These pumpkin spice donuts are fluffy and full of cozy flavors! With warm spices like cinnamon and nutmeg, they make every bite feel like fall.
And let’s be real, who can resist a donut? I love enjoying them with a warm cup of coffee. It’s the perfect morning treat, and you’ll be making them again and again!
Key Ingredients & Substitutions
Active Dry Yeast: This is essential for making the donuts rise. If you’re not a fan of yeast, consider using baking powder for a cake-style donut instead. The texture will differ, but they will still taste great!
Pumpkin Puree: Make sure to use plain pumpkin puree, not spiced or sweetened filling. If you can’t find pumpkin, butternut squash puree can be a great substitute.
Butter: Unsalted butter is preferred for better control over the saltiness. If you’re dairy-free, try using coconut oil or a dairy-free butter alternative without compromising the flavor.
Spices: Warm spices like cinnamon, nutmeg, and cloves give these donuts their flavor. Feel free to adjust spices according to your taste. If you want a bolder flavor, add more cinnamon or some ginger!
How Do I Get My Donuts to Rise Properly?
Rising is a crucial step for the perfect fluffy donut. Here are some tips to make sure your yeast does its job:
- Make sure the milk isn’t too hot or too cold; it should feel warm to the touch (about 110°F).
- Allow the yeast to froth in the milk for about 5 minutes to ensure it’s active. If it doesn’t foam, your yeast might be old.
- Place the dough in a warm environment, like a slightly warmed oven, to help it rise faster.
- Don’t rush the rising time! Let the dough double in size for a good texture.
How to Make Pumpkin Spice Donuts
Ingredients You’ll Need:
For the Donuts:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 3/4 cup warm milk (about 110°F / 43°C)
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 6 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Vegetable oil, for frying
For the Coating:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes for prep and 1.5 to 2 hours for rising and cooking. So, you can expect to spend about 2 to 2.5 hours total from start to delicious finish.
Step-by-Step Instructions:
1. Prepare the Yeast:
In a small bowl, dissolve the yeast in the warm milk. Allow it to sit for about 5 minutes until it becomes frothy. This step ensures that your donuts will rise well!
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the sugar, pumpkin puree, eggs, melted butter, and vanilla extract until everything is well combined. You want it to be smooth and creamy.
3. Combine Yeast Mixture:
Add the frothy yeast mixture to the pumpkin mixture and stir until combined. This is the magic that brings everything together!
4. Prepare the Dry Ingredients:
In another bowl, whisk together the flour, salt, cinnamon, nutmeg, and cloves. This mix will add wonderful flavor and structure to your donuts.
5. Make the Dough:
Slowly add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If it’s a bit sticky, that’s okay! You can use your hands to bring it together. It should be manageable but slightly tacky.
6. Knead the Dough:
Turn the dough onto a floured surface and knead it for about 5-7 minutes until it’s smooth and elastic. If it’s too sticky, sprinkle in a little more flour as you knead.
7. First Rise:
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until it’s doubled in size. Patience is key for fluffy donuts!
8. Roll Out the Dough:
Once risen, turn the dough onto a floured surface and roll it out to about 1/2-inch thickness. This is where your donut shapes start to form!
9. Cut the Donuts:
Using a donut cutter or two round cutters (one big and one small for the hole), cut out your donut shapes. Don’t forget to gather the scraps, re-roll, and cut again!
10. Let Them Rest:
Place the cut donuts and holes on a baking sheet lined with parchment paper. Cover them lightly and let them rest for about 30 minutes until they puff up a bit.
11. Heat the Oil:
In a deep heavy-bottomed pot or a deep fryer, heat about 2-3 inches of vegetable oil to 350°F (175°C). This is the perfect temperature for frying your donuts to golden perfection.
12. Fry the Donuts:
Fry the donuts in batches, about 1-2 minutes per side, until they are golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate to drain any excess oil.
13. Coat in Cinnamon Sugar:
While the donuts are still warm, mix together the cinnamon sugar coating ingredients in a shallow bowl. Toss each donut in this sweet mixture until they are fully coated.
14. Serve and Enjoy!
Your pumpkin spice donuts are now ready! Serve them warm and enjoy a delightful taste of fall!
These pumpkin spice donuts are tender, flavorful, and dusted in a sweet cinnamon sugar coating for that perfect fall treat!
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
No, it’s best to use plain pumpkin puree for this recipe. Pumpkin pie filling contains added sugars and spices that can alter the taste and texture of the donuts.
What Can I Substitute for Active Dry Yeast?
If you don’t have active dry yeast, you can use instant yeast, which doesn’t need to be dissolved in warm milk. You can also substitute with baking powder, but the texture will be more like cake donuts rather than fluffy yeast donuts.
How Should I Store Leftover Donuts?
Store leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, place them in the fridge for up to a week or freeze them for up to 3 months. To enjoy, reheat in the microwave for a few seconds!
Can I Make These Donuts in Advance?
Absolutely! You can prepare the dough and let it rise the night before, then shape and fry the donuts in the morning. Just make sure to keep the dough covered in the fridge to prevent it from drying out.
