Cinnamon Sugar Pumpkin Donuts – (Deep Fried)
Pumpkin Donuts fried in oil are as tasty as they are easy to make. Pumpkin puree and pumpkin spice are added to the dough to give them the flavors of fall. These are then coated with cinnamon sugar.
I am not a huge fan of deep-fried food but when it comes to donuts? these are always the exception. There is something irresistible about a deep-fried donut that is not the same as baked donuts.
Did you know that making homemade donuts is easier than you think? Really, it’s not as hard as people imagine. But you must have a good recipe, a few tips, and yes, the right technique. Today, I share with you the no-fail method I use every single time.
Why make these donuts
- These are simple and easy, light, and airy donuts with the flavor of fall.
- Most of the ingredients used in this recipe are easy to find and simple pantry staples.
- These are made with instant yeast instead of sourdough starter so the wait time is much shorter.
- Today, I am coating the donuts with cinnamon sugar, but you can also drop them in a sugar glaze or coat them with a chocolate glaze.
- These get over in our home quickly, but if you do have any leftovers, keep them in an airtight container or paper bag on the counter for 2 days or in the fridge for 3 to 4 days. You can even freeze them in the freezer for up to a month.
Ingredients and substitutes
- Yeast – I like to use instant dry yeast; you can certainly use active dry yeast in the same quantity. If you use fresh yeast, you will need about 21 grams for every 2 1/4 tsp (one packet) of dry yeast. undoubted
- Flour – bread flour makes light and airy donuts with a soft and chewy texture. Of course, you can use all-purpose flour but, if possible, at least use 50% bread and 50% all-purpose.
- Butter – This adds richness to the dough and keeps it soft and delicious.
- Milk – Milk or buttermilk works excellently in this recipe. Water, almond milk, or coconut milk are all delicious substitutes.
- Sugar/Honey – Sugar and honey are my first choice, but agave syrup, maple syrup, and date syrup all work as possible substitutes.
- Pumpkin puree– Canned or homemade pumpkin puree is possible. If you want more pumpkin flavor, you can squeeze out the moisture from the puree and use the same quantity mentioned – adjust liquid if necessary.
- Spices – I’m using homemade pumpkin spice, but store-bought works just as well. I love that extra dash of nutmeg as it brings out that flavor of fall beautifully in these donuts. And of course, ground cinnamon!
Step-buy-step: Pumpkin donuts (deep fried)
- Dry ingredients – In a large bowl combine flour, salt, pumpkin spice, and grated nutmeg. Combine well
- Wet ingredients – In the bowl of a stand mixer with the hook attachment, combine warm milk (110°F), yeast, sugar, eggs, pumpkin puree, butter, and vanilla extract.
- Wet to dry – Add the flour mixture to the yeast egg mixture and combine on medium-high until all the flour is incorporated. Then, knead on medium speed for 6 to 8 minutes.
- Bowl – Transfer to an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Rise – Leave to rise in a warm place for 60 to 90 minutes or until it doubles in volume.
- Cut – Transfer to a well-dusted work surface. Using a rolling pin, roll to about 1/4 inch thickness. Using a 3-inch cookie cutter cut out as many discs as you can. Then use a 1/2-inch cookie cutter to make the center hole. Alternatively, you can also use a donut cutter.
- Tray – Transfer the donuts to a baking sheet that has been lined with parchment paper and dusted with flour.
- Proof – Cover with plastic wrap or a clean kitchen cloth and let them proof until doubled in size, about 45 to 60 minutes.
- Deep fry – Pour oil into a heavy pot or deep fryer and bring to about 350°F. I like to use my Dutch oven. Cook the donuts on each side for 2 to 3 minutes until golden. Use a slotted spoon to remove the donuts from the oil and drop them on paper towels to absorb excess oil.
Pro Tip: Fry them between 350F and 365F degrees F. Too low and the donuts will soak up oil, too high and the donuts become too dark but still underdone inside. I highly recommend using a thermometer.
