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The Best Classic Pumpkin Donuts

When it comes to cozy, autumnal treats, pumpkin donuts reign supreme. With their fluffy texture, warm spices, and irresistibly sweet cinnamon-sugar coating, these donuts are the epitome of fall indulgence. Whether youā€™re enjoying them with a cup of steaming coffee on a crisp morning or serving them as a dessert centerpiece for a festive gathering, this recipe is sure to impress. Plus, with the added bonus of a creamy, pumpkin-flavored filling option, these donuts offer versatility and layers of flavor that make them truly unforgettable. Letā€™s dive into what makes this recipe so special, and how you can recreate these bakery-worthy delights in your own kitchen.

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The Best Classic Pumpkin Donuts

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šŸ©āœØ Meet your new favorite fall treat: Classic Pumpkin Donuts! šŸŽƒšŸ Moist, fluffy, and filled with warm spices, these donuts are the perfect way to celebrate pumpkin season. šŸ˜‹ Whether itā€™s for breakfast or dessert, every bite is pure autumn bliss! šŸ‚

#ClassicPumpkinDonuts šŸŽƒ #FallBaking šŸ© #WarmSpices āœØ #AutumnGoodies šŸ #PumpkinPerfection šŸ’› #DonutCravings šŸ˜ #CozyAndDelicious šŸ‚ #SweetTreats šŸ“ #PumpkinLove šŸŽƒ #FoodieHeaven šŸŒŸ

  • Total Time: 2 hours 6 minutes
  • Yield: 24 servings 1x

Ingredients

Scale

For the Dough

  • 1 cup whole milk
  • 1 tbsp dry active yeast
  • 1 large egg
  • 1/3 cup butter, melted
  • 1 cup sugar
  • 1 tsp salt
  • 1 cup pumpkin puree
  • 1 tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1/2 tsp maple extract (optional)
  • 5 1/2 cups all-purpose flour

For Frying

  • 8 to 10 cups canola oil

For Cinnamon Coating

  • 1 cup sugar
  • 1 tbsp ground cinnamon

For the Filling (Optional)

  • 8 oz cream cheese, softened
  • 3/4 cup pumpkin puree
  • 1/2 tsp maple extract or vanilla extract
  • 1 tsp ground cinnamon
  • 2 cups confectionerā€™s sugar
  • 1 cup heavy cream

Instructions

1. Making the Yeast Dough
Start by preparing the yeast dough, which is the foundation of these donuts. Warm the milk until itā€™s lukewarm but not hot. This step is crucial because overly hot milk can kill the yeast, preventing the dough from rising. In a large mixing bowl, whisk the sugar into the milk for about 30 seconds. Sprinkle the dry yeast over the surface and let it sit for 5 minutes. Youā€™ll know the yeast is active if it forms a frothy layer on top.

Once the yeast has activated, whisk in the melted butter, egg, pumpkin puree, vanilla, and maple extracts, along with the salt, cinnamon, and nutmeg. This mixture will have a rich, golden-orange color and smell like autumn in a bowl. Gradually add the flour, one cup at a time, mixing well after each addition. Once a dough ball forms, transfer it to a lightly floured surface. Knead the dough for 4 to 5 minutes until itā€™s soft, slightly sticky, and elastic. This step develops the gluten, giving the donuts their chewy texture.

Place the kneaded dough into a clean, lightly greased bowl. Cover it with a kitchen towel and let it proof in a warm spot for about 1 to 1 Ā½ hours, or until it has doubled in size. The dough should feel pillowy and have a slight bounce when pressed.

2. Shaping and Frying the Donuts
Once the dough has proofed, itā€™s time to shape the donuts. Begin by preheating your frying oil in a large pot or deep skillet. Use a thermometer to monitor the temperature, aiming for 350Ā°F (177Ā°C). Maintaining this temperature is critical for achieving donuts that are golden brown on the outside and fully cooked on the inside.

Punch down the proofed dough to release any air bubbles, then roll it out on a floured surface to a thickness of about ā…“ to Ā½ inch. Use a donut cutter or a 3-inch round cutter to shape the donuts, and a smaller cutter for the center holes. Re-roll the scraps as needed to maximize the number of donuts.

Carefully drop the shaped donuts into the hot oil, cooking them for 3 to 4 minutes per side. Use tongs or a slotted spoon to flip them and ensure even browning. Once cooked, transfer the donuts to a plate lined with paper towels to drain excess oil.

