These pumpkin donuts are full of spices. Spongy in the middle and with crispy edges.
A few years back I started making these pumpkin donuts. I'm not a big fan of cake donuts, I prefer lighter, yeast donuts.
One day I decided to give this recipe a try, wow! I'm glad I did. They're not too dense as I thought they would be. They're spongy on the inside, they have a little bit of crunch on the outside and the spices give them a lot of flavor.
The dough it's very easy and quick to make, I like it that I can make it the night before and fry it the next day for breakfast.
Make the dough and chill for at least 3 hours or overnight.
Since the dough is very sticky, we need a well-floured counter to roll our dough. If you don't have a donut cutter, use a cup and a small lid to cut the donuts.
Fry donuts in low heat and drain in paper towels. Dip them in glaze or cinnamon-sugar.
Recipe adapted from Every Day Annie.
More pumpkin recipes!
These donuts are spongy on the inside, they have a little bit of crunch on the outside and the spices give them a lot of flavor.
- 3-1/2 cups flour (437.5g)
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup sugar (200g)
- 3 tablespoons butter at room temperature (42.53g)
- 1 large egg
- 2 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup sour milk add 1/2 tablespoon of vinegar or lemon juice to milk and let it sit for 5 minutes before using or buttermilk (125ml/4fl.oz)
- 1 cup pumpkin pure (225g/8oz)
- 3 cups vegetable oil for frying (750ml)
- 1/2 cup sugar (100g)
- 2 teaspoons ground cinnamon
- 1 cup icing sugar (125g)
- 1/4 teaspoon ground cinnamon
- a pinch of ground nutmeg
- a pinch of ground ginger
- a pinch of ground cloves
- 2 tablespoons milk
To make the dough, start by combining in a medium bowl, flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and clove. Using an electric mixer beat in butter, sugar, egg, egg yolk and vanilla. To that, add sour milk, pumpkin puree and the flour mixture. Mix on low until well combined. The dough is very sticky, don´t add more flour. Chill for 3 hours (I chilled mine overnight).
In a well-floured surface, roll dough to a 1/2-inch thick. Using a donut cutter, cut dough. Reroll and cut dough as necessary.
Heat oil to 365°-370°F / 185°-187°C (if you don´t have a thermometer, put your stove on low) and fry the donuts for 1 minute each side, or until golden brown. Place donuts on paper towels. Before you add more donuts to the oil, wait until it reaches the right temperature.
In a medium bowl mix sugar and cinnamon; when donuts are cool enough to handle (don´t wait until donuts are cold), dip them in this mixture and coat completely.
In another medium bowl mix ingredients for icing; dip donuts in icing.
These donuts are best the same day they were fried.
Keep dough in the fridge and fry only what you want to eat.
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