- Cinnamon sugar – Combine the cinnamon and sugar in a small tray or bowl. Once you fry them, drop them immediately in a mixture of cinnamon sugar, or later brush melted butter for an even coverage.
- Cinnamon Sugar Donuts
- Sourdough Donuts
- Chocolate Glazed Donuts
- Ferrero Rocher Donuts, Fried Tiramisu Donuts
- Jelly Donuts, Sufganiyot – Hanukkah Doughnuts
- Biscoff Doughnuts
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Frequently asked questions
How long can you keep these pumpkin donuts?
Leftovers will keep in an airtight container, or paper bag on the counter for 2 days or in the fridge for 3 to 4 days. You can even freeze them in the freezer for up to a month.
What oil is best for frying yeast-raised donuts?
I use canola oil. It has a neutral flavor and a high smoke point. Also, it works best when deep-frying bread and sweet treats like churros and doughnuts.
Can I refrigerate the dough and make them tomorrow?
Yes, just let the dough rise in the fridge. It will continue to prove but at a slower pace. You can roll and cut chilled dough as well. Just make sure to give them sufficient time to rise.
Fried Pumpkin Donuts – Cinnamon Sugar
Pumpkin Donuts fried in oil are as tasty as they are easy to make. Pumpkin puree and pumpkin spice are added to the dough to give them the flavors of fall. These are then coated with cinnamon sugar.
Video
Ingredients
Donut dough
- 500 g (4 cups) Bread flour or 50% bread and 50% All-purpose flour
- 1 tsp Pumpkin spice
- ¼ tsp Nutmeg
- ½ tsp Salt
- 120 ml (½ cups) Warm milk (110F)
- 9 g (2¼ tsp) Instant dry yeast
- 30 g (2 tbsp) Sugar
- 100 g (2 large) Egg
- 120 g (½ cup) Pumpkin puree
- 60 g (4 tbsp) Unsalted butter soft room temperature
- 1 tsp Vanilla extract
Cinnamon sugar
- 200 g (1 cups) Sugar
- 2 tbsp Ground cinnamon
Deep frying
- 1 ltr (4 cups) Cooking oil
Method
- Dry ingredients – In a bowl combine flour, salt, pumpkin spice, and grated nutmeg. Combine well500 g Bread flour, 1 tsp Pumpkin spice, ¼ tsp Nutmeg, 1/2 tsp Salt
- Wet ingredients – In the bowl of a stand mixer with the hook attachment, combine warm milk (110°F), yeast, sugar, eggs, pumpkin puree, butter, and vanilla extract.120 ml Warm milk (110F), 9 g Instant dry yeast, 30 g Sugar, 100 g Egg, 120 g Pumpkin puree, 60 g Unsalted butter, 1 tsp Vanilla extract
- Wet to dry – Add the flour mixture to the yeast egg mixture and combine on medium-high until all the flour is incorporated. Then, knead on medium speed for 6 to 8 minutes.
- Bowl – Transfer to an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Rise – Leave to rise in a warm place for 60 to 90 minutes or until it doubles in volume.
- Cut – Transfer to a well-dusted work surface. Using a rolling pin, roll to about 1/4 inch thickness. Using a 3-inch cookie cutter cut out as many discs as you can. Then use a 1/2 inch cookie cutter to make the center hole. Alternatively, you can also use a donut cutter.
- Tray – Transfer the donuts to a baking tray that has been lined with parchment paper and dusted with flour.
- Proof – Cover with a plastic wrap or clean kitchen cloth and let them proof until double in size about 45 to 60 minutes.
