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Pumpkin Donuts
4.7 from 21 votes

Pumpkin Donuts

Nothing better than homemade Pumpkin Donuts! These sweet donuts are light, airy, spiced with cinnamon, and covered in a simple glaze.

Prep Time
50 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 10 donuts with lots of donut holes!
Calories: 303 kcal
Course: Dessert, Snacks
Cuisine: American

Ingredients

  • vegetable oil or canola oil
  • 2 cups all-purpose flour bleached works just fine too, unbleached
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1/2 cup brown sugar lightly packed
  • 4 tablespoons butter melted
  • 1 whole egg
  • 1 egg yolk
  • 1/2 cup pumpkin pumpkin puree, pure
  • 1/4 cup half-and-half
for the glaze-
  • 1/2 lb powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter melted
  • milk as needed

Instructions

    Cup of Yum
  1. In a large, heavy-bottomed pot, heat 2-3 inches of oil to 370° F. (I aim for 380 because, by the time you add your donuts in, the temperature will drop to the right where you want it at 370.)
  2. For best results, stir everything by hand! In a large bowl, whisk flour, salt, leavenings, spices, and brown sugar together to combine. Create a well in the center of the dry ingredients. Pour in remaining wet ingredients into the well and whisk together to break apart the eggs. Then start incorporating all the dry ingredients until a thick dough forms. It might take 2-3 minutes to incorporate all the dry ingredients. Refrigerate dough for 10-20 minutes.
  3. Flour a board (or clean counter) and flour the dough well and roll out dough to 1/2-inch thickness. Use a donut cutter to create 3-inch donuts.
  4. Fry 2-3 at a time: brush excess flour off of cut donuts and slide into hot oil gently. Fry 30 seconds per side (15-20 seconds for donut holes), and drain on paper towels until cool enough to handle. Watch your thermometer as you fry and adjust as you go.
  5. For the glaze, whisk powdered sugar together with vanilla, melted butter, and enough milk to create a glaze slightly thinner than white school glue. Dip warm donuts into glaze and place on a cooling rack to drip and dry. The glaze won't stay white on the donut if you dip them warm, so if you'd like a more obvious glaze, either re-dip them again into the glaze once completely cooled, or wait until they're completely cooled, to begin with.
  6. Store in airtight containers for up to 24 hours. After that, they *just* aren't the same. Still good, but not glorious.

Notes

  • *If you don't have or know what half & half is, substitute 2 tablespoons milk and 2 tablespoons heavy cream to create your own half & half. In a pinch, you can use 2 tablespoons heavy cream and 2 tablespoons cold water OR 3 tablespoons milk.
  • *If you don't have or know what half & half is, substitute 2 tablespoons milk and 2 tablespoons heavy cream to create your own half & half. In a pinch, you can use 2 tablespoons heavy cream and 2 tablespoons cold water OR 3 tablespoons milk.

Nutrition Information

Calories 303kcal (15%) Carbohydrates 55g (18%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 0.5g (3%) Monounsaturated Fat 2g (10%) Trans Fat 0.3g (15%) Cholesterol 40mg (13%) Sodium 208mg (9%) Potassium 163mg (3%) Fiber 1g (4%) Sugar 34g (68%) Vitamin A 2166IU (43%) Vitamin C 1mg (1%) Calcium 65mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 10 donuts with lots of donut holes!

Amount Per Serving

Calories 303

% Daily Value*

Calories 303kcal 15%
Carbohydrates 55g 18%
Protein 3g 6%
Fat 8g 12%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.5g 3%
Monounsaturated Fat 2g 10%
Trans Fat 0.3g 15%
Cholesterol 40mg 13%
Sodium 208mg 9%
Potassium 163mg 3%
Fiber 1g 4%
Sugar 34g 68%
Vitamin A 2166IU 43%
Vitamin C 1mg 1%
Calcium 65mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.