Spiced Pumpkin Doughnuts Recipe

Name: Spiced Pumpkin Doughnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups all purpose flour for batter; 4 teaspoons baking powder; 1 teaspoon salt; 2 teaspoons ground cinnamon for batter; 1 teaspoon ground ginger; 1 cup granulated sugar for batter; 2 large eggs; 1 cup pumpkin puree canned; 1/2 cup sour cream; 2 tablespoons melted butter; 2 teaspoons vanilla extract; all purpose flour for cutting dough; 1 cup granulated sugar for dredging; 1 tablespoon ground cinnamon for dredging; vegetable oil for frying

Servings: persons

3 1/2 cups all purpose flour for batter
4 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon for batter
1 teaspoon ground ginger
1 cup granulated sugar for batter
2 large eggs
1 cup pumpkin puree canned
1/2 cup sour cream
2 tablespoons melted butter
2 teaspoons vanilla extract
all purpose flour for cutting dough
1 cup granulated sugar for dredging
1 tablespoon ground cinnamon for dredging
vegetable oil for frying

1
Put flour, baking powder, salt, cinnamon, and ginger in a high-powered blender. Pulse to blend ingredients. Transfer to a large mixing bowl.
2
Put sugar, eggs, pumpkin puree, sour cream, melted butter, and vanilla in blender. Blend until very smooth, about 30 seconds.
3
Add about half of dry ingredients to mixture in blender. Pulse to mix. Add remaining dry ingredients. Pulse just to mix somewhat, scraping inside of blender a few times. Do not over-blend; it's fine if dry flour remains visible.
4
Transfer doughnut batter to large mixing bowl. Stir in any unblended dry ingredients. Cover with plastic wrap and chill 30 minutes for dough to firm up a bit (or up to 1 hour if it still feels sticky).
5
Dust work surface with flour. Scoop out one-quarter of dough and pat out to 1/2 inch. Dip a 3-inch doughnut cutter in flour and cut out as many rounds as possible (or, if you don't have a doughnut cutter, use a 3-inch round cutter; then dip a 1-inch cutter in flour and cut out centers).
6
Carefully press scraps together and cut out more rounds and centers. Repeat with remaining dough.
7
Combine sugar and cinnamon in shallow bowl and set aside.
8
Arrange a layer of paper towels on a plate. Add oil to a large deep, wide saucepan or Dutch oven to a depth of 2 inches, leaving plenty of headroom. Attach a deep-frying thermometer to pan. Heat oil over medium-high heat until 365u00b0F. Adjust heat to maintain temperature.
9
Slip a thin metal spatula under a doughnut ring and gently slide it into oil. Repeat with a few more doughnut rings, but do not crowd the pan.
10
Fry doughnuts until puffed and a rich brown on first side (lift with a fork or slotted spoon to check), about 2 minutes. Carefully flip doughnuts using forks or slotted spoons and fry second side until richly browned, about 2 minutes. Using forks, transfer doughnuts from oil to paper towels.
11
Turn warm doughnuts in cinnamon sugar to coat, then transfer to a cooling rack. Repeat to cook remaining doughnuts and doughnut holes and coat them in cinnamon-sugar.
12
Serve doughnuts warm or let cool completely and store in airtight container at room temperature up to 2 days. Reheat gently in a 350u00b0F oven before serving.

977

kcal

Calories

Fat

190

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 1/2 cups all purpose flour for batter, 4 teaspoons baking powder, 1 teaspoon salt, 2 teaspoons ground cinnamon for batter, and more.

Yes, Spiced Pumpkin Doughnuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spiced Pumpkin Doughnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions