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When fall baking season arrives, pumpkin desserts start making their way into the kitchen, and these Pumpkin Donuts are a delicious way to enjoy those familiar seasonal flavors. Made with pure pumpkin, pumpkin pie spice, buttermilk, eggs, and vanilla, these homemade donuts have a tender texture and plenty of warm spice flavor.
The dough is rolled, cut, and fried until golden brown, giving the donuts a classic fried finish. While they’re still warm, each donut is dipped into a smooth maple cinnamon glaze that adds a sweet, lightly spiced topping.
These homemade pumpkin donuts are especially good for fall breakfasts, weekend brunches, holiday gatherings, or an afternoon treat with coffee. If you’re looking for an easy pumpkin donut recipe with a traditional fried texture and a maple-flavored finish, this recipe brings all those elements together.
Why You’ll Love These Pumpkin Donuts
These fall pumpkin donuts combine straightforward ingredients with classic autumn flavors. The pumpkin keeps the dough tender, while pumpkin pie spice gives every bite a warm seasonal character.
- Made with pure pumpkin for a naturally rich pumpkin flavor and tender texture.
- Warmly spiced with pumpkin pie spice.
- Fried until golden for a classic homemade donut texture.
- Finished with maple cinnamon glaze for a sweet, aromatic topping.
- Great for fall breakfasts and brunches when you want something homemade and seasonal.
- Simple ingredients make these donuts approachable for a weekend baking project.
Ingredients You’ll Need
For the Donuts
All-purpose flour gives the donuts their structure. Add additional flour only as needed when rolling the dough.
Granulated sugar provides sweetness and helps the donuts develop a golden exterior during frying.
Baking powder helps the donuts puff as they cook.
Pumpkin pie spice provides the signature warm fall flavor. If you want to prepare your own spice blend, you can follow this helpful guide for making pumpkin pie spice.
Kosher salt balances the sweetness and enhances the pumpkin and spice flavors.
Pure pumpkin adds moisture, color, and pumpkin flavor. Be sure to use pure pumpkin rather than pumpkin pie filling.
Buttermilk contributes moisture and helps create a tender texture. For additional information about preparing a buttermilk substitute, see this guide to how to make buttermilk.
Eggs help bind the ingredients and add richness to the dough.
Unsalted butter contributes buttery flavor and richness. Melt it before combining it with the other wet ingredients.
Vanilla extract rounds out the pumpkin and spice flavors.
Canola oil is used to fry the donuts until golden brown.
For the Maple Cinnamon Glaze
Confectioners’ sugar creates the smooth, sweet base of the glaze.
Cinnamon complements the pumpkin pie spice in the donuts.
Pure maple syrup adds a subtle maple flavor that pairs beautifully with pumpkin.
Whole milk loosens the glaze and allows you to adjust its consistency.
How to Make Pumpkin Donuts
1. Prepare the Baking Sheets
Set up three baking sheets before you begin.
Line one with parchment paper, one with paper towels, and place a wire rack on the third.
This makes the frying and glazing process easier because each surface has a specific purpose.
2. Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, pumpkin pie spice, and kosher salt.
Make sure the ingredients are evenly distributed before adding the wet mixture.
3. Combine the Wet Ingredients
In a separate bowl, whisk together the pure pumpkin, room-temperature buttermilk, room-temperature eggs, melted unsalted butter, and vanilla extract.
Whisk until the mixture is well combined.
4. Make the Dough
Pour the pumpkin mixture into the dry ingredients.
Stir by hand until the ingredients are combined. Avoid overmixing once the flour has been incorporated.
Transfer the dough to a floured work surface.
5. Roll and Cut the Donuts
Roll the dough to approximately ½ inch thick.
Use a donut cutter to cut the donuts. If you don’t have one, a kitchen glass or jar lid approximately 3 inches across can be used for the outer shape. A bottle cap or small shot glass can be used to create the center hole.
Place the cut donuts on the parchment-lined baking sheet.
The donuts will puff during frying, so there is no need to roll the dough excessively thick.
How to Make the Maple Cinnamon Glaze
While the donuts are ready for frying, prepare the glaze.
In a medium to large bowl, whisk together the confectioners’ sugar, cinnamon, pure maple syrup, and 2 tablespoons of whole milk.
Continue whisking until smooth.
If the glaze is too thick, add additional milk gradually until you reach the desired consistency.
The ideal glaze should be similar in consistency to corn syrup: loose enough to flow over the donut while still thick enough to leave a visible coating.
How to Fry Homemade Pumpkin Donuts
Pour approximately 2–3 inches of canola oil into a large heavy-bottomed pot or deep fryer.
Heat the oil to 350°F.
Working with 2–3 donuts at a time, carefully lower them into the hot oil.
Fry for approximately 45 seconds to 1 minute, then carefully flip each donut and repeat on the opposite side.
The donuts should become golden brown.
Avoid overcrowding the pot. Cooking smaller batches gives the donuts enough space and makes them easier to handle.
Carefully remove the fried donuts from the oil using a handheld strainer.
Transfer them to the paper towel-lined baking sheet so excess oil can drain.
Glaze the Donuts While They’re Warm
The donuts are easiest to glaze while they’re still warm.
Submerge one side of each donut into the maple cinnamon glaze.
Lift the donut and allow the excess glaze to drip back into the bowl.
Transfer the donut to the wire rack.
The wire rack allows excess glaze to drain away rather than pooling underneath the donut. Parchment or wax paper can also be used, although some glaze may collect underneath.
Allow the glaze to set before serving.
Tips for the Best Pumpkin Donuts
Use Pure Pumpkin
Pure pumpkin is essential for this recipe. Pumpkin pie filling contains additional ingredients that would change the sweetness, spice level, and consistency of the dough.
