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Cinnamon Sugar Fried Pumpkin Donuts

Learn to make the perfect fried donuts with my two secret techniques and you will never want to buy store-bought donuts again. These cinnamon sugar pumpkin donuts are always a perfect way to welcome fall. They also make a great treat for Halloween or Thanksgiving. With pumpkin spice in the dough and dusted with cinnamon sugar these fried treats are irresistible.
5 from 11 votes
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Course: Desserts
Cuisine: American
Keyword: donuts, fried, Halloween, Pumpkin, Thanksgiving
Prep Time: 10 minutes
Cook Time: 10 minutes
Proving time: 2 hours
Total Time: 20 minutes
Servings: 12 Donuts
Calories: 153kcal
Author: Veena Azmanov


For the donuts

  • 120 ml Warm milk (110F)
  • 1 1/2 tsp Instant dry yeast
  • 3 tbsp Sugar
  • 260 grams All-purpose flour
  • 60 grams All-purpose flour for kneading
  • 1/2 tsp Salt
  • 1 tsp  Pumpkin spice
  • 1/4 tsp Nutmeg
  • 15 grams Butter
  • 1 Egg (large)
  • 1 tsp  Vanilla extract
  • 60 grams Pumpkin puree

For coating

  • 1/2 cup Sugar
  • 1/2 tsp Cinnamon you can add more or less


Activate yeast

  • In a bowl, combine warm milk, sugar and instant dry yeast.
  • Let rest for 3 to 5 minutes until foamy.

Combine wet ingredients

  • To the prepared yeast mixture add the egg, pumpkin puree,  vanilla, and butter.

Combine dry ingredients

  • Combine flour, salt, pumpkin spice, and grated nutmeg.
  • Stir to combine well.

Prepare dough

  • Add the wet ingredients into the dry ingredients - Yeast mixture to flour mixture.
  • Combine well with a wooden spoon, or use an electric mixer with paddle attachment. 
  • When all the dry flour is incorporated - knead for 3 to 5 minutes.
  • You can do this in the mixer or by hand on a floured surface, using the extra flour for kneading.
  • Transfer to a floured surface and bring it all together.
    The dough should be soft and elastic. Slightly sticky not too much 
    (as shown in the video).

Prove dough

  • Place dough in an oiled bowl.
  • Wrap with plastic/cling wrap.
  • Set in a warm place to prove for an hour or until double in volume.

Roll and cut donuts

  • After an hour, the dough should have been doubled in volume.
  • Transfer to a well-dusted work surface.
  • Gather into a ball and roll with a rolling pin dusted with flour as needed.
  • Roll to about 1/4 inch thickness.
  • Cut disc using a 3-inch cookie cutter.
  • Use a 1/2 inch cookie cutter for the center hold.
  • Transfer the donuts on to a baking tray that has been lined with parchment paper and dusted with flour.
  • Gather the remaining dough in a ball. 
    Roll again using as little flour as possible until all the dough is used up.

Prove the donuts.

  • Cover the baking tray with a clean kitchen cloth to prevent the donuts from drying.
  • Place the donuts in the fridge for about 45 minutes to an hour to prove again.
  • They will rise and be cold but easier to handle when chilled.

Deep fry donuts.

  • Pour oil in a skillet or deep fryer, make sure you have enough oil so the donuts will be at least half immersed in oil when puffed.
  • You want the oil hot but not too hot - (see notes above).
  • Gently add the cold donuts to the oil - you can add two to three depending on the size of your skillet.
  • Let the donut cook 30 seconds then flip so it puffs on both sides.
  • Continue to cook gently turning as necessary until golden brown.
  • Remove and drain on a paper hand towel for a minute.

Dust with cinnamon sugar

  • Combine the cinnamon and sugar in a small tray or bowl.
  • Drop the hot donut into the cinnamon sugar while still warm so it sticks to the donuts.
  • If you wait too long the cinnamon sugar won't stick.
  • You can brush cooled donuts with melted butter then dust with cinnamon sugar.



Calories: 153kcal | Carbohydrates: 31g | Protein: 2g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 16mg | Sodium: 112mg | Potassium: 43mg | Fiber: 0g | Sugar: 14g | Vitamin A: 830IU | Vitamin C: 0.3mg | Calcium: 10mg | Iron: 1.2mg