Go Back
No ratings yet

Pumpkin Donuts

These donut holes are made with pumpkin and coated in a glaze flavored with fall spices.
Servings: 16 donuts
Prep Time: 30 minutes
Cook Time: 20 minutes
Print Recipe Pin Recipe

Ingredients

For the Donuts

  • 3 1/2 cups all-purpose flour
  • 4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 cup sugar
  • 3 tbsp unsalted butter, at room temperature
  • 1 large egg
  • 2 large egg yolks
  • 1 tsp vanilla extract
  • ½ cup buttermilk
  • 1 cup pumpkin puree
  • canola oil or peanut oil, for frying

For the Glaze

  • 1 cup powdered sugar
  • 1/4 tsp ground cinnamon
  • dash of ground nutmeg
  • dash of ground ginger
  • dash of ground cloves
  • 2 tbsp milk

Instructions
 

  • In a medium bowl whisk the flour, baking powder, baking soda, salt and spices. In the bowl of a stand mixer, beat the sugar and butter until combined. Add the egg, additional egg yolks, and vanilla and stir to combine.
  • In a small bowl, combine the buttermilk and pumpkin puree. Mixing at a low speed add some of the dry ingredients, followed by some of the pumpkin mixture. Repeat with the rest of the dry ingredients and buttermilk mixture until well combined. Cover the dough and chill it for at least three hours or until it’s firm.
  • Roll out the dough into a circle approximately 1/2" thick. Cut out the donuts and reroll any scraps to cut out more.
  • Heat two to three inches of oil in a large pan to 365-370°F. Fry the donut holes in batches until they are golden brown all over and cooker through, about three to four minutes. Transfer the donuts to a paper towel lined rack to drain the excess oil.
  • Combine all of the ingredients for the glaze in a shallow bowl or dish. Once the donuts are cool enough to handle dip the tops of the donuts in the glaze. Let them sit on a baking rack to allow the glaze to harden.

Notes

Recipe source: Everyday Annie
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.
Did you make this recipe?Please leave a star rating and review below!