Don’t Overwork the Dough
Stir the wet and dry ingredients together only until combined. Excessive mixing can affect the tenderness of the finished donuts.
Don’t Over-Flour the Dough
Use enough flour on the work surface to keep the dough from sticking, but avoid adding excessive amounts.
Too much flour can result in heavier donuts.
Maintain the Oil Temperature
The recipe calls for frying at 350°F. Maintaining the proper temperature helps the donuts brown evenly.
A kitchen thermometer can make monitoring the oil easier.
Fry in Small Batches
Two or three donuts at a time allows you to flip and remove them more easily while helping you maintain better control over the frying process.
Glaze While Warm
Warm donuts allow the maple cinnamon glaze to spread naturally over the surface and settle into the edges.
Easy Pumpkin Donut Variations
Add a Cinnamon Finish
For an extra cinnamon-forward finish, lightly sprinkle cinnamon over the glaze while it is still wet.
Increase the Maple Flavor
If you want a stronger maple flavor, slightly increase the maple syrup in the glaze while adjusting the milk to maintain the desired consistency.
Make Mini Donuts
Use a smaller cutter to create mini pumpkin donuts. Keep a close eye on smaller donuts during frying because they may cook faster.
Try a Cinnamon-Sugar Topping
For a simpler variation, skip the maple glaze and finish the warm donuts with cinnamon sugar.
You can also try these Cinnamon-Sugar Baked Pumpkin Donuts Made Simple for a different take on the classic fall flavor combination.
What to Serve with Pumpkin Donuts
These pumpkin spice donuts are naturally suited to fall breakfasts and brunches.
Serve them with:
- Hot coffee
- Chai tea
- Pumpkin spice coffee
- Hot chocolate
- Apple cider
- Fresh fruit
For a weekend brunch, arrange the donuts on a serving platter and pair them with coffee or warm apple cider.
If you want another seasonal donut recipe for the table, try these Authentic Caramel Apple Cider Donuts with a Rich Glaze.
How to Store Pumpkin Donuts
Store the finished donuts in an airtight container with parchment paper between the layers.
According to the recipe provided, the donuts can be stored for up to 2 days.
For general food-storage guidance, the USDA recommends promptly refrigerating perishable leftovers and provides recommendations for safe storage of cooked leftovers.
For the best texture and glaze consistency, these donuts are best enjoyed fresh.
Can You Make Pumpkin Donuts Ahead?
You can prepare the donut dough and cut the donuts ahead of frying.
If you’re making them for a gathering, plan enough time to fry the donuts, allow them to drain, dip them in the glaze, and let the glaze set before serving.
For the best eating experience, serve them relatively soon after frying and glazing.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pure pumpkin?
No. Use pure pumpkin for this recipe. Pumpkin pie filling contains additional ingredients that can change the sweetness and consistency of the dough.
Can I make these pumpkin donuts without a donut cutter?
Yes. A kitchen glass or jar lid approximately 3 inches across can be used to cut the outside of the donut. A small bottle cap or shot glass works well for the center hole.
Why are my donuts absorbing too much oil?
Make sure the oil reaches 350°F before frying and avoid overcrowding the pot. Frying only 2–3 donuts at a time makes it easier to control the cooking process.
How long do homemade pumpkin donuts last?
Store them in an airtight container with parchment between the layers and enjoy them within 2 days, according to the supplied recipe.
Can I bake these donuts instead of frying them?
This recipe is specifically written for frying. Baking would change the cooking method and final texture, so it is better to use a recipe specifically developed for baked pumpkin donuts.
Final Thoughts
These Pumpkin Donuts bring together pure pumpkin, warm pumpkin pie spice, and a sweet maple cinnamon glaze for a seasonal homemade treat.
The dough is simple to mix, roll, and cut, while frying gives the donuts their classic golden exterior. Dipping them into the maple cinnamon glaze while they’re still warm creates a smooth topping that settles beautifully over the surface.
Serve them with coffee, chai, or apple cider for a cozy fall breakfast or brunch. They are also a delicious addition to a holiday baking spread when you’re looking for something homemade and distinctly seasonal.
Easy Pumpkin Donuts with Maple Cinnamon Glaze
Homemade pumpkin donuts fried until golden and finished with a smooth maple cinnamon glaze.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Category: Dessert
- Method: Fried
- Cuisine: American
Ingredients
3 1/2 cups (437.5 g) all-purpose flour
1 cup (200 g) granulated sugar
4 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon kosher salt
1 cup (245 g) pure pumpkin
1/2 cup (122.5 g) buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
Canola oil, for frying
2 cups (250 g) confectioners’ sugar
2 teaspoons cinnamon
2 tablespoons pure maple syrup
2–4 tablespoons whole milk, room temperature
Instructions
1. Prepare three baking sheets for parchment, paper towels, and a wire rack.
2. Whisk together flour, sugar, baking powder, pumpkin pie spice, and salt.
3. Whisk pumpkin, buttermilk, eggs, melted butter, and vanilla.
4. Combine the wet and dry ingredients.
5. Roll dough to 1/2-inch thickness and cut donuts.
6. Whisk together confectioners’ sugar, cinnamon, maple syrup, and milk.
7. Heat 2-3 inches of canola oil to 350°F.
8. Fry 2-3 donuts for 45-60 seconds per side until golden.
9. Drain on paper towels.
10. Dip warm donuts into the maple cinnamon glaze.
11. Transfer to a wire rack and let the glaze set.
Notes
Store in an airtight container with parchment between layers for up to 2 days.
Use pure pumpkin rather than pumpkin pie filling.
Fry donuts in small batches.
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