3. Coating the Donuts
While the donuts are still warm, prepare the cinnamon-sugar coating. In a medium bowl, combine the sugar and cinnamon, mixing well. Gently dip each donut into the mixture, ensuring itā€™s evenly coated on all sides. The warmth of the donuts helps the sugar adhere, creating a sweet, slightly crunchy exterior. Place the coated donuts on a wire rack to cool.

4. Preparing the Filling (Optional)
If youā€™re making filled donuts, start by preparing the filling while the donuts cool. In a mixing bowl, whisk the softened cream cheese until smooth and lump-free. Add the pumpkin puree, extract, and cinnamon, mixing until the ingredients are fully incorporated. Gradually add the powdered sugar, followed by the heavy cream. Whisk the mixture on high speed for about a minute, stopping as soon as the filling becomes light and fluffy. Overmixing can cause the filling to separate, so keep an eye on the texture.

Transfer the filling to a pastry bag fitted with a filling tip. Use a small knife to create pockets in the cooled donuts, then pipe the filling into each one. Any excess filling can be stored in the refrigerator for later use.

Notes

Ingredient Substitutions

  • For a dairy-free version, use almond or oat milk instead of whole milk, and replace butter with coconut oil.
  • If you donā€™t have pumpkin puree, roasted and mashed sweet potato can be a suitable substitute.

Flavor Variations

  • Add a pinch of cardamom to the dough for a unique, floral spice note.
  • Replace the cinnamon-sugar coating with a maple glaze for a sweeter, glossy finish.

Serving Suggestions

  • Serve the donuts with a hot beverage like spiced apple cider or pumpkin spice latte for the ultimate fall treat.
  • Garnish filled donuts with a drizzle of caramel sauce and a sprinkle of crushed nuts for added texture and flavor.
  • Author: Rosa
  • Prep Time: 30 minutes (plus 1 hour 30 minutes proofing time)
  • Cook Time: 6 minutes

The Appeal of Pumpkin Donuts

Pumpkin donuts are the perfect combination of nostalgic comfort and seasonal flair. The fluffy yeast dough, enriched with pumpkin puree and a blend of spices, delivers a subtly sweet flavor thatā€™s complemented by the crunch of a cinnamon-sugar coating. Each bite offers a balance of textures, from the soft, airy interior to the slightly crisp exterior. The addition of a creamy filling option elevates these donuts to gourmet status, making them suitable for everything from casual snacking to elegant entertaining.

Ingredients Breakdown

To make these donuts, youā€™ll need a mix of pantry staples and a few key ingredients that bring out the pumpkin flavor and warm spice profile. Hereā€™s a closer look at each component:

For the Dough

  • Whole Milk: Provides moisture and richness to the dough.
  • Dry Active Yeast: Helps the dough rise, giving the donuts their fluffy texture.
  • Large Egg: Adds structure and richness.
  • Butter (melted): Enhances flavor and contributes to a tender crumb.
  • Sugar: Sweetens the dough and helps activate the yeast.
  • Salt: Balances the sweetness and enhances the overall flavor.
  • Pumpkin Puree: The star ingredient, lending moisture, flavor, and a vibrant orange hue.
  • Ground Cinnamon and Nutmeg: Provide the warm, spiced notes that are quintessential to pumpkin desserts.
  • Vanilla Extract: Adds depth of flavor.
  • Maple Extract (optional): A subtle touch of maple complements the pumpkin and spices beautifully.
  • All-Purpose Flour: The backbone of the dough, giving it structure.

For Frying

  • Canola Oil: A neutral oil ideal for frying due to its high smoke point.

For the Cinnamon Coating

  • Sugar and Ground Cinnamon: A simple yet effective coating that enhances the donutsā€™ flavor and adds a satisfying crunch.

For the Filling (Optional)

  • Cream Cheese: The creamy base of the filling, adding tanginess.
  • Pumpkin Puree: Continues the pumpkin theme in the filling.
  • Maple or Vanilla Extract: Infuses the filling with additional depth.
  • Ground Cinnamon: A hint of spice to tie the flavors together.
  • Confectionerā€™s Sugar: Sweetens the filling and contributes to its smooth texture.
  • Heavy Cream: Whipped into the mixture to create a light, airy consistency.

Step-by-Step Instructions

1. Making the Yeast Dough
Start by preparing the yeast dough, which is the foundation of these donuts. Warm the milk until itā€™s lukewarm but not hot. This step is crucial because overly hot milk can kill the yeast, preventing the dough from rising. In a large mixing bowl, whisk the sugar into the milk for about 30 seconds. Sprinkle the dry yeast over the surface and let it sit for 5 minutes. Youā€™ll know the yeast is active if it forms a frothy layer on top.

