I love preparing my Pumpkin Old Fashioned Donut during crisp fall days. Infused with warm spices and topped with a glossy pumpkin glaze, every bite transports me to memorable autumn afternoons. The balance of a crispy exterior and a tender interior creates an irresistibly delightful treat that perfectly captures the season’s charm.

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I’m always on the lookout for easy desserts that pack a punch of flavor and this Pumpkin Old Fashioned Doughnuts recipe definitely delivers. I couldn’t help but experiment in my kitchen when I saw a chance to combine 2 cups all-purpose flour with a touch of 1/2 cup sugar, 2 teaspoons baking powder and just the right pinch of salt.

Mixing in 2 large eggs, 1/2 cup pumpkin puree and 1/2 cup buttermilk created a batter that was simple but bursting with autumn spices like 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground nutmeg. Frying these little doughnuts until they’re perfectly crisp and coating them with a thick pumpkin glaze made from powdered sugar, pumpkin puree, milk and a hint more cinnamon really surprised me.

The best part is that there’s no yeast required which keeps things super easy while still giving you a true taste of fall. Enjoy experimenting and tweaking this fun recipe!

Why I Like this Recipe

I really love this recipe because it brings out the comforting flavors of fall. The pumpkin and spices like cinnamon, ginger and nutmeg make it taste super festive and yummy. I also appreciate how easy it is to follow even if you’re not an expert in the kitchen, and it doesn’t require any yeast which means one less thing to worry about. The crispy outside with a soft inside is one of my favorite parts and the glaze ties everything together perfectly. Plus, it’s a fun recipe to make for a brunch or a special treat when I’m craving something sweet.

Ingredients

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All-purpose flour provides carbohydrates and structure, making the doughlight and tasty.
Sugar adds sweetness and energy, balancing the spice and pumpkin richness.
Pumpkin puree offers fiber, vitamins and a moist, seasonal flavor to the treat.
Eggs supply protein and act as a binder so the dough holds together well.
Buttermilk gives tangy moisture and tenderness to the dough, its acidity helps rise.
Powdered sugar glaze creates a sweet, smooth finishing touch, enhancing the flavor.

Ingredient Quantities

2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

2 large eggs

1/2 cup pumpkin puree

1/2 cup buttermilk (or milk with 1/2 teaspoon lemon juice)

3 tablespoons melted butter

1 teaspoon vanilla extract

Vegetable oil for frying

1 cup powdered sugar (for the glaze)

2 tablespoons pumpkin puree (for the glaze)

1 to 2 tablespoons milk (for the glaze)

A pinch of salt (for the glaze)

A pinch of ground cinnamon (for the glaze)

How to Make this

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1. In a big bowl, whisk together 2 cups all-purpose flour, 1/2 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg.

2. In another bowl, beat 2 large eggs and then stir in 1/2 cup pumpkin puree, 1/2 cup buttermilk (or milk with 1/2 teaspoon lemon juice), 3 tablespoons melted butter, and 1 teaspoon vanilla extract.

3. Pour the wet ingredients into the dry ingredients and mix until just combined. Dont over mix or the doughnuts might turn out tough.

4. Let the batter sit for about 5-10 minutes so it thickens up a bit.

5. Meanwhile, heat enough vegetable oil in a deep pot or fryer to 350°F. Test the temp by dropping a little batter in; it should sizzle gently.

6. Transfer the batter onto a floured surface and gently roll it out to about 1/2-inch thickness. Use a doughnut cutter (or two different sized round cutters) to cut out the doughnuts and a hole in the center.

7. Carefully lower a few doughnuts at a time into the hot oil. Fry them for about 2-3 minutes on each side or until they turn a nice golden brown. Remove them with a slotted spoon and let them drain on some paper towels.

8. For the glaze, in a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons pumpkin puree, and a pinch of salt together with 1 to 2 tablespoons milk and a pinch of ground cinnamon. Adjust the milk if you need a runnier glaze.

9. While the doughnuts are still warm, dip them into the glaze or drizzle it on top letting the extra drip off.

10. Let the glaze set for a couple of minutes, then serve these pumpkin old fashioned doughnuts at your brunch or breakfast. Enjoy your fall treat!

Equipment Needed

1. A large mixing bowl for whisking the dry ingredients
2. A measuring cup and measuring spoons for accurate ingredient portions
3. A whisk to mix both the dry mix and the glaze
4. A second bowl for beating eggs and combining wet ingredients
5. A rolling pin to roll out the dough on a floured surface
6. A doughnut cutter or two different sized round cutters to shape the doughnuts
7. A deep pot or a deep-fryer along with a thermometer to get the oil at 350°F
8. A slotted spoon to lift the doughnuts out of the hot oil
9. Paper towels to drain the excess oil from the doughnuts

FAQ

Can I bake the doughnuts instead of frying them?

Yes, you actually can. Just drop them onto a lined baking sheet and bake at 375°F for about 10-12 minutes, but they wont be as crisp as when fried.

What kind of pumpkin puree should I use?

It's best to use plain pumpkin puree, not pumpkin pie filling. The puree should be smooth and unsweetened.

Can I substitute the buttermilk with regular milk?

Yep, you can simply add 1/2 teaspoon of lemon juice to the milk and let it sit for a couple minutes to get that tangy flavor.

How do I get the glaze to be the right consistency?

Mix the powdered sugar, pumpkin puree and milk slowly, and add a pinch of salt and cinnamon. If its too thick, just add a little more milk until it's pourable.

How should I store any leftovers?

Keep your doughnuts in an airtight container at room temperature for 1-2 days, or freeze them for longer storage. Reheat them in the microwave for about 10 seconds if they get too cold.

Pumpkin Old Fashioned Doughnuts Recipe Substitutions and Variations

Instead of using pumpkin puree, you can try mashed sweet potato for a slightly different flavor profile.
If you don’t have buttermilk, mix regular milk with a little white vinegar or lemon juice (about 1/2 teaspoon per cup) and let it sit for a few minutes.
No vegetable oil? Canola or sunflower oil works just as well for frying the doughnuts.
You can substitute all-purpose flour with whole wheat flour if you want a nuttier taste, but the texture might be a bit denser.
If you’re missing baking soda, you can add a little extra baking powder, though the lift won’t be exactly the same.

Pro Tips

1. Let your batter rest for 5-10 minutes before rolling it out. This makes it easier to work with and helps the doughnuts get a nice texture when fried.
2. When frying, avoid crowding the oil. Too many doughnuts at once can make the temperature drop, which can lead to greasy doughnuts, so work in small batches.
3. Be gentle when mixing your ingredients. Overmixing can make your doughnuts tough so mix just until everything is combined.
4. Dip or drizzle the glaze while the doughnuts are still warm. It helps the glaze to set nicely and gives a better, more even coating each time.

Pumpkin Old Fashioned Doughnuts Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

317

kcal

Equipment: 1. A large mixing bowl for whisking the dry ingredients
2. A measuring cup and measuring spoons for accurate ingredient portions
3. A whisk to mix both the dry mix and the glaze
4. A second bowl for beating eggs and combining wet ingredients
5. A rolling pin to roll out the dough on a floured surface
6. A doughnut cutter or two different sized round cutters to shape the doughnuts
7. A deep pot or a deep-fryer along with a thermometer to get the oil at 350°F
8. A slotted spoon to lift the doughnuts out of the hot oil
9. Paper towels to drain the excess oil from the doughnuts

Ingredients

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 large eggs
1/2 cup pumpkin puree
1/2 cup buttermilk (or milk with 1/2 teaspoon lemon juice)
3 tablespoons melted butter
1 teaspoon vanilla extract
Vegetable oil for frying
1 cup powdered sugar (for the glaze)
2 tablespoons pumpkin puree (for the glaze)
1 to 2 tablespoons milk (for the glaze)
A pinch of salt (for the glaze)
A pinch of ground cinnamon (for the glaze)

Directions

In a big bowl, whisk together 2 cups all-purpose flour, 1/2 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg.
In another bowl, beat 2 large eggs and then stir in 1/2 cup pumpkin puree, 1/2 cup buttermilk (or milk with 1/2 teaspoon lemon juice), 3 tablespoons melted butter, and 1 teaspoon vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Dont over mix or the doughnuts might turn out tough.
Let the batter sit for about 5-10 minutes so it thickens up a bit.
Meanwhile, heat enough vegetable oil in a deep pot or fryer to 350°F. Test the temp by dropping a little batter in; it should sizzle gently.
Transfer the batter onto a floured surface and gently roll it out to about 1/2-inch thickness. Use a doughnut cutter (or two different sized round cutters) to cut out the doughnuts and a hole in the center.
Carefully lower a few doughnuts at a time into the hot oil. Fry them for about 2-3 minutes on each side or until they turn a nice golden brown. Remove them with a slotted spoon and let them drain on some paper towels.
For the glaze, in a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons pumpkin puree, and a pinch of salt together with 1 to 2 tablespoons milk and a pinch of ground cinnamon. Adjust the milk if you need a runnier glaze.
While the doughnuts are still warm, dip them into the glaze or drizzle it on top letting the extra drip off.
Let the glaze set for a couple of minutes, then serve these pumpkin old fashioned doughnuts at your brunch or breakfast. Enjoy your fall treat!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.