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Fried Pumpkin Doughnuts Recipe

This is a quick and easy recipe for pumpkin doughnuts that are made without yeast and with baking powder. You can make them a day in advance and even freeze them for later. These pretty pumpkin doughnuts without yeast are the perfect addition to fall and winter breakfast menus.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 18 pieces
Calories: 100 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 egg
  • 2/3 cup buttermilk
  • 1/2 cup white sugar
  • 1/4 cup brown sugar packed
  • 3 tablespoons butter melted
  • 3/4 cup canned pumpkin
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 3 1/2 cups sifted all-purpose flour
  • vegetable oil for frying

Instructions

    Cup of Yum
  1. Preheat a deep fryer or heavy skillet with 3-4 inches of vegetable oil to a temperature of 375 degrees F. An electric skillet with heat control works well for donuts.
  2. In a medium bowl beat the egg until foamy then beat in the buttermilk, sugar, brown sugar, butter, and pumpkin.
  3. Next, stir in the baking powder, spices, and salt.
  4. Add flour 1/2 cup at a time until the dough holds together and is not too wet. Add more or less flour as needed.
  5. Turn dough onto a floured surface and roll to about 1/3 to 1/2-inch thickness.
  6. Using a lightly floured donut cutter cut out as many donuts and donut holes as possible, re-rolling and re-cutting the scraps.
  7. Fry doughnuts and holes in batches in the hot oil until lightly browned on one side, about 2-3 minutes. Do not crowd pan.
  8. Turn and cook for an additional 1 to 2 minutes on the other side. (Holes will cook more quickly.) Remove donuts from the oil with a slotted spoon and drain on paper towel-lined cooling racks.
  9. Serve donuts warm as is, or while still warm roll donuts in a mixture of 1/2 cup sugar mixed with 1 teaspoon cinnamon.
  10. Enjoy!