Food & Drink Sweet

Pumpkin Spice Doughnuts

December 1, 2012

I was lost in the world of cuteness in my favourite Japanese $2 shop when I came across the doughnut cutter. To be honest I was a little nervous about deep frying doughnuts… it just seemed like there was so much that could go wrong, but these little babies are actually pretty easy and so deliciously addictive!

A doughnut cutter will make the task easier but if you don’t have one or can’t find one two circle cutters will do just fine.


430g all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup buttermilk
230g pumpkin puree
50g unsalted butter, at room temperature
200g sugar
1 large egg
2 large egg yolks
1 teaspoon vanilla extract
canola oil, for frying
180g sugar
4 teaspoons ground cinnamon


1. Mix the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg together in a medium bowl.
2. In a jug or small bowl, combine the buttermilk and pumpkin puree, whisking until blended.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until combined. Mix in the egg, the egg yolks and the vanilla, beating until completely incorporated.
4. With the mixer on low, alternately add the dry ingredients in 3 additions and pumpkin/buttermilk mixture in 2, starting and ending with the dry ingredients.
5. Cover the bowl with plastic wrap and refrigerate until firm, it’ll need at least 3 hours or it can be left over night.
6. Add enough oil to a medium pot  to measure about 1 1/2 to 2 inches in depth. Heat the oil on medium until it registers 186°c on a candy thermometer.
7. While the oil is heating turn the dough out onto a lightly floured surface. It’ll probably be a little tacky so you may need to add flour as you go. Roll the dough until it is about 1/2-inch thick. Cut the doughnuts from the rolled dough and don’t forget to save the centres!
8. When the oil reaches temperature, add a few doughnuts at a time and fry them for 1-3 minutes total (flipping once so both sides cook evenly), or until golden brown and cooked through. It can be a little tricky and is a matter of trial and error to get the consistency perfect.
9. Use a spider strainer or tongs to remove the doughnuts from the oil and transfer to paper towel. Let the oil come back up to temperature before continuing to fry more doughnuts. The doughnuts holes will require less time to cook.
10. When the doughnuts are still slightly warm, coat them with the combined cinnamon and sugar mixture on both sides.
11. Now sit back and enjoy!

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  • Vespa Woolf December 2, 2012 at 12:42 pm

    I have to try these donuts! These are just the way I like them–deep-fried and delicious–and the pumpkin and spices are irresistible. Thank you!

  • esfand January 22, 2013 at 5:36 am

    sluurppp…look tasty :D gonna try this wiff our local indonesian pumpkin

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