round.

Cutting Pumpkin Spice Doughnuts with Biscuit Cutter | pinchmysalt.com

Try to cut as many circles as you can and then you can re-roll the scraps to make an extra donut or two.

Cutting Pumpkin Spice Doughnuts | pinchmysalt.com

After you cut out some rounds, it’s time to cut the holes.  I wasn’t sure what to use, since I don’t have a one-inch round cutter like the recipe specified. 

But I do have an apple corer! It worked well, even though the holes were a bit smaller than one inch. Again, I made sure to dip the apple corer in flour before cutting each hole.

Cutting Pumpkin Spice Doughnut Holes | pinchmysalt.com
Pumpkin Spice Doughnuts cut and ready for frying | pinchmysalt.com

When deep-frying, you need to make sure you control the temperature of the oil. Although it’s hard to keep it at the same exact temperature all the time, you should adjust the heat to try to keep the oil between 365 and 370 degrees as much as possible. 

If it’s too cool, the doughnuts will absorb too much oil and if it’s too hot, the doughnuts will brown too fast and the middles won’t be fully cooked. Make sure you have a thermometer clipped to side of your pan to make it easy to monitor the temperature of the oil.

Deep Frying Pumpkin Spice Doughnut Holes | pinchmysalt.com

Cook the doughnuts in batches, without overcrowding the pot. Adding too many doughnuts at once will cause the oil temperature to drop rapidly, resulting in greasy doughnuts.

Frying the Pumpkin Spice Doughnut Holes | pinchmysalt.com

Cook the doughnuts until they are golden brown, then remove with a slotted spoon to a tray lined with paper towels.

Frying Pumpkin Spice Doughnuts | pinchmysalt.com
Removing Pumpkin Doughnut Holes from Oil | pinchmysalt.com

After the doughnut holes have cooled, they can be rolled in cinnamon sugar, or whatever topping you decide to create.

Pumpkin Spice Doughnut Holes rolled in cinnamon sugar | pinchmysalt.com

I decided that I really like these pumpkin doughnuts plain, but I did sprinkle a few with powdered sugar and a dash of pumpkin pie spice.  Perfect!

Pumpkin Spice Doughnuts sprinkled with powdered sugar | pinchmysalt.com

This post may include Amazon affiliate links. Making purchases through these links won’t affect the amount you pay and I may earn a small commission.

Special kitchen equipment used in this recipe:
the following are Amazon Affiliate links

  • 11-Piece Round Cutter Set
  • Deep Fry Thermometer 
  • Shakers for Flour and Powdered Sugar

Related Recipes:

  • Pumpkin Pancakes
  • Pumpkin Scones
  • Pumpkin Spice Cake
  • Pumpkin Cream Cheese Roll
  • Mini Pumpkin Cheesecakes

Around the Web:

  • Pumpkin Doughnuts from A Mingling of Tastes
  • Pumpkin Donuts with Pumpkin Cream Cheese Frosting from Pete Bakes!
  • Baked Pumpkin Donuts from Culinary Cory
  • Pumpkin and Hazelnut Doughnuts from Canelle et Vanille
  • Baked Pumpkin Doughnuts from Recipe Girl
Pumpkin Spice Doughnuts

Pumpkin Spice Doughnuts

Yield: 24 donuts and 24 donut holes
Prep Time: 40 minutes
Additional Time: 3 hours
Total Time: 3 hours 40 minutes

Ingredients

  • 3 1/2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground cardamom
  • 1 cup sugar
  • 3 tablespoons unsalted butter, at room temperature
  • 1 large egg
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 tablespoon molasses
  • 1 cup canned pure pumpkin
  • Canola or Peanut Oil (for deep-frying)

Toppings:

  • 1 cup sugar
  • 3 teaspoons cinnamon
  • powdered sugar

Instructions

  1. Whisk first 9 ingredients (flour through cardamom) in a medium bowl to blend well; set aside.
  2. Using an electric hand mixer or stand mixer, beat sugar and butter in large bowl until well blended (mixture will be a bit grainy). Beat in egg, then yolks, then vanilla. Gradually beat in buttermilk and molasses, then beat in pumpkin, in four additions.
  3. Fold the flour mixture into the egg mixture in 4 additions, blending gently after each. Cover the bowl and chill in the refrigerator for at least three hours.
  4. Lightly flour two baking sheets. When dough is well-chilled, lightly flour a work surface. Starting with about 1/3 of dough, gently press it out to a round that is 1/2- to 2/3-inch thick. Using a 2 1/2-inch-diameter round cutter, cut out dough rounds. Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes. Arrange doughnuts and holes on the baking sheets as you go. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used. If dough is very sticky, dip the round cutters into flour before cutting each doughnut.
  5. Line two baking sheets with several layers of paper towels. Pour oil into large deep skillet or dutch oven to a depth of 1 1/2 inches. Attach a deep-fry thermometer to the side of the pot and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using a slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.
  6. While doughnuts are cooling, mix sugar and cinnamon. Roll doughnut holes in the cinnamon and sugar mixture. Lightly dust doughnuts with powdered sugar, if desired.
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 189Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 35mgSodium: 216mgCarbohydrates: 38gFiber: 1gSugar: 23gProtein: 3g
© Nicole Cross
Category: Desserts
How to make homemade pumpkin spice donuts and donut holes. A perfect fall dessert! pinchmysalt.com

