These Pumpkin Spice Donuts are a cozy treat perfect for fall. They are soft, sweet, and packed with autumn spices like cinnamon and nutmeg, making them a must-try!
They smell amazing while baking, and you’ll want to eat them warm. Personally, I love pairing them with my morning coffee—it’s like a hug in a bite! ☕️🍩
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your donuts. If you’re gluten-free, you can use a 1:1 gluten-free baking flour blend. It works pretty well!
Pumpkin Pie Spice: This spice mix is key for that classic flavor. If you don’t have it, you can easily make your own by mixing cinnamon, nutmeg, ginger, and cloves, as mentioned in the recipe.
Canned Pumpkin Puree: Make sure to use plain pumpkin puree, not the spiced pie filling. If you have fresh pumpkin, roast and puree it for a fresher flavor.
Buttermilk: If you don’t have buttermilk, you can create a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. Let it sit for a few minutes before using.
Vegetable Oil: For frying, canola or peanut oil would work too. If baking, you can skip the oil altogether!
How Do I Get That Perfect Doughnut Texture?
Getting the right texture in your donuts is all about mixing and cooking time. Here are some tips to ensure your donuts come out soft and fluffy:
- Mix until just combined. Overmixing can lead to tough donuts, so stop as soon as the flour is mixed in!
- If frying, keep your oil at a steady temperature around 350°F. If it’s too hot, the outside might burn before the inside cooks.
- For baking, filling the donut molds about 3/4 full allows enough room for rising without spilling over.
Enjoy experimenting with these ingredients and techniques! Your kitchen will smell amazing, and your taste buds will thank you.
How to Make Delicious Pumpkin Spice Donuts
Ingredients You’ll Need:
For the Donuts:
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- Vegetable oil (for frying, if frying)
For the Cinnamon Sugar Coating:
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon pumpkin pie spice (optional)
For the Glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- Pinch of pumpkin pie spice or cinnamon for sprinkling
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and if you’re frying, around 15-20 minutes for cooking. If you choose to bake, it’ll take about 12-15 minutes in the oven. Donuts will need some time to cool before you coat them! Plan for a total of about 40-45 minutes.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, whisk together the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt until well combined. This will be your dry mixture.
2. Mix Wet Ingredients:
In another bowl, mix together the pumpkin puree, eggs, buttermilk, melted butter, and vanilla extract until smooth. This forms your wet ingredients.
3. Combine Mixtures:
Gradually add the wet ingredients to the dry mixture. Stir gently until just combined—don’t overmix, as that can lead to tougher donuts!
4. If Frying:
Heat about 2 inches of vegetable oil in a heavy-bottomed pot to 350°F (175°C). Use a doughnut cutter or two round cutters (one large, one small) to cut out your donuts from the dough.
5. Fry the Donuts:
Fry a few donuts at a time for about 1-2 minutes on each side or until they are golden brown. Once done, carefully remove them with a slotted spoon and let them drain on paper towels.
6. Coat in Cinnamon Sugar:
While the donuts are still warm, roll them in the cinnamon sugar mixture until they’re nicely coated. If you prefer, you can save them for glazing (step 8).
7. If Baking (Alternative Option):
Preheat your oven to 350°F (175°C). Lightly grease your donut pans. Spoon the batter into the molds until about 3/4 full and bake for 12-15 minutes or until a toothpick comes out clean. Allow to cool slightly before coating.
8. For the Glaze:
In a bowl, whisk together powdered sugar, milk, vanilla extract, and optional spices until smooth. Dip the tops of the cooled donuts into the glaze and sprinkle with a touch of pumpkin spice if desired.
9. Serve and Enjoy:
These donuts are best enjoyed warm or at room temperature. Pair them with coffee or your favorite warm drink for a perfect fall treat!
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This recipe captures the essence of autumn with soft, flavorful donuts that are perfect for sharing. Enjoy making and savoring these delightful Pumpkin Spice Donuts!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, you can roast a small sugar pumpkin until tender, scoop out the flesh, and puree it. Just make sure to measure out 1 cup for the recipe!
How Should I Store Leftover Donuts?
Store leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them in a sealed bag for up to 1 month. Thaw at room temperature before enjoying again!
Can I Substitute the Buttermilk?
Yes! If you don’t have buttermilk, you can make a substitute by mixing 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice. Let it sit for about 5 minutes to curdle before using!
What If I’m Not a Fan of Frying?
No worries! You can bake the donuts instead. Just follow the baking instructions provided in the recipe, and you’ll enjoy delicious, fluffy donuts without the frying hassle!
