Pumpkin Old Fashioned Donuts Recipe
Pumpkin Old Fashioned Donuts are a homemade fall breakfast treat made with pumpkin puree, warm spices, and a tender cake-style dough. These donuts are a great choice for autumn mornings, weekend baking, or whenever you want a seasonal dessert that feels special but approachable.
The classic old-fashioned shape gives these donuts their signature crisp edges and soft center. A simple vanilla glaze adds sweetness while letting the pumpkin spice flavor shine through with every bite.
What Makes This Recipe Worth Trying
- Seasonal Baking Favorite: Uses real pumpkin puree and warm spices for a fall-inspired treat.
- Homemade Donut Experience: Lets you enjoy bakery-style donuts fresh from your own kitchen.
- Simple Ingredients: Made with common baking staples and easy-to-find ingredients.
- Great for Brunch: A thoughtful addition to breakfast spreads and weekend gatherings.
- Beginner Friendly: Uses straightforward mixing, shaping, and frying techniques.
- Fresh Flavor Control: Allows you to adjust the spices, glaze, and toppings to your preference.
Ingredient Notes & Easy Substitutions
- Pumpkin Puree: Use pure pumpkin puree instead of pumpkin pie filling. The plain puree gives better control over sweetness and spice.
- Sour Cream: Adds moisture and helps create a tender crumb. Plain Greek yogurt works well as a substitute.
- Pumpkin Pie Spice: Provides the main seasonal flavor. You can replace it with a blend of cinnamon, ginger, nutmeg, and cloves.
- All-Purpose Flour: Creates the structure for the donut dough. Measure carefully to avoid adding too much flour.
- Vegetable Oil: Choose a neutral oil with a high smoke point for frying. Canola oil also works well.
- Vanilla Glaze: Adds a sweet finish to the donuts. A cinnamon sugar coating can be used instead.
Chef’s Tip: Chill the donut dough before rolling and cutting. This makes it easier to handle and helps the donuts keep their shape while frying.
Pumpkin Old Fashioned Donuts Recipe
These Pumpkin Old Fashioned Donuts are a cozy fall treat with a tender, cake-like crumb, warm pumpkin spice flavor, and a perfectly crisp, craggy exterior. Made with real pumpkin puree and finished with a sweet vanilla glaze, these homemade donuts are perfect with a cup of coffee on crisp autumn mornings or as a festive seasonal dessert.
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Servings: 12 Donuts
Equipment
- Large mixing bowls
- Rubber spatula
- Donut cutter or round cookie cutters
- Deep fryer or heavy-bottomed pot
- Candy thermometer
- Wire Cooling Rack
- Tongs or slotted spoon
Ingredients
For the Pumpkin Donuts
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs
- ¾ cup pumpkin puree
- ½ cup sour cream or plain Greek yogurt
- 4 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- Vegetable oil for frying
For the Vanilla Glaze
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
- In another bowl, whisk the sugar and eggs until smooth and slightly thickened. Add the pumpkin puree, sour cream, melted butter, and vanilla extract, then mix until fully combined.
- Gradually add the dry ingredients to the pumpkin mixture, stirring gently until a soft dough forms. Avoid overmixing to keep the donuts tender.
- Cover the dough and refrigerate for at least 30 minutes. Chilling helps the dough become easier to handle and creates a better old-fashioned donut texture.
- Lightly flour a work surface and roll the dough to about ½-inch thickness. Cut out donuts using a donut cutter or two round cutters, then transfer them to a lined baking sheet.
- Heat the oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
- Fry the donuts in small batches for about 1 to 2 minutes per side, until golden brown and cooked through. Avoid overcrowding the oil, as it can lower the temperature and make the donuts greasy.
- Transfer the donuts to a wire rack lined with paper towels to drain excess oil.
- For the glaze, whisk together powdered sugar, milk, vanilla extract, and salt until smooth. Adjust the consistency with a little more milk if needed.
- Dip the slightly warm donuts into the glaze, allowing the excess to drip off. Place them back on the rack and let the glaze set before serving.
Notes
- Use pure pumpkin puree instead of pumpkin pie filling for the best flavor and texture.
- Chilling the dough is important because it prevents the donuts from spreading while frying.
- Do not overmix the dough, as this can make the donuts dense instead of soft and cake-like.
- For extra fall flavor, add a pinch of nutmeg, cloves, or ground ginger.
- Store leftover donuts in an airtight container at room temperature for up to 2 days.
- These donuts are best enjoyed fresh but can be warmed slightly before serving.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 285 kcal |
| Carbohydrates | 39g |
| Protein | 4g |
| Fat | 13g |
| Fiber | 1g |
| Sugar | 21g |
| Sodium | 220mg |
Common Mistakes to Avoid
- Skipping Dough Chilling: Warm dough can become difficult to shape and may spread during frying.
- Overmixing the Dough: Too much mixing can create dense donuts instead of a tender crumb.
- Incorrect Oil Temperature: Oil that is too cool can make donuts greasy, while oil that is too hot can brown them too quickly.
- Overcrowding the Pot: Too many donuts at once can lower the oil temperature.
- Rolling Dough Too Thin: Thin donuts may lose the classic old-fashioned texture.
- Using Pumpkin Pie Filling: Added sugar and spices can affect the recipe balance.
Delicious Variations You Should Try
- Cinnamon Sugar Version: Skip the glaze and coat warm donuts in cinnamon sugar.
- Maple Glaze Version: Replace vanilla glaze with a maple-flavored topping.
- Chocolate Glazed Donuts: Add cocoa powder or chocolate glaze for a richer finish.
- Nutty Topping: Sprinkle chopped pecans or walnuts over the glaze.
- Spiced Donuts: Add extra ginger, nutmeg, or cloves for stronger fall notes.
- Cream Cheese Glaze: Mix cream cheese into the glaze for a tangy topping.
- Mini Donut Version: Cut smaller donuts for bite-sized treats.
More Breakfast Recipes You’ll Enjoy
Best Ways to Store Leftovers
- Room Temperature Storage: Store donuts in an airtight container for up to 2 days.
- Refrigerator Storage: Keep glazed donuts refrigerated for up to 5 days if needed.
- Freezer Storage: Freeze unglazed donuts for up to 2 months.
- Reheating: Warm briefly in the microwave before serving.
- Freshness Tip: Store glaze separately when preparing donuts ahead.
Frequently Asked Questions
- Why are my old-fashioned donuts dense?
Dense donuts usually happen from overmixing the dough or adding too much flour. - Can I bake these donuts instead of frying them?
Yes, but the texture will be different from traditional fried old-fashioned donuts. - How do I know when the oil is ready for frying?
A thermometer should read 350°F (175°C) before adding the donuts. - Can I make the donut dough ahead of time?
Yes. The dough can be prepared and chilled before shaping and frying. - Why do my donuts absorb too much oil?
The oil temperature may be too low, causing the dough to soak up excess oil. - Can I use homemade pumpkin puree?
Yes. Make sure it is thick and well-drained before adding it to the dough. - How thick should I roll the donut dough?
Aim for about ½-inch thickness to create the classic old-fashioned shape. - Can I freeze cooked pumpkin donuts?
Yes. Freeze them without glaze and add fresh glaze after thawing.
Hi, I’m Austin. Every recipe you’ll find here is carefully tested, photographed, and created to help you cook with confidence…..
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