These Pumpkin Spice Donuts are the kind of fall treat that makes the kitchen smell amazing before you even take the first bite. The dough gets its soft texture from pumpkin puree and yogurt, while cinnamon and warm spices give the donuts that familiar pumpkin-spice flavor. Instead of a complicated dough, this recipe keeps things simple and uses everyday ingredients. The donuts are fried until lightly crisp on the outside, then finished with a buttery cinnamon-sugar coating. They are especially good while still slightly warm with a cup of coffee, tea, or apple cider.
What You Need
For the Donuts
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup pumpkin puree
- 1/2 cup vanilla yogurt
- Vegetable or canola oil, for frying
For the Cinnamon Sugar Coating
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
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How to Make Pumpkin Spice Donuts
1. Mix the Dry Ingredients
Add the flour, baking powder, cinnamon, nutmeg, and ginger to a large mixing bowl. Whisk everything together so the baking powder and spices are evenly distributed throughout the flour.
2. Add the Pumpkin and Yogurt
Stir in the pumpkin puree and vanilla yogurt. Mix with a wooden spoon or spatula until a soft dough starts to form. Avoid overmixing; the goal is simply to bring the ingredients together.
3. Shape the Donuts
Lightly oil your hands and gather the dough into a ball. Divide it into about 12 equal portions. Roll each portion into a ball, then press a hole through the center with your thumb. Gently stretch the dough until you have a small donut shape.
4. Fry the Donuts
Pour the frying oil into a heavy-bottomed saucepan or Dutch oven and heat it to about 325°F to 350°F. Carefully place the donuts into the hot oil in small batches. Fry for roughly 2 to 3 minutes per side, turning them gently once the first side becomes golden brown and slightly puffed.
Remove the cooked donuts with a slotted spoon and place them on a paper towel-lined plate or cooling rack. Give them a few minutes to cool before coating.
5. Make the Cinnamon Sugar
Melt the butter in a microwave-safe bowl. In a separate shallow bowl, combine the granulated sugar and cinnamon.
6. Coat and Serve
Dip each donut into the melted butter, turning it so the surface is lightly coated. Immediately roll it in the cinnamon sugar mixture. Coat all sides and place the finished donuts on a clean plate or cooling rack. They are best served fresh.
What You Can Do Better
A few small changes can make these donuts even better. Use plain pumpkin puree rather than pumpkin pie filling, since pie filling already contains added sugar and spices. Fresh baking powder also matters because it helps the donuts puff properly as they cook.
For a deeper spice flavor, increase the cinnamon slightly or add a small amount of cloves or allspice. If you prefer a less sweet finish, use a lighter coating of cinnamon sugar instead of completely covering the donuts. And when frying, don’t overcrowd the pan. Adding too many donuts at once can lower the oil temperature and leave them greasy instead of lightly crisp.
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Helpful Tips
- Keep the frying oil between 325°F and 350°F for more even cooking.
- Cook the donuts in small batches so the oil temperature stays steady.
- Do not use pumpkin pie filling in place of pumpkin puree.
- Let excess oil drain from the donuts before adding the coating.
- For smaller donuts, divide the dough into more portions and reduce the cooking time slightly.
- The cinnamon-sugar coating is easiest to apply while the donuts are still slightly warm.
How to Store Pumpkin Spice Donuts
These donuts are at their best on the day they are made. If you have leftovers, keep them in an airtight container at room temperature with a paper towel underneath to absorb excess moisture. They can be enjoyed for about 1 to 2 days, although the coating and texture are noticeably better when fresh.
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Recipe at a Glance
| Detail | Information |
|---|---|
| Recipe | Pumpkin Spice Donuts |
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Total Time | 40 minutes |
| Yield | 12 donuts |
| Category | Breakfast, Dessert |
| Cooking Method | Frying |
Nutritional Information
The following is an approximate nutritional estimate for one donut with the cinnamon-sugar coating. Actual values can vary depending on the amount of oil absorbed during frying and the specific ingredients used.
| Nutrient | Per Donut |
|---|---|
| Calories | 222 kcal |
| Carbohydrates | 36 g |
| Protein | 3 g |
| Fat | 8 g |
| Saturated Fat | 5 g |
| Cholesterol | 21 mg |
| Sodium | 210 mg |
| Fiber | 1 g |
| Sugar | 18 g |
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Frequently Asked Questions
Can I bake these pumpkin spice donuts instead?
Yes, but this particular dough is designed for frying, so the texture will be different if baked. For a baked version, a softer batter formulated for a donut pan works better.
Can I use homemade pumpkin puree?
Yes. Homemade pumpkin puree can be used as long as it is reasonably thick. Very watery puree can make the dough too loose.
Can I make the donuts smaller?
Absolutely. Divide the dough into smaller portions for mini donuts, but keep an eye on them while frying because smaller pieces will cook faster.
What can I use instead of vanilla yogurt?
Plain or Greek yogurt can work, although the texture may be slightly different. Sour cream is another option if that is what you have available.
Can I use pumpkin pie spice?
Yes. Pumpkin pie spice is a convenient substitute for the individual warm spices. Start with about 1 to 1 1/2 teaspoons and adjust according to taste.
