Homemade Pumpkin Donuts

October 16, 2011
October 16, 2011

Homemade Pumpkin Donuts

All I could think about yesterday was Linda’s Donuts, this small donut shop in my hometown. Their donuts are so

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Homemade Pumpkin Donuts

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


Homemade Pumpkin Donuts

4.5 from 6 reviews

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

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



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


  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.


Original recipe can be found here

More homemade donut recipes from Broma Bakery:

Hibiscus Donuts

Frosted Sugar Cookie Donuts

Chocolate Mexican Donuts

Pumpkin Churros

Lemon Poppyseed Donuts



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Recipe rating

  1. I blame the author for this recipe. I am now making donuts once a month for weekend breakfast.
    I made half the batch and used pumpkin from the garden. I strained mine for 30 minutes before starting the recipe to get out some of the excess moisture. My dough was a little sticky, but I just gradually added in a little flour until it resembled sugar cookie dough. I flours my work surface and my cutter and didn’t have any problems with the dough.
    I fried mine in a cast iron skillet and half canola/vegetable oil (because that’s what I had). I used chop sticks to flip them in the oil and a mesh ladle to take them out onto a wire rack. Absolutely delicious.

  2. Doughnut recipe is delicious! Many comments refer to the stickiness of the dough…well, it’s more like batter. I was able to overcome that issue by generously flouring the surface that I placed the dough on and also generously flouring the top of the dough before I rolled it out. This worked very well as it didn’t add too much flour to the dough, but also made it easier to work with. Similar to making ciabatta bread or other extremely high hydration doughs.

  3. this was waaaay too sticky to roll out. used the spoon method to drop in oil. taste was very bland even though i doubled the vanilla and added a half more sugar and a tablespoon cinnamon. I’d bet good money this recipe is the creation of a Caucasian person soooo…. you know how that goes…. and before anyone says anything I myself am white and I can say it…. white folks stay out of the kitchen please. So folks if you want an actual tasty pumpkin donut recipe skip to something else cause this one is GARBAGE

  4. This turned out to be way too sticky and wet to roll out. I saw other commenters had the same issue, but there were no replies or description on the correct consistency of the dough. I put more flour in, and it did not help. We ended up making doughnut balls with it..

    • Hi Leah! What kind of pumpkin are you using? Pumpkin puree can have different consistencies, so my guess is that you used a pumpkin puree that is on the watery side. I’m so sorry to hear that these didn’t work out for you though.

  5. These were far too wet to roll out. I tried it but they just stuck to the counter. Could this be due to using fresh pumpkin puree as opposed to canned? Also, I don’t think the flavor was much to write home about.