Homemade Pumpkin Donuts

These pumpkin donuts are perfect for everyone, whether you’re craving a fall treat or simply want to make your own. The quick bread is topped with an easy cream cheese glaze that only takes about 10 minutes to whip up and will have everyone asking for more!.

Homemade Pumpkin Donuts are a great fall food. They take some time to make but they’re worth it. The fried version is the best way to enjoy them.

Linda’s Donuts, a little doughnut business in my hometown, was all I could think about yesterday. Their doughnuts are tasty and doughy. Rebe like the light, sticky sweet ones, while I prefer the thicker, crumblier varieties. Linda’s accommodates to our preferences in whatever case.

So this morning, I was in desperate need of a doughnut. Linda’s, for example. I looked all over the internet for the ultimate thick doughnut recipe. I didn’t want any of this baked doughnut nonsense; I wanted pure deep-fried yumminess. I came found this recipe for pumpkin doughnuts and thought it was just what I was looking for. Making these handmade doughnuts was really simple and enjoyable, and I’m now totally addicted to deep-frying.

I preserved the oil in the hopes of making round two (chocolate donuts?) soon. And when I say “near,” I mean “tomorrow.”

Side note: I deep-fried these donuts in a standard pan, but if you have a proper deep-fryer, you should use it! When frying donuts, the most essential thing to remember is to use a neutral oil. Aside from that, they don’t need any additional equipment to prepare.


How to create homemade donuts

Many people are afraid of deep-frying (hot oil, ahh! ), yet creating handmade doughnuts is simple! You won’t have to worry about rising times with these pumpkin doughnuts since they don’t utilize yeast. To make the batter for these donuts, just combine the dry and wet ingredients in a mixing bowl and roll out the dough.

When rolling out the dough, make it as thin as possible. These infants puff up a lot in the hot oil, which may appear strange. Use a donut cutter or a cookie cutter of your choosing to cut the doughnuts (just keep in mind that smaller donuts require less time in the fryer, and vice versa). You may even go rogue and cut the donuts with a knife, but this will take some time!

Carefully drop one or two donuts into the heated oil at a time to cook them. You can’t cook all of the donuts at once since the temperature of the oil will drop if there are too many. To effectively cook the donuts, the oil must be quite hot. If you cook your donuts at too low a temperature, they will absorb a lot of oil and become unpleasantly oily when you bite into them.

Because these pumpkin doughnuts are fried, you should eat them while they’re still warm. They’ll keep for a day or two on your counter, but the taste won’t last that long.



It takes approximately 30 minutes to prepare these handmade pumpkin doughnuts, and they taste exactly like autumn! Warm them up with a homemade buttermilk glaze.


For the doughnuts, follow these instructions:

  • 3 1/2 cups flour (all-purpose)
  • a quarter teaspoon of baking powder
  • 1 teaspoon kosher salt
  • 2 tsp pumpkin pie seasoning
  • 1 pound of sugar
  • 2 tablespoons unsalted butter
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 1/2 gallon of buttermilk
  • 1 cup pureed pumpkin

To make the buttermilk glaze, combine the following ingredients in a mixing bowl.

  • a third of a cup of powdered sugar
  • 1/2 gallon of buttermilk
  • 1 teaspoon vanilla extract

For frying, use canola oil.


  1. Whisk together the flour, baking powder, salt, spice, and sugar in a large mixing basin.
  2. In a second, medium bowl, whisk together all of the other ingredients (excluding the canola oil).
  3. In the middle of the dry ingredients, make a well. Pour the wet ingredients into the dry ingredients in the mixing bowl and whisk until everything is completely blended.
  4. Roll the doughnut dough out onto a lightly floured board to a thickness of 1/4-1/2 inch. (I know it seems thin, but the donuts puff up a lot when they’re cooking.) Use a donut cutter to cut the dough.
  5. In a small dish, mix together the glaze ingredients until smooth.
  6. In a large skillet, heat 2 inches of oil over medium-high heat. When the oil is heated, carefully slip the donuts into it, frying on the first side until the edges are lightly browned, then turn and cook on the second side until lightly browned.
  7. Remove from the oven and immediately dip into the buttermilk glaze. Before serving, let to air dry on a cooling rack.


You can find the original recipe here. 

Recipes for handmade donuts may be found at:

Donuts with Hibiscus

Sugar Cookie Donuts with Frosting

Mexican Chocolate Donuts

Churros de pumpkin

Donuts with Lemon Poppyseeds


These pumpkin donuts are baked and they taste just like the ones you find at your local bakery. They’re a fun fall treat that can be made in no time. Reference: pumpkin donuts baked.

Related Tags

  • fried pumpkin donuts
  • glazed pumpkin donuts
  • healthy pumpkin donuts
  • old fashioned pumpkin donut recipe
  • pumpkin cake donuts

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