Description

Pumpkin Donuts That Taste Like a Hug

Fluffy, cakey, golden-brown donuts rolled in cinnamon sugar, with an optional spiced cream filling. Perfect for fall mornings, brunches, or any cozy moment. Makes ~24 donuts (double batch).

Ingredients

Scale

For the Donuts

1 cup warm milk (95–105°F / 35–40°C)
3 tsp active dry yeast
6 ½ cups all-purpose flour
2/3 cup granulated sugar
1 tsp salt
1 tsp pumpkin spice
1 1/3 cups pumpkin puree (not pie filling)
2 large eggs
6 tbsp unsalted butter, softened
Optional: 1 tsp vanilla extract or ¼ tsp ground nutmeg

Cinnamon Sugar Coating

1 cup granulated sugar
1 ½ tsp ground cinnamon
Optional: ¼ tsp allspice

Spiced Pumpkin Cream Filling (Optional)

8 oz cream cheese, softened
½ cup pumpkin puree
1 tsp pumpkin spice
2 tsp vanilla extract (optional)
2 cups powdered sugar
2 cups cold heavy cream

Instructions

1. Proof the Yeast

Stir yeast into warm milk. Let sit 5–10 minutes until foamy.

2. Mix Dry Ingredients

In a large bowl or stand mixer, whisk flour, sugar, salt, and pumpkin spice.

3. Combine Wet Ingredients

Add foamy yeast, pumpkin puree, eggs, and softened butter to dry ingredients. Mix until a sticky dough forms.

4. Knead

Knead 8–10 minutes until smooth and elastic. Add flour 1 tbsp at a time if too sticky.

5. First Rise

Grease a bowl, place dough inside, cover, and let rise in a warm, draft-free spot until doubled (~1 hour).

6. Shape Donuts

Punch down dough. Roll to ½-inch thickness. Cut donuts (3-inch cutter) and holes (1-inch cutter). Place on parchment-lined baking sheets.

7. Second Rise

Cover loosely and let rise 30–45 minutes until puffy.

8. Fry Donuts

Heat 2–3 inches of neutral oil to 350°F (175°C). Fry donuts 1–2 minutes per side until golden brown. Drain on a wire rack or paper towels.

9. Cinnamon Sugar Coat

While warm, toss donuts in cinnamon sugar mixture for an even, crackly coating.

10. Make Filling (Optional)

Beat cream cheese, pumpkin puree, pumpkin spice, and vanilla until smooth.
Gradually add powdered sugar.
Whip cold heavy cream to stiff peaks. Fold gently into pumpkin mixture.

11. Fill Donuts (Optional)

Poke a hole in cooled donuts and pipe in filling until slightly firm to the touch.

Notes

Chocolate Drizzle: Skip filling, drizzle melted chocolate or glaze on top.
Apple Cider Glaze: Reduce 1 cup cider to ¼ cup, mix with 2 cups powdered sugar + pinch cinnamon. Dip donuts warm.
Maple Bourbon Cream: Add 1–2 tbsp maple syrup + splash bourbon to filling.
Baked Version: Bake at 350°F (175°C) for 8–10 mins; coat in butter + cinnamon sugar while warm.
Vegan Option: Use plant milk, flax eggs (1 tbsp + 3 tbsp water per egg), vegan butter; replace cream with whipped coconut cream.