2 Ingredient Pumpkin Pie Donuts
Fluffy and soft donuts that taste like pumpkin pie in donut form. These donuts need just 2 ingredients for the dough.
Ingredients
- 1 cup (125 g) self-rising flour, see note before starting
- 1/2 cup (128 g) canned pumpkin pie mix, 1 cup +2 tbsp is needed for the baked version
- canola or vegetable oil, for fried version
Instructions
- Add 2 inches of oil to a medium saucepan. Bring to medium heat (about 335-350°F). If you prefer to make the baked version of these donuts, you will find the instructions in the notes section.
- Add flour and pumpkin to a large mixing bowl. Mix with a spatula until flour is completely incorporated with the pumpkin and a dough forms. The dough should be a little sticky but you should be able to roll the dough between your palms.
- Scoop dough using a 1 tbsp cookie scoop. Roll dough between palms until it forms a smooth round ball. Set aside on a sheet of parchment paper and repeat with remaining dough.
- Once the oil has reached the desired temperature, gently place a few donut balls into the hot oil. I recommend cooking the donuts in 2-3 batches if you are using a medium saucepan so that the donuts don't get overcrowded. Cook donuts until both sides are evenly browned (you will need to flip the donuts halfway through to get both sides evenly cooked) and donuts are cooked. Remove donuts from oil. Place cooked donuts 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 before eating.
Notes
- Self-rising flour amount needed: There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup). Brands like King Arthur Flour and White Lily make the low protein flour. Brands like Gold Medal and most store/generic brands contain a regular protein amount. The amount of protein affects how much liquid is absorbed. For this recipe, I tested it with White Lily self-rising flour (lower amount of protein). If you are using a self-rising flour with a regular amount of protein (3 grams per 1/4 cup) you will need less flour for this recipe or more pumpkin. I recommend starting with 3/4 cup and then adding more as needed.
- Homemade self-rising flour: Whisk together 1.75 cups + 2 tbsp all purpose flour + 2 tbsp cornstarch + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt. Make sure your all purpose flour has 3 grams of protein per 1/4 cup. There are some brands of all purpose flour with high protein (4 grams per 1/4 cup), such as King Arthur and Bob's Red Mill, and that will make your donut dough too dry and your donuts dense. You don't want to use a high protein flour for these donuts.
- Baked Version: For the baked version of these donuts you will need 1 cup of self-rising flour and 1 cup + 2 tbsp of pumpkin pie mix. Mix ingredients together until no flour lumps remain. I usually start mixing with a spatula until the batter is wet enough and then switch to a whisk to make sure there are no flour lumps. Your mixture should look like a thick batter. Preheat oven to 350F. Grease the interior of a mini muffin pan. Using a 1.5 tbsp cookie scoop, scoop the batter into the greased muffin pan cavities. Bake donuts about 15 minutes or until done. Once donuts are cooled you can add toppings. I rolled mine in cinnamon sugar.
- I used Farmer's Market Canned Pumpkin Pie Mix.
- The donuts are lightly sweet on their own (the baked version will be sweeter than the fried). But if you prefer sweeter, you can add a glaze or coat them in cinnamon sugar.
- Cinnamon Sugar Coating: For the coating, I mixed 2 (heaping) tbsp sugar + 1/2 tsp cinnamon and put it into a Ziploc bag. I then put half of the donut holes in the bag, sealed the bag, and shook the donuts until they were coated in cinnamon sugar. I then repeated the process with the remaining donuts.
- Nutrition estimate is for the dough only of the fried version 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: 38kcal, Carbohydrates: 8g, Protein: 1g, Sodium: 93mg, Fiber: 0.2g, Sugar: 2g, NET CARBS: 8
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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