Pumpkin 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
Scale
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
