Pumpkin Donuts
Pumpkin donuts scream fall is here! These donuts are soft, flavorful, and covered in sweet cinnamon sugar – perfect for a cozy treat at home.
Pumpkin Donuts
Pumpkin donuts are a perfect treat for fall, capturing the essence of the season.
We have a pumpkin farm near us that sells pumpkin donuts. The first time we tried them, I wasn't sure how a pumpkin donut would taste. It wasn't my normal maple bar go to. After one bite, I knew it was delicious and it became a yearly treat.
Here are some equally as delicious pumpkin donuts you can enjoy at home.
They are a fun activity to make with kids and the best part is eating them all after!
Ingredients for Pumpkin Donuts
Vegetable oil: Use a neutral-flavored oil like canola or sunflower oil for frying.
All purpose flour: You can spoon and level the flour into the measuring cup when measuring the flour out.
Baking powder: Make sure your baking powder is fresh for proper rising.
Ground cinnamon: Adds a warm, spicy flavor to the donuts.
Pumpkin puree: You can use homemade pumpkin puree or canned. If using canned, make sure it’s pure pumpkin and not pumpkin pie filling.
Vanilla yogurt: Adds moisture and a slight tangy flavor to the donuts.
Salted butter: Helps the cinnamon and sugar stay on, plus adds a bit of flavor.
White granulated sugar: Used for the outside of the donuts.
How to Make Pumpkin Donuts
In a large mixing bowl, whisk together the flour, baking powder, and cinnamon.
Fold in the pumpkin puree and yogurt using either a silicone spatula or a wooden spoon until everything is combined.
Lightly coat your palms with vegetable oil and use your hands to finish mixing the ingredients together, forming the dough into a ball.
Once you have your dough ball, separate it into 12 even portions, rolling each one into smooth balls.
With your thumb, poke a hole in the center of each dough ball and gently stretch and mold them into donut shapes.
To cook the donuts, heat up two cups of vegetable or canola oil in a stock pot or a large heavy-bottomed saucepan over medium-high heat on the stove.
Use a candy thermometer to check that the oil reaches between 325°F and 350°F.
Once the oil is hot, carefully lower an uncooked donut into it, making sure not to splash or get any oil on yourself.
Let the donut cook for 2-3 minutes until it is golden brown and slightly puffed, then turn it over gently with a pair of tongs or a chopstick to cook the other side for another 2-3 minutes.
When both sides are nicely browned and puffed, take the donut out and place it on a plate lined with paper towels to cool for a few minutes.
Repeat this process, cooking the donuts in small batches of 1-3 at a time until all portions are cooked.
For the topping, melt the butter in the microwave in a microwave safe bowl or in a small saucepan on the stove.
In a separate bowl, mix together the cinnamon and sugar until they are well combined.
Take each donut and dip it into the melted butter, making sure to coat all sides, then dip it into the cinnamon sugar mixture.
Use a spoon to help coat the donut completely before setting it aside on a plate. Continue this until all the donuts are coated and ready to serve.
Tips & Tricks to Make the Best Pumpkin Donuts
Use Pure Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling.
Yogurt: Low-fat or full-fat yogurt both work great. Greek yogurt can be used but might make the donuts a bit denser since it has less moisture.
Self-Rising Flour: If you use self-rising flour, skip the baking powder in the recipe.
Don't Worry About Shape: It’s okay if your dough balls aren’t perfect. They will puff up and smooth out during frying, and you can always cover imperfections with sugar or glaze.
Use A Candy Thermometer: Always check the temperature of the oil with a candy thermometer. Fry at 325⁰-350⁰F to avoid soggy or burnt donuts.
Back Burner: Use the back burner on your stove when frying to keep the process safer and avoid accidents with hot oil.
Experiment with the Topping: If you’re not a fan of cinnamon sugar, you can try a cream cheese frosting or powdered sugar glaze.
Mini Donuts: You can make mini donuts by cutting the dough into smaller portions. You can make about 18-24 mini donuts.
Eat Fresh: Pumpkin donuts taste best when eaten soon after cooking.
Paper Towel: After frying, place the donuts on a plate lined with paper towels. This drains extra oil and keeps them from being too greasy.
No Over-Mixing: Mix the dough until it just comes together. Over-mixing can make the donuts tough.
Careful Handling: Be gentle when flipping the donuts in oil. Use tongs or chopsticks to avoid splashing hot oil.
How to Store Leftovers
To store leftover pumpkin donuts, place them in an airtight container.
They can be kept on the counter at room temperature for 1 to 2 days.
If you want to keep them longer, they can be kept in the fridge for up to a week.
Make sure to "PIN IT" for later and follow Flour and Aprons on Pinterest for all the latest delicious recipes!
Pumpkin Donuts
Ingredients
- Vegetable oil for cooking
- 2 cups all purpose flour
- 4 teaspoons baking powder
- ½ Tablespoon ground cinnamon
- ½ cup pumpkin puree
- ½ cup vanilla yogurt
To garnish:
- 4 ounces salted butter
- 1 cup white granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, and cinnamon.
- Fold in the pumpkin puree and yogurt with a silicone spatula or wooden spoon until combined.
- Coat your palms with a little vegetable oil and use your hands to finish mixing the ingredients together. Work the dough into a ball.
- Separate the dough ball into 12 even portions and roll them into smooth balls in your hands.
- Use your thumb to poke a hole into the center of each dough ball and gently stretch and mold them into donut shapes.
To cook the donuts:
- Heat two cups of vegetable oil or canola oil in a stock pot or large heavy-bottomed saucepan over medium-high heat on the stove.
- When a candy thermometer shows that the oil has reached 325⁰-350⁰ Fahrenheit, gently lower an uncooked donut into the oil.
- Allow the donut to cook for 2-3 minutes, or until golden browned and slightly puffed, then gently turn it over using a pair of tongs or a chopstick to cook on the other side.
- Continue cooking for another 2-3 minutes or until both sides of the donut are equally browned and puffed.
- Carefully remove the donut to a plate lined with paper towels and allow to cool for a few minutes.
- Continue the process, cooking the donuts in batches of 1-3 at a time (depending on your comfort level), until all of the portions are cooked.
To garnish the donuts:
- Melt the butter in the microwave in a tempered glass measuring cup or heat-safe bowl.
- In another bowl, stir together the white sugar and ground cinnamon until thoroughly combined.
- Gently dip a donut into the melted butter, coating on all sides, then dip it into the cinnamon sugar mixture.
- Use a spoon to help coat the donut with the cinnamon sugar mixture until completely coated, then set aside on a plate.
- Continue the process until all of the donuts are coated, then serve.
