Easy Pumpkin Donuts with Cinnamon Sugar - (Deep Fried)
This website uses affiliate links. This means I may earn commission if you make a purchase using my link. Don’t worry, this comes at no extra cost you and I love every product I link, and so will you!
These homemade fried pumpkin donuts are the perfect fall dessert, they’re crispy on the outside, light and fluffy on the inside, and packed with warm pumpkin spice flavor. Rolled in a sweet cinnamon sugar coating, every bite delivers cozy autumn vibes that makes them irresistible. Whether you’re looking for a festive treat for holiday gatherings, a comforting weekend bake, or a fun way to enjoy seasonal pumpkin recipes, these donuts are sure to impress!
There’s nothing that says fall quite like the smell of warm pumpkin donuts frying in the kitchen. These fried pumpkin donuts with a cinnamon sugar coating are golden on the outside, light and airy on the inside, and perfectly spiced with pumpkin and warm autumn spices. Rolled generously in cinnamon sugar, they’re the ultimate cozy treat to enjoy with a cup of coffee, apple cider, or hot chocolate. Whether you’re tired of apple cider donuts or you’re just craving a new twist on classic pumpkin desserts or want something special for a fall gathering, these donuts are sure to become a seasonal favorite.
If you have never had a fresh fried pumpkin donut coated in a cinnamon sugar coating, you have absolutely no clue what you are missing out on! The first time I had one of these amazing donuts was last year when I went to one of my local apple orchards (with an amazing pumpkin patch by the way) and needless to say I was blown away. It immediately inspired me to try to make my own and I know for a fact that if you like fall, you’ll love these!
Now, by the title, you should know that these pumpkin donuts are fried and not baked. I prefer my donuts this way, and frying your donuts, especially these, will create a crispy outside and an irresistible soft and fluffy inside. So good, there is no way anyone would be able to resist!
One of my favorite parts of this recipe is the cinnamon sugar coating. It is, by its own nature, seemingly simple. But sometimes simple things add the most flavor! I feel as though when you coat this already amazing pumpkin donut in cinnamon sugar when they are hot and right out of the fryer, it takes the donuts up a notch (or two) and it makes for an incredible treat.
Why you should make these pumpkin donuts
These incredibly easy, light and fluffy donuts are the pinnacle of fall.
All ingredients needed are easy to find and most you’ll already have in the pantry!
They’re coated in a cinnamon sugar coating, which makes them ten times better.
They’re easy to store! These donuts don’t last long when I make them, but if you do have leftovers keep them for 2 days on the counter in an airtight container or paper bag. They’ll last 3 to 4 days if you end up putting them in the fridge
Ingredient breakdown
Bread flour. Bread flour is important because of its higher gluten content compared to all-purpose flour. The higher gluten in bread flour gives donuts more elasticity and strength, a slightly chewy and pillowy bite, and helps for a better rise.
Pumpkin pie spice. Essential for fried pumpkin donuts.
Ground nutmeg. Can’t go wrong, helps to bring out the flavors of fall!
Yeast. I like to use active dry yeast, but you can also use the same quantity of instant dry yeast.
Butter. The butter enriches the dough.
Sugar. I use granulated sugar in this recipe, although it could be fun to experiment with other sugars!
Vanilla. I use vanilla bean paste in this recipe, but you can totally use the same amount of vanilla extract if you don’t have vanilla bean paste.
Milk. Using milk gives the dough extra richness and flavor, but water works just fine too. If you choose water, just be prepared to add a touch more flour.
Pumpkin Puree. You can most definitely use homemade pumpkin puree, but I am using store bought pumpkin puree as it works just the same.
Tips for success
Use the right oil and temperature.
A neutral oil like canola or vegetable oil works best. Keep the temperature around 325-340°F. Too hot, and the donuts brown before cooking through; too cool, and they’ll absorb oil.
Avoid greasy donuts.
Consistent oil temperature is the secret. Use a thermometer if possible and don’t overcrowd the pot, which can cause the oil to cool too quickly.
Coat while warm.
Roll the donuts in cinnamon sugar as soon as they come out of the oil. The heat helps the sugar stick perfectly to every bite.
Make-ahead and reheating.
These are best enjoyed fresh, but you can store leftovers in an airtight container or in a paper bag at room temperature for up to 2 days. To bring back that just-fried taste, warm them in the oven for a few minutes before serving.
Step-by-step easy pumpkin donuts
Dry ingredients.
In a large bowl, combine the flour, pumpkin pie spice, nutmeg, and salt.
Wet ingredients.
In the bowl of a stand mixer with the dough hook attachment, combine the warm milk, yeast, sugar, eggs, pumpkin puree, butter, and vanilla.
Add dry to wet.
Slowly incorporate the dry ingredients into wet. Once all of the dry ingredients have been added, mix the dough on medium speed for 4-5 minutes.
Rise.
Grease a medium sized bowl and transfer the dough into it. Cover with a towel or plastic wrap and let it rise for one hour, or until it doubles.
Cut donuts.
Transfer the dough to a well-floured work surface and using a rolling pin roll the dough to about a 1/4-inch thickness. Using a donut cutter, cut as many donuts as you can. Re-roll the leftover dough until you have none left.
Proof.
Transfer the cut donuts to a baking sheet lined with parchment paper that has a light coating of all-purpose flour. Cover with a clean kitchen towel and let proof for 45-60 minutes or until doubled in size.
Fry.
Pour oil in a large pot or deep fryer and heat the oil to 325°F. Fry the donuts for 1-2 minutes on each side or until golden. I like to use a spider strainer when deep frying. Transfer the fried donuts to a baking sheet lined with paper towels to help absorb excess oil.
Coat.
In a small bowl combine the granulated sugar, cinnamon, and nutmeg. Coat each donut thoroughly, tossing the donuts in the sugar to coat every part of the donut.
Serve!
These donuts are best served warm, right out of the fryer... enjoy!!
Pumpkin donut faqs
How to fry pumpkin donuts?
Gently lower the donuts into a neutral frying oil heated to 325°F. Fry for 1-2 minutes on each side. Pull when they turn a rich golden color. Using a spider strainer, lift the donuts from the oil, letting any excess drip back into the pot before transferring them to sheet tray covered with a couple of layers of paper towels.
What Ingredients are in Pumpkin donuts?
These donuts are a yeast donut with the main ingredients being bread flour, pumpkin pie spice, nutmeg, salt, milk, yeast, sugar, eggs, butter, pumpkin puree, and vanilla bean paste or extract.
Where were pumpkin donuts created?
Fried pumpkin donuts are best understood as a modern American creation that combines the classic yeast donut with the fall tradition of pumpkin spice. They likely became popular through fairs, bakeries, and seasonal recipes in the U.S., especially during the pumpkin spice craze starting in the early 2000s.
Want to try a different donut recipe?
After you’ve made this amazing fried pumpkin donut coated in cinnamon sugar, check out these incredible apple cider donuts. You can also go the donut category to check out the rest! Have fun :)
Watch my Fried pumpkin donut Video Here:
Want all of my latest recipes, news, and tips + tricks sent directly to your inbox??
Subscribe to my newsletter! It’s completely free and you can unsubscribe at any time :)
Easy Fried Pumpkin Donuts with Cinnamon Sugar
These fried pumpkin donuts are crisp on the outside, soft on the inside, and coated in warm cinnamon sugar. A cozy fall treat that’s perfect with coffee, cider, or hot chocolate.
Ingredients
- 4 cups bread flour
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon nutmeg
- 3/4 teaspoon salt
- 1 packet active dry yeast
- 1/2 cup warm milk (110-115 degrees Fahrenheit)
- 2 tablespoons granulated sugar
- 2 large eggs
- 1/2 cup pumpkin puree
- 4 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 2 cups granulated sugar
- 2 tablespoons cinnamon
- 1 teaspoon ground nutmeg
Instructions
- In a large bowl, combine the flour, pumpkin pie spice, nutmeg, and salt. Set aside.
- In the bowl of a stand mixer with the dough hook attachment, combine the warm milk, yeast, sugar, eggs, pumpkin puree, butter, and vanilla.
- Slowly add the dry ingredients to the wet, mixing between additions. Once all of the dry ingredients are added, mix for an additional 4-5 minutes.
- Transfer the dough into a medium sized bowl that has been greased. Cover with a clean kitchen towel or plastic wrap and let it rise for 1 hour or until it doubles.
- Transfer the dough to a well-floured work surface and using a rolling pin roll the dough to about a 1/4-inch thickness. Using a donut cutter or a 3-inch circle cookie cutter, cut as many donuts as you can. Re-roll the leftover dough until you have none left. You should get 20 donuts.
- Transfer the cut donuts to a baking sheet lined with parchment paper that has a light coating of all-purpose flour. Cover with a clean kitchen towel and let proof for 45-60 minutes or until doubled in size.
- Pour oil in a large pot or deep fryer and heat the oil to 325°F. Fry the donuts for 1-2 minutes on each side or until golden. Using a slotted spoon or a spider strainer, transfer the fried donuts to a baking sheet lined with paper towels to help absorb excess oil.
- In a small bowl combine the granulated sugar, cinnamon, and nutmeg. Coat each donut thoroughly, tossing the donuts in the sugar to coat every part of the donut.
- Serve the donuts when they are warm and just came out of the fryer. Enjoy!
Notes
- Make sure to use warm milk, not hot or cold. 110-115°F is perfect.
