Homemade pumpkin donuts stacked on plate

All I could think about yesterday was Linda’s Donuts, this small donut shop in my hometown. Their donuts are so doughy and delicious. Rebe likes the airy sticky sweet ones, but I prefer the denser more crumbly ones. Either way, Linda’s caters to our likes.

So I really wanted a donut this morning. Like Linda’s. I scoured the world wide web for the perfect dense donut recipe. None of this baked donut bull, I wanted pure deep-fried goodness. I stumbled across this pumpkin donuts recipe and immediately knew it was what I wanted. It was so easy and fun making these homemade donuts, and I am now officially obsessed with deep-frying.

I saved the oil so that I can make round two (chocolate donuts?) in the near future. And by near, I mean tomorrow.

Side note: I used a regular skillet to deep-fry these donuts, but if you have a legit deep-fryer you should use that! The most important thing when frying donuts is to use a neutral oil. Other than that, you don’t need anything special to make them.

Homemade pumpkin donuts on plates

How to make donuts from scratch

Deep-frying scares a lot of people (hot oil, ahh!), but making homemade donuts is really easy! These pumpkin donuts don’t use yeast, so you don’t have to fret about rise times with this recipe. Making the batter for these donuts just requires mixing the dry and wet ingredients together and rolling out the dough.

When you roll out the dough, you need to make it quite thin. It’ll seem wrong, but these babies puff up a lot in the hot oil. To cut the donuts, use a donut cutter or a cookie cutter of your choice (just keep in mind that smaller donuts require less time in the fryer, and vice versa). You can also go rogue and use a knife to cut the donuts, but that might take a while to do!

To fry the donuts, carefully slide one or two donuts at a time into the hot oil. You can’t fry all the donuts at once, because you run the risk of lowering the temperature of the oil if you add in too many. You need the oil nice and hot to properly fry the donuts. Too low a temperature, and your donuts will soak up a bunch of oil and they’ll be unpleasantly greasy when you bite into them.

Because these pumpkin donuts are fried, they’re best enjoyed while still warm. They’ll keep on your counter for a day or so, but their flavor doesn’t keep well after that.

stack of Homemade pumpkin donuts up close

RECIPE

Homemade Pumpkin Donuts

These homemade pumpkin donuts take about 30 minutes to make and taste just like fall! Top them with homemade buttermilk glaze and eat warm.

Ingredients

For the donuts:

  • 3 1/2 cups all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup sugar
  • 2 tablespoons butter
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 cup buttermilk
  • 1 cup pumpkin puree

For the buttermilk glaze:

  • 3 cups powdered sugar
  • 1/2 cup buttermilk
  • 1/2 teaspoon vanilla

Canola oil for frying

Directions

  1. In a large bowl, whisk together the flour, baking powder, salt, spice and sugar.
  2. Whisk together all of the remaining ingredients (except for the canola oil) in a second, medium bowl.
  3. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients, and stir them around the bowl until the mixture is well combined.
  4. Turn out onto a lightly floured surface, rolling the donut dough to approximately1/4-1/2″ thick. (I know this will seem quite thin, but the donuts puff up immensely while frying). Cut with a donut cutter.
  5. Meanwhile, whisk the glaze ingredients together in a small bowl until smooth.
  6. Heat 2 inches of oil in a large skillet over medium-high heat. When the oil is hot, gently slide the donuts into the oil, frying on the first side until the edges of the donut are lightly browned, flip carefully and allow to cook on the other side until lightly browned.
  7. Remove and dunk immediately into buttermilk glaze. Allow to air dry on a cooling rack before serving.

by

Recipe Notes

Original recipe can be found here

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More homemade donut recipes from Broma Bakery:

Hibiscus Donuts

Frosted Sugar Cookie Donuts

Chocolate Mexican Donuts

Pumpkin Churros

Lemon Poppyseed Donuts

 

23 comments

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i’m going to book a flight to michigan just so i can come eat one of these. we could get coffee or something if you want, too, but mostly i just want a donut and then i’m leaving.

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oh dear god, where was I when you made these??

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but seriously. don’t tell me you keep leftovers of these things, I’ll start breaking into your house

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they look awesome…would have been nice if one had been saved for me…maybe next time (i do schedule your shifts…off on tuesday…ehm)

Reply

how u modify the ingredients if i just want plain donuts

thanks

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Oh my! This is a keeper for sure!

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I want some of your pumpkin donuts.

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Pintrest Says These Are Baked……What’s Up With That????

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Nope, fried all the way! Not sure why pinners are saying that…

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I am making these right away!

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How many does this make?

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about 24!

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just made these for breakfast and they were so delicious!!

Sarah | Broma Bakery
Reply

So glad you liked them, Dianne! Thanks for commenting!

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OMG yummmmmmm
Would these be any good with a cinnamon sugar coating instead of the buttermilk glaze?

Sarah | Broma Bakery
Reply

Absolutely! Just dip them in sugar as soon as they come out of the fryer! Thanks for stopping by, and happy baking!

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I grew up with Linda’s Donuts in Belmont, Ma. Is this the same shop that you speak of. They were fabulous.

Sarah | Broma Bakery
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Yes, same shop! Isn’t it just marvelous? Haven’t been in 5 years, and your comment is reminding me that I need to go back ASAP 🙂

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i had a hard time rolling this out. are you suppose to knead it then roll out. i had a sticky mess.

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Just made these donuts! my husband and his lobsterman buddies love them .It was a chilly morning and he took a bunch to share this morning very good. thanks for the recipe. .cant wait to try more of your recipes…I must confess I took complete credit for them…:)

Sarah | Broma Bakery
Reply

Omg lobstermen?! My family has a house in a lobstering community in Nova Scotia! I have a soft spot for lobstermen!!!!

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