Filed Under: Adventures in Baking, Breads, Breakfast/Brunch, Desserts, Holiday

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Reader Interactions

Comments

  1. Wendy says

    October 30, 2009 at 12:33 pm

    I too have wonderful memories of donuts: only my grandmother would make potato donuts whenever we visited! These look positively sinfully delicious and I may have to try this weekend!!
    Reply
  2. Angela says

    October 30, 2009 at 2:12 pm

    Hmmmm looks good, especially this time of year. I've made something similar. I'm going to use your recipe sub with whole wheat flour and splenda brown sugar blend. I also use agave nectar with a bit of maple extract for faux maple syrup or molasses. Then the diabetic (me me) can have her "cake" donut and eat it too!
    Reply
  3. Culinary Cory says

    October 30, 2009 at 7:15 pm

    Such a cute post. Thanks for including my baked pumpkin donuts to your list.
    Reply
  4. Jenny says

    October 30, 2009 at 9:27 pm

    MMM. So yeah, whats the deal with the pumpkin shortage? I stocked up and I dont even like it and its in all the shops!! I'd love to swap places with amber since I'm not such an enormous fan of pumpkin, I hope she find beas of bloomsbury, they have tons of yummy pumpkin stuff!
    Reply
  5. The Redhead Riter says

    October 31, 2009 at 11:33 pm

    I think it is against the law to eat them LOL LOL Double, double toil and trouble; fire burn and cauldron bubble. ~ Shakespeare "Macbeth"~ HAPPY HALLOWEEN! you are listed at http://rrbrfood.blogspot.com
    Reply
  6. Nella says

    November 1, 2009 at 8:47 pm

    Okay, I looked at this and then came back each day and looked again. So, today I made them. Oh My Heavenly Gosh. These were Autumn, day after Halloween, delicious! I took a plate over to the folks and they were loving them. Mr. Wii has been eating them all afternoon and he keeps telling me they are "killer". I will be adding the recipe to my blog.....you and Bon Appetit get top billing. N
    Reply
  7. Amber Lee says

    November 2, 2009 at 9:22 pm

    I've made the dough and it is sitting in my fridge and it's taking everything I've got not to drop it in the pan right now. thanks for sharing!
    Reply
  8. Di says

    November 8, 2009 at 8:54 pm

    Yum! I've been wanting to make doughnuts, but haven't gotten around to it yet. I was thinking cider doughnuts, but these may have just moved to the top of the list!
    Reply
  9. heather says

    November 9, 2009 at 4:53 pm

    Wonder if I could bake them in my donut pan from King Arthur's Flour instead of frying? Heather
    Reply
  10. Chaya says

    November 15, 2009 at 2:11 pm

    I want to make doughnuts but I have been afraid of them. They look so doable that you have convinced me to try them. I owe you.
    Reply
  11. Heather @ chiknpastry says

    November 16, 2009 at 10:17 am

    Ooooohhhh.... I.will.make.these.this.week. ifnothing else but the fact that i can't stop thinking about the "hot" sign at krispy kreme that i've never even experienced! about how many of these lovely treasures does this recipe make? you think i could easily double it ?
    Reply
  12. Jessica says

    November 16, 2009 at 10:52 am

    Wow. I think I need to make these. I've always wanted to make doughnuts at home but never have -- these look like the perfect first attempt.
    Reply
  13. Caroline says

    November 28, 2009 at 9:12 pm

    Your first doughnuts and they look spectacularly pefect! Congratulations. I am an admitted doughnut addict. Have never made them at home because I fear... oh I fear that I will never stop.
    Reply
  14. Andyra says

    September 18, 2010 at 1:44 pm

    WHY do unhealthy things have to look (and taste) so good? I will simply have to make these.
    Reply
  15. Crystal says

    October 1, 2010 at 5:48 am

    Made these for work and to welcome in the fall. WOW! THEY ARE AWESOME!! I'm convinced we ate like 10 doughnut holes while we were making them. I work as a waitress and have been actually writing this website down for customers. Fantastic job. I love being a fan of this blog.
    Reply
  16. Sage & Style says

    November 11, 2010 at 7:47 am

    I'm so excited to make these for a Thanksgiving dessert buffet. Between all the pies and truffles I think these will be a nice addition!!!! I'm also glad you amped up the spices ... i love these fall flavors.
    Reply
  17. sarahlewen says

    October 15, 2012 at 9:17 pm

    I knew there was a reason i liked October. Thanks for sharing.
    Reply
  18. Debra says

    October 22, 2012 at 5:38 am

    Made this recipe twice. Love Love Love
    Reply
  19. stephanie says

    January 1, 2014 at 5:49 pm

    Yes these are fantastic, family loved them tonight! Thank you. Happy New Year!
    Reply
  20. Teresa says

    September 12, 2014 at 3:12 pm

    Just made these! They are spectacular! Thanks for sharing! :)
    Reply
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