Pumpkin Doughnuts

I had some pumpkin left over after the muffins… and after a second batch of them… and I really wanted to try to make doughnuts like my mom used to make, so pumpkin doughnuts seemed like a no-brainer. These would probably be even better if you tossed them in some cinnamon sugar (or maple sugar) after frying them. Make sure your oil is up to temp before you put the doughnuts in, or they will absorb too much of the oil and become heavy (and not taste that great.)


Pumpkin Doughnuts

  • 4 cups all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup sugar
  • 3 tablespoons unsalted butter, room temperature
  • 1 large egg
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup milk mixed with 1 tbsp vinegar or lemon juice
  • 1 cup cooked or canned pumpkin

Mix flour, baking powder and soda, salt and spices in a medium bowl. In a larger bowl, cream together butter and sugar, then add egg, yolks, vanilla, buttermilk and finally pumpkin. Then add in the dry ingredients incrementally until a sticky dough forms. You may need to add more flour if the dough is too stick y to work with at all. Cover with plastic and refrigerate 2-3 hours, then roll out on a floured surface and cut into doughnuts and doughnut holes using a doughnut cutter or one large and one small biscuit cutter.

Heat your choice of oil in a deep pan or deep fryer to 375°F; add doughnuts two at a time. Cook about two minutes, turning when golden brown on the first side. When done, place on paper towels on top of brown paper to drain oil.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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