Pumpkin seems to be such a divisive topic. Who knew that people could be so opinionated about a vegetable! It seems as though you are pro-pumpkin and putting pumpkin on top of your pumpkin, or you refuse to participate in the pumpkin party. Personally, once that first leaf begins to turn, I surround myself with pumpkin everything. Actually, that isn’t entirely true. I love pumpkin so much that I don’t even wait for fall to delve into the delectable flavor. Around here, we love pumpkin year round and once you nibble on these these pumpkin donuts, you’ll see exactly why!

People often get intimidated by the idea of making their own donuts, but it’s actually quite simple. In fact, having a donut making party is one of our favorite fall traditions. You can even make the dough ahead of time and keep it in the fridge. Whether you’re pro-pumpkin or pumpkin grumpin’ you’ve gotta give this recipe a try!

Pumpkin Donut Ingredients

• 4 cups flour
• 4 tsp baking powder
• 1 tsp salt
• 2 tsp pumpkin pie spice
• 1 cup white sugar
• 2 Tbsp butter melted
• 2 eggs
• 2 1/2 tsp vanilla extract (divided)
• 5/6 cup buttermilk (divided)
• 1 cup pumpkin puree
• canola oil for frying
• 2 cups powdered sugar

Instructions

First things first, add oil in a large pot and preheat it over medium heat until it reaches 350°F.

While the oil is getting bubbly, whisk the dry ingredients together in a large bowl. And the wet ingredients into a separate bowl. You only need to add a portion of the buttermilk and the vanilla to the dough because the rest will be reserved for the glaze.

Then add the wet ingredients to the dry and stir to combine.

Once the dough has formed, pour it onto a lightly floured surface and roll into a sheet about 1/4″ to 1/2″ thick. Then slice into donut shapes using cookie cutters, cups, or even a knife and your fingers if you are in a pinch! (It’s worth any measure to make these bad boys!).

These donuts don’t have any yeast, so you don’t need to worry about letting them rise. Just drop the formed donuts (and donut holes if that’s your jam) into the hot oil and let them cook for about 2-3 minutes per side until they have a lovely golden brown color. Initially, they will sink to the bottom but at they rise to the top you will know it’s about time to flip.

Whisk the remaining buttermilk and vanilla with powdered sugar to form the glaze. Be sure to taste test for quality control – multiple times if needed!

Simply dip the warm donuts into the glaze and allow to cool on a rack over a baking sheet.

Voila! You have deliciously delectable donuts to devour. Fresh pumpkin donuts are better than anything you could find in a store and your family and friends will be begging for more.

Now, let’s settle this once and for all, are you pro-pumpkin or pumpkin grumpin’? And more importantly, did this recipe convert you to the orange side?

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Glazed Pumpkin Donuts

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Ingredients

• 4 cups flour
• 4 tsp baking powder
• 1 tsp salt
• 2 tsp pumpkin pie spice
• 1 cup white sugar
• 2 Tbsp butter melted
• 2 eggs
• 2 1/2 tsp vanilla extract (divided)
• 5/6 cup buttermilk (divided)
• 1 cup pumpkin puree
• canola oil for frying
• 2 cups powdered sugar

Instructions

• Preheat oil in a large pot over medium heat until it reaches 350°F
• Whisk dry ingredients together in a large bowl.
• In a separate medium-sized bowl, whisk melted butter, eggs, 2 tsp of vanilla, 1/2 cup of buttermilk, and pumpkin puree together.
• Pour wet ingredients into dry ingredients and stir until combined.
• Pour out onto a lightly floured surface and roll out to 1/4" – 1/2" thickness.
• Cut into donut shape with cookie cutters or small cups.
• Drop donuts into heated oil and cook for 2-3 minutes per side until golden brown.
• Whisk remaining 1/3 cup of buttermilk and 1/2 tsp vanilla with powdered sugar in rimmed bowl to form glaze.
• Dip warm donuts in gaze and place on a cooling rack over a baking sheet.
• Once cool, dig in and enjoy!

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