- Deep fry – Pour oil into a heavy pot or deep fryer and bring to about 350°F (165C°). I like to use my Dutch oven. Cook the donuts on each side for 2 to 3 minutes until golden. Use a slotted spoon to remove the donuts from the oil and drop them on paper towels to absorb excess oil. Pro Tip – Fry them between 350°F and 365°F. Too low and the donuts will soak up oil, too high and the donuts become too dark but still underdone inside. I highly recommend using a thermometer.1 ltr Cooking oil
- Cinnamon sugar – Combine the cinnamon and sugar in a small tray or bowl. Once you fry them, drop them immediately in a mixture of cinnamon sugar, or later brush melted butter for an even coverage.200 g Sugar, 2 tbsp Ground cinnamon
Notes
- The temperature of milk – It is very important to make sure the milk is warm, not hot or cold. You don’t need a thermometer to check – that’s just a guide.
- To check if the milk is at the right temperature – just stick your clean little finger in. You should be able to hold it in for a minute if not it’s too hot. Best to wait until just warm.
- The temperature of the oil – I know I said the oil has to be around 325 ° F but again, you don’t necessarily need a thermometer. Here’s how to check if the oil is right. Make mini doughnuts – I divide one doughnut into four and make mini doughnuts. This helps me test the hot oil before and in between batches.
- How to test oil – Add a mini doughnut to test the oil. The doughnut should rise in about 30 secs. If it rises too soon means the oil is too hot and if it takes too long means the oil is not yet hot. Adjust accordingly. Keep an eye on oil temperature as it rises and cools between donuts batches. Adding doughnuts to the oil will cool the oil. So find a balance on how many doughnuts per batch works with your settings.
- Keep the dough soft, elastic, and slightly sticky. The softness in the mixture (not extra butter) will produce melt-in-your-mouth donuts. I admit that soft dough is more difficult to handle. So that’s why I have a second tip for you.
Equipment you will need
Nutrition
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These donuts look absolutely delicious. So flavorful. I love cinnamon this time of year. My kiddo loves fried donuts so I’ll be making him these for sure. Saving.
Thank you, Natalie. Let me know how your kids enjoyed these.
Ooh my! I’ve got to admit nothing compares to a fried donut. It’s just the ultimate treat…I’ve gained a few pounds just looking at these beauties but I’m totally ok with that! Wish I had one…maybe two for the morning 😉
I hear you, Tammy. I love fried food too. Love pumpkin donuts.
Wow, I want to eat it every day! I’m sure this is very tasty. This is a great recipe for me.
Thank you, Dan
Okay, I have a confession to make. I really don’t care for cake donuts I prefer the fried. I think they are lighter although the oil makes them richer. Oh, yes!! Fried donuts are without a doubt my favorite. Then just sprinkle some cinnamon sugar on them and I’m a happy camper. Now making them pumpkin just adds to their desirability.
I hear you, Marisa. I love them both cake as well as fried but if I had to choose I’d choose fried too! I love fried food.
Oh yum! My whole family would go crazy for these! Wow and wow, this is so delicious and it makes my mouth watering
Thanks Mahy. I hope you try these.
I’ve never gotten into the whole pumpkin craze, but these donuts do look very good! And I’m loving the cinnamon sugar topping too. A perfect snack
Oh lucky you Karyl, I love pumpkin. Can never get enough of pumpkin.
I want these in my mouth right now haha I’ve made churros at home, but never donuts. I need to get myself some round cutters and give this a shot!
I think donuts are easier than churros. You must try these.
I always make baked donuts. My grandmother did however make some wonderful fried donuts. These look delicious, and I am a pumpkin fanatic so I would devour these for sure.
I make baked as well Gloria. But these are my kids all time favorite.
oh wow these look marvelous, I hate to admit everything taste better fried but hey we have to splurge once in a awhile and I love fried foods
Thanks, Claudia. Yes, I think fried are delicious as well.
Those fried pumpkin donuts look soooooo sinful and delicious. I want to grab one right out of the screen 🙂 Pumpkin flavor sounds just perfect for the season. Will have to try these for my kids one of these days.
Thanks, Pavani. These are super easy. You must try.