Donuts? Doughnuts? Whichever way you spell it you’re going to want to try these delicious pumpkin donuts!
It was 66 degrees in our house when we woke up this morning. The fall weather came slowly and then suddenly, and I’m so glad it’s finally here! Cool-weather and crispy leaves mean it’s the perfect time for a pumpkin recipe! I’ve been loving making homemade donuts recently and hubs had been really loving eating them. Since it’s not officially fall without some pumpkin recipes, I decided to share this yummy pumpkin donut recipe.
Rise baby, rise.
The first step in making these is activating the yeast. You want to add the yeast to a bowl of warm milk and allow it to bloom until it becomes frothy. The most important part of this step is making sure your milk isn’t too hot. It should be warm, not scalding hot. Yeast is alive, and if you add it to burning hot milk you will kill it. If your yeast dies then your donuts won’t rise and you’ll end up with sad, flat donutless disks and you’ll be sad.. ask me how I know. 🙂
What do I need?
A donut cutter makes cutting out the donuts super easy! If you don’t have one though you can definitely get away with using a 3-inch round cookie cutter and a 1-inch round cookie cutter for the holes.
A dutch oven is perfect for frying the donuts. It’s big enough so you can fry a couple at a time. If you don’t have one though you can definitely get away with just using a regular large saucepan.
You will need a candy thermometer to read the temperature of the oil. You’ll want the oil to be around 350 degrees. Keep in mind that the longer the oil is on the stovetop the hotter it’s going to get so be sure to keep an eye on the thermometer and adjust the heat accordingly.
I highly recommend a pair of metal tongs to get the donuts out of the oil. This is the safest way to get them out without burning yourself with hot oil.. again, ask me how I know. 🙂 Be sure to *click click click* perform a couple of test clicks before using the tongs… obviously.
Pumpkin Spice magic
These yummy pumpkin donuts have pumpkin in both the donuts and the glaze. Be sure when you’re shopping for ingredients that you buy pure pumpkin and not pumpkin pie filling. The pumpkin pie filling has additional flavorings and sugars added to it that we don’t want for this recipe. The spices in this are your classic, delicious flavors. Cinnamon, allspice, nutmeg, and ginger all pair perfectly with the pumpkin.
That sweet sweet glaze
You want to make sure you dip the donuts in the glaze while they’re still warm. That way it coats the whole donut evenly. When I glaze mine, I always place the cooling racks over a baking sheet. That way any excess drips onto the sheet instead of the counter for easier cleanup! Once the glaze is on you can wait for them to cool before digging in or, if you’re not a crazy person, you can eat them warm right off the cooling rack like the rest of us.
That’s it! If you try this pumpkin donut recipe let me know what you think in the comments below!
Not a donut person but still want a fall treat? Try my recipe for Pumpkin Spice Blondies instead!
Pumpkin Spice Donuts
For the Donuts
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 3/4 cup pumpkin puree
- 1 egg
- 1 tsp salt
- 2 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/4 tsp ginger
- 1 1/4 cup whole milk
- 5-6 cups all-purpose flour
- Canola or vegetable oil, for frying
For the Glaze
- 2 cups powdered sugar
- 1 tsp cinnamon
- 4 tsp butter, melted
- 1/4 cup pumpkin puree
- 6-7 tbsp milk
- In a small bowl, add 1/4 cup of milk and microwave 30 seconds until lukewarm.
- Add yeast and allow to sit until frothy, about 10 minutes.
- In a medium-sized bowl, combine brown sugar, melted butter, pumpkin puree, egg, salt, cinnamon, nutmeg, allspice, and ginger.
- Add milk and two cups of flour to mixture and combine.
- Add remaining flour and mix with a spoon until a dough forms. Transfer to a floured surface and knead until dough is only slightly tacky. Add additional flour if needed.
- Form dough into a ball and return to bowl. Cover with a clean dish towel and allow to rise for 60 to 75 minutes until dough doubles in size.
- Return dough to floured surface and roll out to 1/2 inch thick. Use a donut cutter or 3 inch and 1-inch cookie cutters to cut out donuts. Reroll scraps and cut out additional donuts. Place donuts and holes on parchment-lined baking sheet and allow to rise again for 45 minutes.
- For the glaze: Whisk together all ingredients for glaze until smooth and set aside.
- Line a baking sheet with paper towels. In a dutch oven, heat 2 inches of vegetable or canola oil to 350 degrees.
- In batches, fry donuts until golden on each side. Move donuts to paper towel-lined baking sheet.
- Dip donuts into glaze and place on cooling rack.