2 Ingredient Pumpkin Donuts
These easy pumpkin donuts don't require any yeast, proofing or kneading. The dough is just 2 ingredients and ready in just a few minutes. The donuts come out hot, soft and fluffy, just like traditional freshly made donuts.
Ingredients
- 1 cup + 2 tbsp (140 g) self-rising flour
- 2/3 cup (150 g) pumpkin puree
- canola or vegetable oil, for frying
Instructions
- Add flour and pumpkin to a large mixing bowl. Mix with a spoon until flour is completely incorporated with the pumpkin and a sticky dough forms.
- To fry the donuts: Add about 1 1/2 inches of cooking oil to a medium saucepan or other pot that can be used for frying. Bring to medium heat (about 350°F)
- Once oil has reached desired temperature, scoop dough using a 2 tsp cookie scoop. Release the donut dough directly into the hot oil. Repeat with the remaining dough. I recommend doing this in two batches if you are using a medium saucepan so that the donuts don't get overcrowded. Cook donuts until both sides are golden brown (you will need to flip the donuts halfway through to get both sides evenly cooked). Remove donuts, shaking off excess oil. Place onto a plate lined with paper towel.
- When donuts are cool enough to touch, add toppings if desired. I rolled mine in cinnamon sugar. Donuts are best consumed within a few hours after they are fried. If you have leftovers, I recommend reheating them in the air fryer or oven.
Notes
- To make your own self-rising flour, add 2 cups all purpose flour, 3 tsp baking powder and 1/2 tsp salt to a bowl. Whisk to combine. Measure out the amount needed for the recipe.
- The donut dough is not sweetened, much like regular donuts. The sweetness comes from the toppings. If you don't want any toppings but want some sweetness in the dough, you can add a few tbsp of granular sugar to the donut dough.
- For the coating, I mixed 2 (heaping) tbsp sugar + 1/2 tsp cinnamon and put it into a Ziploc bag. I then put the donut holes in the bag and shook them until they were coated in cinnamon sugar.
- The donut dough is very sticky so it is best to use a cookie scoop to release the dough directly into the oil. I used this 2 tsp cookie scoop.* This is the smaller cookie scoop (not the 1.5 tbsp cookie scoop usually used for standard cookies). The dough expands when fried so these donuts will end up the size of regular donut holes after they are fried. You can use a bigger cookie scoop but your donut holes will be much bigger.
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases.
- While these donuts can be baked or air fried, the texture is not the same. Fried donuts will come out fluffy and soft, just like regular donuts. Baked or air fried donuts will come out more bready. See post for more details.
- To air fry the donuts, set your air fryer to 375°F, no preheat. Cook donuts for about 6 minutes or until cooked through. Cooking time can vary depending on the size of your donuts and your air fryer, so I recommend testing one out before adding the remaining. To bake the donuts, preheat oven to 375°F. Bake for about 9-12 minutes or until done.
- Nutrition estimate is for the dough only and does not include toppings or oil absorbed by the donuts during frying. It is very difficult to determine the amount of oil absorbed during frying so I am unable to provide that information.
Serving: 1donut, Calories: 27kcal, Carbohydrates: 6g, Protein: 1g, Fat: 1g, Sodium: 83mg, Fiber: 1g, Sugar: 1g, NET CARBS: 5
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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