Pumpkin Old-Fashioned Doughnuts Recipe
Introduction
These Pumpkin Old-Fashioned Doughnuts bring a cozy, autumnal twist to a classic favorite. With warm spices and rich pumpkin flavor, they’re perfect for a comforting treat any time of day.
Ingredients
- 2 cups all-purpose flour
- 1 cup pumpkin purée
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup vegetable oil, plus more for frying
- 1 large egg
- 1 teaspoon vanilla extract
- Glaze: powdered sugar and milk (for glazing)
Instructions
- Step 1: In a large bowl, whisk together the flour, sugar, cinnamon, nutmeg, cloves, salt, baking powder, and baking soda.
- Step 2: In a separate bowl, combine the pumpkin purée, vegetable oil, egg, and vanilla extract until smooth.
- Step 3: Gradually mix the wet ingredients into the dry ingredients until just combined; do not overmix.
- Step 4: Heat about 2 inches of vegetable oil in a deep pot to 350°F (175°C).
- Step 5: Using a spoon or doughnut scoop, carefully drop spoonfuls of dough into the hot oil, frying until golden brown on each side, about 2-3 minutes per side.
- Step 6: Remove doughnuts with a slotted spoon and drain on paper towels.
- Step 7: Prepare the glaze by mixing powdered sugar with enough milk to create a smooth, pourable consistency.
- Step 8: Dip the warm doughnuts into the glaze and place them on a rack to set before serving.
Tips & Variations
- For extra spice, add a pinch of ground ginger or allspice to the dry ingredients.
- Use canned pumpkin purée for convenience, but fresh roasted pumpkin purée works wonderfully too.
- Try rolling the glazed doughnuts in cinnamon sugar for a crunchy coating.
- Ensure oil temperature stays steady to avoid greasy or undercooked doughnuts.
Storage
Store doughnuts in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 4 days; warm slightly before serving to restore softness. Glazing is best done just before serving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake these doughnuts instead of frying?
Yes, you can bake the doughnuts at 350°F (175°C) for about 15-18 minutes until golden and cooked through. They will have a different texture but remain delicious.
What can I use if I don’t have pumpkin purée?
You can substitute sweet potato or butternut squash purée in equal amounts for a similar flavor and texture.
PrintPumpkin Old-Fashioned Doughnuts Recipe
These Pumpkin Old-Fashioned Doughnuts are a delightful fall treat featuring a tender, cake-like texture infused with pumpkin puree and warm spices. Fried to golden perfection and lightly glazed, they offer a perfect balance of sweet, spiced flavor with a crispy exterior and soft interior.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10–12 doughnuts 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
Ingredients
Doughnuts
- 2 cups all-purpose flour
- 1/2 cup pumpkin purée
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup vegetable oil (plus more for frying)
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Doughnut Batter: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice. In a separate bowl, beat eggs and sugar until combined, then mix in pumpkin purée, buttermilk, and vegetable oil. Gradually add the dry ingredients to the wet, stirring until just combined to form the doughnut batter.
- Heat the Oil: In a deep-sided pan or a deep fryer, heat vegetable oil to 350°F (175°C). Use enough oil to submerge the doughnuts fully.
- Fry the Doughnuts: Using a spoon or doughnut scoop, carefully drop portions of the batter into the hot oil. Fry the doughnuts until golden brown and cooked through, about 2-3 minutes per side. Avoid overcrowding the pan to ensure even cooking.
- Drain and Cool: Remove the doughnuts with a slotted spoon and drain on paper towels to remove excess oil.
- Make the Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and runny enough to dip.
- Glaze the Doughnuts: Dunk the warm doughnuts into the glaze, letting excess drip off. Place on a wire rack to set the glaze before serving.
Notes
- Ensure the oil temperature stays steady at 350°F for best results in frying.
- You can substitute buttermilk with regular milk plus 1 teaspoon of lemon juice or vinegar.
- Store glazed doughnuts in an airtight container at room temperature for up to 2 days.
- The glaze can be customized with a pinch of cinnamon or pumpkin spice for extra flavor.
- For a less oily doughnut, allow them to drain thoroughly and serve fresh.
Keywords: pumpkin doughnuts, old-fashioned doughnuts, pumpkin spice, fried doughnuts, fall desserts