Once the yeast has activated, whisk in the melted butter, egg, pumpkin puree, vanilla, and maple extracts, along with the salt, cinnamon, and nutmeg. This mixture will have a rich, golden-orange color and smell like autumn in a bowl. Gradually add the flour, one cup at a time, mixing well after each addition. Once a dough ball forms, transfer it to a lightly floured surface. Knead the dough for 4 to 5 minutes until itā€™s soft, slightly sticky, and elastic. This step develops the gluten, giving the donuts their chewy texture.

Place the kneaded dough into a clean, lightly greased bowl. Cover it with a kitchen towel and let it proof in a warm spot for about 1 to 1 Ā½ hours, or until it has doubled in size. The dough should feel pillowy and have a slight bounce when pressed.

2. Shaping and Frying the Donuts
Once the dough has proofed, itā€™s time to shape the donuts. Begin by preheating your frying oil in a large pot or deep skillet. Use a thermometer to monitor the temperature, aiming for 350Ā°F (177Ā°C). Maintaining this temperature is critical for achieving donuts that are golden brown on the outside and fully cooked on the inside.

Punch down the proofed dough to release any air bubbles, then roll it out on a floured surface to a thickness of about ā…“ to Ā½ inch. Use a donut cutter or a 3-inch round cutter to shape the donuts, and a smaller cutter for the center holes. Re-roll the scraps as needed to maximize the number of donuts.

Carefully drop the shaped donuts into the hot oil, cooking them for 3 to 4 minutes per side. Use tongs or a slotted spoon to flip them and ensure even browning. Once cooked, transfer the donuts to a plate lined with paper towels to drain excess oil.

3. Coating the Donuts
While the donuts are still warm, prepare the cinnamon-sugar coating. In a medium bowl, combine the sugar and cinnamon, mixing well. Gently dip each donut into the mixture, ensuring itā€™s evenly coated on all sides. The warmth of the donuts helps the sugar adhere, creating a sweet, slightly crunchy exterior. Place the coated donuts on a wire rack to cool.

4. Preparing the Filling (Optional)
If youā€™re making filled donuts, start by preparing the filling while the donuts cool. In a mixing bowl, whisk the softened cream cheese until smooth and lump-free. Add the pumpkin puree, extract, and cinnamon, mixing until the ingredients are fully incorporated. Gradually add the powdered sugar, followed by the heavy cream. Whisk the mixture on high speed for about a minute, stopping as soon as the filling becomes light and fluffy. Overmixing can cause the filling to separate, so keep an eye on the texture.

Transfer the filling to a pastry bag fitted with a filling tip. Use a small knife to create pockets in the cooled donuts, then pipe the filling into each one. Any excess filling can be stored in the refrigerator for later use.

Flavors, Textures, and Aromas

These pumpkin donuts are a sensory delight. The yeast dough creates a light, airy interior, while the frying process adds a subtle crunch to the exterior. The cinnamon-sugar coating enhances the overall sweetness and provides a satisfying texture contrast. If you opt for the filling, the creamy, spiced pumpkin center adds an extra layer of decadence, making each bite rich and flavorful. The warm spices of cinnamon and nutmeg, combined with the earthy sweetness of pumpkin, create an aroma that fills your kitchen with cozy, autumnal vibes.

Tips and Variations

Ingredient Substitutions

  • For a dairy-free version, use almond or oat milk instead of whole milk, and replace butter with coconut oil.
  • If you donā€™t have pumpkin puree, roasted and mashed sweet potato can be a suitable substitute.

Flavor Variations

  • Add a pinch of cardamom to the dough for a unique, floral spice note.
  • Replace the cinnamon-sugar coating with a maple glaze for a sweeter, glossy finish.

Serving Suggestions

  • Serve the donuts with a hot beverage like spiced apple cider or pumpkin spice latte for the ultimate fall treat.
  • Garnish filled donuts with a drizzle of caramel sauce and a sprinkle of crushed nuts for added texture and flavor.

Storage Tips

  • Store plain donuts in an airtight container at room temperature for up to two days.
  • Filled donuts should be refrigerated and enjoyed within 24 hours to maintain freshness.

Conclusion

This classic pumpkin donut recipe is a celebration of all things fall. The fluffy texture, warm spices, and versatile options for coating and filling make these donuts a standout treat for any occasion. Whether youā€™re a seasoned baker or trying your hand at homemade donuts for the first time, this recipe offers detailed steps and helpful tips to ensure success. So roll up your sleeves, embrace the comforting aroma of pumpkin and spices, and indulge in the ultimate seasonal delight.

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