Pumpkin season has already been in full swing in this house as we almost reach the official start of fall. Call me basic, but I love every minute of it. I have a stack of canned pumpkin puree in my pantry and I’m not afraid to use it in endless ways. These pumpkin spice donuts are the latest in my pumpkin bonanza and oh my goodness were they a treat to recipe test. Donuts may seem intimidating to make, but I promise they are completely doable.
Oh my word, fresh out of the fryer these were sublime. Combined with a pumpkin coffee, it was my dream breakfast. You could serve these with my easy slow cooker pumpkin spiced lattes for a major fall pumpkin breakfast! If you don’t like pumpkin, my apple cider donuts are very similar and perfect for fall too. Hope you all enjoy this fun treat! xoxo
These are such incredible and flavorful pumpkin spice donuts that make a fantastic fall treat for breakfast or dessert! They're so amazing with coffee.
- 3 1/2 cups all-purpose flour plus additional as needed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 1/2 teaspoons pumpkin pie spice divided
- 1/2 teaspoon cinnamon
- 1 cup dark brown sugar
- 2 tablespoons butter softened to room temperature
- 1/4 cup jarred pumpkin butter
- 2 tablespoons canned pumpkin puree
- 1/2 cup milk
- 2 whole eggs
- canola oil as needed for frying
- 1 cup granulated sugar for coating
First, make the dough. Whisk the flour, baking powder, baking soda, 1 1/2 teaspoons of the pumpkin pie spice, and the cinnamon together in a bowl to aerate them and set it aside. Then get out a stand mixer and combine the brown sugar, butter, pumpkin butter, and pumpkin puree in its bowl. Beat it all together until fluffy with the paddle attachment. Then slowly add in the milk and each egg one at a time. Finally, turn the speed to low and slowly add in the dry ingredients until you have a soft, sticky dough. Line a sheet tray with a silicone mat and turn the dough out onto it. Flour the top of it with a generous sprinkle and also flour your hands. Use your hands to gently spread the dough out to be about 1/2 inch thick and pretty much fill the sheet tray. Set it in the freezer for an hour. This makes it much easier to cut out and handle.
When the hour is up, line another sheet tray with a silicone mat and get out a donut cutter. Cut out the donuts and the lovely holes that come with them, cutting them as close together as possible to yield as many as you can. You should get about 20 donuts and 20 holes. Line them all up on the sheet trays and return them to the freezer for another 30 minutes to firm up again. While that happens, get out a large skillet with deep sides and fill it with about 3 inches of canola oil. Heat it over medium high heat and use a deep fry thermometer to make sure the oil reaches and stays around 350 degrees. Fry the donuts in batches for about a minute on each side, removing them to a plate lined with paper towel to drain. While they cook, stir the remaining pumpkin pie spice and granulated sugar together. When the donuts are all fried, coat them all in the sugar and pumpkin pie spice. Serve immediately warm! They also keep well for a couple of days sealed in a container.